It may not be the prettiest finger food, but it’s a universal picnic-pleaser. We like to think of it as nonfried French fries that won’t get soggy in the sun.
Today for lunch, we’d like a Quiznos sub (extra ranch, please), an Arby’s Jamocha Shake, waffle fries from Chick-fil-A, and a bag of nutritious carrots — because health is important.
We’re not fooling anyone. But at least we drink kombucha, a Chinese fermented tea made with a culture of bacteria and yeast that purportedly kick-starts immunity and restores overall balance. (Okay, so it’s hippy dippy, but we love it.)
In today’s video, we’ll teach you how to make your own (since bottles usually start at $5 a pop) with help from Eric Childs, brewmaster at Kombucha Brooklyn. The company just started selling easy-to-use kits to ensure you get it right.
Just a heads up: The live bacteria aren’t the most attractive things in the world and, like anything else, should be consumed in moderation.
Kind of like those DQ Blizzards.
Music by: Free Energy
Nothing kills the holiday spirit like catching up with
friends biatches you knew in high school. (“So, what are you doing these days?”)
Just say you own a brewery — and no one needs to know it’s only a gallon big.
We’re talking about Brooklyn Brew Shop’s amazingly easy DIY beer kits. In today’s video, founders Stephen Valand and Erica Shea show you how it all works (seriously, it’s as simple as making oatmeal).
Choose from flavors like chocolate maple porter, gingerbread ale using Gramercy Tavern’s famous recipe, and a Belgian triple that’ll make you and your cronies crunk (it’s a whopping 9.9 percent alcohol).
Then challenge the mean girls to a game of beer pong.
Available at Brooklyn Flea’s Gifted holiday market, November 27-December 24, 20 East 4th Street, at Lafayette Street; online at brooklynbrewshop.com. (Added incentive to hit the flea: They’ll be giving out free cups of beer.)
At your last mealtime gathering, you did everything right: big, pricey steaks; fancy-schmancy china; stimulating conversation cards (what’s your animal soul mate?!).
No wonder the whole thing was so awkward.
Next time, take a cue from Tamara Reynolds and Zora O’Neill, the hilarious Astoria-based hostesses with the mostest behind Forking Fantastic: Put the Party Back in Dinner Party.
In today’s video, the gals, who’ve been hosting wildly popular Sunday night shindigs for six years, walk us through dinner party faux pas — and they’re not what you’d expect (the tips or the ladies).
You’ll feel so inspired, you’ll start planning another soiree immediately.
Just don’t bring your sexy panda friend.
Broken hearts. Cheating bastards. Two out of three triplets in a coma (which one is which!?).
Man, do we love a good telenovela.
So naturally, we just had to try our hand at one for our video about new Italian resto/wine bar SD26, the contemporary incarnation of beloved San Domenico.
Father/daughter team Tony and Marisa May (the latter steals the show in our drama) are behind the gargantuan Madison Square Park space, finally open for lunch and dinner after months of buzz. Butternut squash gnocchi, pan-roasted guinea hen, salumi, and cheese all make special appearances.
Did we mention they’ll have more than 10,000 bottles of wine at your beck and call? Sounds like trouble.
And that’s exactly how these things always start.
SD26, 19 East 26th Street, at Madison Square Park (212-265-5959). If you can be the first to give us the gist of what the ladies are really talking about, we’ll give you a free lunch for two. Send your answer to email@example.com.
Pappas: Listen up, you quarterback punk. There’s something I need you to check out down in Soho, and we just made a video about it.
Johnny Utah: Those Ex-Presidents got another bank?
Pappas: No, you snot-nose kid. We’ve been getting hepped up on caffeine at this place called Saturdays for a few weeks now. And the three easy-on-the-eyes surfers behind it just opened a retail section featuring sick boards, guys’ apparel, and wave rider essentials.
Utah: Want me to pose as a surfer and infiltrate?
Pappas: Genius, you idiot. Mostly I want you to hang around their 500-square-foot outdoor patio and relax, mingle, and drink coffee with ’em. If we’re lucky, they’ll invite you to the Rockaways, Montauk, or Long Beach. It’s good this time of year.
Utah: Doh. I love being in the FBI.
Pappas: Just remember, you’ll know ’em by their tan lines.
Saturdays, 31 Crosby Street, between Broome and Grand Streets.
Music by: Monsters of Folk
Around here, we like a little friendly competition. Especially when it comes to food.
So when we got word of a brilliant new creation called the ChefStack, an awe-inspiring machine that can churn out 200 perfect pancakes an hour, three words came to mind:
Pancake. Eating. Showdown.
In today’s video, three carefully selected DailyCandy gluttons go head-to-head to see who can finish his or her plate of hot-off-the-conveyor flapjacks the fastest.
We’ll warn you right now: Things get pretty messy (especially in the case of one very special contestant) as the hotcakes get pounded.
Right alongside our dignity.
For more information on purchasing a ChefStack, go to chefstack.com.
Deep in the heart of the Bronx, during the wee hours of the morning, there exists a place so smelly, so slimy, only the heartiest of men dare walk its cavernous halls.
Naturally, we had to go there, too.
It’s the Fulton Fish Market at Hunts Point, where we recently accompanied Ani Papa, owner of Fort Greene’s new Mediterranean-inspired seafood resto Aqualis Grill.
Papa goes there two or three times a week to hand-select what’ll be served at Aqualis, from gigantic swordfish to tiny squid (calamari, yum) and downright perfect sea bass.
If you don’t like the sight of a fresh catch, this could make you a little squeamish.
Though we’re pretty sure you’ll be hooked.
Aqualis Grill, 773 Fulton Street, between South Portland Avenue and South Oxford Street, Fort Greene (718-797-3494). For more information on Hunts Point, go to huntspoint.com.
You have to admit, there was always something a little sexy about The Big Lebowski’s número uno bowler: his knack for sass, that weird ponytail thing, the way he, um, licked the ball.
On second thought, he was gross. But there’s nothing unattractive about Brooklyn Bowl, the amazing-beyond-amazing new bowling alley/Blue Ribbon resto/rock venue in Williamsburg.
We don’t wanna give the whole video away (this is one of our favorites so far), but we’re pretty sure this place is gonna be the new in-spot when it opens next week after months of preparation.
Brooklyn Bowl, 61 Wythe Avenue, between North 11th and North 12th Streets (718-963-3369 or brooklynbowl.com).
First came the muffin top (thanks, tight jeans). Then came the muffin top (sheer genius).
And now, for the first time ever, we bring you — drumroll, please — the coffee cake top, in cookie form, as created by Milton Point Sweets in Rye, New York.
In today’s video, we get to know adorable Larraine Nathanson, the ad exec-turned-baker behind the treats, and see the kitchen where the magic began.
Whether you have a hankering for the original CrumbDaddies, CrumbMamas (with chocolate and caramel), or any of the bakery’s other offerings, you won’t be disappointed.
Except for the fact they don’t offer elastic-waist pants.
Available online at miltonpointsweets.com.
Peter Piper may have picked a peck of pickled peppers.
But your tongue is about to get a twist of its own in the form of pickled beets. This easy recipe — which includes Atomic Fireballs as an ingredient — was formulated by Wheelhouse Pickles founder Jon Orren, just for DailyCandy.
If you don’t like beets, that’s okay: You can use almost any veggie (ramps, anyone?) your picky pants desire. The delicious treats make for a great snack at home or a stellar hostess gift — if you were to score an invite on a friend’s schooner.
Either way, they’ll definitely spice up your summer.
Some of our best memories — or lack thereof — stem from tequila.
In keeping with the trend, we’re amped for Mayahuel, the new Mexican bar and restaurant from the East 6th Street gang (Death & Co, The Bourgeois Pig).
We got the scoop from co-owner Phil Ward — and maybe a little too much free high-end mezcal.
No body shots made the cut (it’s tequila way too nice for that kind of behavior).
Mayahuel, 304 East 6th Street, between First and Second Avenues.
Music: Mariachi Vargas
Thirsty for more? Everyone from lonesome cowpokes to the local sheriff will be saddling up to the bar at Dutch Kills, a 19th-century-style saloon in the hinterlands of Long Island City. It’s finally opening tonight (9 p.m.!) with spirits, cocktails over hand-cut ice, and cold brews on tap — served from a large oak bar and totaled on a 1913 model cash register. Neighborhood fave Sage General Store provides the organic pub fare. Go on and mosey along. Dutch Kills, 27-24 Jackson Avenue, at Dutch Kills Street, Long Island City (718-383-2724).
Warning: The video you are about to see contains subject matter that may cause uncontrollable cravings and drooling.
We blame — and credit — Daniel Sklaar, the charming South African-turned-Brooklynite behind Fine & Raw Chocolate, who kindly agreed to take us behind the scenes as he makes his legendary bonbons.
It’s what we like to call raw footage.
Available online at fineandraw.com.