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Lora

@ovr_bite

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🙋🏻‍♀️ I'm Lora NY foodie & self taught cook.
DM me for homemade small-batch sauces, spreads & dips.
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Don’t just take a bite - ovr_bite

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Poor Man’s Gold ✨

In Palermo you smell the street food before you see it — hot oil and lemon, sesame and smoke drifting out of the friggitorie and along the market lanes. This is a city that’s cooked in the open air for a thousand years — fed in turn by Greeks, Romans, Arabs and Normans — and few things on those griddles are as beloved, or as humble, as panelle: thin chickpea-flour fritters, fried until the edges blister and crisp, then folded warm into soft bread with nothing more than a squeeze of lemon.

Strip it all back and the whole thing rests on one modest ingredient — the chickpea, ground to flour and coaxed into something crackling and gold. A pulse, technically, but every bit the versatile garden star this issue is chasing: proof that something plain, given a little care, can carry a whole tradition on its back. Eat them straight from the pan, or do as Palermo does and build the sandwich — either way, you’ll taste why the city never let them go.

Get Lora’s recipe in the Vegetable Issue.

Available Now! Just tap the link in my bio — no download, no waiting. Open it and start reading right away.

Remember — Life is Short, Discover Food.

Photo and recipe by @ovr_bite

#vegetables #TheVersatileVegetable #PaneePanelle #VegForward #EatMoreVeg

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Just saw @tamsskyn's recipe while doomscrolling this morning, and it made me stop dead in my tracks.
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A. It looked easy and delish

B. I had all the ingredients

C. I was hungry
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6-7 minute perfectly jammy egg, cool in an ice bath for two minutes peel, and cut in half

Add cilantro; I also added some scallion, sea salt, @traderjoes chili onion crunch, and a tiny drizzle of @bertolli_us evoo for the good fat.
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Good thing I only made one egg to try. These are dangerous.
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📸 👩‍🍳 @ovr_bite
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🍝🍝🍝🍝🍝
Hosts :
@favglobalfoodies
@miss.in.kitchen

Featuring partner:
#Favglobalfoodies

Check more contributions in:
#Favglobalfoodiessnacksedit
#Favglobalfoodies

#ovrbite #eggs

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Rainy weekends call for a belly-warming curry.
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Shrimp and cauliflower from @hellofresh made a flavorful low-carb dinner for me, but hubby needed a little more in his bowl, so I made him some fluffy basmati rice.
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So easy to make. Dinner on the table in less than 30 minutes and SO GOOD
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📸 👩‍🍳 @ovr_bite
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#ovrbite #shrimp #curry #indianinspiration #longisland

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Happy Sunday 😊

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THE FESTIVAL IS IN FULL SWING, LONG ISLAND! 🎪🥳

And there's still so much to explore! Cory Store, @lucysjuiceshopnj , @eatnanoburger , @smilesbysparkles , @thewanderingpage_li , and @treasurepalacenyc are bringing a mix of food, drinks, and shopping to FFF!

We're keeping the fun going through October 12! Come join us! 🙌

#FamousFoodFestival #LongIslandEvents #DeerParkNY #LongIslandVendors #ThingsToDoLongIsland

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Tomorrow Syosset Farmers Market October 10 from 10 AM to 2 PM Syosset train station

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This Saturday Torpora Coffee we’ll be at the Syosset Farmers Market with delicious Colombian coffee from 10 AM to 2 PM

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BY POPULAR REQUEST… PUMPKIN CARVING IS BACK!
We had such a wonderful time at our last Pumpkin Carving Event, and the response from our community was amazing!
So many of you asked us to do it again — and we’re excited to say YES!

Saturday, October 10th
11:30 AM – 1:00 PM
Syosset Farmers Market

Come spend a fun fall day with us and make some more wonderful memories together!

We can’t wait to see everyone again!

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Fire Meat, Fifty Ways

If there’s a single dish that has carried Korean cooking to the wider world, it’s bulgogi. The name translates plainly — and beautifully — as “fire meat,” from bul (fire) and gogi (meat), and it describes exactly what you get: thin slices of beef, usually sirloin or tenderloin, marinated until tender and then seared quickly over high heat.

Though it feels thoroughly modern, bulgogi’s roots reach back centuries, evolving from earlier Korean traditions of skewered, flame-grilled meat. For generations it has been a dish of gathering — cooked at the table over a domed grill, the slices lifted straight into a lettuce leaf with rice and a dab of ssamjang, and eaten with the hands. It is celebratory food, weeknight food, and comfort food all at once, which may be why it travels so effortlessly. Bulgogi has become tacos, burgers, rice bowls and sliders the world over, always recognisably itself no matter the vessel.

Which brings us here. Bulgogi’s easy generosity — that willingness to meet other cuisines halfway — makes it a natural fit for a handheld, party-ready twist. In the recipe that follows, Lora tucks all that sweet-savoury flavour into crisp little tortilla cups, and the pairing feels less like fusion than like an old friend making a new introduction.

Get Lora’s delicious recipe in the Korea Issue of Foodhism Monthly

Available Now!

Just tap the link in my bio.

No download, no waiting — open it and start reading right away.

Remember — Life is Short, Discover Food.

Photo and Recipe by: @ovr_bite

#digitalmagazine #foodmagazine #foodculture #bulgogi #koreanfood

🇰🇷 Seoul food, meet soul food. The Korea Issue of Foodhism Monthly is here.

Do you really know Korean food culture? It’s more than what’s on the plate — it’s the shared table, the grill in the middle, the dozen little dishes, the joy passed around. Communal, generous, and utterly alive.

Inside this issue:
Korean BBQ: The Theatre of the Table
Kimchi: The National Treasure
The Other KFC
The Banchan Philosophy
Seoul’s Endless Market
The Korean Drinking Table
K-Café Culture
Of course you’ll find delicious recipes to bring Korea home to your own kitchen.

and so much more…

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Thank you, Best Of long Island!!

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Stop by every Saturday to the Syosset Farmers Market and get the weight of our pumpkin Winner will be announced October 31 and when $200 in cash Syosset train station parking lot

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