Explore Undiscovered Food, Fashion & Fun.
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
Your fridge is kind of like a graveyard: smelly and riddled with ghosts of meals past.
Resuscitate it (and your well-being) with today’s video: a peek into plant-based expert Heather Crosby’s fridge.
When not creating healthy recipes for her website, YumUniverse, Crosby can be found planting, sprouting, and engaging in otherwise enviable activities.
What she stores in the old icebox? Plenty of kale and homemade almond milk, to start.
It’s incentive enough to change your habits.
So you can R.I.P.
For more recipes and tips on plant-based nutrition, go to yumuniverse.com. Save up to 50 percent on YumUniverse meal plans at deals.dailycandy.com.
Does life get any better than fried starch?
The answer is no, which is why we asked author and Top Chef judge Gail Simmons to make her mom’s latkes for today’s In the Kitchen video.
Simmons uses everything you’d expect (shredded potatoes, eggs, oil), but there’s a secret ingredient (hint: Marcus Samuelsson also loves it) that’ll make you ask, “Why do we make these only at Hanukkah?”
Even if you don’t celebrate the Festival of Lights, we recommend mixing a batch immediately, since the gentile editors at our shoot pounded them.
No miracle there.
Want to taste them straight from Simmons’s pan? Head to the Latke Sizzle (vodka tastings included), tomorrow at 8:15 p.m., at 92Y, 1395 Lexington Avenue, at 92nd Street (212-415-5500 or 92y.org). Enter code DCANDY at checkout for 20 percent off tickets. For more Hanukkah recipes, decorations, and menorahs, check out our flipbook.
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.
So you think cauliflower is broccoli’s ugly stepsister? This side dish from brothers Eli and Max Sussman will prove you wrong. The NYC-based chefs and authors of This Is a Cookbook serve the white florets alongside caramelized onions and tahini — and there’s no going back.
This Is a Cookbook is available at amazon.com or itunes.com (iPad version), $13.
If you’re single in New York, there’s a good chance you’re constantly reminded that the ratio of women to men favors the latter.
Unless you go to The Flatiron Room, a new music lounge and cocktail bar with more than 500 types of whiskey.
To celebrate its soft opening, we asked bartender Nick Patton (two words: British accent) to share a few of his favorite drink recipes. He gave us a tried-and-true Gold Rush (above, great to make in big batches should you be partying or tailgating) and the bar’s knock-you-over 1920s cocktail.
Both are dangerously easy and satisfying, whether you fancy yourself a whiskey drinker or not (though one visit to Flatiron and you will be).
Just remember a little liquid courage goes a long way.
The Flatiron Room, 37 West 26th Street, between Fifth and Sixth Avenues (212-725-3860 or theflatironroom.com).
What happens when you mix absinthe, vermouth, rye, and bitters? Trouble, that’s what. But also the 1920s cocktail created by bartenders at The Flatiron Room, the new music lounge and bar stocked with more than 500 types of whiskey. See how to make it in this video starring bartender Nick Patton.
Forget sexting. We’re big on Mexting (i.e., sending your friends random shots of Mexican food).
For a picture worth a thousand characters, whip up the best guacamole this side of the border with help from Alex Stupak, mastermind chef behind Empellón Taqueria and Empellón Cocina.
In addition to divulging his easy recipe (hint: It calls for pistachios), Stupak dishes on what to look for when you cut into an avocado and how much to mash.
Pair the green goodness with chips, sliced veggies, or a spoon — and call it a Labor Day party.
Just Instagram us the invite.
Try it straight from the master at Empellón Cocina, 105 First Avenue, between East 6th and 7th Streets (212-780-0999 or empellon.com). For more foodie fun, learn to make Thiago Silva’s frozen peanut butter pops, Daniel Boulud’s stove-top burger, and Daniel Holzman’s squash salad.
When we were kids, we ate spoonfuls of peanut butter between meals. And by “when we were kids,” we mean yesterday.
Here to make shoveling heaps of spread into your face socially acceptable is Thiago Silva, executive pastry chef at Catch. In today’s video, he creates his renowned frozen peanut butter pops.
The dessert is easy to make (it requires no heat, and Silva actually prefers to use Skippy) and great for adult and kid parties alike. Plus, it keeps for a month in the freezer (or leave it unfrozen and use as cake filler).
If you’re not the DIY type, he serves it every night at Catch alongside the peanut butter cup souffle. (While you’re there, the s’mores pizza is also the shiz.)
It’ll bring out your not-so inner child.
Catch, 21 Ninth Avenue, at West 13th Street (212-392-5978 or catchnewyorkcity.com). Think you missed something in the video? Here’s the full recipe. For more sweet treats, watch how to make a mojito sundae and Manhattan float with Jeni Britton Bauer from Jeni’s Splendid Ice Creams.
You know you’ve made it when your autobiography is so hotly anticipated there’s a drink named after it. In this video, Red Rooster Harlem’s mixologist Lonn Coupel-Coward shows us how to shake up the cocktail in honor of his boss Marcus Samuelsson’s Yes, Chef. Full credit goes to Ginny’s Supper Club’s head bartender David Powell for inventing the cocktail.
Yes, Chef is available at amazon.com, $16.
We love a good rags-to-riches story, especially when it’s true, well deserved, and recounted by the convivial and talented Marcus Samuelsson.
His autobiography, Yes, Chef (out yesterday), starts with the journey to live with adoptive parents in Sweden after losing his birth mother to tuberculosis in Ethiopia and ends with the opening of Red Rooster Harlem, the restaurant where Obama digs the cornbread.
In honor of the moving tale, we asked Samuelsson to make his favorite childhood dish: the tastiest gravlax (cured salmon) sandwich this side of Scandinavia, just like his adoptive grandma used to make.
It’s a lunchtime treat.
And ensures your afternoon has a happily ever after.
Yes, Chef is available at amazon.com, $16.
Do you like fun? Enjoy smiling? Take pleasure in things that are universally wonderful? (And have the ability to digest lactose?)
If so, watch as we make boozy ice cream creations — a mojito sundae (above) and a Manhattan float — with Jeni Britton Bauer, the deity behind Columbus, Ohio-based gourmet pint-maker Jeni’s. (If you don’t know Jeni’s, you don’t know jack.)
Aside from the fact they involve dessert, we’re excited about today’s videos because Bauer’s cookbook, Jeni’s Splendid Ice Creams at Home, won a James Beard Foundation Award a few weeks ago. So you know the recipes are going to be good.
Plus, both require only a few easy-to-find ingredients and minimal kitchen know-how. And they’re ideal for Memorial Day barbecues.
That is, if you value success.
Jeni’s Splendid Ice Creams at Home is available at amazon.com, $13. For more information or to order pints, go to jenis.com. To keep cooking, check out our video recipes for a stove-top burger with Daniel Boulud, ginger cookies with Michael Chernow, and breakfast tacos with Elizabeth Karmel.
If a little bourbon and ice cream go a long way, imagine what a lot of each can do. In today’s In the Kitchen video, Jeni Britton Bauer from Ohio-based pint phenomenon Jeni’s Splendid Ice Creams has a recipe for a cherry-filled Manhattan float that makes dreams come true.
Jeni’s Splendid Ice Creams at Home cookbook is available at amazon.com, $13. For more information or to order pints, go to jenis.com. To keep cooking, check out our video recipes for a mojito sundae with Bauer, ginger cookies with Michael Chernow, and breakfast tacos with Elizabeth Karmel.
Sometimes you wake up in the morning feeling like P. Diddy. Other times you open your eyes just wide enough to watch Game of Thrones in bed for seven hours.
Either way, breakfast tacos fuel your daily goals. In today’s In the Kitchen video, Hill Country’s Elizabeth Karmel shows us how to make them.
Using ingredients like avocado, pimiento cheese (which we also have the recipe for), and hot sauce, it’s obvious Karmel is in the right business. If you’ve never been to her Texas-inspired restaurants in NYC, they are, in a word, amazebrilldelishawesome.
Karmel’s taking a brisket version of her masterpiece on the road this Saturday night as part of the Austin Food & Wine Festival’s Rock Your Taco Celebrity Chef Showdown. If you’re in ATX, you. must. go.
Just don’t brush your teeth with a bottle of Jack beforehand.
For more information on Karmel, go to hillcountryny.com. Hungry for more? Check out our videos on fish tacos with Sam Talbot, burgers with Daniel Boulud, and ginger cookies with Michael Chernow. Learn more about the fest online at austinfoodandwinefestival.com.
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.
According to Stefon, New York’s hottest club has Sherpas, kittens, fat Steve Urkels, Gummi Bear kisses, and Germfs (German Smurfs).
If we’re going to wait in line, we’d rather there be good food, drinks, and atmosphere at the end of it. That’s why we’re crazy about Super Linda, the new two-level, South America-inspired hotspot in Tribeca from guys whose joint resume includes The Beatrice Inn, Cafe Habana, and La Esquina.
For today’s video, we asked chef John Martinez (Tiny’s) for something we can whip up in our kitchen in the meantime. He suggested his never-before-shared, surprisingly simple recipe for shrimp balls with spicy salsa de Arbol. In a word: perfection.
We ate five in one sitting, even though the serving size is generally three.
It really answers the question, “Whaaaaaaat?”
Super Linda, 109 West Broadway, between Duane and Reade Streets, Tribeca (212-227-8998). Think you missed something in the video? Here’s the full recipe.
It’s nothing to laugh about: Doritos addictions are real. One whiff of nacho cheesiness and, suddenly, you’re at four (snack) packs a day.
Time for an intervention. In today’s video, nutritionist Kimberly Snyder gives us something to aspire to by showing us what’s in her home fridge — and why. Since she specializes in beautifying foods, each item she stocks (from kale to almonds) has qualities that improve hair and/or skin.
Plus, she reveals her recipes for a Greek-inspired millet salad and her favorite protein smoothie, as well as instructions for what she calls “energy in a spoon.”
We’re thanking our lucky stars for Snyder, who works with too many celebs to name, because the how-tos and advice in her book, The Beauty Detox Solution, have done more for our skin than pricey face creams.
She’s way cooler than Cool Ranch.
The Beauty Detox Solution is available online at amazon.com, $11. For more nutrition tips, recipes, and information on Snyder, go to kimberlysnyder.net.
Turns out, bee pollen isn’t just for buzzing insects. According to nutritionist Kimberly Snyder, it’s chockful of beautifying vitamins, minerals, and enzymes. In this quick video, she demos how she likes to take it for an instant boost of energy. (Note: If you’re allergic to pollen, please don’t eat it.)
To order bee pollen, go to whiteoakapiary.com. Buy Snyder’s book, The Beauty Detox Solution, online at amazon.com, $11. For more nutrition tips and recipes, go to kimberlysnyder.net.
We’ve all pounded a rib-eye in the name of getting more protein. Opt for a healthier alternative: an easy-to-make smoothie, courtesy of nutritionist Kimberly Snyder. The recipe calls for a beautifying blend of chia seeds, hemp protein, banana, and almond milk, and takes only five minutes to prepare.
Buy Snyder’s book, The Beauty Detox Solution, online at amazon.com, $11. For more nutrition tips and recipes, go to kimberlysnyder.net.
When we first heard of millet, we thought it was birdseed. Turns out, it’s delicious, full of protein, gluten free, and filling. Here’s one way nutritionist Kimberly Snyder prepares it — perfect for a packed lunch.
Greek-Inspired Millet Salad Serves four to six
Ingredients2 c. dry millet¼ c. olive oil 2 tbsp. fresh lemon juice2 tbsp. raw apple cider vinegar1 tbsp. minced shallot2 tsp. dried oreganoHigh-quality sea salt, to taste1 tbsp. Dijon mustard1 c. chopped parsley ¼ c. chopped scallions1/3 c. kalamata olives, pitted and chopped1 c. chopped tomatoes1/3 c. capers, drained
1. Soak millet overnight and rinse well. Prepare according to package directions. Strain, cool, and set aside.
2. Blend olive oil, lemon juice, vinegar, shallot, oregano, salt, and mustard until smooth.
3. Pour mixture over millet. Add parsley, scallion, olives, tomatoes, and capers. Stir and serve.
Kate Moss says nothing tastes as good as skinny feels, but we beg to differ. The time-honored recipes our families pull out during the holidays are more than worth a little jiggle.
For today’s videos, we share a few of our favorites. Editor Lauren Lumsden’s mom, Mary Lou, makes the tastiest blueberry cobbler at her celebration in Roanoke, Virginia. Senior editor Karen Palmer’s dad, George, is known for the anchovy and olive spaghetti he produces at his Chester, New Jersey, Feast of the Seven Fishes. And Everywhere editor Tiffany Davis’s mom, Ninette, serves an unreal broccoli and cheese casserole at her group’s get-together down in Atlanta.
Each dish is extremely easy, delicious, and — we’ll just say it — delightfully unhealthy. Did we mention Ninette’s casserole is basically cheese with a little bit of broccoli?
God help the models who watch.
Get the full cobbler recipe. For more family holiday meal goodness, watch the video New York editor Jordan Blumberg made last year featuring her mom’s champagne fruit salad.