Explore Undiscovered Food, Fashion & Fun.
Chips and salsa are overrated. (Yes, we said it.) Switch up your snack routine with Hill Country chef Elizabeth Karmel’s pimiento cheese recipe. The Southern classic tastes great on almost everything (like breakfast tacos), and all you need are four simple ingredients. An empty stomach and serious cheese addiction help, too.
For more information on Karmel, go to hillcountryny.com.
If you’re sick (or just tired of being cold), this hearty, filling soup will provide some comfort. Though chef Sarah Simmons uses sweet potato and turnip in the video, feel free to substitute your favorite root veggies. And visit our gallery for the full recipe and more drool-inducing video demos.
For more recipes and information on Simmons, go to sarahmcsimmons.com.
Special thanks: The Brooklyn Kitchen
When the wind chill is five below, any recipe with the word “fire” in it sounds like a plan. This spicy, smoky soup lives up to its name by warming you up (plus, it’ll clear your sinuses right out). Visit our gallery for the full recipe and more video demos.
According to the always-reliable Internet, rum fustians were the go-to drink for thirsty pirates. Strangely enough, there’s actually no rum in the warm, frothy cocktail. But don’t worry: There’s enough sherry, dark ale, and gin to help channel your inner swashbuckler.
Thirsty for more? Watch Michael Cirino make an absinthe cocktail and some perfect winter nogs. For more information about A Razor, a Shiny Knife, go to arazorashinyknife.com.
Somehow, in just five days, your New Year’s resolution devolved from work out every day to do leg lifts during Hoarders commercials.
Don’t give up. Dr. Frank Lipman, the integrative doc behind NYC’s Eleven Eleven Wellness Center, showed us how easy it is to get back — and stay — on track in these exclusive new how-to videos.
1. Go healthy at the grocery store (above). 2. Restore overall balance with a tennis ball foot massage. 3. Banish the blues with a restorative yoga pose. 4. De-stress with guided meditation.
And if you really want to get a leg up, try Lipman’s two-week detox program, Remove. No, seriously. Even our staff’s resident “cleanses are for crazy people” skeptic is a believer, mainly because you can have two meals a day of your choosing — plus the provided shakes and vitamins.
Which you can ingest from the convenience of your sofa.
Remove, available online at elevenelevenwellness.com, $199. Want more? Check out the amazing playlist Lipman made us for optimum relaxation.
Special thanks: Jefferson Market, NYC
Nothing gets us in the holiday spirit like spiked eggnog (enough down the hatch and we’ll believe in Santa again).
So, our gift to you: recipes for two simple-as-they-are-delicious nogs. Helping us out is Michael Cirino, handsome co-founder of NYC-based dinner party extraordinaires A Razor, a Shiny Knife.
The drinks are easily made in individual servings — which Cirino demos in the video — or big batches for a party. Just keep the ratios the same and your guests will be ho-ho-hoing in no time.
Though if you see an overweight bearded man come down your chimney, we still suggest calling 911.
Thirsty for more? Watch Cirino make an absinthe cocktail that’ll get the party started. For more information about A Razor, a Shiny Knife, go to arazorashinyknife.com.
If you want to start a party — fast — an absinthe cocktail is just the ticket. (Who knew it was even legal, much less so tasty?)
In this video, Michael Cirino, co-founder of NYC-based dinner partiers A Razor, a Shiny Knife, walks us through the recipe for a Green Beast (as coined by the Pernod mixologist who invented it). All it takes is a tiny bit of the green liquor, simple syrup, lime juice, and water.
Just be careful: It’s dangerously delicious.
For more information on A Razor, a Shiny Knife, go to arazorashinyknife.com.
You know what could really spoil your NYE celebration? Accidentally hitting someone in the face with the cork as you open a bottle of bubbly.
Don’t spend your first hours of 2011 in an ER. Instead, watch our video tutorial starring Patrick Watson, owner of Brooklyn Wine Exchange in New York. We estimate he’s popped at least 10,000 corks in his lifetime.
And we’ll drink to that. Happy New Year!
For more imbibing tips and tricks, watch our videos on drinking wine like a pro, decanting it, and opening it without getting cork in the bottle.
Photo: E_calamar / Flickr
Sometimes in life there are desserts so wonderful and decadent we dream and talk about them constantly. Friends, this is one of those moments.
In today’s video, our own editor-at-large and Top Chef: Just Desserts judge Dannielle Kyrillos shares her mom Patti’s tried-and-true recipe for pumpkin pudding — or, as we affectionately call it, pumpkin fluff. Her family ate it every Thanksgiving when Kyrillos was growing up in Harrisburg, Pennsylvania.
The best part: It’s inexpensive (no fancy ingredients) and really easy. The total cooking time is about ten minutes if you have everything prepped. Even our editors who can’t boil water aced it.
You can thank us later.
For a printable version of the recipe, click here. Then check out our other editors’ recipes for champagne fruit salad, stuffed artichokes, and mac ’n’ cheese.
To see Kyrillos in action, watch tonight’s Top Chef: Just Desserts as the five remaining chefs do things with sugar you won’t believe. In the meantime, tide yourself over with sweets from our favorite mom-and-pop candy shops.
You do realize women of a certain age can’t have kids, yes? Wow, you’re eating a lot for a lady. BTW, your childhood friend, Jane, just got a job that pays one billion dollars.
If you’re going home for the holidays, chances are you’re going to want an adult beverage or two. Keep it classy with assistant editor Jordan Blumberg’s recipe for champagne fruit salad. All it takes is a little bubbly, fruit, sugar, and minimal cooking skills.
Should take the edge off.
For a printable version of the recipe, click here. Then check out other editors’ recipes for pumpkin pudding, stuffed artichokes, and mac ’n’ cheese.
We won’t lie: Artichokes are intimidating. Forget about how to cook them; how do you even eat them?
To help answer both questions, senior features editor Jeralyn Gerba offers her big Italian family’s treasured stuffed artichokes recipe. The prickly veggies are a mainstay at the Gerba Thanksgiving — and, after we saw how easy and tasty they are, we predict they’ll be at our table, too.
For a printable version of the recipe, click here. Then check out our other editors’ recipes for champagne fruit salad, mac ’n’ cheese, and pumpkin pudding.
We’ll be the first to tell you our market editor Aja Mangum’s mac ’n’ cheese could be a dieter’s downfall. We even thought about not publishing it, so as not to tempt the virtuous.
But for years, Mangum’s family’s been whipping it up for naysayers — from college roommates to Thanksgiving dinner attendees — who’ve all promptly asked for seconds with their tails between their legs. Us included.
Don’t say we didn’t warn you.
For a printable version of the recipe, click here. Then check out our other editors’ recipes for pumpkin pudding, champagne fruit salad, and stuffed artichokes.
Nothing warms the soul — and impresses friends — like a melty pot o’ fondue (preferably served with strawberries). Best part: You need only a few ingredients and ten minutes.
Need more to satisfy your sweet tooth? Check out our video recipes for devil’s food cake, marshmallow icing, and hot cocoa. For other great ideas from Rachel Thebault, preorder her book (out October 26).
You don’t realize how good hot chocolate can be until you make it yourself (no offense, Swiss Miss). Make a big batch and package it as a gift, or be kind to yourself and spike it with bourbon.
Need more to satisfy your sweet tooth? Check out our video recipes for devil’s food cake, marshmallow icing, and chocolate fondue. For other great ideas from Rachel Thebault, preorder her book (out October 26).
Rachel Thebault, founder and head confectioner of Tribeca Treats, swears this dessert is so easy you won’t reserve it just for birthdays. Perfectly rich and moist, it takes less than an hour from start to finish. Don’t forget to make some marshmallow icing while it’s baking.
Need more to satisfy your sweet tooth? Check out our video recipes for chocolate fondue and hot cocoa. For other great ideas from Rachel Thebault, preorder her book (out October 26).
Obviously, you can’t serve your devil’s food cake and cupcakes without icing. Whip up this simple recipe, top with graham cracker crumbs, and you’ve got yourself a s’mores-type situation.
The French have a way with the classics. Case in point: Daniel Boulud’s simple, perfect burger.
In this video, renowned chef and owner of DBGB proffers his tips for an amazing stove-top burger, whether your stove is electric or gas (grills being not so common in New York). Besides a heat source and a good cast-iron pan, all you really need are fresh ingredients and a little know-how — and some Dijon mustard, bien sur.
We tried it at home, and let us say, this is one good burger. Start now, and you’ll be a pro by Labor Day.
Hungry for more? Check out recipes from other famous chefs, four picnic-perfect dishes, and Sophie Dahl’s to-die-for asparagus soup.
Shockingly, South America is out of the World Cup. But it’s not out of the limelight.
Nuela, a South American restaurant and cevicheria, is soft opening next Monday in the Flatiron District after almost a year of delays — and we think it’s been well worth the wait.
For proof, check out today’s video featuring a simple and refreshing salmon ceviche recipe from chef Adam Schop. All you really need are a handful of Key limes, salt, apples, and onions (all the celery-based ingredients are optional). And, perhaps, the magical touch of a chef schooled in the cuisines of Argentina, Brazil, Colombia, Ecuador, Peru, and Venezuela.
Or you could just visit the restaurant, a 200-seat space dreamed up by fashion designer Angel Sanchez, where you can find dishes like smoked brisket arepas with plantains and black beans and pork and rock shrimp empanadas. With more than fifteen types of ceviche — mackeral, hamachi, tuna — it’s a great place to share.
So everyone comes out a winner.
Nuela, 43 West 24th Street, between Fifth and Sixth Avenues, Flatiron District (212-929-1200 or nuelany.com).
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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.
For more easy-as-pie ideas, buy Reynolds’s book online at amazon.com or check out her blog.
What would an alfresco fete be without sweet, juicy melon? Adding tangy feta proves our theory that cheese makes even the best things better.