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Entertainment

DailyCandy's New Spokesperson

DailyCandy's New Spokesperson

Welcome to the Team, SuChin Pak

Sometimes you don’t need to put a face with a name. Cases in point: Charlie Townsend, Dr. Claw, and Wilson from Home Improvement. 

But when it comes to the DailyCandy staff, we’re not always content being blocked by a tall fence. Which is why we’re proud to announce the hiring of our new on-air correspondent, SuChin Pak.

She was a natural choice: In addition to being a news reporter at MTV since 2001, she’s the founder of New York’s beloved alfresco small biz bazaar, Hester Street Fair. Her duties? Be our woman about town and on TV. 

In today’s video, we captured Pak’s grueling interview process. Hard-hitting topics included who she’d be on Mad Men and if she likes clowns. We also closely examined her head shots. 

We’re sure you’ll agree she puts the best face forward. 

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Food & Drink

In the Kitchen: Haylie Duff Apple Pie Crescent Rolls

In the Kitchen: Haylie Duff Apple Pie Crescent Rolls

The star’s easy recipe

If the Pillsbury Doughboy were a real person, we’d date him. (We’re suckers for a chef’s hat.)

In today’s video, we honor him with help from actress/writer Haylie Duff and her apple pie crescent rolls. All you need is a sliced-up Red Delicious, brown sugar, and those twelve-minutes-to-perfection Pillsbury pop-and-bake miracles. If making things easy is wrong, we don’t want to be right.

Duff, who lives in L.A., gave us the recipe from her new cookbook, The Real Girls Kitchen. While we had her to ourselves, she also showed us how to make sweet and spicy butternut squash.

Prepare to fall in love.

The Real Girl’s Kitchen is available at amazon.com, $14.50. For more recipes and tips, go to realgirlskitchen.com.

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Food & Drink

In the Kitchen: Haylie Duff Butternut Squash

In the Kitchen: Haylie Duff Butternut Squash

The actress shows us her tasty recipe

We won’t say what the shape of butternut squash reminds us of, but you can probably guess. (It’s a giant pear, you perv.)

Helping us be less intimidated by the golden gourd is actress/cookbook author Haylie Duff, who shows us how to cut and cook one up with delicious results in today’s video.

Want to see more? Duff makes apple pie crescent rolls, too. Her new cookbook, The Real Girl’s Kitchen, is available at amazon.com, $14.50. For more recipes and tips, go to realgirlskitchen.com.

Next Video: Greenmarket Tour
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Food & Drink

Greenmarket Tour

Greenmarket Tour

Gramercy Tavern’s Mike Anthony shows us around

Trips to the farmers market usually go like this: Buy some apples. Feign interest in beeswax candles to chat with hot honey guy. Get a loaf of sourdough and eat half of it on the subway.

In today’s video, learn how Gramercy Tavern’s renowned chef, Mike Anthony, tackles the stands. He has tips for choosing kale, determining if a beet is healthy, and which strangely colored cauliflower you need to buy.

If you like what you see, check out Anthony’s just-published The Gramercy Tavern Cookbook. Not only is it loaded with suggestions, but it’s also way more accessible (read: easy without insane ingredients) than you might expect from a guy whose restaurant has a Michelin Star.

We should note that we just filmed this video, so everything’s still in season. And if you don’t know, the Union Square Greenmarket is open Mondays, Wednesdays, Fridays, and Saturdays year-round.

You’ll be chewing the fat with Zade the farmer in no time.

The Gramercy Tavern Cookbook is available at amazon.com, $32. Union Square Greenmarket, north and west sides of Union Square Park, between Broadway and Park Avenue South, between 14th and 17th Streets (grownyc.org). Gramercy Tavern, 42 East 20th Street, at Broadway (212-477-0777 or gramercytavern.com).

Next Video: Thai’d Down
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Food & Drink

Thai’d Down

Thai’d Down

The restaurateur shares his story

It’s not your average rags-to-riches tale: Painting contractor has a knack for cooking Thai food, starts selling it from a shack, hits it big with Vietnamese fish sauce wings.

But Andy Ricker’s not your average guy. Eight years after opening his first restaurant, Pok Pok, in Portland, Oregon, he’s earned a James Beard Award and written his first cookbook. (Did we mention his recipes command two-hour waits at the New York outpost?)

In today’s video, get to know Ricker — why he started cooking, what it’s like running seven successful restaurants (hint: not easy), and the best compliment he’s ever received.

He’s not what you’d expect.

Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand is available at amazon.com, $22. For more information about Pok Pok restaurants, go to pokpokny.com.

Photo: Stephanie Stanely for DailyCandy

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Fashion

Hotspots with Kate Wolfson

Hotspots with Kate Wolfson

Our editor shares her favorite things in L.A.

It’s a familiar tale: I came to Los Angeles for one love (a boy) and found another (a city).

Five years in, the city — and the boy — still makes my heart skip a beat.

In today’s video, I give you a tour of my beloved local spots that starts with a design-centric treasure hunt Downtown and ends at a Hollywood gallery/boutique in the storied Howard Hughes headquarters (hello, $55,000 backpacks).

I also stop for a twenty-layer crepe cake at a bakery which, like me, is a New York transplant that’s pretty sweet on the City of Angels.

Thanks for tagging along, and please wave hello if you see me around town.

I’m the girl in the Mini Cooper, desperately attempting to parallel park.

Want more? Check out our editor’s go-to spots around New York. And stay tuned for editor favorites in San Francisco and Chicago, coming soon.

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Food & Drink

Einat Admony’s favorite childhood dish

Einat Admony’s favorite childhood dish

Balaboosta’s Einat Admony’s childhood recipe

If you think you don’t like eggplant, you will now (our editor is living proof). And if you already sing its praises, get ready to freak out over chef Einat Admony’s simple recipe. 

Admony grew up on the dish and swears it tastes as good (and maybe even better) after a few days in the fridge. 

To buy Admony’s new cookbook, Balaboosta, go to amazon.com, $18. Then watch how she prepares a homemade Kit Kat

Photo: Stephania Stanley / DailyCandy

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Food & Drink

Break Us Off a Piece

Break Us Off a Piece

Balaboosta’s Einat Admony demos a tried-and-true recipe

This is going to be a bold claim, but we found the Harry Potter of cookbooks.

It’s called Balaboosta, and its Israeli-inspired recipes are universal crowd-pleasers. What’s even better: They’re almost all YA-level easy.

In today’s videos, we got the resident Rowling, Einat Admony (behind NYC’s Balaboosta and Taim restaurants), to show us how to make two of her recipes: homemade Kit Kat (above, and better than the real thing) and chilled eggplant salad.

One bite of either and you won’t put the book down until you’ve made everything in it.

We just hope there are at least six (seven?) sequels.

Balaboosta is available at amazon.com, $18. For more kitchen goodness, check out our videos on donuts, ginger cookies, and frozen peanut butter pops.

Photo: Stephania Stanley / DailyCandy

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Food & Drink

In the Kitchen: Cake Donuts

In the Kitchen: Cake Donuts

Pastry chef Stephen Collucci gives us a gift

In recent months, donuts and their fans have gone a little bit crazy. See: cronuts.

Bypass three-hour waits and pay homage to the original by making your own old-fashioned cake donuts (no special tools required). In today’s video, Colicchio & Sons pastry chef Stephen Collucci — whose donut bible Glazed, Filled, Sugared & Dipped came out yesterday — teaches you how.

The best part of this recipe is that it’s customizable. We covered our creations in pistachio- and lavender-infused sugars, but Nutella was a thought (it always is).

Go wild.

Glazed, Filled, Sugared & Dipped is available at amazon.com, $13.50. To stay sweet, check out our videos on making peanut butter pops, ginger cookies, and profiteroles.

Photo: Stephania Stanley / DailyCandy

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Food & Drink

Quick Fix: Coconut Water Cocktail

Quick Fix: Coconut Water Cocktail

A refreshing cooler you just shake and serve

Who’s the hostess with the mostest? You, when you serve this easy-to-prep cocktail round after round. In this Be Ready in a Flash video, our advertising and commerce editor, Larkin Clark, shows you how to shake it up.

Tweet your favorite cocktail that’s ready in a flash with #PowerShotBeReady. Learn about Canon PowerShot at usa.canon.com.

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Food & Drink

In the Kitchen: Bikinis Restaurant in ABC City

In the Kitchen: Bikinis Restaurant in ABC City

Co-owner Karina Correa tells us her story

There’s a difficult decision we face almost daily at this job: Do we tell the world about hidden gems or keep them to ourselves (to ensure we always get a seat)?

Just kidding. We always tell you guys everything. But if we were going to hide something, it’d be Bikinis, a Barcelona-inspired hole-in-the-wall cafe that’s been flying under the radar in Alphabet City for months.

In today’s video, we catch up with co-owner Karina Correa and get her to tell us the Bikinis story, from how the bikini sandwich (a gluten-free take on a croque monsieur) got its name to why she decided to open a restaurant after ten years in fashion design.

At the end of the interview, she even tells us the secret to life.

Clearly, the cat’s out of the bag now.

Bikinis, 56 Avenue C, between 4th and 5th Streets, Alphabet City (212-777-2277 or eatbikinis.com).

Photo: Stephania Stanley / DailyCandy

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Food & Drink

Ready, Set, Fete!: Making the Drinks Station

Ready, Set, Fete!: Making the Drinks Station

Check out how we set up our beverage table

You might be wondering, “How could a drinks table get better? There’s already alcohol on it.” In this video, see how Karen Mordechai of Sunday Suppers created a beverage station that quenches your desire for eye candy as much as your thirst.

Want more? Watch the creation of the garland and table setting. Then check out the final product (and learn where to buy what you see).

Photo: Lina Plioplyte for DailyCandy

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Food & Drink

In the Kitchen: Oyster Tutorial with Maison Premiere

In the Kitchen: Oyster Tutorial with Maison Premiere

How to shuck and eat 'em

We’re not sure if oysters are aphrodisiacs, but (in the name of science) we’re willing to eat hundreds to find out.

The fruits of our labor: an In the Kitchen video with Lisa Giffen, executive chef at Maison Premiere in Williamsburg, who shows us how to choose, shuck, and eat (slurp or fork?) an oyster.

The restaurant is our favorite place in the city for bivalves, especially once its paradise of an outdoor space opens (which will be in two to three weeks or “as soon as everything’s in bloom”).

Even our editor who swore off oysters fifteen years ago came away wanting more.

That’s what he said.

Maison Premiere, 298 Bedford Avenue, between Grand and South 1st Streets (347-335-0446 or maisonpremiere.com). Hungry for more? Check out our videos on drinking Scotch, making fish tacos, and cooking a juicy burger. And, by all means, vote for us to win a Webby.

Photo: Stephania Stanley / DailyCandy

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Food & Drink

In the Kitchen: Canned Tomato Soup

In the Kitchen: Canned Tomato Soup

Michael Chernow shares his recipe

In life, it’s the simple things that count. But not if you’re messing them up royally — especially in the kitchen.

Thank goodness for Michael Chernow and Daniel Holzman, owners of New York’s Meatball Shop restaurants. In today’s videos, Chernow shows us how to cook Campbell’s tomato soup (above), and Holzman shares his method for making ice in an ice tray.

Chances are, unless you went to chef school, you’ve been doing both wrong for years.

For pictures of Chernow and Holzman in their skivvies, click here.

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Food & Drink

In the Kitchen: How to Make Ice

In the Kitchen: How to Make Ice

Daniel Holzman shares his mom's recipe

So you think you know how to use an ice tray? You don’t. In this video, The Meatball Shop’s handsome chef Daniel Holzman teaches you the right way to freeze water.

To learn the proper way to boil water, click here. Still want more? Here’s The Meatball Shop’s Michael Chernow making canned soup.

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Entertainment

SuChin Pak’s 5 Questions: Kimberly Snyder

SuChin Pak’s 5 Questions: Kimberly Snyder

The nutritionist talks to us about food

Juices or shakes? Carbs or Atkins? Stevia or agave? When it comes to healthy eating, sometimes it’s just easier to say, “Pass the Oreos.”

In today’s 5 Questions with SuChin Pak, nutritionist Kimberly Snyder answers our burning foodie FAQs, from her feelings on juice cleanses to the items she would add and subtract from everyone’s diets.

We took advantage of Snyder’s know-how (her latest book, The Beauty Detox Foods, came out yesterday) and snagged a hair-thickening Caesar salad recipe and a roundup of foods that combat cellulite, too.

It’s evident the health guru practices what she preaches: She’s flawless in person.

We’re lucky she sandwiched us in.

The Beauty Detox Foods is available at amazon.com, $11. For more about Snyder, go to kimberlysnyder.net and check out her five beauty must-haves.

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Beauty

A Caesar Salad for Thicker, Fuller Hair

A Caesar Salad for Thicker, Fuller Hair

Nutritionist Kimberly Snyder's easy recipe

The adage “we all want what we don’t have” likely originated from women talking about their hair. But for those of us who want to thicken our tresses, the task can feel especially difficult. In this video, nutritionist Kimberly Snyder shows us a Caesar salad recipe that has ingredients proven to improve growth. 

For more about Snyder, go to kimberlysnyder.net

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Beauty

5 Foods to Combat Cellulite

5 Foods to Combat Cellulite

Nutritionist Kimberly Snyder’s recommendations

Don’t walk backward into the ocean. Curb the lumpiness with leafy greens, fruit, a smoothie, and a grain, all recommended by our health guru.

For more information on Snyder, go to kimberlysnyder.net.

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Food & Drink

In the Kitchen: Rhubarb Fool with Ginger Sabayon

In the Kitchen: Rhubarb Fool with Ginger Sabayon

Chef Karen Hatfield’s easy recipe

We like to fashion our lives after the characters on Downton Abbey (minus getting jilted at the altar, going to war, death during childbirth, and that weird Mr. Pamuk scenario).

The first step: baking a rhubarb fool (a dessert resembling a trifle) like a Brit. In today’s video, chef Karen Hatfield (from L.A.’s The Sycamore Kitchen and Hatfield’s) shows us how to make a version with ginger sabayon.

Not only is it bloody simple, you can substitute any kind of berry if rhubarb isn’t your thing.

Just send Daisy to pick some up.

For more information on Hatfield’s restaurants, go to hatfieldsrestaurant.com or thesycamorekitchen.com. Still hungry? Check out Daniel Boulud’s burger, Sam Talbot’s fish tacos, and Eddie Huang’s pork bao.

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Food & Drink

In the Kitchen: Chocolate Pie with Raspberry Topping

In the Kitchen: Chocolate Pie with Raspberry Topping

An easy Valentine's Day recipe from Bang Bang Pie Shop

Love: You can take it or leave it.

But a good pie? Consider it taken. Which is why today’s In the Kitchen video will tug on even the blackest heartstrings: a Valentine’s Day recipe from Bang Bang Pie Shop.

Inside the cozy Logan Square storefront, head baker Megan Miller whips up the kinds of delicacies dreams are made of. Her chocolate-raspberry pie is easy enough to replicate at home.

With just seven ingredients — most of which you have in your pantry — it’s nearly foolproof. We suggest picking up a ball of Bang Bang’s butter-flecked dough for top-notch results (it’s for sale at the shop).

Serve it to someone special. Then eat your heart out.

Bang Bang Pie Shop, 2051 North California Avenue, at McLean Avenue (773-276-8888 or bangbangpies.com).

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Entertainment

Eddie Huang Makes Bao (and Conversation)

Eddie Huang Makes Bao (and Conversation)

You can't really do what the Baohaus chef does at home

Usually, when we film an In the Kitchen video, the purpose is to teach viewers to re-create a recipe.

But during our shoot with Eddie Huang, chef at Baohaus in Manhattan, five minutes into making his pork bao he said, “Honestly, people can’t do this. If you want to do that, try Momofuku.”

Which sums up what drew us to Huang in the first place: His memoir, Fresh Off the Boat, out now. Huang, whose parents are Taiwanese, grew up in Orlando, moved to NYC, and became a lawyer, a hustler, a stand-up, and a restaurateur.

The book’s appeal is Huang’s honest, funny description of his experience growing up Asian-American, and finding both solace and strife in his Chinese heritage. We promise it’s like nothing you’ve ever read.

Like his baos, he’s inimitable.

Fresh Off the Boat is available at amazon.com, $14.