Explore Undiscovered Food, Fashion & Fun.
Don’t get us wrong: We love melted butter and gravy mixed with a spoonful of mashed potatoes and toasted marshmallows garnished with a bit of yams as much as the next American.
But this Thanksgiving we have healthier options, thanks to brothers Eli and Max Sussman, New York-based chefs and authors of the recently published This Is a Cookbook.
In today’s videos, they show us two easy, inexpensive, no-stretchy-pants-necessary recipes: sauteed kale with almonds and raisins (above) and roasted cauliflower with caramelized onions.
It’s possible we ate enough of the vegan-friendly dishes during the shoot to constitute three meals.
But that still beats French’s fried onion rings plus or minus the green beans.
This Is a Cookbook is available at amazon.com or itunes.com (iPad version), $13.
Nothing cools the senses like crisp cukes. We made this recipe with low-fat sour cream, and it still tasted like something unhealthily delicious. Bingo.
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.
It sounds like the beginning of a bad Jeff Foxworthy bit: What do you get when you put three handsome Southern boys in an old trailer home on a dirty corner lot?
But Goods, a Williamsburg restaurant where all the food is prepared in a shiny, refurbished 1946 Spartan trailer, is no joke (and the 3rd Ward guys behind it are mighty clever). Chef Alex McCrery, the star of our video, turns out tasty, south of the M-D line fare that’s almost all locally sourced or made in-house.
Starting today, he’s serving breakfast (egg, bacon, and cheese biscuits; beignets) and lunch/dinner (hot dogs, burgers, fish and chips) from the window. Ten days from now, you’ll be able to eat in the adjacent garden, a complete overhaul of the lot that’s been vacant for years.
And with everything priced at less than $11, we predict it will become your go-to in B’burg. That is, if you’re smarter than a fifth grader.
Goods, 571 Lorimer Street, at Metropolitan Avenue, Williamsburg (347-763-1622 or goodsfood.com).
Up to 50% off E.vil TeesE.vil takes basics up a notch with sparkly details and cheeky phrases. Pick up the label’s sweet-meets-badass tees while they’re up to 50% off on our sample sale site.
The Employees Only bartenders have been on the pouring side of more tipsy evenings than we can remember. Literally. And now that they’re selling their own brand of cocktail mixers, you can emulate their best-in-the-biz cocktails at home. Near your bed. Which is good.
In today’s videos, they teach you how to make the perfect gin gimlet (above), tequila daisy, and upgraded Tom Collins — using their new, all-natural lime cordial and/or grenadine.
The mixers are almost tasty enough to guzzle on their own. They’re made with real pomegranate and lime and sweetened with sugar and agave nectar, not high-fructose corn syrup.
We hear more flavors are on the way, but for now they’re keeping ’em an employees-only secret.
Available at Employees Only, 510 Hudson Street, between Christopher and West 10th Streets (212-242-3021 or employeesonlynyc.com). For more great recipes, check out our Drunk Punch Love photo gallery.
Up to 80% off ChaikenSF designer Julie Chaiken is famous for her expertly fitted slacks. Load up on those and more (sleek LBDs, cashmere cardis, swanky silk tops) while they’re up to 80 percent off on our sample sale site.
Nothing gets a party started like tequila. Especially when it’s combined with Employees Only-brand grenadine and lime cordial. In this video, learn how to make a crowd-pleasing tequila daisy.
Mixers available at Employees Only, 510 Hudson Street, between Christopher and West 10th Streets (212-242-3021 or employeesonlynyc.com). Don’t stop here: Learn how to make a gin gimlet, Tom Collins, and more.
Who was Tom Collins? We don’t know, but we’re sure he was a great man. To honor him, the guys at Employees Only put together a slight variation of his eponymous drink using their own brand of grenadine. The result: delicious.
Mixers available at Employees Only, 510 Hudson Street, between Christopher and West 10th Streets (212-242-3021 or employeesonlynyc.com). Keep the party going: Learn how to make a gin gimlet, tequila daisy, and more.
Pizza: Even when it’s $1.50-slice-from-Tony’s Down the Block bad, it’s pretty good. And as dozens of artisanal, Naples-trained, wood-fire-building, San Marzano-using obsessives have recently demonstrated, a fresh, hot pie can be ambrosial.
Thing is, you have to wait in line for that. But you can skip the queue after taking a class at Pizza a Casa: Pizza Self-Sufficiency Center, where you’ll learn to make your own.
Founder/pizza scientist Mark Bello, featured in today’s video, has honed his skills for more than fifteen years (he estimates his annual slice intake to be in the thousands). During the four-hour class, you’ll learn all his secrets, from the best way to roll dough to when to add herbs for optimal flavor.
You can also host parties for up to twelve in the tchotchke-filled space. We predict it’ll be the new go-to for birthday celebrations. Just wear an elastic waistband.
Pizza a Casa: Pizza Self-Sufficiency Center, 371 Grand Street, between Essex and Norfolk Streets (212-228-5483 or pizzaacasa.com). Tickets ($150) available online at zerve.com.
Music: Courtesy of Michael Beharie
Up to 65% off Amrita SinghNotes on a sandal: Amrita Singh’s easy footwear — in neon brights to earthy metallics — is perfect for warm weather. Swirl’s 65% discount will put some extra spring in your step.
Sure, decanting wine makes you look sophisticated. But if you don’t know what you’re doing, it can have the opposite effect.
Patrick Watson, founder of Brooklyn Wine Exchange, shows the proper technique for separating vino from sediment. Be sure to have a candle on hand.
Is there something you wanna learn how to do? Submit ideas to email@example.com.
It’s a dead giveaway that you’re not a connoisseur: bits of cork in the wine.
Learn how to avoid the situation with help from Patrick Watson, owner of Brooklyn Wine Exchange.
There’s something irresistible about watching thin, beautiful people stuff their faces full of grub.
Which explains our love for Sophie Dahl, the former hotshot model-turned-chef whose unabashed love for all things delicious inspired her new cookbook, Miss Dahl’s Voluptuous Delights.
In today’s video, the lovely Brit — whose knack for writing might come from her grandfather, Roald Dahl — teaches us how to make an unbelievably tasty and simple asparagus soup with Parmesan. And you won’t believe there’s no cream involved.
Other recipes from the book include rice pudding with peach puree, pasta puttanesca, fish soup, Eton mess with rhubarb, and flourless chocolate cake. Charming/funny stories abound.
Talk about having yours and eating it, too.
Available online at amazon.com. For more detailed instructions, recipes, and pictures from Miss Dahl’s Voluptuous Delights, check out our photo gallery.
Music: John Gold
You should like your wine how you like your men: full-bodied, fragrant, mature, and sweet on the tongue.
So how come you keep drinking the vino equivalent of Spencer Pratt?
Stop settling and watch today’s Easy Does It video, in which we teach you the four things you should notice — and enjoy — when drinking reds and whites. Helping us out: Patrick Watson, the connoisseur behind Stinky Bklyn, Smith & Vine, The Jakewalk, and the new Brooklyn Wine Exchange.
Watson just opened a jazzy learning center at the Exchange, where he and others will teach courses on topics ranging from Spanish varietals to cheese pairings.
You might even meet your soul mate.
Brooklyn Wine Exchange, 138 Court Street, between Atlantic Avenue and Pacific Street, Cobble Hill (718-855-9463 or brooklynwineexchange.com). Wine classes held the first Wednesdays and Thursdays of every month (times vary) and most Saturdays at 4 p.m.
Photo: Courtesy of Brooklyn Wine ExchangeMusic: Courtesy of The Morning Pages and Small Black
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.
Available online at kombuchabrooklyn.com. To learn more about the history and health benefits of kombucha, go to wikipedia.org.
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.
Available online at amazon.com. For more information, go to forkingfantastic.com.
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 firstname.lastname@example.org.
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).
The song in today’s video is “Golden Phone,” by Micachu & the Shapes, on loan from Rough Trade Records.
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.