Today is National Spinach Day!

Now we’ve come to the life-talk part. Let’s be real, sometimes spinach doesn’t taste very good, and that’s probably why it has a little bit of a bad reputation. After all, overcooked bitter greens taste like sadness and those great attempts at “all natural energy drinks” usually result in a horrifically chunky concoction which we really don't want to talk about. Therefore, we dove into the kitchen and played around with some ideas until we produced two delicious recipes created for just you! Bring our green friend into your world, we promise it won’t bite.


Event Preview: Ferran Adrià at 92 Y

Ferran Adrià is a superstar of the culinary world. He revolutionized the way we approach food with his contributions to molecular gastronomy (creating, among other things, culinary foam), and his deconstructivist methodology and food philosophy is globally renowned. If you're a foodie, his name is probably already familiar to you, but if not, definitiely check him out: he's a powerhouse and a deeply talented artist.
Knives, Knives, Knives! Welcome To Korin!

Meet: the knife -- dangerous and intimidating, yet beautiful and stylish. Each one is unique in its own way, and it becomes not just a piece of equipment, but also a partner to work alongside of while creating fantastic dishes. Without a doubt, it is the most important tool that a chef, or respectable foodie, will use; therefore, choosing the right one is imperative.

Have you been to Korin, yet? If this well-respected shop has not met your eye, then now is the time to head over and see for yourself just what equipment chefs throughout Manhattan are using!

Cool Start-up Company: Chefday Delivers Right to Your Home

New York area foodies and cooks are in for a treat! Chefday, a Brooklyn-based start-up, delivers pre-measured, fresh ingredients right to your doorstep in order to cook custom recipes designed by NYC restaurant chefs. Seriously, why hasn't anyone come up with this idea sooner?

Some of the city's finest chefs have created recipe designed just for you! All recipes come with a video of the chef in action, cooking your meal. The videos even pause to wait for you at the end of each step. Your fresh ingredients also come with a recipe card. Each recipe allows you to choose different serving sizes, so whether you're cooking for two or eight, they've got you covered. The freshest ingredients are picked from the chef's food suppliers and your food can be delivered between 3-5pm or 7-9pm on Monday, Wednesday, or Friday at your office or home.

Toni Marie Ricci Opens Up: I Married a Mobster

Toni Marie Ricci got the surpise of her life when she found out she was married to a mobster. Michael 'Mikey Scars' DiLeonardo wooed her in, but forgot to metion that he was a Gambino capo working for John Gotti, Jr. After discovering that her husband had an illegitimate child with his mistress, Toni Marie did not get mad - instead, she got even - by testifying against her ex-husband at his trial. Toni Marie was recently on the hit show, I Married a Mobster, which features a different woman each episode, who shares her story about the rise and fall of their marraige. We chat with Toni Marie about her reasons for doing the show, what she's up to now, and the importance of advocating for women who have suffered abuse.

Short Rib Sandwich
Healthy Homemade Hummus
Put Some South in Yo' Mouth: Brother Jimmy's Celebrates New Cook Book

Brother Jimmy’s BBQ has the taste and atmosphere of those memorable summer weekend barbeques that endures through every generation.

An original menu with the blessing of a southern kitchen, and cocktails to amplify any occasion, Brother Jimmy’s owner, Josh Lebowitz has had mouth-watering success with his Manhattan and Caribbean locations.

This past Tuesday, at Brother Jimmy’s Murray Hill restaurant, Lebowtiz and friends celebrated the publishing of Brother Jimmy’s BBQ cookbook. With the help of Bro Jimmy’s Executive Chef, Eva Pesantez, nightlife writer Sean Evans and the slightest bit of ghost writing by yours truly, this impressive handbook covers all the southern essentials.

Four Things to Do With a Can of Chickpeas

Chickpeas, also commonly known as garbanzo beans, are a versatile culinary option. While they are quite bland alone, they can tastily accent a variety of dishes while adding necessary nutrients. Lots of people eat prepared falafel or hummus on a regular basis, yet never think how some simple home cooking can bring out the wonders of chickpeas. A can of chickpeas can simply be opened, drained, rinsed, and then added to a plethora of hot and cold meals!

A perfect and filling, chickpeas taste great with just about any type of lettuce. While these beans may not go well with fresh or dried fruits, there are many different vegetables that compliment chickpeas, including carrots, cucumbers and red onions. Once the salad is chopped and completed, some appropriate dressings are balsamic vinaigrette or red-wine vinegar with extra-virgin olive oil.

Soul Tempeh: A Tasty, Healthy Recipe

Soul Tempeh is a delicious vegan concoction that mixes healthy food with fried food, American cuisine with Asian cuisine, and bitter greens with sweet starches. A light dish prepared this way tastes great, but is not super greasy and overly filling.

  • 18 oz brick of tempeh, chopped into 20-24 small pieces
  • 2 medium yams, peeled and chopped
  • ½ bunch of kale, stems and leaves coarsely chopped, 1 cup water
  • 4 cloves garlic, sliced
  • 1 cup uncooked Basmati Rice, 2 cups water
  • Canola Oil
  • Dash of Salt
  • Dash of Pepper
  • 1 medium glass bowl
  • 2 paper towels
  • 1 small egg pan
  • 2 wooden spatulas
  • 1 large skillet
  • 1 large pot
  • 1 medium pot
  • 1 measuring cup
  • 1 large knife
  • 1 masher