Today (November 14th) is National Guacamole Day, which means you can end your work week with a kick.
Guacamole has stood the test of time: it originated with the Aztecs in the 16th century (the word guacamole comes from the Nahuatl āhuacamolli, meaning “avocado sauce”), and is still popular to this day. But what makes spicy guacamole so good? The answer lies in the science of taste. Virtually all spicy foods contain capsaicin (pronounced cap-say-a-sin), a natural irritant produced by the seeds of plants in the genus Capsicum. All the fire and heat that spicy food aficionados love comes from capsaicin. In nature, the compound acts as a defense mechanism against being eaten, but, as if often the case, nature didn’t count on the strange proclivities of humans. When we eat spicy foods, the capsaicin binds to the thousands of tiny pain receptors on our tongue (called VR1 receptors), which triggers the brain to signal a burning reaction. So, interestingly, the burn we get from spicy food is actually all in our head: while we may feel like our tongue is on fire, no physical damage has actually been done.
Flatiron welcomes a new lunch option at 1200 Miles, the restaurant whose menu stretches from France to Algiers, with delightful classics and fusion creations.
For the quick eater, creative, filling sandwiches ($12-15), like the fried eggplant or hard boiled egg in a pita, and lunch-size salads ($12-16), such as the kale salad with currants and chickpeas, are available.
For a slower option, sit down, relax, and enjoy the open dining room. With a quiet background of Ella Fitzgerald and smooth jazz playing, business-people on breaks, couples, and group of friends gather in the comfy booths and order platters to cover the clean white tableclothes in 1200 Miles' lunchtime specialties.
Mondy night, Joonbug headed down to The Waterfront for New York Taste, and we were honestly blown away. We’d heard that the annual food fest--hosted by New York Magazine since 1998--was something special, but the whole evening exceeded even our raised expectations. New York Taste was truly an exploration as much as an exhibition of the best of the New York culinary scene, representing the traditional and the cutting edge alike, (often in the same dish.) It also provided a unique opportunity to meet the inspired men and women behind the food. Dishes were prepared on-site, allowing us to glimpse the artistry of the work in progress, and the very approachable chefs fielded questions and greeted diners all night. It was an immersive experience, something more intimate than you’d find if you went to any one of the Chef’s brick-and-mortar locations, that was still casual enough to enjoy freely. In all, a fabulous event.
The holidays can get really expensive. If you’re not going to be home with family this year, sitting back and stuffing your face as your mom slaves over a hot stove- then you’re probably wondering… “what am I going to do?” That's when you look in your wallet and realize, you’re broke. We've all been there. But don’t fret, we’re here to help with our guide on how to celebrate Thanksgiving on a budget.
Turkey Sandwiches: The almighty sammich, perfect for any meal. Get your favorite sliced turkey from the deli, (we recommend honey smoked turkey) grab a loaf of bread, and pick out your favorite condiments. Cover it in gravy if you're really in the holiday mood. And have a sandwich making party at your house so all your friends can participate in the meal.
November 11th marks National Sundae Day and this year is extra special because it marks the 120 year anniversary of everyone’s favorite dessert! Not only is the sundae a treat all Americans love, it is also a treat that has a rightful place in our nation’s history. During the Great Depression, one luxury that the working class could afford was a sundae, and during World War II, the Navy built custom floating ice cream parlors to boost troop morale.
Our love of Ice Cream Sundaes has been engrained into us from a very young age. Eaten on special occasions, at birthday parties,during a date, or even after a break up, we all seem to love indulging in this special treat.
Bread pudding is one of the most underrated desserts around. It may not be the most glamorous-looking member of the dessert family, but it’s certainly a star when it comes to taste. It could be that the best thing since sliced bread was invented was in fact the moment somebody decided to take that sliced bread, soak it in a deliciously sweet pudding, bake it, and serve it piping hot with a giant scoop of ice cream. Here are some of the places in New York where you can get your bread pudding fix, plus an easy recipe you can make at home.
The Blue Ribbon Restaurant Group is responsible for bringing all sorts of deliciousness to New York. While they’re perhaps best known for Blue Ribbon Sushi, the bread pudding at Blue Ribbon Bakery & Kitchen in the West Village is definitely worth a visit. It’s not cheap, but it is good. For 14.75, you can choose Chocolate Chip Bread Pudding with hot fudge or Banana Walnut Bread Pudding with banana caramel sauce. Alternatively, you can choose best and end up in the sweetest food coma you’ve ever had.
If you're familiar with the New York culinary scene, you're undoubtedly getting jazzed for one of the most exciting food blowouts of the year: New York Taste. Hosted by New York Magazine, NY Taste has brought the most innovative and well-renowned restaurants, chefs, and mixologists together for one night of outstanding food and drink since 1998, and this year looks to be another massive hit. Culinary editor Gillian Duffy has curated a line-up that has us pretty much beside ourselves. We're particularly excited about Richard Kuo (of Pearl & Ash and Frej), as well as Tertulia's Seamus Mullen and Pegu Club mixologist Audrey Saunders--though, to be perfectly honest, there's not one unimpressive name on the menu. As per usual, it looks like the Taste will offer all of the city's best.
If you're finding it hard to choose which dish you want to try you can always order the chef’s tasting menu, a six-course tasting menu for the entire table that includes a starter, two courses of pasta, a fish or meat entrée, and dessert. The tasting menu changes nightly and will sometimes feature specials not found on the regular menu.