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What is Peking Duck?
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...
View ArticleThe Only 3 Beers Invented in America
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...
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What is Sake? The Art Behind the Drink
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...
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What are Oysters Rockefeller?
‘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...
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Giardiniera: The Unsung Superstar of Condiments
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...
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The Origin of the Nuts4Nuts Carts
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...
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Muffaletta: The Big Sandwich of the Big Easy
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...
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How to Make Obanyaki w/ MOCU-MOCU (Video)
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?...
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Sriracha: A Brief History of the World’s Most Popular Hot Sauce
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...
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Best Places to Picnic in NYC
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...
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The Po’ Boy: New Orleans’ Super Star Sandwich
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...
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Origin of the Manhattan Cocktail
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...
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Tom Yum Soup: The Heart and Soul of Thailand
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...
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What Your Using is a Fraud, Here’s What Real Balsamic Vinegar Is
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...
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What is Bone Broth & Why You Should Be Making It
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...
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NYC Restaurant Health Grades Explained
I don’t know about you, but in school I always wanted to score an A. Even seeing that A- on a report card made my heart sink a little. After college, I (stupidly) thought I’d be done with the grading...
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Easy & Delicious Mac & Cheese Recipe by Alice’s Arbor (Video)
We’ve been hearing the term “farm to table” thrown around excessively as of late, but regardless of the overuse, we’re big believers in the concept. And Alice’s Arbor in Clinton Hill, Brooklyn is doing...
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Think Pink: A Quick Introduction to Rosé by Joe Roberts
Rosé wine has long lived in the shadows of some of the more traditional red and white varieties. Even well-made rosés were disregarded as thirsty drinkers assumed those pink wines would taste sweet,...
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Everything You’d Ever Need to Know About Olive Oil Varieties
If you’re like many people, you’re cooking with olive oil more than ever. But are you also more confused than ever by the options available — extra virgin, virgin, pure, light? It’s important to know...
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From Mildest to Hottest: A Guide to Peppers
The mildest peppers such as sweet bell peppers and cherry peppers are at the bottom of the Scoville scale. In the middle are peppers like Serrano, yellow hot wax peppers, and red cayenne peppers. At...
View ArticleHow to Make a Classic Margarita
Sometimes you just want a good ‘ol classic Margarita. My go-to recipe is fresh and bright and one you should definitely have under your belt as a home bartender. The best margaritas are made with fresh...
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What’s in your Glass? Here’s a Drinking Glassware Guide!
Whether you’re hosting a dinner party or just looking to stock up your bar cart, knowing different types of glassware can help make you appear like a savvy cocktail expert. But types of cocktail...
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7 Meatball Making Tips from Celebrity Chef Michele Ragussis
No matter how many times I’ve made meatballs in my lifetime for some reason I can’t ever get them to taste like my Grandmother’s. Maybe its just the love that she put into them or just the fact that...
View ArticleWhere to Eat and Drink in the Hudson Valley – Poughkeepsie, New York
As most of you know, Kristin and I have recently made the move slightly upstate in the Hudson Valley. We are doing some house flipping, exploring and self-reflection. Since the move, we’ve nailed down...
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