/

Beauty

Exercises with Immediate Results: Legs

Exercises with Immediate Results: Legs

Personal Trainer Will Torres Shows Us His Moves

One of our editor’s first concerts was ZZ Top. A vivid memory? When they performed “Legs,” the crowd went wild. It’s with that same enthusiasm we present trainer Will Torres’s three exercises to get your gams in shape. No out-of-control beard required: All you need is a towel.

For more information on Torres and his new West Village personal training gym, go to willspace.com.

Music: “Test Drive” by Zapac

/

Food & Drink

Anchovy and Olive Spaghetti Recipe

Anchovy and Olive Spaghetti Recipe

Editor Karen Palmer Shares Her Dad's Popular Dish

Every year at senior editor Karen Palmer’s Feast of the Seven Fishes, her dad, George, makes a huge platter of this simple pasta. The recipe’s been passed down through generations yet keeps tasting better. Don’t worry, anchovy haters: It’s barely fishy at all; garlic is the predominant flavor.

Get the full recipe.

/

Food & Drink

Ninette's Broccoli and Cheese Casserole

Ninette's Broccoli and Cheese Casserole

Editor Tiffany Davis Pays Homage to Her Mom

When DailyCandy’s Everywhere editor, Tiffany Davis, was growing up in Atlanta, her mom couldn’t get her to even look at a vegetable — until she made this casserole. The dish is basically mac ’n’ cheese with broccoli and rice instead of noodles. Brilliant.

Get the full recipe.

/

Food & Drink

Gobble Gobble Turkey Meatballs Recipe

Gobble Gobble Turkey Meatballs Recipe

Simple Instructions from The Meatball Shop

We like to think we’re mature enough to resist an obvious double entendre when it presents itself.

But when talking about the new cookbook from the guys behind New York’s popular Meatball Shop restaurants, we seized the opportunity by the balls. The meatballs, to be exact.

For today’s videos, we asked chefs Daniel Holzman and Michael Chernow to make three simple recipes from The Meatball Shop Cookbook, all perfect for holiday feasting: Gobble Gobble turkey meatballs (above), kabocha squash salad, and ginger cookies.

They also demo’ed a great-for-wintry-nights port toddy that’s not in the book — we just felt like drinking during the shoot. A ballsy move? Perhaps.

At least one of the chefs isn’t a Schweddy.

Get the meatballs recipe.
The Meatball Shop Cookbook is available online at amazon.com, $28.

/

Food & Drink

Ginger Cookies Recipe

Ginger Cookies Recipe

A Cold-Weather Snack from The Meatball Shop

Chestnuts roasting on an open fire? Too dangerous. Jack Frost nipping at your nose? No, sir. We’d rather get in the holiday spirit with The Meatball Shop’s recipe for ginger cookies, as demo’ed by chef Michael Chernow.

Get the recipe. The Meatball Shop Cookbook is available online at amazon.com, $28.

/

Food & Drink

A Perfect Port Toddy

A Perfect Port Toddy

Drinking with The Meatball Shop Chefs

Sometimes, on a cold winter’s night, you need something to warm you up. Sometimes, on that same night, you’re stuck at a holiday dinner next to your aunt who asks fourteen times why you aren’t married. Here’s a drink from chef Michael Chernow to help you get through.

Get the recipe. Buy The Meatball Shop Cookbook online at amazon.com, $28.

/

Food & Drink

Kabocha Squash Salad Recipe

Kabocha Squash Salad Recipe

The Meatball Shop Guys Make It Easy

Thanks to this recipe, we’re starting a campaign to make kabocha the new acorn or butternut. It’s just as delicious, you don’t have to peel it, and it’s chef Daniel Holzman’s favorite. We think it squashes the competition (sorry, couldn’t resist).

Get the recipe. Buy The Meatball Shop Cookbook online at amazon.com, $28.

/

Food & Drink

A Gourmetified Ramen Recipe

A Gourmetified Ramen Recipe

Chuko Opens in Prospect Heights

Any reality TV junkie knows that the test of a good chef is what he can create using only ingredients from a convenience store. (Krispy Kreme bread pudding, anyone?)

With that in mind, we asked the chefs at Chuko, the new ramen restaurant opening tonight in Prospect Heights, to show us what they could do with the 99-cent version you ate in college. We also threw in a Pathmark-prepared rotisserie chicken for fun.

Once you watch (and make it for yourself in the five minutes immediately afterward), imagine what the Morimoto-trained chef/owners — Jamison Blankenship, James Sato, and David Koon — do with real ramen on their small but perfect menu.

Then dream about the gyoza with ponzu dipping sauce, fried green tomato buns with pickled onion and tofu dressing, and homemade ice cream sandwiches.

They win the challenge.

Chuko, 552 Vanderbilt Avenue, at Dean Street, Prospect Heights (718-576-6701 or barchuko.com).

fish taco recipe!Still hungry? Watch Sam Talbot grill fish tacos or Daniel Boulud make the perfect burger.

/

Entertainment

What's Big and Gay and Delicious All Over?

What's Big and Gay and Delicious All Over?

The Beloved Truckers Go Brick and Mortar

Lyrics to “Thank You for Being a Friend”
(Slightly revised.)

Thank you (Big Gay Ice Cream) for being a friend.

Traveled down the road and back again (in your beloved little ice cream truck).

Your heart is true (why else would you open a store in early August so we could enjoy you anytime without stalking your Twitter feed to find out the truck’s whereabouts?).

You’re a pal and a confidant (we could hang out with your charming owners, featured in today’s video, all day).

And if you threw a party (your crazy toppings, like wasabi dust, pumpkin butter, spicy pistachios, and toasted coconut make every day a fiesta),

Invited everyone you knew (after all, you’re going to be selling treats from your pals, like Danny Macaroons, Treats Truck, and La Newyorkina),

You would see the biggest gift would be from us (nah, the mural on your wall of a unicorn wearing a Bea Arthur pendant is the best gift of all. That, and your homemade sauces and milk shakes.)

And the card attached would say, “Thank you for being a friend.” (Enough said.)

Big Gay Ice Cream, 125 East 7th Street, between First Avenue and Avenue A (212-533-9333 or biggayicecream.com). For the exact opening date, follow @biggayicecream on Twitter.

/

Food & Drink

How to Make a Bea Arthur (Ice Cream Treat)

How to Make a Bea Arthur (Ice Cream Treat)

The Big Gay Ice Cream Guys' Sweet Homage

We’ve been fans of Bea Arthur for years. And we certainly love the Big Gay Ice Cream recipe named in her honor. The debut of BGIC’s first brick-and-mortar shop proved the perfect excuse to film its ice-cold creation (and the resulting golden goodness).

Big Gay Ice Cream, 125 East 7th Street, between First Avenue and Avenue A (212-533-9333 or biggayicecream.com). For the exact opening date, follow @biggayicecream on Twitter.

/

Entertainment

Easy-as-Pie Profiterole Recipe

Easy-as-Pie Profiterole Recipe

French Food Blogger Kerry Saretsky's Simple Instructions

If you saw Midnight in Paris (or even if you didn’t), you can’t help but want to be Marion Cotillard, the captivating muse who wooed every 1920s expatriate in the City of Light. Le sigh.

Channel your inner Francophile on Bastille Day (next Thursday) by whipping up simple, classic recipes from French Revolution blogger/Le Cordon Bleu-trained chef Kerry Saretsky.

In today’s videos, Saretsky shows us how to make flawless profiteroles (above), a croque monsieur, and an updated frozen Kir Royale. The first two were inspired by Saretsky’s Gallic mother, who made them throughout the writer’s childhood.

We recommend throwing a party and serving all three.

The only way it can get better is if Owen Wilson magically appears.

For more French-inspired recipes and information on Saretsky, go to frenchrevolutionfood.com.

/

Entertainment

Croque Monsieur Recipe

Croque Monsieur Recipe

French Food Blogger Kerry Saretsky's Easy Instructions

What could be better than a ham and cheese sandwich? A ham and cheese sandwich made with bechamel sauce and mustard, that’s what. In this video, French Revolution blogger Kerry Saretsky shows us how it’s done.

For more French-inspired recipes and information on Saretsky, go to frenchrevolutionfood.com.

/

Entertainment

Frozen Kir Royale Recipe

Frozen Kir Royale Recipe

French Food Blogger Kerry Saretsky's Easy Instructions

No Bastille Day fete would be complete without an adult beverage (or three). French Revolution blogger Kerry Saretsky’s take on a Kir Royale mixes sorbet, pink champagne, and vodka.

For more French-inspired recipes and information on Saretsky, go to frenchrevolutionfood.com.

/

Food & Drink

Beecher's Handmade Cheese Opens

Beecher's Handmade Cheese Opens

The Best Mac and Cheese Recipe in the World

If cheese were a person, we’d marry it and have its babies. So when Beecher’s Handmade Cheese, a new 8,000-square-foot shop/factory/restaurant, finally opened in Flatiron, we ran to the altar. To showcase its heavenliness, we filmed a few editors scarfing down the good stuff and procured the recipe for what is arguably the restaurant’s most famous dish.

Beecher’s World’s Best Mac and Cheese
Serves ten

Ingredients
12 oz. good-quality penne pasta
4 tbsp. butter
1/3 c. flour
3 c. milk
14 oz. Beecher’s Flagship Cheese, grated
2 oz. Monterey Jack, grated
½-1 tsp. salt
1 tsp. chipotle chile powder
½ tsp. garlic powder

1. Preheat oven to 350°. Grease a 9-by-13-inch glass baking dish and set aside.

2. Bring a large pot of water to a boil over high heat. Cook penne for 2 minutes less than recommended on the package. Rinse in cold water; set aside. Pasta should still have a slight crunch.

3. Melt butter in a heavy-bottomed saucepan over medium heat; whisk in flour. Continue whisking and cooking for 2 minutes.

4. Slowly add milk, whisking constantly until sauce has thickened (about 10 minutes). Remove from heat.

5. Add cheeses (reserve 2 ounces to top final dish), salt to taste, half of the chile powder, and all of the garlic powder. Stir until cheese has melted and all ingredients are well incorporated (about 3 minutes).

6. In a medium bowl, mix together cooked pasta and sauce gently but thoroughly. Pour pasta into prepared baking dish; sprinkle with remaining cheese and chile powder.

7. Bake uncovered for 20 minutes. Let stand 5 minutes before serving.

Beecher’s Handmade Cheese, 900 Broadway, at 20th Street (212-466-3340 or beechershandmadecheese.com).

/

Food & Drink

How to Grill Fruit to Perfection

How to Grill Fruit to Perfection

Chef Sam Talbot Shows Us How It's Done

Normally, we scoff at fruit as dessert, but chef Sam Talbot’s dish made us reconsider. In this video, he whips up papaya, pineapple, and crenshaw melon with just a little honey, oil, and sea salt.

Hungry for more? Watch Talbot grill fish tacos, Daniel Boulud cook the perfect stove-top burger, and Tamara Reynolds whip up four delicious picnic recipes. And check out Talbot’s quick list of must-have grilling tools

/

Food & Drink

The Perfect Fish Taco Recipe

The Perfect Fish Taco Recipe

Chef Sam Talbot Shows Us How It’s Done

Thanks for a great week, weather. We especially appreciate the frizzy hair, inside-out umbrella, and near-constant inability to catch a cab.

But we have something to make it all better: a fish taco tutorial with handsome chef Sam Talbot. (And, yes, he really is as much of a feast for the eyes as his food is for the belly.)

Talbot, who was a Top Chef semifinalist, is now head chef at Imperial No. Nine. He spent years perfecting his recipe — from cooking the halibut just right to making sure it doesn’t fall out of the tortilla. (“My friends would give me a really hard time for that.”) He even gave us the recipe for the relish he uses.

In today’s video, he cooks on a flattop grill, or plancha, but the instructions carry over to an outdoor charcoal or gas grill, should you have a Memorial Day cookout.

Or cook-in, as the case may be.

Hungry for more? Watch Daniel Boulud cook the perfect stove-top burger and Tamara Reynolds whip up four delicious picnic recipes. And check out Talbot’s quick list of must-have grilling tools.

/

Food & Drink

Royal Wedding Biscuit Cake Recipe

Royal Wedding Biscuit Cake Recipe

Tea & Sympathy’s Easy Directions

Snail mail should be ashamed: It seems millions of invites to the royal wedding were lost (ours included).

But that doesn’t mean we can’t indulge like royalty on Friday. Thanks to the recipe given to us in today’s video by the lovely/crazy Brits at NYC’s Tea & Sympathy restaurant, we’ll be devouring Prince Will’s beloved no-bake chocolate biscuit cake.

The directions are so easy it’s no wonder Will’s taken heat for the dessert being a little lowbrow for the occasion. But one bite and you’ll get it: Imagine a souped-up Rice Krispies treat made with graham crackers (a suitable substitute for the traditional digestives the Brits use), condensed milk, and good chocolate.

Which we cordially invite you to get all over your face.

Want something else to serve at your wedding-watching party? Try Marmite soldiers (sure to polarize guests). You’ll also need to wear a fancy DIY headpiece. For more information on Tea & Sympathy, go to teaandsympathynewyork.com.

kate and william's visit!The royal couple decided to surprise us at our NYC office. Check out our Facebook album documenting their visit.
/

Food & Drink

How to Make Marmite Soldiers

How to Make Marmite Soldiers

Tea & Sympathy's Easy Directions

The mere mention of Marmite sends people into a tizzy (whether it’s one of love or disgust is up to the individual). In this video, Tea & Sympathy’s charming British owner, Nicky Perry, shows how she likes to eat the salty goo.

For more information on Tea & Sympathy, go to teaandsympathynewyork.com.

/

Food & Drink

How to Make Soy Milk

How to Make Soy Milk

A Demo by the Geniuses at En Japanese Brasserie

We’ve heard that food is the new indie music: Cool points for the obscure, experimental, and ability to incorporate at least one person with a thick beard.

So, to impress our hirsute hipster pals, we’re whipping up our own vegan basics.

In today’s videos, En Japanese Brasserie executive chef Abe Hiroki and co-owner Jesse Alexander show us how to execute both soy milk (above) and silken tofu. The processes are surprisingly simple but do require precision and technique (don’t beat yourself up if it’s not perfect the first time).

If you’ve been to En, you know the tofu rules. But we also feel good supporting a restaurant that’s already raised more than $100,000 for Japanese earthquake relief.

And that’s a universal crowd-pleaser.

En Japanese Brasserie, 435 Hudson Street, at Leroy Street (212-647-9196 or enjb.com). Want to make your own donation to the efforts in Japan? We recommend The Salvation Army, Mercy Corps, and ShelterBox.

/

Food & Drink

How to Make Silken Tofu

How to Make Silken Tofu

A Demo by the Geniuses at En Japanese Brasserie

You haven’t had tofu until you’ve had it at En Japanese Brasserie in the West Village. (It’s smooth, delicious, and needs no accompaniment.) In this video, executive chef Abe Hiroki shares his method for making the vegan delight. And though it’s simple, it does require precision and practice. Also important: The recipe requires unpasteurized soy milk. We recommend making your own.

En Japanese Brasserie, 435 Hudson Street, at Leroy Street (212-647-9196 or enjb.com). Want to make your own donation to the efforts in Japan? We suggest The Salvation Army, Mercy Corps, and ShelterBox.

/

Food & Drink

How to Make Thai Coconut Soup

How to Make Thai Coconut Soup

Delicious Soups from Sarah Simmons

If Old Man Winter were a real person, we’d have to defriend and unfollow him. Dude needs to chill with the snow and ice.

His one redeeming quality: Giving us an excuse to eat tomato soup and grilled cheese all the time (got to get warm somehow).

To help us retain body heat, we asked home chef Sarah Simmons for her best tomato soup recipe. Instead, she gave us five — all starting with the same mirepoix base, and ranging from a Thai coconut version (demo’ed in the video above) to a spicy, fire-roasted bisque. Visit our gallery for pictures, full recipes, and more videos.

The recipes are so easy and good we’re almost sad to think about winter ending. Almost.

For more recipes and information on Simmons, go to sarahmcsimmons.com.

Special thanks: The Brooklyn Kitchen