Add to the list of rapidly-vanishing New York establishments the walk-in souvlaki shops that used to be everywhere. Yes, there are places to buy souvlaki — food carts, Astoria, Queens and Manhattan’s Ninth Avenue, but it seems wrong that you can’t dash out for a midnight kebab without whipping out a MetroCard or hailing a cab. In a fit of nostalgia, I’ve found myself longing for the comeback of these sharp, tangy grilled treats.

What is Souvlaki?

Souvlaki is the Greek version of the Middle Eastern kebab, made of meat – or sometimes fish – marinated in lemon juice, olive oil, garlic, oregano, salt and pepper and grilled on skewers. Unlike a kebab, which is traditionally lamb, souvlaki tradition calls for pork, especially in Greece and Cyprus. However, since souvlaki has become a popular fast food made with customers in mind, chicken, lamb, swordfish and vegetarian versions are not that hard to find.

Tomatoes, onions, cucumbers and peppers are traditionally served as part of the dish, either fresh on the side, grilled on the side, or threaded onto the skewers and grilled with the meat. Tzatziki, a cold sauce of yogurt, cucumber, garlic, dill and lemon juice is also a traditional accompaniment. Souvlaki is almost always served with grilled pita, and often all the ingredients above are served in a fold of pita. Though sometimes this sandwich is referred to as a gyro or souvlaki gyro, “gyro” actually refers to a massive roast cooked on a slowly-turning vertical spit, then thinly sliced and served in pita.

Photo Credit: Tales of a Tour Guide

Souvlaki History

Souvlaki is considered a Greek food, and historians cite references to the dish in the writings of Aristotle (384-322 BC), Aristophanes (446-386 BC), and Homer, their senior by 400 or more years. The fact is, souvlaki was over a millennium old by the time Homer came along.

From 1450 to 1100 BC, Minoan culture, based on Crete, dominated the southeast Aegean Sea and was the most advanced civilization in the Mediterranean. A major outpost was Akrotiri on Santorini, some 90 miles north. Somewhere between 1645 BC and 1500 BC, a massive volcanic eruption sent the center of the island into the sea and buried Akrotiri under layers of ash and debris.

Minoan civilization went into decline and was gradually absorbed into what eventually became Greek culture. It’s now thought that Plato, writing about Atlantis a millennium later, was referring to legends that grew out of the Santorini explosion. Akrotiri was unknown until 1867, and modern excavation did not begin until 1967. Among the numerous artifacts found there were racks clearly intended for grilling skewers of meat over heated coals, proving that souvlaki dates back at least 2,500 years and is probably much older.

Souvlaki shops began appearing in Greece in the early 1950s and quickly became the reigning fast food of the region. The dish was introduced to America by immigrants who arrived in the early 20th century, many of whom were restauranteurs who settled in New York, Chicago and other urban areas. Souvlaki and all things kebab got another popularity boost when suburbs, patios and backyard barbecuing reshaped American culture and cuisine in the postwar years.

How To Make Souvlaki

Souvlaki is a snap if you have access to an outdoor grill. Since the marinade and method are the same no matter what meat you’re using, all you need is hot coals and a good souvlaki recipe. For those of us in city apartments, it’s a bit trickier. In fact, writing this article left me in such a state of souvlaki longing that I set out to see if I could make a reasonable indoor chicken souvlaki that wouldn’t set off my smoke alarm.

How to Make Souvlaki Indoors

To make souvlaki indoors, I immediately ruled out the broiler as too smoky. I also dispensed with the idea of skewers, which would be an awkward fit for my frying pan. What I did use, and what I highly recommend is a gas stove, a cast iron frying pan, and a cast iron griddle large enough to set on top of the pan like a lid.

Photo Credit: Saving Room for Dessert

First I mixed a marinade of oil, lots of lemon juice, dried oregano, minced garlic, salt, and pepper. I cut skinless, boneless chicken breasts into 1.5-inch cubes, tossed them in the marinade and put them in the fridge for about five hours. When I was ready to cook, I cut chunky slices of onion and did the same with red bell peppers. Then I heated the skillet until it was hot and threw the onions, and grape tomatoes, then covered the skillet with the griddle. I opened the skillet just once to give the veg a stir, and made some quick tzatziki while the onions finished charring.

After I pulled out the vegetables, I used the same method on the drained chunks of chicken. Again, I only took the griddle lid off to turn the chicken pieces, then slammed it on again. Creating this sealed heat chamber and keeping it closed as much as possible was the secret of getting a charred taste with no smoke.

When everything was done, I wrapped the chicken and vegetables in a homemade flour tortilla and ladled on a bit of tzatziki. The result was delicious, satisfying, and definitely worth repeating.

Featured Photo Credit: Las Vegas Food Adventures

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Rosé’s resurgence in the US is arguably the most impressive comeback in the wine and spirits industry as of late. In 2013, American rosé sales soared a staggering 40%, succeeded by another 25% growth the year after. And while we’re still second to France, the US consumes 12% of “summer water.”

Believe it or not, men now account for 45% of all US wine consumption. And guys are finally acknowledging what women have known for years: rosé is delicious and sophisticated. Mary McAuley, founder of Ripe Life Wines and producer of the Clambake Limited Edition Rosé, set out to debunk the hard-quitting manly taboo that rosé is reserved for the fairer sex. So, we asked some guys to give the wine a whirl, and the result? We call it: The Brosé Effect.

Check out the rosé we used in the video (it’s delicious)!

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There’s a scene in The Devil Wears Prada where a perfectly delicious-looking steak from Smith & Wollensky, carefully garnished with green, is rejected by the virago empress of fashion played by Meryl Streep. At first I thought the green was chimichurri sauce, then realized it was only parsley, as Streep’s character would never indulge in anything so luxurious as chimichurri. The steak ended up in the sink, but I ended up going home and making the sauce.

Photo Credit: DishMaps

What is Chimichurri Sauce?

For far too long in my life, I didn’t know what chimichurri was. I’d been told it was “South American steak sauce,” so pictured something spicy and red, which isn’t usually my choice for meat. Then I learned – chimichurri isn’t red at all. It’s an intensely green, intensely garlicky, herbed vinaigrette. Minced parsley and lots of garlic are its hallmarks, and oregano is the principle herb. Though chimichurri is used primarily on grilled beef, it’s actually good on just about everything, including pork, lamb, sausages, poultry, fish, as a marinade and even as a dressing for salads and vegetables.

Chimichurri History

There’s general agreement that chimichurri is a specialty of Argentina and Uruguay – but did it begin here? And what does chimichurri mean, anyway?

There are several answers to both of these questions. There’s actually no such word as chimichurri, which has led to all sorts of speculation. Although Miguel Brascó, a noted Argentinian journalists and gourmet, claimed it was a word of mixed English, Spanish, and native South American origins that came about in the early 19th century when captured British invaders asked for food, the theory is neither proven nor convincing. Another theory also implicates the British, saying the word as a riff on the name of a local meat vendor, Jimmy Curry. Unless more evidence comes to light, I don’t believe that one either.

Photo Credit: Encyclopedia Britannica Kids

The story I find the most convincing is that the name and the sauce arrived with the Basques who immigrated to Argentina in the 19th century. The original Basque word, tximitxurri, means “a mixture of things in no particular order.”

Chimichurri was virtually unknown in America until the late 20th century, when the grilling craze demanded recipes for both marinades and sauces. A recipe for chimichurri appears in the Time-Life Foods of the World series volume on Latin American cuisine. Published in 1971, the book came at a time when Americans were still heavily into barbecue sauce, and brushing a little Italian dressing on chicken was considered wildly international. It took another generation for chimichurri to catch on.

How to Make Chimichurri

On our recent foray to 212 Steakhouse to explore their offerings, Chef Alejandro demonstrated the impossible – namely, that even top-of-the-line meat like Kobe beef can be nudged into the Nirvana zone with a judicious application of chimichurri. There’s something deliciously ironic in discovering that the finishing note for meat raised so painstakingly needs only a few minutes to prepare. Let Chef Alejandro show you how, then whisk up a batch of your own.

Chimichurri Sauce

Ingredients

• 1 bunch flat leaf parsley
• 8 clove garlic
• 3/4 cup extra virgin olive oil
• 1/4 cup red wine vinega
• Squeeze of fresh lemon juice
• 1 tablespoon diced red onion
• 1 teaspoon dried oregano
• 1 teaspoon coarsely ground black pepper
• 1/2 teaspoon coarse salt

Steps

1. Finely chop the parsley leaves and some of the stems and place in mixing bowl.
2. Peel the cloves of garlic, finely mince, and add to bowl.
3. Add remaining ingredients and whisk to combine.

Photo Credit: One Day Cafe

Of course, people vary the recipe to suit their tastes and to bring out the best of the meat or vegetables the sauce will go on. Common add-ins include red pepper flakes, cilantro, bay leaf, tarragon, thyme, rosemary, tomato, and red bell pepper.

Be adventurous when it comes to trying it on different foods, too. My three favorite ways to enjoy chimichurri are on shrimp tacos, on pan roasted artichokes, and on a bagel. Yes, you read that right. A bagel. I add the cream cheese as usual, spoon on a little chimichurri, spread it evenly over the cream cheese, and enjoy. There’s something about the cool creaminess of the cheese, the deeply green taste of parsley, and wake-up-call bite of fresh garlic that I find hard to resist.

Featured Photo Credit: The Arugula Files

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Who can think of summer without thinking of summertime treats? That first spoonful of cool, intensely flavored gelato always gives me that under-the-Tuscan-sun feeling, no matter what time of year it is.

What is Gelato?

When it comes to ingredients, gelato is closer to ice cream than it is to sherbet or sorbet. Both gelato and ice cream contain milk and cream and are made by churning, but there are three major differences between the two.

Gelato has a higher proportion of milk to cream than ice cream does. The lower cream content in gelato means there’s less fat to coat the tongue, and without this buffer, the flavors of gelato taste brighter and more intense than ice cream. The second difference is that ice cream has more air whipped into it as it’s churned to give it a light, fluffy texture. Gelato is churned more slowly to avoid adding air, which makes gelato denser and also adds to the intensity of the flavor. Finally, to keep it from being a dense, frozen brick, gelato is kept and served at a warmer temperature than ice cream.

In the US, there is no set standard for gelato as there is for ice cream, and because of the popularity of gelato, a wide range of products may be labeled gelato without actually being real Italian-style gelato.

Photo Credit: Italian Traveler

The Cool History of Gelato

Humankind has been enjoying frozen treats for a good 5,000 years, ever since the ancients discovered that chipped ice flavored with fruit tasted good. Romans even made it a ceremony, flavoring ice from Vesuvius and Etna with honey and eating it as part of a ritual.

Gelato’s roots go back to the powerful Medici family of Florence. For Catherine de Medici’s wedding to the future King of France in 1533, the Medicis sponsored a contest to see who could make the best frozen dessert. The winning dish was a sorbet-like concoction, and Catherine took the cook with her when she left for France.

The family she left behind never lost their interest in spectacular, ice-based desserts. This was the Renaissance, the era of spectacularly impressive, elaborately constructed dishes. Later in the century, in anticipation of a visit from the King of Spain, the family hired Bernardo Buontalenti — famous for his skills as an artist, architect, and set designer – to orchestrate a grand feast. Buontalenti also had culinary skills, and was able to present a new type of dessert, cold but creamy rather than icy. Gelato was born.

Gelato remained relatively unknown outside of Italy for another century, until 1686, when Italian-born chef Francesco Procopio dei Coltelli opened Le Procope in Paris. The café trend was just beginning, and Café Le Procope was soon attracting literary stars like Rousseau, Balzac, and Hugo. They loved the talk, the ambience, the steaming cups of chocolate and, of course, the gelato.

Although gelato was made and sold in New York from the 1770s on, it was rather grainy and not like the treat known today. A breakthrough came in 1846, when an innovation to the hand-crank freezer made it practical for true gelato. It became popular in the late 19^th century, wherever waves of Italian immigrants settled, bit didn’t experience massive commercial success until the 1980s and 1990s, when national manufacturers went beyond generic ice cream to supply American fans with the gelato they’d sampled and enjoyed on trips to Italy.

How to Make Gelato

To make gelato, a base of milk, cream, sugar and sometimes egg is made and heated to allow the sugars to dissolve. The base is then flavored with ingredients like fruit, nuts, chocolate, coffee, spices, or syrups, and churned in a gelato maker at a slower speed than ice cream is usually churned at. Once made, gelato must be stored in special freezers that keep it at the just-about-to-melt point.

Photo Credit: Bologna Uncovered

These are the basics, but making gelato is more of an art than a recipe or even a technique. The reason Italian gelato tastes so much better in Italy than anywhere else is because most of it is made in small batches by artisans. Italy is the only country in the world that sells more artisan-made than factory-made gelato. In 2003, Carpigiani, the world’s largest maker of gelato machines and equipment, established Carpigiani Gelato University. Located in Anzola dell’Emilia near Bologna, its sole mission is to teach, preserve and export the tradition of artisanal gelato.

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Egg foo young, like chop suey and chow mein, seems like a relic from menus past, something Ralphie and his family might have eaten with their Chinese turkey in the Christmas Story movie. Recently, I found myself wondering, “What ever happened to egg foo young? And what is egg foo young anyway?” The answers were surprising. Not only is this one of the world’s great, uncomplicated comfort foods, I discovered I’ve been making my own version of it for years.

What is Egg Foo Young?

Egg Foo Young is often described as a Chinese omelet or egg pancake, leading some to confuse it with scallion pancakes. Neither of these descriptions quite captures the dish, though. There’s no flour involved, the eggs aren’t folded over as an omelet is, and, unlike pancakes that are cooked on a dry griddle, Egg Foo Young is fried in a skillet in oil.

While the egg mixture is cooking and not yet set, other ingredients are sprinkled in, making it more like a frittata that’s been fried rather than baked. Common ingredients to be added include chopped scallions, greens, peas, sprouts, water chestnuts, bamboo shoots, mushrooms, and slivers of cooked chicken, ham, pork, or shrimp. Egg Foo Young is often, but not always, served with a glaze of sweet-sour brown sauce.

Photo Credit: My Dhaba

The American History of Chinese Egg Foo Young

Egg Foo Young was indeed invented by Chinese cooks, but it was created in America to feed hundreds of thousands of hungry American laborers, Chinese immigrants among them.

It all started with the discovery of gold in California in 1849. Americans weren’t the only people who joined the rush for wealth in the West, and thousands of Chinese left their families behind and sailed for the land they called the Golden Mountain. When Americans protested the number of foreigners competing for the limited streams of gold, laws were passed that levied heavy taxes on foreign miners. The laws were especially burdensome to the Chinese, who were easier to single out and identify than Europeans, and many went into other lines of work, such as laundry, domestic service, cooking and kitchen work.

American industry boomed throughout the second half of the 19th century. Building the transcontinental railroad, coal mining in the east, and boomtowns in the west all required massive amounts of labor, and the laborers required massive amounts of food. Wherever labor flowed across the country, Chinese cooks followed, establishing their own commissaries and eateries and adapting their cuisine to make dishes that were inexpensive, filling, easy to prepare and tasty to Americans.

Egg Foo Young, a simpler and more nutritious version of an elaborate Shanghai dish of egg whites and ham, was born along the way, often adding ingredients so American its Chinese origins were all but lost. What is a Denver (or Western) omelet but egg foo young with the Chinese ingredients edited out? In St. Louis, many Chinese restaurants still serve something called a St. Paul sandwich – Egg Foo Young on white bread with mayonnaise, pickles, lettuce and tomato.

For most of its first century in America, Chinese food had relatively low status. The word “chow,” which first appeared in 1856, comes from chow-chow, a Chinese relish. Chinese eateries weren’t even referred to as restaurants but were called chop suey joints. Soon every working class neighborhood had its own joint, open long hours to serve bus drivers, factory workers and others who needed sustaining food at modest prices.

The picture began to change after World War II. China had been our ally against Japan, and Chung King, which packaged dishes like chow mein complete with crunchy noodles for home use, repositioned Chinese food as a mainstream family meal. In the 1950s, beatniks and their penchant for all things bohemian made late night forays to Chinese eateries hip, while restaurateurs like Don the Beachcomber and Trader Vic introduced middle class Americans to supposedly Asian dishes with exotic names like Crab Rangoon and Mandarin Kau Kau. The pupu platter had arrived.

Photo Credit: Yings Kitchen

Most early Chinese immigrants hailed from eastern China, and opened restaurants that served Shanghai- and Cantonese-style cuisine. With the opening of China in the mid-1970s, waves of immigrants arrived, Hunan and Szechuan cuisines gradually became dominant. Today, dishes like Egg Foo Young are almost impossible to find in New York unless you travel down to Chinatown, where tradition prevails. The same is true for other large coastal cities, though traditional Cantonese food is still common in the Midwest. Food being the faddish thing it is, don’t be surprised if Cantonese cuisine one day makes a grand comeback.

As for the glaze that is sometimes served with Egg Foo Young, a recipe for “Chinese gravy” can be found in one of the first Chinese cookbooks written here, Shiu Wong Chan’s Chinese Cook Book of 1917. The gravy is a simple combination of meat stock, soy sauce, sugar, salt, and sesame oil thickened with cornstarch. As Americans grew more accepting of foreign tastes, oyster sauce was included to add color and flavor.

Photo Credit: Octopus Gourmet

How to Make Egg Foo Young

In the course of writing this, I discovered that my own version of Egg Foo Young figures into one of my favorite comfort meals – Slow and Crispy Egg-Fried Rice.

Few things are easier to make than Egg Foo Young. Start by dicing whatever vegetables and meat you’re going to add into small cubes or slices – somewhere between one-half and one-quarter inch. You can use whatever you’ve got around – I’ve used everything from left-over sweet potatoes and Chinese spareribs to chopped fennel, asparagus and turkey. If I’m using raw vegetables like scallions and broccoli, I usually give them a quick stir-fry first.

When you’re ready to cook, crack two eggs per person into a bowl. Instead of whisking them with water or milk, as you would for scrambled eggs, use soy sauce as the liquid. Pour about one-eighth inch of oil into a skillet and heat to medium high. Pour in about two eggs worth of the batter, let the bottom begin to set, then sprinkle in other ingredients. When the bottom is crisp and lightly brown, flip and do the other side.

When the Egg Foo Young is done, I use the edge of my metal spatula to cut it into strips and serve it over Slow and Crispy Egg Fried Rice, usually with a little sweet chili sauce. This also makes a great sandwich on toast, especially with a little spicy mayonnaise.

Finally, Egg Foo Young is a great way to use up leftovers from the Chinese meal you ordered last night, and day-old fried rice mixed into the eggs is heaven.

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When I was in college at the University of Iowa, there wasn’t a lot to do on Sundays, so we banded together for Sunday survival parties. Lots of people, lots of wine, and what seemed to us, in our early 20s, like some really adventurous cooking. By far our most spectacular effort, both in ambition and results, was Peking Duck.

Photo Credit: Travel Brochures

What is Peking Duck?

Duck, like lobster or crab, is almost always a special occasion dish, but Peking Duck, when done right, is the caviar of duck dinners, the Hope diamond that makes duck confit seem like a rhinestone.

Peking Duck that’s been bathed in honey and sherry, air cured for hours or days, then slow roasted to produce the crisp, amber-brown skin that is its trademark. Morsels of meat and skin are rolled with scallions and spears of cucumber into a crepe-like pancake, drizzled with Hoisin sauce, and served. Then you eat it and faint with delight.

Photo Credit: The Chommery

History of Peking Duck

The first mention of Peking Duck comes during the Yuan Dynasty founded by Kublai Khan, grandson of Genghis Khan, in the 13th century. Unlike his rather barbaric grandfather, Kublai Khan had a fine sense of civilization, and his summer capital was the city Samuel Taylor Coleridge described in his famous poem, Kubla Khan. Coleridge was an imperfect historian at best, but sums up the lingering glow of the Dynasty in the poem’s opening lines, “In Xanadu did Kubla Khan / A stately pleasure-dome decree.”

Is it any wonder that this is where the glorious dish was first served?

Photo Credit: China International Travel Service

By the 15th century, Peking Duck was one of China’s most celebrated dishes, a staple that never went out of fashion on imperial court menus. Though most commoners raised ducks for down, eggs, and meat, the time and attention required to make Peking Duck required a lavish expenditure of human capital few peasant families could indulge in.

In the first half of the 16th century, the Bianyifang Restaurant in Beijing began serving a slightly modified version that became wildly popular. Trading on Bianyifang’s success, other restauarants specializing in duck opened under the same name. In 1926 there were nine such restaurants of this name in Beijing alone, and others scattered across the country. The original Bianyifang remains one of the best places to eat duck in Beijing.

An equal draw in Beijing is Quanjude, which opened in 1869 and can serve 600 customers at a single sitting. The production techniques developed by Quanjude have been adopted by restaurants around the world, making the dish accessible to millions.

Photo Credit: Panoramio

True to the imperial tradition of Peking Duck, it was served to both Nixon and Kissinger on their trips to China in the 1970s, and the opening of China to trade increased its popularity. In 1976, Duck Chang’s in Annandale, Virginia became the first US restaurant to serve Peking Duck without ordering in advance.

As “Beijing” replaced “Peking” in the 1980s, sporadic attempts were made to change the name of the dish as well. And, though Beijing Duck appears on some menus, the popular tide is with tradition, and Peking Duck remains more common.

How To Make Peking Duck

Despite its time-consuming fussiness, it is not difficult to make Peking Duck at home. It’s a good company dish because most of the work is done before roasting and, since it needn’t be served piping hot, you don’t have to worry about carving quickly.

The key to the dish is a number of steps to dry and tighten the skin while keeping the meat moist and succulent. A raw, cleaned, commercially raised duckling is bathed in a slurry of boiling water, honey, sherry and cornstarch. The skin of the duck is also separated from the flesh (without being removed) to keep the skin away from the fat as it renders during roasting. Traditionally, this was done by tying the off neck skin of the duck and inflating the duck. However, processed ducks do not have enough neck skin to do this, so the job is now done by sliding your knife under the skin gently. The duck is then dried, uncovered in the refrigerator, for a period of time and roasted.

If you want to make Peking Duck at home, I strongly recommend J. Kenji López-Alt’s advice on doing so. He has adapted a number of modern techniques – including the beer can chicken method of roasting – that make the process simpler and far less intimidating.

Every cook should make Peking Duck at least once. It’s an insight into a foreign cuisine and a true adventure in cooking – one that yields delicious results.

Feature Photo Credit: Spiced Peach

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Of all the boat-loads of beers lining shelves and filling taps at Americas many bars, only 3 styles were born-and-bred in the USA. All the rest have European roots.

Steam Beer, Cream Ale, and Light Beer. That is all we can truly stake claim to, my fellow countrymen.

Anchor Brewing Co. in San Francisco holds the trademark for steam beer and is the oldest craft brewery in the country. When California Steam Brewery popped up in 1979, Fritz Maytag (Anchor’s owner) warned off the newcomer, who disappeared soon after.

Steam Beer

What is Steam Beer? It’s the nickname given to a particular style of brew because of the supposed steam that rose from popped caps or tapped kegs of beer that a 19th-century California company produced. Steam beer, by definition, is an effervescent beer made by brewing a special strain of lager yeast at higher temperatures. According to the Journal of Gastronomy, the steam is attributed to the “volatile, foamy” behavior of warm beer. Breweries, when anxious to cool their wort (the boiled ingredients before fermentation), stored the contents in open rooftop tanks where the wort emitted steam as it cooled. Another theory: its inventor was named Pete Steam — but who really knows. 

Regardless, steam beer probably came to be out of necessity. Since there was no refrigeration in 19th-century America, brewers fermented lager yeast strains (the kind used for ales) at high temperatures, which produced a hybrid beer: one that was darker-looking and heavier-feeling than lagers, yet lighter than most ales.

When refrigeration came to California in the early 20th century, brewing distinct ale or lager-style beers were favored over necessity-born steam beer. But, Maytag saved the style by continuously producing effervescent, semi-sweet, and deep amber Anchor Steam Beer.

Cream Ale

Cream Ale is native to the Northeastern states, where the green cans of Genesee Cream Ale are a familiar sight. The Rochester, New York-based brewery introduced cream ale in 1960, when Clarence Geminn (Genesee brewmaster) discovered the secret to brewing a lighter-tasting ale was to use corn or rice to lighten the body. It’s Americas version of kölsch, the German counterpoint to Czech pilsner. But, truth be told, the invention of cream ale actually predates Prohibition, though its initial creator is unknown, as well as its original recipe.

Unfortunately, Genesee was basically buried after the rise of Budweiser and Miller Lite — lighter-tasting lagers that dominated over lighter-tasting ale — which is why we don’t see so many cream ales anymore. Nonetheless, the lighter, golden brew is the second of the American-born beers.

Last but not least: light beer.

Light Beer

In the year 1972, John Murphy, President of the Miller Brewing Co., and George Weissman, Chairman of Philip Morris International, dined together in what was then West Germany. As the story goes, Weissman told the waiter he was on a diet and it was recommended that he try a ‘diat pilsner’ (a German beer marketed for those with diabetes). After a sip, the seeds were sewn.

Miller Lite, the low-calorie, lighter-colored beer, came to be just three years later. Though lower-calorie beers existed for years prior in the US and Europe, Miller Lite’s debut generated nearly $250 million in revenue by the 1980s. Much of its success was attributed to masterful marketing efforts (not using the word ‘diet’): “Great Taste, Less Filling” or “Everything You Always Wanted in a Beer. And Less.”

Of the three US-originals, light beer is by far and away the most popular. Countless craft and regional breweries have evolved a recipe in the last 3 decades.

But, regardless of your personal preference, as you prepare to celebrate the birth of our nation in a few weeks, it might benefit you, nay America, to bear in mind these three American-born styles of beer.

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Forget the warm, cloudy, not particularly good sake you’ve sipped for years as part of the sushi ritual. Good sake – seriously good sake – is invading New York. But if you’ve been to one of the sake bars that are springing up everywhere, or your favorite sushi place suddenly has a sake menu as long as the wine list at Bar Boulud, the trend may seem impenetrable. Not to worry. Here’s a crash course than will put you ahead of the curve.

Sake in a Nutshell

Steve Vuylsteke, CEO of Portland, Oregon’s SakéOne, is one of several American brewers following traditional methods to make premium sake. “There’s a lot of misconception about sake,” he told us. “People think it has to be drunk warm, but premium sake is usually at its best chilled.”

Another popular misconception is that sake is “rice wine.” Actually, no. Sake is indeed made from rice, but the rice is brewed, making sake more like beer than wine. And, unlike wine, in which good grapes produce a good finished produce, sake is a far more complicated process, calling for numerous decisions along the way – decisions based on the brewer’s experience, judgement, and intuition about what the brew is doing and what it needs at any particular moment.

The Art of Sake Making

Sake, a beverage that dates back at least to the 7th century, begins with rice. There are several types of rice suitable for sake, and several variations within each type, each with distinct characteristics and flavor elements. Which type of rice to use is the first decision made by the master brewer, or Toji, a respected position akin to that of head chef.

Another factor that influences the flavor and quality of the finished product is milling – how much of the exterior rice grain is polished away. In general, the more of the grain that is polished away, the greater the quality of the sake. However, this is also a matter of individual preference and taste, as well as other choices made during the production process. The water used for brewing also affects the finished product.

After polishing, which leaves the rice super-heated, the gain is left to cool for a few weeks, then washed, and finally steeped in a water bath. The steeped rice is then drained and carefully layered into a gigantic steamer. Only a few inches are added at a time, to facilitate the formation of steam channels.

Photo Credit: Steve Smith and SakéOne

After steaming, another critical step is taken. Mold spores, known as koji, are applied to each grain of rice. Since there are numerous strains of koji, brewers choose which strain to use according to the flavor and aroma elements they want in the finished product. Within a day or so, the koji have converted the rice’s starch to sugar, making if perfect food for the yeast, which is then added.

In addition to the yeast, water and plain steamed rice are added to the koji rice. The amount of plain rice that’s added is yet another choice that will influence the flavor of the finished sake. The mix is left to brew until the master brewer determines that optimum flavor and alcohol content have developed and the sake is ready for pasteurization and bottling.

Throughout the process, the master brewer remains intensely involved, using all five senses to gauge what the brew requires and make adjustments are needed.

Photo Credit: Steve Smith and SakéOne

Basic Types of Sake

From the four basic ingredients of rice, water, Koji mold, and yeast, three types of sake are made: Junmai, Junmai Ginjo, and Junmai Daiginjo. The difference between these is the degree of milling the rice has undergone. Junmai is made from rice that has had 30% of its exterior polished away; for Junmai Ginjo, 40% of each grain is removed; for Junmai Daiginjo, 50% is removed, leaving only half of each grain.

The same milling gradations and the addition of a fifth ingredient – distilled alcohol – produce three more types of sake. Honjozo is made from water, koji mold, yeast, rice that has had 30% polished away, and a portion of distilled alcohol. Ginjo also has an addition of distilled alcohol , but starts with rice that had had 40% of each grain polished away, and Daiginjo uses rice that has been 50% milled and an addition of distilled alcohol.

There are other variations beyond these six whose names frequently appear on sake menus, including:’

• Genshu: Sake brewed with additional water added.
• Kijoshue: Sake to which additional sake is added rather than water during the brewing process.
• Koshu: Sake that is aged beyond the normal fermentation cycle.
• Nama: Sake that has been pasteurized less than twice.
• Nigori: Unfiltered sake, in which some of the polishings have been deliberately left in the brew.
• Taru: Sake that has been stored in cedar casks.

Photo Credit: Steve Smith and SakeOne

New Directions in Sake

Beyond the traditional variations in taste, type, and quality, many sake producers are experimenting with new techniques and ingredients. One Japanese producer pipes Mozart Symphonies 40 and 41 over the barrels during fermentation, on the theory the it stimulates yeast activity. There’s actually scientific support for the theory, too, and the result is a high quality premium beverage. Another manufacturer is submerging sake in the ocean to discover if the gentle current will result in a mellower brew.

Yeast also offers opportunities to experiment, instead of buying common brewing yeast on the open market, artisanal brewers have developed proprietary strains of yeast for their own use. For example, a Japanese manufacturer near Kyoto has propagated yeast from a double cherry blossom native to the region. Though traditional sake is a low acidity beverage, cherry blossom yeast raises the acidity substantially, producing a finished beverage that combines the rice flavors of sake with the crispness of white wine. Yeast extracted from rhododendron and begonia petals has also been used, as well as yeast that has been sent into space.

What’s a Sipper to Do?

With so many choices, terms, and variations, how can casual sippers find their way to sakes they like? With a background in both wine and sake, SakéOne’s CEO, Steve Vuylsteke, gave us some sound, easy to remember tips.

“Look at your wine preferences,” Vuylsteke advised. Since similar terms are used to describe sake, the words you respond to on a wine menu can point you toward a sake you’d enjoy. “For example, if you like a sweet, fragrant wine like Riesling, I’d point you toward our Momokawa Diamond Ginjo, which integrates traditional sake flavors with complex fruit notes.”

White wine turns out to be a perfect entry point for understanding and enjoying sake. The two have similar alcohol contents, are good straight and chilled, can be enjoyed in similar mixed drinks, and both also come in sparkling versions. Vuylsteke pointed out one big advantage sake has over white wine. “Traditional sake has only about one-third the acidity level of wine. It’s much easier to pair with food because the lower acid content works with all kinds of foods.”

Photo Credit: Steve Smith and SakéOne

Vuylsteke also advised asking the sommelier or mixologist when in doubt. Most of us are newbies when it comes to exploring sake, and a knowledgeable professional will be happy to make a recommendation .

Many sake bars often offer tasting flytes, and several manufacturers offer bottles the equivalent of just 6 or 12 ounces, convenient for home tasting. So don’t hesitate – jump in with both feet and all your senses and enjoy the new sake trend.

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‘O Oysters,’ said the Carpenter,
‘You’ve had a pleasant run!
Shall we be trotting home again?’
But answer came there none —
And this was scarcely odd, because
They’d eaten every one.

This was my favorite poem as a child, and Lewis Carroll’s deliciously macabre verse was my introduction to food writing, the sea, and that wonder of the salty shore, the oyster. Because of this poem, I was willing to try a raw oyster at the age of 4, and though it wasn’t love at first swallow, it set me off down the pearly path that eventually lead to that classic dish cherished by oyster lovers everywhere, Oysters Rockefeller.

Photo Credit: Fage®

What is Oysters Rockefeller?

Oysters Rockefeller is an appetizer dish of oysters baked on the half shell in a sauce of butter, chopped greens, onion, and garlic. It is usually topped with buttered bread crumbs and, often, grated Parmesan cheese, which is then browned under a broiler.

The Rich History of Oysters Rockefeller

Named after John D. Rockefeller, a famous New Yorker in a town famous for its oysters, one might think this dish originated in the Big Apple. In fact, there is no connection at all between Rockefeller and the dish that bears his name, nor was the dish a New York creation.

Oysters Rockefeller made its debut at the famous Antoine’s restaurant in New Orleans in 1899. Founder Antoine Alciatore had passed away some years earlier and his son, Jules Alciatore, was in charge. One of the restaurant’s early hits had been Escargot Bourguignon – snails in a sauce of butter, garlic, minced shallot, brandy, and chopped parsley. But the dish’s popularity had begun to wane, and the snails, imported from France, were in short supply. Jules Alciatore looked for a way to adapt his father’s signature dish to a local food source available in abundance. The result, to the world’s delight, was Oysters Rockefeller.

Photo Credit: Michael Bentley

Like Escargot Bourguignon, Oysters Rockefeller makes liberal use of butter, delicate greens, and minced onion and garlic. The exact recipe, however, remains unknown, a closely-guarded secret of America’s oldest family-run restaurant. Spinach and parsley are the greens most commonly used, but in 1980’s Antoine’s Restaurant Cookbook, Jules’ great-great-grandson Roy Guste, Jr. described the sauce as “basically a puree of a number of green vegetables other than spinach” – ambiguous wording that makes us wonder if spinach was in the original at all.

Then there’s the question of the alcohol. There’s no brandy in Oysters Rockefeller, but many recipes call for Herbsaint, an anise flavored spirit. Some argue that this is a modern addition, since Herbsaint did not exist when Oysters Rockefeller was invented. However, Pernod, another anise-flavored spirit, did exist, and it’s likely that Herbsaint was offered later as a less-expensive alternative.

As for how the dish got its name, the story goes that the richness of the butter and the dollar-bill green of the sauce reminded either a customer or the chef himself of the richest man in America at the time, Standard Oil founder John D. Rockefeller.

Oysters Rockefeller gained fame not only as a delicious dish but as a new one – when eaten as an appetizer, oysters had generally been served raw, with nothing more than a bit of lemon juice or hot sauce. The special preparation and added ingredients of Oysters Rockefeller made the dish a wow.

Photo Credit: RecipeBridge

How to Make Oysters Rockefeller

To make Oysters Rockefeller you will need fresh, live, unopened oysters in the shell. Once you’ve acquired those, you are just a few steps from the finish line. The sauce can be assembled ahead of time, then spooned over the opened oysters resting in their half shelves, topped with bread crumbs, and finished in the oven.

There are numerous recipes for the sauce, and which you choose — and you should choose ahead of time so you can move quickly while the oysters are freshest – is a matter of personal taste. I love Tyler Florence’s recipe for several reasons. First and foremost, he does not puree the sauce. Pureeing is quick and easy, but always reminds me of pesto. I like the texture of un-pureed sauce, and the bits of onion and garlic that create micro-bursts of flavor. I also like the dash of hot sauce he adds, and the fact that he adds the Parmesan to the bread crumbs – this dish should not come, as it does in some restaurants, with a thick layer of melted cheese covering both the oysters and the green of their sauce.

I also recommend serving mignonette sauce on the side as Florence does. This delicious sauce, of chopped shallots and vinegar seasoned with cracked black pepper, is a traditional accompaniment for raw oysters. It works well with Oysters Rockefeller, and if you’ve never quite gotten into eating them raw, this could push you over the top — just don’t send us the bill for your new addiction.

Featured Image Photo Credit: Rampant Cuisine

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Most of us have come across it in the course of our culinary adventures. We’ve found it tucked into the muffaletta sandwich we ate in New Orleans or scattered across the green salad served before the wild mushroom ravioli, making us wonder if it’s Italian, French, or a product of Madison Avenue. Whatever it is, that sometimes-sweet, sometimes hot mélange of vegetables has never quite received the attention it deserves, so it’s time to shine the spotlight on this unsung hero of the condiment clan, Giardiniera.

What is Giardiniera?

First things first: Giardiniera has its roots in Italy and pronounced jar-dih-nair-ah, not zhar-dih-nair-ah. If you’ve heard it pronounced without the final syllable, that’s just a Chicago-ism that’s gone viral because Chicago, as we’ve learned, is Giardinera’s American home town.

Giardiniera is a mixture of vegetables that have been pickled in salt brine or vinegar. Though you will sometimes find commercial Giardiniera packed in brine, the traditional Italian version calls for the vegetables to be packed in olive oil or a combination of olive oil and vegetable oil. Typical vegetables used include carrots, cauliflower, celery, green beans, olives, onions, and peppers, along with flavorings like mustard seeds, garlic, oregano, and red pepper flakes. Giardiniera comes in both mild and hot varieties, depending on what kind of peppers are used, and some hot types may even have a dash of hot sauce added to the oil. The most familiar form is for the vegetables to be cut into one- or two-bite chunks, but there’s also Giardiniera relish, in which the vegetables are minced to make an easy sandwich spread.

Photo Credit: From Belly to Bacon

Giardiniera: The History

Pickling is one of mankind’s oldest techniques for preserving foods, dating all the way back to ancient Egypt. In warm latitudes, without modern refrigeration or sugar for canning, an even broader variety of foods were pickled than are today, including fish, shellfish, meat, eggs, fruits, nuts, and, of course, vegetables.

Giardiniera, which means “from the garden,” is no doubt centuries old, a perfect solution for the abundance of kitchen vegetables grown in Italy’s sunny Mediterranean climate. Peppers would not have been in the original mix – they did not come along until the discovery of the new world, but everything else required – vegetables, vinegar, sea salt and olive oil were found in even the humblest of kitchens.

Giardiniera was not only valued as a versatile condiment that could add flavor to a wide variety of foods, but as a way of making the most of a garden – many Italian Americans remember their Italian-born grandparents’ tradition of making Giardiniera in the fall from the last harvesting of the garden.

Chicago, with its large Italian community, introduced many Americans to the condiment. Italian delis and restaurants served it with various dishes, added it to sandwiches, pizza, and salads and even offered it on traditionally American foods like hamburgers and hot dogs. Chicago’s wildly popular Italian beef sandwich, served throughout the U.S., is probably responsible for making more people Giardiniera fans than any other dish.

How to Make Giardiniera

There are several ways to make Giardiniera. Step one is to select your vegetable mix. Firm vegetables like carrots, cauliflower, asparagus, and broccoli work well, just remember to cut tougher vegetables into thinner slices and smaller pieces than softer vegetables like eggplant and mushrooms.

The traditional Italian method for making Giardiniera calls for marinating raw vegetables in vinegar spices, then stopping the process when the vegetables have reached the flavor level and tenderness you like. The vegetables are then drained, transferred to a clean jar, and the jar is filled with olive oil (or a combination of olive oil and a neutral oil like canola) and left at room temperature. We have also seen recipes that call for salt brining and storing them in the brine, for par-boiling the vegetables first and storing in a mix of vinegar and oil, and recipes for a very mild version with sugar added to offset the acidity of the vinegar.

If you love Giardiniera, you really should try making your own. Use a traditional vegetable mix or liven things up with additions like canned artichoke hearts, sun-dried tomatoes, jicama, and jalapeno peppers. Come up with different flavor themes and use your creations on sandwiches, wraps, pizza, with pasta, in an omelet or frittata, or on meat, poultry and seafood.

Featured Image Photo Credit: Fresh From Oregon

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If you’ve spent any time at all in midtown, you’ve probably seen a Nuts4Nuts cart or two, or seven. Heck, you’ve probably smelled the sweet aroma a block away before it’s even in sight. These carts are everywhere, and seem to be a long-standing staple of New York City. However, despite how ingrained they are in sidewalk scene of Manhattan these days, street-side nuts are actually a fairly new business. Keep reading to learn everything you ever wanted to know about these sweet yummy sidewalk snacks.

What are Nuts4Nuts?

For those of you who are unfamiliar, Nuts4Nuts is, well, a nut company. They have carts all over Manhattan selling delicious nuts covered in sweet, crunchy sugar. Prices are cheap, a few bucks for a bag (sometimes you can snag ’em for a single dollar), and they sell almonds, cashews, pecans, peanuts, and coconut. I bet some of you tried and true fans weren’t even aware of that –Nuts4Nuts sells awesome sugar-covered chunks of coconut, too. The company attributes their popularity to their cooking technique. The large copper pans they use allow for the nuts to cook slowly and evenly without burning, so you get a caramelized and crispy, not burnt, sugary coating.

photo credit: nuts4nuts.com

Where Did Nuts4Nuts Come From?

According to legend — yes, there are legume legends out there, folks — Alejandro Rad began peddling the sweet treats when he first moved from his native Argentina to the US in 1989. Sugar covered nuts had long been an Argentinian snack, traced back to the 1920s, known as Mani Garripanada. By 1993, the Nuts4Nuts brand was born (though it was known as Nuts About Nuts for the first few years). Slowly, Mr. Rad grew his business from one lonely pushcart to over 100 NYC mobile nut stations.

Who Works at Nuts4Nuts?

Apparently, anyone who wants to! Nuts4Nuts is a bit of a self-starter company. If you think a nut cart would thrive in your local area, or know of a great NYC spot with lots of hungry tourists, you can buy a cart of your very own. According to the Nuts4Nuts website, $10,ooo will get you a single cart. The company will also teach you the recipe and cooking process, give you sales materials, and help you out with suppliers and venues. It’s a cool way to own a small franchise location, without the much larger upfront costs of a brick and mortar store.

photo credit: nuts4nuts.com

So, Where Can I Buy Some Nuts?

The most important question of all –where the heck can I try some? Obviously, if you’re near Manhattan, you have no shortage of nut carts to choose from. However, Nuts4Nuts has branches in Washington D.C., Miami, and even Chile and Spain. In fact, the carts were so popular when they first set up shop along Chilean sidewalks that numerous knock-off brands quickly began popping up. Obviously, the “4” didn’t translate in spanish, which meant the original signs were reading “Nuts Quatro Nuts.” So, what did these new, competing nut carts do? Up their game, of course! Soon carts with ever-increasing numbers were selling their nuts. There was a Nuts5Nuts, followed by a Nuts6Nuts, and on and on. And really, who wants a 4-nut when you can have an 8-nut, amarite?

photo credit: medium.com

But if you’re set on the real-deal (no knock-off nuts for you!), or know someone who is, you can even purchase Nuts4Nuts gift cards. (Fyi, you get to choose the picture on the gift card from a list of templates, one of which is a tux and bridal gown. Please lord, let someone buy me a Nuts4Nuts wedding gift certificate …But I digress.)

Have you tried Nuts4Nuts? Whether they’re your favorite street-treat or not yet on your radar, we suggest picking up a bag the next time you pass a cart, it never hurts to eat something warm and covered in sugar.

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Look at any list of great American sandwiches and you’ll see two from New Orleans near the top of the heap: the Po’Boy, most often stuffed with shrimp or oysters, and the Muffaletta, stuffed with just about everything else.

What is a Muffaletta?

A Muffaletta (pronounced moo-fuh-let-ta), is an Italian sandwich that is unknown in Italy. It begins with the bread from which it takes its name, muffuletto being a traditional Sicilian bread. Picture a round, white, disk-shaped loaf that would look perfectly at home as a throw pillow on your mother’s sofa and you’ve about got it. A muffuletto loaf is traditionally topped with sesame seeds, then cut in half horizontally to make the sandwich.

There are five ingredients in a classic Muffaletta sandwich: olive salad, ham or prosciutto, Genoa salami, mortadella, and provolone cheese. Though the cheese and meats are thinly sliced, they are arranged in thick layers to make a hearty meal.

The stuffed loaf is quartered or cut into sixths, and one or two wedges are more than enough to get full on. A Muffaletta is traditionally served cold or at room temperature; some restaurants heat it to allow the cheese to melt, but Muffaletta purists consider this practice blasphemy.

Photo Credit: A Cook Walks Into a Bar

Born in the USA: A Muffaletta History

The French Quarter of New Orleans is one of America’s most popular destinations, one we think of as quintessentially French. In truth, the Quarter’s distinctive architecture resembles nothing in Paris and is actually a local creation, a combination of American townhouse and Creole cottage. And it isn’t just the architecture that lacks French ancestry. In the late 1800s and early 1900s, the lower end of the Quarter was home to a thriving community of immigrants from Sicily, so numerous that the community within a community was known as Little Palermo.

The Sicilian grocers and bakers did a brisk business selling luncheon foods to the men who worked on the wharves along the river and the farmers who sold their produce in the nearby open-air market. When Salvatore Lupo, owner of the Central Grocery, noticed that his customers standing up to wolf down the sliced meat, cheese and bread they bought, or balancing the food precariously on their laps, he sliced open the bread and put a selection of cold cuts and some olives between the layers to make for easier eating.

Because the sandwich had no name, Lupo’s customers asked for it by the type of bread it was on, and the Muffaletta was officially born. The Central Grocery, at 923 Decatur Street, is still in business today, and visitors from all over the world line up to place their orders.

How to Make a Muffaletta Sandwich

Muffaletta is a perfect meal to take on a picnic or to serve when friends come over, but you can also make a single serving sandwich using a round, deli-style hard roll.

For each serving you will need 1 to 1 1/2 ounces of each of the meats, 1 to 2 ounces of cheese – all thinly sliced — and 1/3 to 1/2 cup of olive salad. If you can’t find fresh or jarred olive salad, you can easily make your own by combining equal parts of finely chopped giardiniera with an equal measure of sliced mixed olives.

To assemble the sandwich, cut the loaf in half horizontally. Spread half of the olive salad on the cut side of the bottom and the remaining half on the cut side of the top. Be sure to use some of the salad juice, too, letting it soak into the bread.

Photo Credit: For the Love of Food

Arrange one layer of each of the meats and one or two layers of the cheese. When it’s time to add the top, use a spatula to press the salad firmly into the bread first, then use a quick flipping motion to place it over the loaf.

This sandwich is best if you make it ahead of time, wrap it tightly in plastic wrap, place it on a baking tray and weight it down with a cast iron skillet. Refrigerate for a couple of hours, than cut into quarters or sixths and serve.

The Muffaletta is the birthday cake or pizza of sandwiches – best eaten with friends while having a good time. It’s not quite as much fun as a trip to New Orleans, but it’s pretty close.

Featured Photo Credit: A Spicy Perspective

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Looking to satisfy your sweet-tooth, but tired of the same old New York glazed donuts and overpriced cupcakes? Well then, how about expanding your palate and trying some obanyaki?

What is Obanyaki?

Obanyaki, also known as Imagawayaki, is a popular Japanese snack sort of like a stuffed pancake, though in reality it is a whole lot more than that.

Obanyaki is a round, thick pastry stuffed with various fillings –traditionally filled with red bean paste, obanyaki fillings have expanded to include everything from vanilla custard, fruit preserves, vegetables, meat, curry, even potato and mayonnaise.

It is similar to another popular Japanese dessert, Dorayaki. However, whereas Dorayaki is two separate pancakes with filling in the middle (think whoopie pie), obanyaki is cooked with the filling inside. It is baked in a pan that’s like a cross between a waffle iron and one of those mini burger presses, creating a crisp outer shell with filling encased inside –a great portable snack!

Imagawayaki originated in 18th century Japan where is was sold near the Kanda Imagawabashi bridge, giving the treat its name. However in the Kansai region, the treat became known as obanyaki, which means “baked coin,” due to the fact that the round cakes resembled Oban, a currency used at the time.

The treat became so popular it was used as a part of international relations, and quickly spread not only across Japan and but to other countries like Korea and Taiwan, solidifying its station as Japan’s favorite treat, as well as allowing the dessert to morph –with folks experimenting with different fillings and even shapes.

For example, Taiyaki –an extremely popular snack in Japan today –was invented in 1909 as a version of obanyaki that is shaped like a fish. Cute, right?

photo credit: hello-saigon.com

Where Can I Find Obanyaki?

While obanyaki can be found all over Japan, I’m assuming you guys are interested in finding some a bit closer to home. May we suggest MOCU-MOCU to satisfy all your crispy, filling-filled, pancake-y dreams. MOCU-MOCU, is an amazing, casual cafe specializing in Japanese snacks and comfort food that recently opened in Hell’s Kitchen on June 9th of this year.

They specialize in obanyaki (along with okonomiyaki –a savory pancake dish) so this is definitely the place to come if you’re looking to try the great, authentic Japanese treats. Stop by for these, and other traditional treats, or stay for lunch or dinner where they serve up soups and small plates, blending western and Japanese cooking.

And be sure to order a few obanyaki to go –you know you’re gonna want more later.

How Do I Make Obanyaki?

Lucky for us Chef Hiroko Shimbo showed us how she makes her fabulous MOCU-MOCU obanyaki. Chef Shimbo is the authority on all things edible and Japanese. A renowned chef and teacher, she also moderates numerous international cooking events.

She quite literally wrote the book –three in fact –on Japanese cuisine, and they are considered essential for anyone learning to cook authentic Japanese food. Though twice a year she teaches a week-long intensive on Japanese cuisine at the International Culinary Center in NYC, Chef Shimbo’s wisdom is in high demand.

So how lucky are we to get a private obanyaki lesson from this woman!?

You’ll need to pick up an obanyaki pan, but other than that, if you’ve made waffles before, you should be able to handle this sweet treat. Check out the video and recipe below to learn the in’s and out’s of becoming an obanyaki master. Hiroko suggests enjoying the treat at tea time with a cup of green tea; though she also gives her blessing for it to be consumed with “our American coffee.” And trust us, it’s really good dipped in coffee.

Ingredients

• Flour
• 1 egg
• Sour Cream
• Milk
• Cream
• Water
• Maple sugar
• Butter

Steps

1. Sift the flour.
2. In a separate bowl, beat one egg until foamy.
3. Add the sour cream, whisk together.
4. Slowly add the milk, while whisking.
5. Slowly add the cream, while whisking.
6. Add a small amount of water, and the maple sugar. Whisk together.
7. Add the butter, while whisking (add a bit of cinnamon, if desired).
8. Slowly incorporate the flour.
9. Allow the batter to rest for 3-4 hours.
10. Once batter has rested, pour the batter into an obanyaki pan.
11. Place your pre-made frozen filling (such as apple compote and vanilla custard) on top of the batter in half of the pan molds.
12. Use any remaining batter to top off the other half of the pan molds.
13. Close the pan, and cook for 8 minutes.
14. Open the mold to reveal your beautiful obanyaki!

How did your obanyaki come out? Got any suggestions for new and interesting fillings?

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Unless you’ve been living in under a rock, in a world devoid of flavor, you’ve probably heard about the extremely popular Sriracha. And if not, don’t worry, I was right there under that rock with you until very recently. In the past few years, it seems to be popping up everywhere –you can find it in most grocery stores, tabletops of Thai restaurants, and probably your friends’ fridge.

Sriracha sales in the US last year exceeded $60 million, with over 20 million sales. The hot sauce industry as a whole has been rapidly expanding; it is now one of the 10 fastest growing in the country, and has over $1 billion in global sales. So with all the hullabaloo about hot sauce, we’re here to give you some info on the new favorite, Sriracha.

Sriracha sales in the US last year exceeded $60 million, with over 20 million sales. Learn more…
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photo credit: hotlollies.com

What is Sriracha?

Sriracha (pronounced see-raj-cha) is a hot sauce made from a paste of chili peppers, sugar, garlic, distilled vinegar, and salt. It was originally made in the coastal city of Si Racha in the Chonburi province of eastern Thailand, giving the spicy sauce its name. A medium heat hot sauce, Sriracha ranges from 1,000-2,500 on the Scoville scale, which measures the heat of chili peppers and other spicy foods. Though different brands can vary in taste and consistency, the flavor is usually described as tangy, sweet and garlic-y with a punch of heat. American brands tend to be thick, with lots of heat and garlic, whereas the Thai Srirachas tend more towards a sweet-and-sour vibe with a much thinner consistency.

Where Was Sriracha Created?

The title of “brilliant genius who invented Sriracha” goes to one Ms. Thanom Chakkapak who was living in the small district of Si Racha in Thailand in the 1930s. She began making it for her family and friends, though they soon encouraged her to sell it commercially. So, she did.

Called Sriraja Panich, it has since become the best-selling chili sauce in Thailand. Unfortunately, it can be difficult to find in the US, though Amazon does sell it online, and with free Prime one-day shipping).

How Do I Eat It?

In a word –however you want! Sriracha was originally used as a dipping sauce in Thailand, especially for seafood dishes. But it is also popular as a condiment for pho, noodles, spring rolls and mixed in sauces. In the US, Sriracha hot sauce has taken over as a go-to flavor, used in just about anything, from burgers, to soups, to chips or drizzled on scrambled eggs. You can even find lollipops and cocktails made from the tangy sauce. It has become a popular ingredient in sushi (often used in spicy tuna rolls), and Chef David Chang makes sure there is a bottle of the condiment on every table in his Momofuku restaurants. In addition, many US chains like Applebee’s, P.F. Chang’s, even Taco Bell, Pizza Hut, and Subway have incorporated Sriracha into their dishes. But it’s not just for eating, either –the iconic red bottles have been featured on t-shirts, cellphone cases and many other non-edible products.

photo credit: etsy.com

Where Can I Buy Sriracha?

You can find Sriracha in most grocery stores –you’ll most likely find a red sauce in a clear bottle with a rooster on the front and green squeeze cap on top. This is Huy Fong Foods Sriracha, the most notable supplier of Sriracha in the US. Started by David Tran in Los Angeles the 1980’s, his Sriracha (known colloquially as ‘rooster sauce’ due to its iconic packaging) has gone from a one-man operation to an enormous, fast-growing company. The sauce, which was basically unheard of here before he started Huy Fong Foods, has skyrocketed in popularity, become a household condiment and even been named “Ingredient of the Year” by Bon Apetit magazine in 2010. He did all this, amazingly, without ever employing a single salesman or spending a penny on advertising –that’s gotta tell you something about how great his hot sauce is.

Huy Fong Foods now makes 3,000 bottles of Sriracha every hour, 24 hours a day, 6 days a week. That’s a whole lot of hot sauce. Recently, other brands have been making a name for themselves on the market. In 2013, Sosu Sauces, a startup in San Francisco, raised over $100,000 with a Kickstarter campaign to launch a Sriracha sauce aged in whiskey barrels.

photo credit: nationalreview.com

Sriracha has quickly become a cult fad and household staple and only seems to be growing from here. So if you’re new to the Sriracha game, why not run out and grab a bottle of Huy Fong spicy-goodness and see what all the fuss is about? And if you’re an old pro, tell us which brand is your favorite and why!

The post Sriracha: A Brief History of the World’s Most Popular Hot Sauce appeared first on ForknPlate.

The last few weeks of summer are upon us, and with it comes the desire to squeeze every last bit of fun out of the warm weather before the snow descends upon us once again. Winter is coming, my friends, so let’s have a picnic while we can.

And why not, NYC certainly has no shortage of amazing spots to sit on a blanket and nosh on some treats. But in case you’re at a loss for where to go, we’ve gathered a few of our favorite places to picnic at here.

So grab a quilt, some wine (but don’t tell!), and a big ol’ loaf of french bread and have yourself a relaxing weekend. Oh, and maybe bring a friend or two, as well.

Brooklyn Bridge Park

photo credit: janescarousel.com

Right across the East River sits the Brooklyn Bridge Park, a great spot for the young, the old, tourists, locals, even pooches. The park boasts several great open spaces, and designated picnic areas –complete with hibachi grills! However, the hands-down most exciting spot is the Fulton Ferry picnic grove.

Enjoy amazing views of the Brooklyn Bridge, set your summertime snacks out on one of the picnic tables, and be sure to take a ride on Jane’s Carousel. That’s right, a carousel. An old-timey, metal pony-filled, music-playing carousel. If that doesn’t make your day, you don’t deserve to have a picnic!

FYI, dogs are allowed, though only in designated dog-runs and on-leash on the pathways and promenade; additionally, alcohol and grilling are only allowed in the designated picnic areas.

Fort Tryon Park

photo credit: artmodel.wordpress.com

Fort Tryon Park is Manhattan’s hidden gem –an enormous hidden gem. On that is filled with running paths, endless gardens, two dog parks, views of the water, and even a museum.

If you’re a fan of art, a history buff, or both, then Fort Tryon is your kind of place. Check out the Cloisters, a branch of the Metropolitan Museum of Art housing over 5,000 medieval artifacts.

After wandering the reconstructed monastery (complete with it’s own gardens), enjoy a picnic on the lawn next to the museum. Little known fact –the museum is donation based, so this makes for a fun, unique, wallet-friendly date. Wink wink.

Prospect Park

photo credit: trazeetravel.com

Of course, Prospect Park is a go-to summer destination if you’re in Brooklyn. Not only is it beautiful, historic, and well situated, there are over a dozen designated grilling areas –so you can fire up that grill of yours and cook up some tasty bbq.

However, if you’re not really in the mood for cooking and more in the mood for just straight up eating, head to the Grand Army Plaza end of the park. There are endless food options, but a go-t0 goodie is Bkln Larder. They boast gourmet sandwiches, meats, cheeses, artisan breads, pastries, and even gelato. It’s just about everything you could want in a picnic meal under one roof, and just a few blocks away from the park.

Central Park

photo credit: pintrest.com

No NYC picnic list would be complete without Central Park. This huge expanse of green space is certainly not lacking in perfect spots to spread out a blanket and relax. Choose from gems like the great lawn, with it’s 55 acres of open space, the famously picturesque Bow Bridge, or Sheep Meadow –one of the park’s dedicated “quiet zones.”

However, in my humble opinion, Great Hill is hard to beat. Located on the West side between 103rd and 107th, Great Hill has picnic tables, as well as plenty of green grass. Plus, it’s surrounded by trees, to give you that wood-sy, get-away-from-it-all vibe.

Best of all, there’s a public restroom. Never underestimate the value of a nearby bathroom after a few glasses of wine – wait, there’s no alcohol allowed in Central Park – so I mean “juice”, it’s totally juice in that thermos. And enough “juice” will definitely make you need a restroom break.

Astoria Park

photo credit: boromag.com

Let’s not forget our neighbors to the east –Queens is chock full of great picnic spots, too! And one of the best is Astoria Park.

Located between Shore Blvd and 19th St., the park boasts great waterfront views. Not only that, but there’s playgrounds, picnic tables, even a pool. Oh, and don’t forget, free wifi! Grab a spot on the lawn by the water, in front of the Hell Gate Bridge –we swear, it’s not as scary as it sounds.

What are your favorite picnic spots and why? Let us know in the comments below!

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Submarine, sub, grinder, hero, hoagie, spuckie, zeppelin, zep. There are many names for a sandwich on a length of Italian bread split horizontally and filled with cold cuts, cheese, vegetables, and dressing. But when you get down to bayou country, the cold combos bow down, and one sandwich reigns supreme – the New Orleans Po’ Boy, or Poor Boy as non-natives often call it.

Photo Credit: The Cynical Cook

What is a Po’ Boy?

At first glance, the Po’ Boy looks like any other sandwich served on baguette-style bread. But what makes it seem like just another sub or grinder is one of the characteristics that sets it distinctly apart. Unlike the chewy, Italian loaf the most subs are served on, the Po’ Boy is served on a French baguette with a thin, crisp crust and a soft, light interior. The extra-long loaves measure 32 inches, and sandwiches come full length or in halves, quarters, and shorties (anything less than a quarter).

Another difference is the filling. The original Po’ Boy was filled with breaded fried oysters or shrimp. Common variations include soft shell crab, catfish and crawfish, spicy Louisiana sausage such as andouille, fried chicken and shredded seasoned beef. A third distinction is that the Po’ Boy is traditionally a hot sandwich, not one composed of cold cuts.

Sub, grinder, zep …but when you get to bayou country… it’s all about the Po Boy.
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The Po’ Boy’s Rich History

Though a Po’ Boy is sometimes viewed as a variation on a sub, both sandwiches originated in the late 19th century and came about independently of each other. The meat-and-cheese filled sub came from the Italian immigrant neighborhoods of the northeast. The Po’ Boy, originally called an oyster loaf, got its start in port cities like New Orleans and San Francisco. The sandwich earned its name – and nationwide fame – at the very end of the Roaring ‘20s, just months before the stock market crash of 1929.

In 1922, brothers Bennie and Clovis Martin quit their jobs as New Orleans streetcar conductors and opened a coffee shop in the city’s historic French Market. Though the shop was small, the location in the heart of the French Quarter was prime, and the brothers did a brisk business.

In the summer of 1929, negotiations between the transit company and the streetcar workers broke down, resulting in a strike and transit shut down. When strike-breaking thugs were brought in to take the more than 1,000 jobs left vacant, the strike turned violent. Despite the loss of their transit system, the public firmly favored the union, and turned out to support the workers.

As former streetcar conductors, the brothers also lent their support, announcing that they would feed any hungry striker who could not afford to pay. The Martins more than kept their promise, not only feeding the union men through the long and bitter strike, but working with a local baker to develop an even longer loaf, one measuring 40 inches, in order to make sandwiches that were especially filling. According to Bennie Martin, whenever they saw another hungry striker headed their way, either he or his brother would say, “Here comes another poor boy,” and start making a sandwich. The brothers’ generosity earned thousands of new fans, and the sandwich, with its new name, became a symbol of the city’s heart and soul.

Whenever another hungry striker headed their way …”here comes another poor boy”. The Po’ Boy –
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How to Make a Po’ Boy

Seafood and chicken Po’ Boys are made with breaded and fried ingredients, but if you don’t want to bread and deep fry, a frying or oven roasting is a tasty alternative. Just remember – you are going to serve this sandwich hot, so time the cooking accordingly. A beef Po’ Boy is made by slow simmering a tough cut of meat in beef broth with spices like garlic, pepper, bay leaf and thyme until you can shred it with a fork and load it onto the bread.

Photo Credit: Plain Chicken

The next step is to get the dressing right. Fried seafood Po’ Boys are usually dressed with a drizzle of melted butter and pickle slices. Fried chicken and shredded beef Po’ Boys are served with gravy. Many Po’ Boys are served dressed with lettuce, tomato, mayonnaise or remoulade sauce, and pickles, with a sprinkle of Louisiana hot sauce optional. Sausage and meat versions are also frequently served with mustard, and the customer chooses regular — ballpark-style yellow — or hot – coarse grained Creole with a kick. French fries are the standard side.

Photo Credit: Huffington Post

As a food destination, New Orleans ranks near the top of the list, with more than its share of local specialties and a unique mix of ethnic cuisines. Far from marking the beginning of the end of the city as a culinary hotspot, Katrina just amped up the trend. Before the hurricane hit, the city had some 800 restaurants. Today it’s 1,300 and counting. While there are many fine dining places to choose from, the Po’ Boy is still a leading attraction – so much so that the annual Oak Street Po’ Boy Festival, held each November, has become one of the city’s best-attended events.

Have you gone to Nola and had one? Where’s the best?

Featured Photo Credit: Bilnkit’s Travel Journal

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The Manhattan is one of the most classic and continuously popular drinks ever created –and we’re not just biased because of its namesake. Ok, maybe we’re a little biased, but come on, what’s more classic than a Manhattan?

Well, turns out, though the name might be the same, the drink itself varies widely. Go into two bars and order a Manhattan at each and I guarantee you’ll get two quite different drinks.

Turns out, the Manhattan has been around for over a hundred years, with many different versions being passed down and put into print, so it’s nearly impossible to nail down the one true recipe to rule them all. Maybe that’s due to just how old the recipe is –there’s been plenty of time for it to morph –or maybe there never was a single version to begin with. But let’s delve a little bit into the history of the drink, so at least you’ll feel somewhat Manhattan-literate next time you go to order one.

What is a Manhattan?

photo credit: frissonmv.blogspot.com

At its most basic level, a Manhattan is a cocktail made with whiskey, vermouth, and bitters. Rye whiskey is the most traditional choice, as that is what was first used, most likely because of the many distilleries in upstate New York. However, with the advent of Prohibition, Canadian whiskey became popular, simply because that’s all that was available. Since then the doors have remained wide open; any and all kinds of whiskey are used, along with bourbon, and even brandy.

Originally, the Manhattan was made with sweet vermouth and Angostura bitters. But dry vermouth and varying kinds of bitters are also sometimes used. Plus, once maraschino cherries hit the US market around 1900, those were often thrown into the drink for garnish. As far as serving goes, it’s common to see a Manhattan served in a martini glass, lowball, or even a coupe; both straight and on the rocks. Traditionally, and much to the chagrin of Mr. Bond, the drink if stirred, not shaken.

Over the years, even the name of the drink has varied. One of the earliest records of a Manhattan cocktail recipe comes from William Schmidt’s “The Flowing Bowl,” published in 1891. The recipe calls for 2 dashes of gum (gomme syrup), 2 dashes of bitters, 1 dash of absinthe, 2/3 portion of whiskey, and 1/3 portion of vermouth. Hmm, a bit different than the recipe we’re used to now. However, a 1908 recipe book entitled “Jack’s Manual” listed a recipe called the Brooklyn Cocktail:

photo credit: boulderlibation.blogspot.com

Kind of sounds more like a Manhattan than that one with absinthe and gum syrup, right? And things only get more confusing from there. In 1930, the book Shake ‘Em Up! by V. Elliot and P. Strong contains a recipe for “Two parts of whiskey, one part of Italian Vermouth and a dash of bitters poured over ice and stirred vigorously” (p. 39) under the title “Tennessee Cocktail.” However, in 1948, David A. Embury’s book The Fine Art of Mixing Drinks was published to great acclaim, and solidified recipes for a number of classic cocktails; the Manhattan being one of them. The recipe is listed as 5 parts American whiskey, 1 part Italian vermouth, and a dash of Angostura bitters, stirred with ice, strained into a cocktail glass and garnished with a maraschino cherry. Classic.

Who Invented it?

photo credit: gazregan.com

Short answer: no ones really knows.

Long answer: there are currently two main origin stories for the Manhattan. First is that it was invented at New York City’s Manhattan Club in the 1870’s. The story goes that Jennie Jerome, aka Lady Randolph Churchill, aka Mommie Dearest to good ol’ Winston, was hosting a party there in honor of Samuel J. Tilden, presidential candidate at the time.  Apparently a guest at the party, Dr. Iain Marshall, started whipping up drinks for the other guests at the party, and it was a hit. It was so popular that, even after the party, people began to request the drink, referring to it by the name of the club where it originated.

This story, while fun and satisfying, in that it’s easy to nail down a specific origin date, is likely false, as Lady Randolph was, by many accounts, in Europe and pregnant at the time the party was to have taken place.

The more likely to be true version of events comes from William F. Mulhall, a bartender who worked at the famed Hoffman House for over 30 years. In a story he wrote in the 1880s, he mentions, “The Manhattan cocktail was invented by a man named Black, who kept a place ten doors below Houston Street on Broadway in the 1860s.” He also claims that it was “probably the most famous drink in the world in its time.” This story, while more plausible than the first, is not without issues. Namely, if Mr. Black popularized the drink the world-over in the 1860s, it’s surprising we have no mention of it until the 1880s.

How to Make a Manhattan

photo credit: chow.com

As you’ve hopefully gathered by now, there are many, many ways to make a Manhattan –from different ingredients to varying measurements. You really can’t nail down an end-all-be-all recipe. But, here’s a great, classic Manhattan recipe, along with a few popular ways to tweak it to fit your fancy. Enjoy!

Ingredients

• 2 oz rye whiskey
• 1/2 oz dry vermouth
• 2-3 dashes Angostura bitters
• Maraschino cherry and/or lemon peel, for garnish

Steps

1. Pour ingredients into a mixing glass half filled with ice. Stir well.
2. Strain into a chilled cocktail glass.
3. Garnish with a cherry, lemon peel, or both.

Variations

• Rob Roy –made with Scotch whiskey.
• Dry Manhattan –made with dry vermouth instead of sweet vermouth, garnished with a lemon twist.
• Perfect Manhattan –made with equal parts dry and sweet vermouth, garnished with a lemon twist
• Metropolitan –made with brandy, with a 3-to-1 ratio of brandy to vermouth.
• Martinez –use gin instead of whiskey and orange bitters instead of Angostura. Dry vermouth and Maraschino Liqueur can also be used.
• Cuban Manhattan –a Perfect Manhattan, but with dark rum instead of whiskey.
• Tijuana Manhattan –made with Anejo Tequila.
• Fourth Regiment –a recipe from 1889, it uses a 1-to-1 ratio of whiskey and vermouth, as well as 3 dashes of 3 different bitters (such as orange, cherry, celery, saffron, or Peychaud’s).

Now you know all there is to know about Manhattans, why not congratulate yourself with a quick drink? Oh, and be sure to tell us about your favorite way to enjoy a Manhattan in the comments below.

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What’s the most popular Thai dish at home and abroad? Recently, I made a friendly bet with a friend that it was Pad Thai. I lost, and am now on the hook to pick up our next dinner tab. We determined the winner by comparing a dozen “most popular” and “top ten lists” from food and travel sources. And while numbers two through ten varied, and Pad Thai was always in the top six or seven, number one was almost always the dish my friend had bet on – Tom Yum Soup.

Which made me wonder, what exactly is it that makes Tom Yum loved as much outside Thailand as it is on its home turf?

Photo Credit: Eating Thai Food

What is Tom Yum Soup?

Classic Tom Yum Soup is a shrimp soup served in its own broth, to which seasonings and vegetables have been added. Sometimes, dairy is also added. One could say the same of other seafood soups, like Billi B, Bouillabaisse, Portuguese Fish Stew, and dozens of others. So what puts Tom Yum over the top in most soup lovers’ minds?

To get the answer, I went straight to Asian food maven Mark Wiens, an American living in Thailand whose food sites, Migrationology and Eating Thai Food, chronicle his adventures eating just about everything made between Mumbai and Shanghai. I figured that, having eaten hundreds of bowls of Tom Yum Soup, he was definitely the person to go to on the topic.

Photo Credit: Mark Wiens

Wiens sees Tom Yum as a symphony rather than a solo or even a quartet. “It’s popular because it includes a balance of flavors, ingredients, and textures, all in a single bowl. When you take a bite of a sour, spicy, and perfectly creamy (from the shrimp) bowl of Tom Yum Goong, it’s one of the best tastes of Thailand.” Goong, by the way, refers to the freshwater shrimp which are traditional to the dish and make the tastiest version of it.

“A traditional bowl of Tom Yum is an aromatic infusion of kaffir lime leaves, lemongrass, and galangal, boiled in water with shrimp, chilies, and typically some kind of vegetable, and lime juice.”

The History of Tom Yum Soup

I searched for the history of Tom Yum and came up empty-handed – in my experience, this is almost always the mark of a very ancient dish, one that preceded written recipes and has become such a part of the culture it does not need further explanation.

According to Wiens, “There’s little information about the history of Tom Yum, but many say that it’s a central Thai soup that developed due to an abundance of freshwater shrimp. Boiled in water as a soup, the shrimp gave the broth a real fishy flavor, so cooks started experimenting by adding local Thai herbs into the boiling water to balance the fishy flavor. The trio of herbs that worked so well to infuse the broth with a beautiful aroma were kaffir lime leaves, lemongrass, and galangal, which are still the three most important ingredients in any bowl of Tom Yum.”

This makes total sense, as Thailand’s natural highway – the Chao Phraya River – flows through central Thailand almost straight south through Bangkok, then empties into the Gulf of Thailand. The river’s fish and water fowl have fed numberless generations of Thai people, and Bangkok’s famous floating markets are filled with upriver people who come to sell their wares. Freshwater shrimp from the river would have become a Bangkok staple early on, along with other ingredients needed for the soup.

Tom Yum’s history in the U.S. is shorter and much easier to trace. America’s first Thai restaurant opened in Denver around 1960, the brainchild of the Thai wife of a visiting doctor. An outspoken political journalist in her home country, Lily Chittivej liked America’s freedom from political pressure and stayed. She opened the Chada Café at 408 E. 20th Avenue against the advice of Thai friends who told her that Americans would never eat there. They did, and the restaurant prospered. More Thai restaurants opened in Los Angeles near the end of the ‘60s, and the trend got a big boost when servicemen returning from Vietnam found they missed the light, fresh foods of Southeast Asia. Today, Thai is one of America’s favorite cuisines, and can be found from everywhere from Fairbanks to Key West.

How To Make Tom Yum Soup

Despite the popularity of Thai cuisine, relatively few Americans make it for themselves. Tom Yum is a perfect opportunity to find out just how easy it is to enjoy Thai at home as often as you want.

As Mark Wiens reminded us, there are two types of Tom Yum – one with clear broth and one with a creamier, opaque broth. Luckily for those of us who’d like to try both, the two differ only in their finishing stages, so make a big batch and divide it between the two. Go directly to Wiens’ Tom Yum page for an excellent, easy recipe and how-to video.

Though many people think the creamy version is made with coconut milk, it isn’t. The secret ingredient is something that should be on every soup-maker’s pantry shelf already – condensed milk. Bottled and canned ingredients, such as fish sauce and roasted chili paste, can be found in many grocery stores, while ingredients like lemongrass, kaffir lime leaves and galangal can be found fresh or dried in ethnic shops like Kalustyan’s and Bangkok Center Grocery. Freshwater shrimp are almost impossible to get, but this soup is so good you can substitute ocean shrimp, crayfish, langostinos, and even mussels. For my strictly vegan friends, I add a variety of mushrooms, including at least one strong, deeply flavorful type, such as portobello.

If you’ve never made Thai food before, Tom Yum Soup is a good place to start. It’s easy, doesn’t take too long, and – best of all – yields great results on your very first try.

The post Tom Yum Soup: The Heart and Soul of Thailand appeared first on ForknPlate.

It all started in the year 1046 AD, when the Holy Roman Emperor, Henry III, was given a bottle of a local vinegar while passing through a small town on the way to his coronation. That bottle contained balsamic vinegar, and since then it has become one of the most popular condiments the world over.

However, even though we’ve all enjoyed a drizzle of balsamic over a caprese salad, or mixed into a salad dressing, chances are what you’ve eaten wasn’t balsamic vinegar at all. In fact, almost all of the balsamic vinegar sold in US stores isn’t balsamic vinegar at all.

What is Real Balsamic Vinegar?

photo credit: latavolamarche.blogspot.com

Ok, so if the stuff in your fridge labeled “balsamic vinegar” isn’t balsamic vinegar, then what is balsamic vinegar?

Similar to champagne, balsamic vinegar is only considered “real” if made in certain areas of Italy and under strict guidelines. The balsamic vinegar comes from the Modena and Reggio Emilia regions and must be made with only a select few varietals of grapes. Most are of the Trebbiano or Lambrusco variety, however Ancellotta and Sauvignon are also used.

Unlike wine vinegars, which are made from wine, balsamic is made from unfermented grapes. The whole grape, including skin, seeds, and stems, are pressed into grape must. It is then cooked for hours until it becomes a thick, caramelized syrup. After that, the liquid is put into various wooden barrels –oak, chestnut, cherry, juniper, and mulberry are acceptable woods –in smaller and smaller sizes, as the water evaporates and the liquid thickens.

Balsamic vinegar is aged for a minimum of 12 years, though some bottles have been aged for over 75, or even 100 years.  So, its no wonder real balsamic vinegar is pricey. Bottles can range from $40 to hundreds of dollars for a few ounces. Like bottles of wine, prices can go upwards of $400 for a single bottle.

Unfortunately, most brands you’ll find in a grocery store are just sweetened red wine vinegar with food coloring. These are usually not made from Trebbiano grapes and either aren’t aged at all, or are aged for a short amount of time in stainless steel barrels.

However, there are some producers who make their balsamic vinegar using the same methods as the official brands, they simply age it for a shorter amount of time (anywhere from 48 hours to 8 years) and make it in non-official regions. While these aren’t considered “real,” they are a great option for folks looking for a quality product without breaking the bank.

How Can I Tell if a Bottle of Balsamic Vinegar is Real?

photo credit: alantlchao.blogspot.com

The taste and consistency of real balsamic vinegar is quite different from the fake stuff. It is thick and glossy with the consistency of maple syrup, whereas the grocery store brand of “balsamic” is a much thinner liquid. Real balsamic has a complex flavor profile, with notes of cherry, fig, honey, molasses, or chocolate. It also picks up the flavors of the wood casks in which its aged, which adds a smokiness to the taste. Authentic balsamic vinegar is good enough to sip like a liqueur; indeed it is consumed that way in Italy.

Imitation balsamic vinegar, on the other hand, is often very acidic. If you’re still unsure of whether your bottle of balsamic is a big fat faker, check the label. If it’s real, it should have one, and only one, ingredient –grape must (also sometimes denoted as “aged grape must” or “musto d’uva”).

However, even if a bottle passes all these check points, it’s possible it’s still not the real deal. It could still be a fake, a high quality and most likely still delicious fake, but a fake nonetheless. Check for certain markers on the bottle. The consortium seal should be over the cap, and the label should denote that it has been approved by the “consorzio.” Below are a few of the labels and seals that denote official balsamic vinegar. But check out the Modena website for information on all the brands that bear the official seal of approval.

photo credit: balsamico.it

consorziobalsamico.it

photo credit: dashofspiceandlife.com

Modena brand is only sold in bulb-shaped, 100ml bottles and have red or silver labels which indicate aging of either 12 or 18 years; a gold cap indicates a minimum of 20 years. Reggio Emilia balsamic vinegars are graded –red cap for affinato (fine), silver cap for vecchio (old), gold cap for extra vecchio (extra old).

How Should I Use Real Balsamic Vinegar?

photo credit: mummyicancook.com

Though imitation balsamic vinegar has become a staple in sauces and salad dressing, the real stuff is far too precious and tasty to waste like that. (The more expensive bottles aren’t even poured, but are served by the drop!)

If you’ve got your hands on some of that delicious liquid gold, try putting it on fresh strawberries, parmigiano-reggiano cheese, or desserts like panna cotta, chocolate cake, or even poured over ice cream. If you’re looking to use it while cooking, be sure you don’t heat it up as that will ruin it. Rather, add it to dishes right before serving –drizzle some over authentic Italian dishes like scaloppine, bolito misto, or grilled pork chops.

I don’t know about you, but I’m about to go throw away that bottle of watery food coloring in my fridge and track down a most quality product. Who’s with me?

The post What Your Using is a Fraud, Here’s What Real Balsamic Vinegar Is appeared first on ForknPlate.

Currently one of the biggest food and health trends, bone broth is actually one of humanity’s oldest foods. For as long as we have been cooking meat as a species, we’ve been boiling the bones with water after.

There are many health benefits of well-sourced animal meat, and even more from the broth:

• Bone broth is rich in collagen, gelatin, amino acids, CLA, and Omega 3
• It is useful for healing ailments including inflammation, sports injury, cellulite, leaky gut, and IBS
• When made from grass-fed and pasture raised organic animal bones, it is nutritious enough to have been called America’s most powerful “new” superfood by both doctors and nutritionist.

Often confused with soup stock, bone broth is the result of boiling animal bones with water for far longer than one would for stock nowadays, often without aromatics. With many hours of simmering, the taste and health benefits of onions or carrots would be long since lost; they are better add ed after. You need only to add a small amount of salt and some acid to help pull the minerals out of the bones, in addition to bones and water.

The benefits of bone broth can only be obtained from well-sourced bones. If you boil factory farmed conventional bones, you’ll be concentrating the pesticides the animals are fed, the hormones and antibiotics they’re given, and all of their inflammatory conditions. Bone broth is only useful if made with grass-fed, pasture-raised, and organic bones.

Examples of animal bones that are good for making broth:

• Chicken carcasses
• Chicken leg bones, breast bones, or feet
• Lamb shanks or marrow bones
• Beef oxtails, marrow bones, or knuckle bones
• Fish heads and skeletons

You can use one or a mix, and can choose whichever animal’s flavor you prefer. You can use leftover cooked bones from a meal you’ve made, or buy them specifically to make broth.

My ratio for making bone broth is a simple one:

• 1 lb of bones
• 1 qt water
• 1 tsp salt
• ½ tbsp cider vinegar.

If using raw bones, taste will be improved by browning them first in the pot, if desired. Bone broth is cooked for 2-3 hours in a pressure cooker, 12-24 hours stove top, or 24-48 hours in a slow cooker.

After simmering for the right duration of time for your cooking method, cool and strain out the bones. You can increase the ratio to make any amount of broth, and it freezes very well; make sure to chill it thoroughly first.

The fat that collects on top once the broth is cold is nutrient rich and can replace butter or oil in savory recipes.

Broth can be used as:

• A warming drink
• Base for soups
• To replace water when cooking grains or legumes

I have 51 recipes for everything from stews to cocktails using bone broth in my book “The Bone Broth Miracle.” However you choose to use it, bone broth is a simple, delicious tool for wellness.

Ariane Resnick is a private chef and certified nutritionist who specializes in organic farm-to-table cuisine and creates indulgent, seemingly “normal” food out of impeccably clean, whole food ingredients. She has cooked for celebrities that include Gwyneth Paltrow, Chris Martin, Agustina Groening, Lisa Edelstein and Jeff Franklin, and has been featured in media such as Well + Good NYC, In Style, Star, Goop.com, Food.com, Huffington Post, Refinery29.com, Muscle & Fitness, Men’s Fitness and Food Network’s “Chopped.” She is also a survivor of late stage Lyme Disease and chemical poisoning, and recovered holistically from both. When not crafting beautifully presented tasty dishes that accommodate just about any dietary restriction, Resnick consults clients and chefs on wellness, nutrition, and provides hands-on instruction for simple ways to cook more healthfully. Her first book, “The Bone Broth Miracle,” was released in May, 2015 by Skyhorse Publishing.

Check her out on Facebook, Twitter, and Instagram.

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