How busy is Aquavit chef Marcus Jernmark these days? So busy that we caught him between “the rush between lunch and dinner,” as he puts it.

Indeed, Nordic food has exploded all over the city in recent years. Jernmark’s passion isn’t hard to explain: He grew up in Sweden and upon arriving in New York, became the executive chef at the Swedish Consulate in New York. In 2009, he joined Aquavit as a sous chef, working his way up to partner. Under Jernmark’s direction, Aquavit has earned a Michelin star. We spoke with the very handsome Jernmark about his time in and out of the kitchen.

What are the hallmarks of Scandinavian cuisine?

It’s about the ingredients and the technique, and when it comes to every ingredient, it’s about fair sourcing. Working with seasonal products [is] obviously very important. A lot of people have recognized Nordic food through the foraged food movement, but there’s also kinds of other culture going on in Nordic countries. Then when it comes to the techniques, [we are using] modern culinary ideas and mindsets and looking at our old traditional way of cooking food. Instead of very progressive and new, new, new, we’re thinking that old is the new new, and trying to develop that in a modern way.

I think that has made our cuisine very interesting and recognized. I’m doing something very specific here at Aquavit and there’s a lot of restaurants that are very specific, but the average person in Sweden wouldn’t necessarily agree with me to that extent because they might still think that, well, Swedish cuisine is a lot of gravlax. It’s just [like how you hear] American cuisine is a lot of burgers. But if you would ask a chef at Atera, you wouldn’t say American food is about burgers, you would say that American food is about our surroundings. But I think that that’s what the Nordic movement gave to the world — an idea of the true authentic product, and [how] to discover that and redevelop that.

When did you notice Scandinavian food was getting a lot of attention?

I noticed that before I started. I was in Scandinavia in 2003-2004, working in Sweden, when all the communities started to write the New Nordic Food Manifesto. We broke down and explained what Nordic food is to the world. Sweden has nine million people, and that’s the biggest country in the Nordic countries. In the world we’re really small, but all together we’re 20 million-something, so what we said was that we have the same culinary heritage, we have the culinary background, if we could just create the same story and the same message then we’re gonna be recognized as a world cuisine.

And the first one that recognized us was not a Nordic chef, it was Chef Rene Redzepi when he was top of the world cuisine at El Bulli in Spain. He recognized that and went out and predicted and said that Nordic cuisine was gonna be the next big cuisine. Now he is the founder/head chef at Noma [another famous Nordic restaurant] in Copenhagen. So when I started there was already a big, big movement. I think we will see an even greater trend next year, and then it will start to trickle down slowly. And the hype will start to fade, and it’s when the hype starts to fade that the quality is gonna probably progress even more because then people are gonna start focusing on the quality again and not the trend.

At Aquavit, you took the reins from another famous Marcus, Marcus Samuelsson. Did he give you any advice before passing the baton?

We never really met at that point — we met later on. When I joined Aquavit it was approximately a 22-year-old restaurant, so a lot of those things were developed with and under Marcus’ era. So for me the most important [thing] when I came in to the company was to emphasize all the good things and make those even better, and remove all the things that have been kinda just sticking around, because that always happens in design — sometimes you have to change things.

But my intention was not to just change and make things mine, my intention was to kind of zoom in on the great things that have been done and to bring those up to date and I’ve done it with a couple of dishes that were developed under his time. We played around with a tremendous amount of techniques that they used to do that we’ve tweaked and worked on. I really don’t think that it’s being done by just scrutinizing everything and say we didn’t do this better — it’s really about analyzing to see what’s great and what can we do better.

What are you excited about on your menu these days?

I’m excited about the spring. It’s been taking a little bit longer than I expected this year. I felt exactly the same with the fall — it took forever before I started getting the proper fall ingredients into the kitchen. If I had to pinpoint something that I’m more excited about than anything else, what would that be? We are grilling lettuces now in the spring, gem lettuce. That’s really, really beautiful. We have a lot of golden tile fish and watercress in house now that we’re working with; veal, we have a spring lamb, white asparagus — it’s definitely a big spring, it’s one of the best sellers. We serve that with smoked trout roe and smoked beets.

How do you like to unwind?

We have Sunday closed and it’s really beautiful to have that. I think that’s kinda like my day where I try to take it easy. I have my daughter in town so I’m taking her to the zoo and hanging out with her. It doesn’t matter how stressed things are and how much you have on your mind — once you have the responsibility of a 2-and-a-half-year-old, you don’t think about anything else. (Laughs)

Do you cook for her?

No, not really. I cook Swedish pancakes. She loves that.

The post Hot Chef: Marcus Jernmark, Aquavit appeared first on Metro.us.

Thanks to the folks at CookingPlanit.com, you no longer have an excuse to not host that dinner party this weekend. The food planning website gives everyone – from first time cooks to professional chefs — the opportunity to prepare healthy meals with simple step by step instructions. Users can choose from a long list of detailed recipe options and replicate them using the ingredients they have in their own kitchens.

Emily Wilson, the “Resident Food Wizard” at CookingPlanit, is the mastermind behind some of the site’s most popular dishes. Along with providing innovative meals for the website, Wilson sought out to make the cooking process as simple as possible for novice chefs by focusing on thorough procedures. “When you’re watching a cooking show for example, they’re giving you real life demonstrations,” says Wilson. “We tried to take that idea of real life instruction and include it in step-by-step instructions [on the website].”

Try out one of Wilson’s favorite recipes, Mexican Tortilla Pizza, below and many others on CookingPlanit.

Ingredients:
- Fresh Lime Juice (3 tablespoons)
- Iceberg Lettuce (1 ½ cups)
- Green Onion (1/2 cup)
- Roma Tomatoes (2)
- Cheddar Cheese, shredded (2 cups)
- Monterrey Jack Cheese, shredded (2 cups)
- Sour Cream (3/4 cup)
- Black Olives, sliced (1/3 cup)
- Refried Black Beans, canned (1 can, 14 ounces)
- Enchilada Sauce (1/2 cup)
- Chili Powder (2 teaspoons)
- Garlic Powder (1 teaspoon)
- Paprika (1 teaspoon)
- Cumin (1/2 teaspoon)
- Kosher Salt
- Vegetable Oil (1/2 cup)
- Flour Tortillas, 8” (8 toritllas)

Serves 4

1. Cut the root end off the head of lettuce. Stand upright on this flat end and cut in half down the center. Remove the core from 1 half, lay it flat and slice crosswise into long strips. Cut strips into 1/2 inch pieces to measure the indicated amount.
2. Cut the ends off the green onions and peel away any loose or damaged outer layers. Rinse under cold water and dry thoroughly. Thinly slice the green onions to measure the indicated amount.
3. Core the tomatoes and cut into 1/4 inch dice.
4. In a medium mixing bowl, combine sour cream, chili powder, cumin, paprika, garlic powder and lime juice. Season with salt, then refrigerate until ready to use.
5. Heat a medium saute pan over medium heat. Pour in vegetable oil so the bottom of the pan is covered in an even layer, then let warm.
6. Set a baking rack on top of a sheet pan, then set near the stove for the cooked tortillas.
7. Once oil is warm, add a tortilla. Oil should sizzle when tortilla is added. Press the tortilla down with a spatula as it cooks, flattening any bubbles that form. Once edges turn golden brown, flip and cook until the other side is also golden brown and tortilla is crispy, about 1-2 minutes total. Transfer cooked tortilla to baking rack and sprinkle with salt while warm. Repeat with all tortillas. If oil seems too hot, remove pan from heat for a few minutes to let cool in between batches.
8. Preheat the broiler on high.
9. To build the “pizzas,” place half the tortillas on a clean sheet pan. Spread an even layer of refried black beans on top of each one, being careful not to crack the crispy tortilla. Scatter 2 tablespoons of tomatoes and 2 tablespoons of green onion over the black beans.
10. Spread the sour cream mixture over the remaining tortillas, being careful not to crack the tortillas. Flip these over and place on top of the tortillas with black beans, green onion and tomatoes.
11. Spread enchilada sauce evenly over the top of each Mexican tortilla pizza. Also sprinkle cheddar cheese and Monterey Jack cheese over the top, and divide the black olives and remaining green onion over the cheese.
12. Place the tortilla pizzas under the preheated broiler and cook until the cheese is melted, about 3-5 minutes.
13. After pizzas are out of the broiler, scatter the chopped lettuce evenly over the top of each, then cut into quarters.
14. Transfer the Mexican tortilla “pizzas” to each dinner plate and serve warm.

The post Culinary Tips with CookingPlanit appeared first on Metro.us.

Ernest Hemingway waxed poetic about them in his posthumous memoir, “A Moveable Feast.” The late, great lover Casanova was said to eat a dozen of them for breakfast. And scientists have confirmed that they are indeed aphrodisiacs (as if we didn’t know). So it’s no wonder that oysters are as popular as ever. Read on for our guide to eating the best bivalves across the city, and at great prices to boot.

Maison Premiere

With a happy hour in place all year round, this Williamsburg cocktail den boasts an impressive oyster list of over a dozen fresh picks sourced from bays across the country. For $1 each, diners can choose from little gems including the East End, Montauk Pearl, Kenny’s Malpeque and Peters Point.
Offered Monday-Friday, 4-7 p.m.
298 Bedford Ave.
347-335-0446
www.maisonpremiere.com

Grand Central Oyster Bar

At this midtown mainstay, executive chef Sandy Ingber says after the late 1990′s and the economic boom, many varieties of oyster became available from all over the country. Now, they’re as popular as ever. “I have 30 varieties on my menu every day and cannot keep them in the house,” Ingber said. Oyster Bar specials include Blue Point oysters ($1.25/each) and fried oyster sliders ($8.95) in the lounge and saloon only.
Monday-Wednesday 4:30-7 p.m.; Saturday 1-5 p.m.
89 E. 42nd St.
212-490-6650
www.oysterbarny.com

L&W Oyster Co.

At this market-driven oyster bar, the atmosphere and menu are decidedly nautical. Weekday specials include $2 oysters – sourced from both the east and west coast – including hard-to-find varieties like Belon oysters from Maine (only 5,000 of the zinc- and umami-packed delicacies are harvested each year.)
Offered Monday-Friday, 5-7 p.m.
254 Fifth Ave.
212-203-7772
www.landwoyster.com

The John Dory Oyster Bar

The best part of happy hour at The John Dory Oyster Bar is that it’s offered twice a day. Included is a choice of a half-dozen oysters or clams and a choice of a glass of bubbly or an English pint of Sixpoint Oyster Stout, a beer made from the oyster shells shucked at the restaurant ($18).
Offered daily, 5-7 p.m. and 11 p.m. to midnight
1196 Broadway
212-792-9000
www.thejohndory.com

Found! One-Dollar Oysters

Ainsworth Park
The menu features a rotating selection of oysters from all over the Northeast and Mid-Atlantic regions. $1 each, every Tuesday from 5-8 p.m.
111 E. 18th St., 212-673-2467

BLT Fish Shack
Find $1 Blue Point oysters and Little Neck clams along with other varieties of oysters and shellfish (pricing varies), as well as cocktail and beer specials. Offered Monday-Friday, 5-7 p.m.
21 W. 17th St., 212-691-1011

Café Tallulah
Blue Points and East Bay are among the varieties on the menu at this Upper West Side newcomer. Oysters are $1 Monday-Thursday, 5-7 p.m. and Friday-Sunday from 4-7 p.m.
240 Columbus Ave., 212-209-1055

Crave Fishbar
Every oyster on the menu is $1 (Monday-Friday, 5-7 p.m.), and guests are offered a caddy of house-made sauces, served tableside.
945 Second Ave., 646-895-9585

The Dalloway
Happy hour in the downstairs den includes $1 oysters served daily from 5-7 p.m.
525 Broome St., 212-966-9620

Ditch Plains
On Tuesdays and Wednesdays, this West Village spot offers $1 oysters until they run out, beginning at 4 p.m.
29 Bedford St., 212-633-0202

Greenwich Project
The oyster menu changes daily, with a rotating list of east and west coast varieties. $1 each, Monday-Friday, 5-7 p.m.
47 W. Eighth St., 212-253-9335

TOY Oyster Bar
Along with $1 oyster specials daily from 5-7 p.m., this bar features live jazz each Wednesday night.
18 Ninth Ave. (in Gansevoort Meatpacking hotel), www.toyrestaurant.com/oyster-bar

Tips from a Pro:

Start small: Chef Sandy Ingber of Oyster Bar in Grand Central advises: “Blue Points are my choice for beginners to start with. They’re plump and mild, easy to eat.”

Get naked: “I personally like to chew an oyster naked at first to get the full flavor profile. Then I will put stuff on top. Always try them naked first and chew,” says Ingber.

Choose carefully: When purchasing oysters from fisheries, they must come from certified waters and must be tagged. Ingber’s tip for buying directly: Look for a tag. “Don’t buy them if there is no tag — ask to see it. Also, oysters must be closed tight. Don’t use if they’re gapped or smell bad.”

The post Love oysters? Here’s where to get them in NYC appeared first on Metro.us.

These days, Aliya LeeKong is dividing her time between developing recipes for modern Indian eatery Junoon, where she’s the restaurant’s Culinary Creative Director, and putting the finishing touches on her first cookbook, hitting shelves this fall. We caught a few minutes with LeeKong, a former banker, to learn more about each of these passion projects of hers.

You’re Indo-Pakistani and East African. How did those cultures influence you when you were learning how to cook?
Growing up, my mom would make something from her side, or I’d be at an aunt’s house and I’d learn something from the African side, and I had no idea that they were different cultures when I was younger.

It was just home cooking.
It was all home cooking. It was all the way I ate. I did realize when I was younger that some of these dishes, I couldn’t get anywhere else. There was no way I was gonna be able to eat that food so I was trying to learn a lot of those dishes, particularly the East African dishes. … I was aware that there was a scarcity factor and that I had to learn them. Otherwise, who the hell was gonna pass them on?

As you’ve grown older and cooked more, have you put a spin on any of those recipes?
Definitely. I think whenever I look at a recipe, I think about all the different types of techniques that I learned and how to change things. Every family does these recipes differently anyway, when you’re talking about home cooking. I always tweak to the technique that works for me. When I’m talking about the East African doughnuts, for example, I use rice flour to create a lighter batter and to create a lighter end result. They’re really good. They’re savory and sweet.

Tell us about your upcoming cookbook.
That’s coming out in the fall, and it’s called “Exotic Table.” That’s my aggregation of travels and cultural experiences [and] my style of cooking.

What about at Junoon — does your menu change often?
We try to add in seasonal elements in terms of accoutrements and the condiments and the sides. We continue to evolve. We really just see how the product is going; we see what people are eating. We try to replace heavy items or heavier items in the summer with some lighter items. It’s very much an organic revolution. It’s very collaborative. A lot of different people weigh in, in terms of the food and what they like.

One last question: Do you woo your husband by cooking for him?
Oh, all the time! He’s extraordinarily simple. It’s very much something layered in a casserole. Beef has to be a component. A good shepherd’s pie and he’s done.

The post Hot Chef: Aliya LeeKong, Junoon appeared first on Metro.us.

Here are the new joints on our radar:

Fatty ‘Cue Brooklyn
91 S. Sixth St., Brooklyn, 718-599-3090
The barbecue spot reopens with revamped first, second and third floors, plus an expanded outdoor space.

Uncle Boons
7 Spring St., 646-370-6650
Straightforward Thai from a husband and wife team who met while cooking together at Per Se.

180
180 Hester St., second floor, 212-334-3811
A modern-day speakeasy serving traditional Neapolitan fare.

Wild
535 Hudson St., 212-929-2920
Farm-to-table pizza in the West Village.

Little Prince
199 Prince St., 212-335-0566
A French bistro comes to SoHo. We can’t wait to try the French Onion Soup Burger.

Boulevard Bistro
239 Lenox Ave., 212-678-6200
Modern American in a Harlem brownstone.

The post NYC restaurant openings we’re excited about appeared first on Metro.us.

The patience of New Yorkers has paid off as spring has finally arrived in the city. The warm sunshine and clear skies gets us in the mood for two things — food and drink. The options are abundant in a city that relishes seasonal ingredients and al fresco dining. As your spring social calendar begins to populate, keep these gems in mind for the best tastes of the season.

Da Silvano Cantinetta
260 Sixth Ave., 212-982-2343

At Da Silvano’s younger sister — an extension of the classic New York spot — variety is the spice of life. Don’t be intimidated by the endless menu options at Da Silvano Cantinetta: The chefs manage to do the impossible, executing everything perfectly. The specials are constantly changing, but try to catch the green and white asparagus salad and a true sign of the season: soft-shell crabs. You’ll feel transported to Florence, especially if you snag a sidewalk table. Tip: For dessert, nothing has tickled our fancy more this season than Da Silvano’s fennel sorbet.

Galli
45 Mercer St., 212-966-9288

New Italian red sauce joint Galli has launched a Buon Giorno menu for spring, available every day until 4 p.m. On it find the eatery’s gooey baby rice balls (which are more toddler-size, if you ask us,) old-world style pastas and parms, plus breakfast additions like a cappuccino and croissant duo and housemade granola with agave, fruit and Greek yogurt. Opt for a seat in the open-brick back room, surrounded by boxing-themed artwork (“galli,” after all, is the Italian word for “roosters.”)

Slide
174 Bleeker St., 212-777-9077

This newer addition to the West Village is making its mark this spring with new menu offerings like Montauk lobster sliders (yes, please) and chili-dusted scallops. But it’s not all about the fish — if you happen to be of the meat and dessert variety, you’ll be mesmerized by a concoction known as the boozy bacon ice cream shake, complete with Bourbon, bacon drippings, maple, cinnamon sugar and bacon powder.

The Smith
55 Third Ave., 212-420-9800

The old Smith you know and love has reinvented itself with a brand new seasonal menu. Nothing says spring like throwing back oysters on the half shell, and you can find Montauk Pearl and Beau Soleil on the menu. Still hungry? Don’t miss the salmon with leeks, asparagus, oyster mushrooms and soft herbs. Or, if you’re in the mood for something a bit more carnivorous, opt for the braised lamb shank with steel-cut oat risotto.

Brooklyn Winery
213 N. Eighth St., 347-763-1506

Did you know there is a winery in Brooklyn? And did you know that wine isn’t the only thing it offers? With a wine list that pairs perfectly with the menu, this just might turn into your spring headquarters. The experts at Brooklyn Winery recommend the rosé or zinfandel with the seared diver scallops and smoked eggplant caponata. If you do the standard flight, which includes six wines, you might want to pad your tummy with something hardier. Try the sweet potato and chickpea falafel or the lamb sausage with rutabaga sauerkraut.

The Dalloway
525 Broome St., 212-966-9620

This SoHo hot spot just got a lot hotter with a menu that combines everything we love about spring. This restaurant has somehow managed to take a hearty dish and make it light in the form of spring vegetable carbonara with applewood smoked bacon and pecorino. If you’re a fan of sweet and savory, don’t miss the grilled swordfish with wheat berries, yellow carrot and blueberry. Bonus: For that late-night craving, the Dalloway offers “midnight brunch” beginning Saturday nights at 11 p.m.

Spring sips

Il Buco Alimentari & Vineria
53 Great Jones St., 212-837-2622

We’ve always thought of a bloody mary as more of a meal than a cocktail, but Il Buco has a twist that makes it extra-satisfying on that Sunday morning after a long night out. It’s made with Breckenridge vodka, tomato juice, spicy Calabrian chili oil, freshly grated horse radish, anchovy, rosemary, thyme and sage. Hangover, be gone!

Donna
27 Broadway, Brooklyn, 646-568-6622

Kick off a warm spring night with a cool cocktail in hand at this Brooklyn watering hole. The whole drink list is sure to please, but the one that caught our eye is the Sundowner, made with Appleton V/X Rum, Gran Classico, coconut cream, orgeat, lime and orange juices. It doesn’t get more spring that that!

BLT Steak
106 E. 57th St., 212-752-7470

Grapefruit is so last year. Pomegranate isn’t as cool as it used to be. Get funky and fruity with a kumquat caipiroska instead. The bartenders at BLT mix up this unique cocktail using three kumquats, kaffir lime leaves, and cinnamon and sugar on the rim. It’s not every day you can say you drank something like that!

Contributed reporting by Meredith Engel. Follow Cassandra Garrison on Twitter at @CassieAtMetro.

The post Where to dine this spring in NYC appeared first on Metro.us.

A month after food bloggers Vani Hari and Lisa Leake launched a Change.org petition calling on Kraft Foods to remove artificial dyes Yellow #5 and Yellow #6 from Macaroni & Cheese products, the petition is in the hands of Kraft representatives.

Hari, the popular food blogger also known as Food Babe, delivered a petition with more than 270,000 signatures to Kraft’s headquarters in Chicago.

Hari met with Kraft representatives, and following the meeting expressed hope that Kraft would remove the controversial dyes from products sold in the United States.

“In a one-hour meeting with me and Lisa, Kraft told us they ‘can’t predict the future’ of dyes in Macaroni & Cheese,” she wrote in a press release. “I can give them a preview. If Kraft is anything like the hundreds of other companies facing consumer uprising online, they’ll eventually start listening to their customers and work with us to ensure the health and safety of all Kraft Macaroni & Cheese products.”

Hari added that she hopes Kraft will make products sold in the United States as safe as those sold in Europe. Kraft Macaroni & Cheese in other countries such as the United Kingdom do not contain the disputed ingredients.

In Europe, it is mandatory for foods that contain these ingredients to carry a warning label on the packaging. In some countries, such as Austria and Norway, the ingredients have been entirely banned.

“When we started our petition, we knew we wouldn’t be able to change Kraft’s position overnight,” Leake said. “The campaign is one piece of a large-scale food revolutions. People are just starting to learn more about what’s in their food and they don’t like finding out that products they feed to their children contain chemical dyes that Kraft could easily replace with natural substitutes.”

Follow Mary Ann Georgantopoulos on Twitter @marygeorgant

The post Food blogger meets with Kraft over artificial dyes petition appeared first on Metro.us.

The Great GoogaMooga is back.

The much-maligned festival, which took place for the first time last summer in Prospect Park, is afloat again despite a flood of bad reviews. Tickets go on sale today.

Organizers promised that they learned lessons from last year, when festival goers complained of endless lines, not getting enough of the much-anticipated food and bathrooms without toilet paper.

The organizers, Superfly Presents, which also set up the Bonnaroo festival, seemed to be aware of dimmed expectations, promising “a new, improved recipe’s for this year’s event.”

Organizers have taken pains to ensure the festival has a different vibe – they are not offering the $250 GoogaMooga tickets, which they ultimately refunded after the complaints.

Instead, they are offering $79.50 tickets for a VIP Cocktail Experience, with a place by the main stage and five artisanal cocktails by mixologist Julie Reiner.

“It’s fair to say we learned a lot last year,” they said, vowing to “transform Prospect Park into an amusement park of food, drink and music all weekend long.”

The festivities will begin May 17 with a concert headlined by the Yeah Yeah Yeahs, with The Flaming Lips and The Darkness.

Food from about 85 restaurants will include places like Momofuku Milk Bar, Red Hook Lobster Pound and Vinegar Hill House.

That will include vegetarian meals, after non-meat-eaters complained there were not enough options.

These restaurants will join more than 50 wineries and breweries.

Many Yelp reviews skewered the festival.

“The entire experience was horrendous,” a Queens attendee wrote, recounting a 20-minute line to enter the event, as well as an hour-plus line for a drink ticket and a two-hour wait for a beer.

Another reviewer wrote, “I actually started to tear up over how horribly executed this event was, I mean, I was enraged.”

But not all lamented the experience: a Brooklyn woman who said she arrived before the event opened encountered no lines.

“All in all a great day, and I can’t wait for the next one,” she wrote.

The post GoogaMooga will return to Prospect Park in May appeared first on Metro.us.

When you want something salty, reach for: Pirate’s Booty
These all-natural baked snacks will satisfy for your craving for something crunchy, all for half the fat and fewer calories. $1.49 per 1 oz. bag, grocery stores

When you want something sweet and salty, reach for: Kind Nut & Spices Bar
These bars contain “ingredients you can actually see and pronounce,” Palinski says, and pack just 5 grams of sugar or less per bar —unlike candy bars, which are loaded with sugar and bad fats. $2 per bar, grocery stores

When you want peanut butter, reach for: Van’s Peanut Butter Chocolate Whole Grain Snack Bars
What makes these gluten-free PB treats special? They boast four times the fiber of other gluten-free bars out there today. They also pack a serious punch of whole grains. $4.50, www.vansfoods.com

When you want something chocolately, reach for: Emerald’s Cocoa Roasted Nuts
You likely know that almonds are great for your heart, but if their taste has been holding you back, give these chocolate-dusted nuts a whirl. “Cocoa powder is rich in heart-healthy flavonoids with none of the added sugar and fat, making it a great way to add sweetness and flavor without increasing your calorie intake,” Palinski says. $5.89, grocery stores

When you want fruity candy, reach for: Brothers All Natural Fruit Crisps
Dried fruit can be a great substitute — if there’s no added sugar. But with this freeze-dried fruit, “the only ingredient is actual fruit- providing you with antioxidants and vitamins you won’t find in candy.” $1, www.brothersallnatural.com

When you want a soda, reach for: Polar Seltzer
A naturally-flavored seltzer like Polar “provides the same satisfaction of soda, but none of the sugar or calories, and none of the artificial ingredients,” says Palinski. $1.19, grocery stores

When you want a coffee, reach for: Zico Latte
The new ZICO Latte is a coffee-coconut water hybrid containing electrolytes, which hydrate better than water, and naturally occurring caffeine (a little less than a cup of coffee). “Coffee drinks can be loaded with added sugars, calories, and even saturated fat,” Palinski says. “[This] is lower in calories, sugar and fat than most pre-made coffee drinks.” $2.79 per 14 oz. bottle, grocery stores

The post Make over your snack break appeared first on Metro.us.

It’s official: The Red Sox have completed their transformation from the gold standard in the cutthroat sports business to gold standard in bush-league promotional machines.

Perhaps it’s a last-ditch effort to save the fraudulent sell-out streak at Fenway Park or, perhaps, it’s actually (maybe? possibly?) a show of goodwill to a fan base it has bankrupted both literally and figuratively over the past decade. Yup, for the better, the Red Sox are going all San Diego Padres on us. They are slashing food and, most importantly, beer prices at Fenway Park.

That $5 Fenway Frank? Consider it $2.50 because they’re now buy one, get one free. Have a kid who lives on nothing but corn syrup and processed meats? Fenway is the place for you and your boy because he’ll eat free if he’s under 14 (just good luck fitting mini Mo Vaughn into one of those hard red plastic seats).

It’s plain to see that the Red Sox best move of the past year was not bringing in nice-guy Mickeys and Goofys named Victorino and Dempster in order to change the clubhouse atmosphere at the amusement park on Yawkey Way. It wasn’t dumping all that salary and headache last August in the Beckett-Gonzalez-Crawford trade. Nope, their smartest move in quite a while came when they decided to win back the hearts of their fan base with cheap food and booze. That type of strategy is more American than baseball itself.

Grappling with life

Without question, X-Pac’s Bronco Buster was the most crowd-pleasing wrestling move this side of Goldust’s Shattered Dreams production. But as we all know, you can’t keep pulling off the Bronco Buster for two decades and expect to have your anus come away unscathed.

X-Pac, aka Sean Waltman, who is apparently still wrestling in armories and bingo halls across this great land, tore his anus over the weekend while attempting the move on his opponent. His girlfriend tweeted after the injury, “We don’t know if there is a medical term for it…but he did a bronco buster last night that literally ripped his ass apart! :-/ Lost a lot of blood! Had surgery this morning and is on the road to recovery! Believe it or not..this has happened to him once before! #wrestling #seanwaltman #xpac @therealxpac #getwellsoonxpac.”

Awww, man. What I would have done for a nice anus hashtag.

Hopefully Vince McMahon will show some sympathy for his former star and throw X-Pac and his anus into some throwaway three-man tag at WrestleMania coming up in a couple of weeks. One can dream.

In the meantime, let’s refresh everyone’s memory on X-Pac’s personal life. He dated Chyna, who once dated his best friend Triple-H (who is now married to McMahon’s daughter, Stephanie). While dating Chyna, the two made a sex tape together. X-Pac now bad-mouths Chyna like nobody’s business, and Chyna is involved in full-fledged porn. Who says the wrestling business is sleazy?

Matt Burke is sports editor and a columnist at Metro Boston. Follow him on Twitter @BurkeMetroBOS

The post Playing the Field: Red Sox cut food and beer prices, wrestler tears his anus appeared first on Metro.us.

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We always knew Kraft mac’n’cheese wasn’t good for us. We didn’t eat it for it’s nutritional value. To be honest, we’re not sure why we ate it.

Two food bloggers from North Carolina are taking action against our one-time favorite late-night snack.

Vani Hari and Lisa Leake launched a Change.org petition on Tuesday, which has already collected more than 50,000 signatures, calling on Kraft Foods to remove artificial dyes Yellow #5 and Yellow #6 from Macaroni and Cheese products.

“If an American company can take the time and expense to reformulate a safer food product for countries overseas, then I believe Americans deserve the same treatment,” said Leake, a mother of two girls and creator of the “100 Days of Real Food” website in a press release. “It’s rather shocking that we are still being fed ingredients, which are no longer used – and in some cases banned – elsewhere.”

According to the petition, Kraft Macaroni and Cheese in other countries such as the United Kingdom do not contain these ingredients.

In Europe, it is mandatory for foods that contain these ingredients to carry a warning label on the packaging. In some countries, such as Austria and Norway, the ingredients have been entirely banned.

The petition was sent via e-mail to Kraft Foods executives, including Noelle O’Mara, marketing director for Kraft Macaroni and Cheese.

“We know some people prefer foods without certain ingredients,” said Lynne Galia, associate director with Kraft Corporate Affairs, in a written statement. “We now offer a multitude of products without added colors, as well as products with natural food colors.

Follow Mary Ann Georgantopoulos on Twitter @marygeorgant 

The post Kraft Macaroni and Cheese under fire for artificial ingredients appeared first on Metro.us.

We had online delivery site Eat24 give us a lesson in foodie vocab. Are you guilty of mispronouncing any of these — like pho, above?

Bruschetta
Pronounced: broo-sket-ah

Gnocchi:
Pronounced: nyawk-kee

Espresso
Pronounced: e-spres-oh

Chipotle
Pronounced: chi-poht-ley

Beignet
Pronounced: ben-yay

Sriracha
Pronounced: shree-ra-cha

Quinoa
Pronounced: keen-wah

Gyro
Pronounced: yee-row or zheer-oh

Quesadilla
Pronounced: key-suh-dee-uh

Pho
Pronounced: fəʊ or fuh

The post 10 mispronounced foods — and how to say them appeared first on Metro.us.

Europe’s ongoing horsemeat scandal has claimed another victim as Swedish retail giant IKEA was forced to withdraw meatballs from sale in at least 15 countries.

The retailer’s announcement came after authorities in the Czech Republic found traces of horsemeat in an affected batch made in Sweden. The Czech State Veterinary Administration said horsemeat had been found in 1kg packs of meatballs, which were shipped to the Czech Republic for sale. A total of 760 kilograms of the meatballs were halted.

Meatballs from the same batch have been withdrawn from over a dozen more countries. “We take this very seriously and have withdrawn one-kilo bags of frozen meatballs from Slovakia, the Czech Republic, Hungary, France, Britain, Portugal, Italy, the Netherlands, Belgium, Spain, Cyprus, Greece and Ireland,” in addition to Sweden and Czech Republic, IKEA spokeswoman Ylva Magnusson said. The product had also been removed from shelves in Denmark, according to Dorte Hjorth Harder, spokeswoman for IKEA Denmark.

Gunnar Dafgard, the supplier of the meatballs located in southwestern Sweden, is currently holding crisis meetings Monday and in a written statement said that “the shipment in question has been stopped and we are investigating the situation”. The company added that it was performing its own DNA tests on the batch.

The news has come as European Union ministers have met in Brussels to discuss how to contain a spiraling scandal that broke out in January when horse DNA was found in beef burgers in Britain and Ireland.

The post IKEA pulls meatballs in horsemeat scandal appeared first on Metro.us.

Lo McShay

Credit: Studio Vitri

If you’re hosting pals over this Sunday night for the Academy Awards, roll out the red carpet for them: “Anything to indulge your guests a little bit and make them feel like a celebrity for the evening I think is a nice touch,” says Boston-based event planner Lolo McShay. We got her tips on just how to do that.

Food

Butternut squash soup shooters

Credit: Kelly Benvenuto
You could tie your foods to this year’s favorite films (Life of Apple Pi, anyone?), or, McShay says, you can model your meal after the very dinner the Oscar attendees will be having at Wolfgang Puck’s Governor’s Ball on Oscar night.
“I took my inspiration for the foods that I’m going to be serving at my girls’ get-together based off of his menu, which is all around comfort food this year,” she says. She and Puck will be serving red snapper, chicken pot pie, soup shooters and a grilled peach-and-tomato salad (skewer yours for easy clean-up). You can find her recipes for these dishes at www.loloevents.net.
For an extra touch, “make a little sign for the buffet that hints to your guests that these are directly off the menu that Wolfgang Puck is going to be serving at the Governor’s Ball. Even make a printed menu for your guests that says ‘Governor’s Ball 2013’ on it.” The goal is to “give your guests an experience of being there at the Oscars.”

Drinks
For such a celebratory occasion, McShay says you can’t go wrong with a little bubbly. At her Oscars party, she’s serving up “probably the most iconic champagne cocktail, the New York Metropolitan Hotel’s Champagne Cocktail.” It’s easy to make it yourself: Soak a sugar cube in bitters, toss it in the bottom of a champagne flute, top it with champagne, and if you’re feeling extra fancy, add a bit of cognac at the top.

Décor
For her shindig, McShay is modeling her living room after the “Architectural Digest”-designed green room where presenters and nominees will mingle during the show. “‘Architectural Digest” has said that their inspiration for this year’s green room is a place where contemporary celebrities would run into famous celebrities of bygone eras, so [I’m incorporating] that mix of current, modern interior design with vintage touches.” How to bring a bit of old-Hollywood into your pad this weekend? Serve your cocktails on a bar cart, if you have one, and pick up a luxurious-looking crushed velvet throw pillow or blanket “just add a little something texture-wise to give that sense of a bygone era,” she says. Color-wise, gold is a good hue to play around.

More drinks

The Nominees are…

2 part) Pinnacle® Blackberry Vodka
4 parts Ginger Ale
Splash Lime Juice
Mix in a glass with ice and garnish with an orange slice.

Zero Dark Thirsty

1.5 parts SVEDKA Cherry
Top with fresh apple juice
Build in rocks glass. Garnish with an apple slice.

Pour L’Amour

1 oz Pisa Liqueur
1/3 oz Absolut® vodka
1 oz cream
Fill a shaker with ice and add all ingredients. Strain over ice in a rock glass.

“Unchained Western” -Inspired by “Django Unchained”

2-3 chunks of frozen pineapple
1/2 oz. lemon juice
1 tsp. maraschino syrup
2 oz. rye whiskey
Polar Lemon Seltzer
Lemon twist, to garnish
In a cocktail shaker, muddle the pineapple, syrup, lemon juice and whiskey. Add ice and shake well. Strain into a coupe, top with seltzer. Garnish with lemon twist.

You’ll need an award-winning wine for such a winning night: The Darkhorse 2010 Chardonnay won a gold medal at the 2013 San Francisco Chronicle Wine Competition and pairs well with fresh fruit and mild cheeses. $8, Trader Joe’s

The post How to throw an all-star Oscar party appeared first on Metro.us.

Wolfgang Puck may be the world’s best-known celebrity chef — he certainly was one of the first in the U.S. — and at 63, he is busier than ever. Puck oversees a global empire of restaurants (including his flagship, Spago, in Beverly Hills), popular lines of canned and frozen food, and his designer cookware, all balanced with television and radio appearances and seemingly nonstop travel. As he recently told the New York Times, “Why stop? What would you do at home?”

There is even more on his plate: For the past 17 years, Puck has also been the executive chef of the Academy of Motion Picture Arts and Sciences’ annual after-Oscar Governor’s Ball, probably the ultimate Hollywood party. The next dinner, on February 24, will once again be at the Hollywood & Highland Center, in the ballroom of the former Kodak Theater, now the Dolby Theater.

So what’s the secret to cooking for George Clooney, Angie and Brad, and hundreds of other Academy members? We caught up with the superstar chef in Los Angeles, on his cell phone in his car on his way to yet another meeting.

Q: How many guests are we talking about for this party?

There are about 3,500 people who attend the Awards, and we have a little less than half — 1,600 — at the actual dinner. It’s by invitation only.

Q: Organizing it strikes us as something like a military operation. Do you start planning the next one as soon as you finish the one on Oscar night?

Not at all. I do everything at the last moment. That’s my favorite thing.

Q: So that keeps the menu up to date. But don’t you have to finalize it ahead at some point?

We have to have the dishes decided by the middle of January. We do a presentation at a press conference for the media. So even Sherry has to have her dessert ready then, too.

Q: Can you handle special requests?

Oh, yes. We have everything: Vegetarian, vegan, gluten-free, kosher …

Q: But how do you juggle all those different things?

We changed the format a few years ago to small plates. That way, there is something for everyone. So all night long there are small-portion dishes that get passed around to the tables.

Q: Like what?

You might get one grilled lamb chop, a small something with lobster like we do at Chinois, mini chicken pot pie with black truffles, slices of pizza, mac and cheese, a small potato with caviar. You eat six or seven little things. It’s easier on the kitchen, and everyone can pick and choose.

Q: Any particular favorites with the crowd?

After the first time we made the chicken pot pie with black truffles, someone on the Academy Board of Governors told me, “We don’t care what else you do, but you have to have the pot pie.”

Q: Can you dish on some specific celebs?

Barbra Streisand loves the wild mushroom risotto with black truffles, and the slow-braised short ribs. And a few years ago, Danny DeVito asked for a double order of lobster.

Q: How large is the team that you work with on that evening?

We have probably 300 in the kitchen and then 600 waitstaff in the dining room.

Q: Walk us through the time line leading up to that Sunday night.

Matt, our catering manager, organizes and buys everything. By Friday, we have all the food in for sure. But we might start ahead of that with things like smoked salmon — that’s 10 days before — or a week ahead for other things. We get the produce and perishables in as last-minute as we can. We had 800 Dover sole one year for the 1,600 portions.

Q: And the cooking?

We start the day before with what we can do, and then at 5 p.m. Sunday, as the show comes on in LA.

Q: It sounds as if you’re just using your regular staff to get this all done. That’s impressive.

Pretty much, yes. And we have a lot of other parties going on at the restaurants that week, too.

Q: What’s the seating arrangement? Do you help with that, too? That could be a nightmare in Hollywood.

I am part of that. And I treat it like my restaurants. We seat friends together, and the films and studios together. Dawn Hudson is great. She told me, “I want to have a party.” And the more we make it into an upscale party with great food, the more people like it.

Q: We know that it wasn’t always so.

No. When we were still at the original Spago, nobody went to the Governor’s Ball. The stars walked through it and then went straight to Swifty’s party at Spago. The press couldn’t interview anyone. The whole thing has changed.

Q: So it was a smart move to hire the creator of Spago for the Governor’s Ball.

It was rocky at the beginning. The first time I did it, the show was still at the Shrine. We had to build a kitchen outside, and it was windy and the burners kept going out. I was worried we would be serving raw chicken with black truffles. We had to put aluminum foil around the burners to keep them from blowing out. I had other LA chefs — I remember that Angelo from Valentino was there — to help me.

Q: But the Dolby Ballroom kitchen is better, I’m sure.

We have two kitchens there, and we designed them. So we don’t have to go camping anymore.

Q: When do you eat on Oscar night?

I eat all night as the plates go out, and of course we have staff meals — salads, soups — and we feed the crew and other staff. We feed more than 3,000 people that day.

Q: Who would you have cook an awards dinner for you?

I’d have a lot of the LA people, like Nobu and Nancy Silverton, and some of the new chefs like the guys from Animal. And I’d have some really good wines. For any awards dinner, you need to have good wines.

Q: Who does the wines for the Governor’s Ball?

Moet & Chandon. We’re hoping they’ll be back.

Q: Any downtime after the big night?

Oh, no. Straight back to work. We have the new Spago to run. I’m very happy with it, and people seem to love it.

Q: It sounds as if you have the Governor’s Ball down to a science.

It’s easier when it’s organized. To make a success, you have to do what you know how to do well. This isn’t the night to try anything new.

Barbara Fairchild, the former editor-in-chief of Bon Appetit, is a best-selling author, speaker, consultant and an inductee into the James Beard Foundation’s “Who’s Who in American Food and Beverage.”

The post Massive Oscars dinner a piece of cake, says Oscars chef Wolfgang Puck appeared first on Metro.us.

Visitors to UK supermarkets are being confronted by a strange beast with the head of a horse and the body of a cow. “If You Wouldn’t Eat a Horse, Why Eat a Cow? Go Vegan,” the beast challenges, and the same messages are appearing on billboards across the country.

This campaign from animal activists PETA seeks to take advantage of the horsemeat scandal engulfing Europe. Traces of the meat have been found in products in 16 European countries and has panicked buyers.

6% of British people know someone who has turned vegetarian since the scandal broke in January, according to a consumer poll Monday. An Irish poll found 5% had refused to buy meat themselves. By contrast, health food stores have reported a 50% increase in sales of meat substitutes.

“It’s a great opportunity,” Ben Martin, campaigner at Animal Aid, told Metro. “Our ‘Go vegetarian’ month in March will urge people to quit meat as the only guarantee of avoiding contamination.”

Activists hope that new scrutiny of supply chains, with graphic films from abattoirs broadcast, will impact on consumers. “We have known about these industry practices for years but people turned a blind eye,” said Justin Kerswell, campaigns manager for vegan group Viva! “Now that people see their trust is abused, it forces them to question their habits.”

The following weeks will see undercover filming in slaughterhouses and public information campaigns as activists seize the moment. They are already seeing success with Viva! reporting a 50% increase in requests for vegan starter packs. Celebrity supporters are also weighing in, with singer Morrissey forcing all non-vegetarian vendors to shut down at a Los Angeles concert venue.

The campaign is supported by the UN Environment Programme (UNEP), which reported Monday that Europeans consume 70% too much protein from animals and recommended they halve consumption.

UNEP’s report author Mark Sutton, who invented the word ‘demitarian’, told Metro the supply chain is “unsustainable” and causes air pollution and climate change in addition to health problems. “I hope the governments of Europe will make this a really big issue in the next decade,” said Sutton, who also called for a “new cultural attitude from consumers. Meat could become like smoking.”

The post Horsemeat scandal inspires vegetarian takeover appeared first on Metro.us.

We ask three guys and girls this question: Does dinner count as enough of a gift for Valentine’s Day?

Laura Milne
Voiceover agent, 28

Does dinner count as enough of a gift for Valentine’s Day?
“Personally, I’d say yes because I think too much thought goes into this. Being taken out for dinner is a lovely gesture.”

Does a man have to pay though?
“It’s whoever instigates the dinner, so not necessarily.”

Instigates? That doesn’t sound very romantic?
“I’m very romantic. I wouldn’t be averse to splitting a bill. If I say to someone ‘I’m taking you out for dinner,’ I’d pay. If I’m invited out, I’d presume that they’d pay.”

What’s been your worst Valentine’s gift?
“Someone wrote song lyrics to me.”

What was it?
“‘The Ballad of Chasey Lain’ by the Bloodhound Gang.” [Sings]  “‘You’ve had a lotta dick Had a lotta dick I’ve had a lotta time Had a lotta time You’ve had a lotta dick Chasey
But you ain’t had mine.’”

Who did that?
“I don’t know. It was bad.”
Is there pressure to have sex on Valentine’s Day?
“Yeah, absolutely — it’s Valentine’s Day.”
You must be thinking, “Every time I get taken out, I’ve got to have sex with them.”
“If I’m going out with someone, yeah there’s a bit of pressure. But it wouldn’t necessarily be a bad thing. If I’m being bought dinner there’s … not an obligation.” [Laughs]

Michael Arthey
Graphic designer, 25

Does dinner count as enough of a gift for Valentine’s Day?
“Yes, it’s enough of a gift for Valentine’s Day because it’s expensive and I’m tight. Food and wine is very expensive, and if you’re going to take them for a nice meal – which you should – it’s going to cost you a lot of money.”

Has it got to be Michelin-starred?
“I wouldn’t go that far, I’m only 25. But it has to be nicer than a Nando’s [flamed-grilled chicken restaurant chain].”
Would you split the bill?
“I’d be tempted to ask for that, but I know the answer.”
What’s that?
“‘F– off’.”
Do you get sex afterward?
“It depends how I feel. I might have a headache. It depends.”
Any bad Valentine’s  experiences?
“Well, I didn’t plan one year and I didn’t get a table until about 10 o’clock at night in a pretty bad pub, and I bought her a Valentine’s card that she didn’t see the funny side of.”

What did it say?
“‘Happy F–ing Valentine’s Day’.”
Did you get sex afterward?
No.

Josie Newton
City worker, 26
Does dinner count as enough of a gift for Valentine’s Day?
“As long as there’s a card as well, yes.”
Is that all there is to it?
“Well, when I first met Danny I bought a gift and a card and he didn’t buy me anything — I was a bit offended.”
What did you buy?
“I bought him a nice gift: a CD and some aftershave. And I didn’t even get a card. But he took me for dinner which made up for it. I have since learned not to buy him anything, but he has since learned that he has to get me a card.”
It’s like training a dog, isn’t it?
“A little bit. Dinner is always on him.”
Do you actually care about Valentine’s Day?
“No, but I do want to go out for a meal and get a card. I expect a meal and a card. Actually, we’ve stayed in on Valentine’s Day and cooked before.”
Did you “go dutch” on the cooking?
“Oh I can’t remember.”
So it wasn’t that special then. What do you expect this year?
“A restaurant that I’ve booked because I like it and he’s going to pay. We discussed a few places and we settled on one and I didn’t not want to get a table. You know, it’s been eight years, so it’s not very special these days.” [Laughs]
Do you go home and read a book next to each other?
[Laughs] “Yeah, in silence.”

The post Does dinner count as enough of a gift for Valentine’s Day? appeared first on Metro.us.

I was lucky enough to attend the new food truck’s kick-off event, where Stouffer’s representatives served up free macaroni and cheese (traditional, chili mac and BBQ mac) to Gerritsen Beach, Brooklyn, residents that were affected by the October disaster.

After trying the three different kids of macaroni and cheese (YUM!), I sat down with Master of Spice chef Lior Lev Sercarz (he created the chili mac while fellow chef “Grill Girl” Elizabeth Karmel is the one behind the BBQ mac) to talk about the launch of the food truck and why Stouffer’s is so dedicated to bringing delicious, cheap food to New Yorkers all for a good cause.

“They thought it would be fun to see how they could give their product a little twist,” he says of the much-loved Stouffer’s mac and cheese. Finding out that they actually make their own pasta and use 100 percent cheddar cheese, Chef Sercarz explained how “we came up with five toppings to show that you can have the plain, classic one but if you want to change it once in a while, you can do it.”

Stouffer’s and Nestle, the parent company, are donating all of the proceeds from the sales of the $4 mac and cheese which is currently driving around New York City and opening its doors from about 11 a.m. until 3 p.m. Other than Chef Sercarz’s and Chef Karmel’s mac and cheese, Stouffer’s also invited six celebrity chefs to join in a friendly competition where they serve up their own take on macaroni and cheese–and the winner will have a $25,000 donation to the Mayor’s Fund to Advance New York City in support of hurricane relief efforts.

Besides serving up the really delicious macaroni and cheese (the chili mac was my personal favorite), Chef Sercarz hopes that they will be able to raise as much money as possible and also interact with people to hear their own favorite versions of Stouffer’s mac and cheese.

If you’re interested in some yummy for-a-good-cause $4 macaroni and cheese, check out one of these locations:

• 1/28 Monday: 40th & 5th/Bryant Park
• 1/29 Tuesday (Celebrity Chef Seamus Mullen): 26th bw 7 & 8 (Chelsea Television Studios)
• 1/30 Wednesday: 23rd & Park (Madison Square Park)
• 1/31 Thursday (Celebrity Chef Amanda Freitag): 48th & 3rd
• 2/1 Friday: Hudson & King St (Tribeca)
• 2/4 Monday: 14 & Irving (Union Square)
• 2/5 Tuesday (Celebrity Chef Lee Ann Wong): 4 World Financial Center, North End Ave @ Vescey St
• 2/6 Wednesday: 57 & 8th (Hearst Building*)
• 2/7: Thursday (Celebrity Chef Marc Murphy): 46 & Vanderbilt (Grand Central area)
• 2/8 Friday: Hanover Square
• 2/11 Monday (Celebrity Chef Chris Santos): Varick & Vandam (SoHo)
• 2/12 Tuesday: Water & Wall -OR- Broad
• 2/13 Wednesday: 46 & 6th
• 2/14 Thursday (Celebrity Chef Sarah Simmons): 48th & 3rd

You can also follow along with the Stouffer’s Mac ‘N Cheese Truck on Facebook, Twitter and #stouffersmobilemac. Enjoy it today and, trust me, you’ll be feeling good on many levels.

(Images via Irina Gonzalez)

The post Stouffer’s Mac ‘N Cheese Truck: Delicious food for Hurricane Sandy relief appeared first on Metro.us.

As I walked up to the bright yellow truck, I had to know: What was the most popular mac & cheese? The guy at the window immediately pointed me to the buffalo chicken version and recommended that I top it with toasted breadcrumbs and, surprisingly, the spicy mayo.

“Not ranch?” I asked.

“No, spicy mayo. Trust me.”

And I have to tell you: I’m really glad I did! The macaroni and cheese had the perfect amount of spice for me which, honestly, isn’t too much. The surprise of the little bit of spicy mayo on top of my breadcrumbs was the perfect little touch.

The complete, delicious meal cost me just $8 and for an extra $2 I could have gotten the large size. Some of their other options that looked great included the applewood bacon, cheeseburger and pulled pork. The buffalo chicken, though, was absolutely irresistible. Oh yes, trust me on that one.

If you’re craving a little mac & cheese, then go sample one of these great meals from the truck that’s only been open since the summer — but definitely worth every penny. To find their full menu (did I even MENTION the amazing fried mac bites?!), check out MacTruckNYC.com or find their location updates on Facebook or Twitter. Happy comfort food eating!

(Images via Irina Gonzalez)

The post Mac Truck: A Surprising Combination That’s Hard to Resist appeared first on Metro.us.

Starting today, you can make reservations at more than 300 participating restaurants. The restaurants will be offering either a $38 three-course prix-fixe dinner of a $25 three-course prix-fixe lunch.

While many of the participating restaurants offer both lunch and dinner deals, some only offer the lunch deal. Such is life. The $38 price tag, up from $35, does not include drinks, tax and tips.

Top spots we’re eyeing? Rayuela Restaurant on the Lower East Side, Fig & Olive in Midtown and the much-talked-about SoHo restaurant The Dutch.

For a full list of participating restaurants, click here.

Bon appétit, Metro readers.

The post Make your reservations, Restaurant Week is starting soon appeared first on Metro.us.

As I neared the truck and took a look at the menu, I honestly couldn’t figure out exactly what I wanted off of the menu–which is why I asked them what some of their favorites are. That’s when they pointed me to some of the appetizers and I decided to go for it.

I bought the pork dumplings and the Buddha’s Delight (a combination of various cooked veggies, served cold). The four pork dumplings had a really delicious combination of flavors on the inside. They were perfectly salty and sweet at the same time. I’ve definitely never had this unique mix of flavors and I loved it all the more for opening my eyes to how great Taiwanese dumplings can be.

Meanwhile, I have to admit that the combination of veggies in the Buddha’s Delight appetizer was one that really scared me. I couldn’t tell what many of them were, except that they were all cold, shiny and most were a brown-ish color (from being cooked together, I’d assume). After I tried them, I admit I liked the veggies a bit more. Though, to be perfectly honest, I didn’t completely love them. Maybe it’s because the dumplings were SO amazing that anything in comparison was not as great.

Still, this is definitely one food truck that I can’t WAIT to go back to again. Next time I’m sure I want to try one of the main dishes (like the fishcake over rice) or the Zong-zi (Chinese tamale, which came in a carnivore and vegetarian version).

The truck, which is described as “possibly the first Taiwanese-style food turck in the United States” opened last summer in New York City and has been feeding Midtown ever since. If you’re interested in trying some of their delicacies, visit their website, plus check out their Facebook and Twitter feeds for more updates. After just one bite into their delectable dumplings (or any other dish), you’ll definitely want to keep going back.

The post Bian Dang: The surprising magic of Taiwanese for lunch appeared first on Metro.us.

That’s exactly what I found when I visited Gorilla Cheese, a grilled cheese sandwich based food truck. As I made my way to their typical Tuesday lunchtime location on 47th Street, between Park and Madison Avenue, I couldn’t wait to try one of their delicious classics.

The menu was very varied: they had a delicious special sandwich of the day, specialty sandwiches and make-your-own classics where you can pick the cheese (American, Cheddar, Gruyere, Smoked Mozzarella, Muenster or Swiss) along with some additions (BBQ Pulled Pork, Prosciutto Di Parma, Killer Crumbled Bacon, Smoked Turkey, Caramelized Onions, Sliced Tomato, Sauteed Jalapenos, or Parmesan Sesame Herb Crust). But as I walked up to the truck, all I wanted to know was their most sought-after sandwich.

When I asked the three nice men working at the truck, they turned me onto their Specialty Sandwich #5, made out of smoked Gouda cheese, BBQ pulled pork and onion on wheat bread. I ordered it immediately, along with the highly recommended mac and cheese bites.

The first thing I did was trying those mini bites (there were four in my order) and they were downright divine. I mean, it’s pretty hard to go wrong with fried macaroni and cheese but they really excelled in their dish. Then it was on to the actual grilled cheese sandwich, which I found had the perfect combination of tangy sweetness from the BBQ pulled pork and the surprise of the onions was just perfect.

Not surprisingly, the Gorilla Cheese NYC truck is all about “taking comfort food and home cooking to a new level.” They serve up fresh local bread and tasty diverse cheeses made with lots of love every day. Plus, their daily specials (like the “Brooklyn Special” made with fresh asiago cheese, prosciutto de parma inside of a panini with aioli) make me drool. Finding a way to find the best kind of comfort food is easy, if you just follow them on twitter or Facebook. I mean, I’m definitely planning to indulge a couple more times after having their amazing sandwich!

The post Gorilla Cheese: Warm up in the cold weather! appeared first on Metro.us.

I have to admit: this is one I’ve been to before. This delicious truck is parked outside of the Time & Life building on 50th Street and 6th Avenue at least once a week, and this is an area I frequent during my lunch visits. This time, though, I was on a mission. The mission of trying new dumplings.

My typical order is their vegetarian edamame dumpling, which comes with a lemon sansho dip. It’s a good order and there’s a reason I stick by it (yes, it’s delicious) but this time I decided to try the 6 pieces of 2 kinds of dumplings set, along with a side of chilled edamame for $11.

Immediately I asked for the pork and Chinese chive dumpling (which comes with a soy sesame dip) and the chicken and Thai basil dumpling (accompanied by a creamy peanut sate dip).

The minute I bit into the peanut dip-soaked chicken dumpling, I knew that this was going to be my new favorite. Something about that tangy peanut sauce just completely warmed my insides. Was it slightly spicy? Yes. With that chicken, though, it was pure perfection.

Unfortunately, trying the pork dumpling after falling in love with this one was a little bit of a disappointment. It was good, just not as good. I wasn’t impressed by the soy sauce, but I did really enjoy being able to get two different types of dumplings. However, I found it a bit odd that they charged an extra dollar to get the two different kinds. Why is that?

In the end, the trip to the dumpling truck was absolutely delicious. The added bonus of this food truck, though, is that if you can’t find the food truck (though it should be easy since they frequently update their location on Twitter, there are also three Rickshaw Dumpling Bar locations in Manhattan. Luckily, though, if you can’t make it to a storefront location, the truck is pretty active — and ALWAYS a great treat.

The post Rickshaw Dumpling Truck: Chicken dumplings that will warm your insides appeared first on Metro.us.

Here, she opens up to Metro about the ‘nightmare’ gym sessions, sparring herself into shape and how she celebrated getting into the skimpy lingerie with a cupcake — just one.
 

Q: It seems like hell — getting ready for the show. How do you girls cope with the pressure?

A: “One thing I need to get straight- I’ve never felt pressure from either Victoria’s Secret or my agency. No one pressured me to get ready for the show this fast. It’s a decision I made on my own. It was one of the most difficult things I’ve ever done because you’re dealing with nature. You do what you need to do to get ready but after having a baby you really don’t know how your body is going to react.”
 

Q: Sounds stressful. How did you react on the big day? Did you down shots of vodka backstage? 

A: “I get nervous before every single show. I thought that feeling would go away but it never did. Plus this year I was opening the show, which is a big responsibility as everybody kind of follows your mood. But every girl has a different way of expressing her nervousness. I don’t like talking so I just listen to music- anything by Eminem, Rihanna, Kings of Leon, “Rock and Roll” by Led Zeppelin, and “Heartbeats” by The Knife.” 

Q: Did getting ready for the show give you nightmares? Did you dream you were being attacked by giant candy bars?

A: “No! It was more during the day, when I had to go to the gym- that was my nightmare! Don’t get me wrong, I really love exercise…but it’s not easy.
The actual workout- it’s tough you know. You need a lot of determination in order to do it every single day. Every minute of every workout counts and this year, I wasn’t sure if I was going to make it or not.”

Q: Models Cara Delevingne and Jourdan Dunn (both in the Victoria’s Secret show with Adriana) reportedly ate pizza and KFC hours before the show. Would you want to scream if they ate in front of you, or join them?

A: “Ha! I’m a little bit older than them. But regardless of age, I’m really aware of the fact that you are what you eat.”

Q: Are you saying they’re going to turn into a giant pizza or a chicken wing?

A: “Maybe not right now but they’re going to see the results in the future, when they get old. It depends what they eat but they may have problems with cholesterol or diabetes, I don’t know. I just like to eat healthy. I have two children and I’m concerned about their health. I’m their example. I don’t want my three year old asking me “mama, I want chocolate for lunch.” Cake is festive, it’s not something you should eat everyday.” 

Q: What’s the first thing you did when the show ended? Run backstage, take off that lingerie and demolish a cheeseburger?

A: “No! But I did have a cupcake. Once in a while, I do eat these things you know. I just don’t do it every day. Even now that the show is over, I’m still working out and eating healthy. It’s my job.” 
 

Q: There are a lot of rumors out there that you Victoria’s Secret models literally starve yourselves in order to get ready for the show. You also shared sweaty pictures of yourself on Twitter to show how hard you were working out. How did you really go about it?

A: “I’d just had a baby so I had to do everything in a healthy way in order to best take care of myself and my body. I never do things on my own — I have a nutritionist and a personal trainer. I don’t want to have any problems. I know people see us on the runway and working out- but I don’t want them to think that we don’t eat. I don’t starve myself. I don’t do that. I love food, but I do watch what I eat.”

Q: So what kinds of workouts did you focus on? What foods did you eat?

A: “I was boxing — sparring, doing a little bit of rope and lots of abdominal and core work. I sometimes went running in the morning but that’s pretty much it. As for my diet, I was eating three ounces of protein, three times a day with plenty of steamed green vegetables and drinking lots of water.”  

Q: What’s more painful- getting ready for the show or giving birth?

A: “I enjoyed every second of both. When you make your own choices and you’re not forced to do things, nothing is painful. Being a mother is amazing and there are no words to describe that but also, the Victoria’s Secret Show…I mean every girl in the world would love to be an Angel.”

Q: At the end of the day… is all the pain of the workouts and the dieting worth it?

A: “Of course. I do things that I love and I do them from my heart- you understand?”

The Victoria Secret show is airing on CBS on December 4th 2012 at 10 PM EST / PST.
 

The post How Victoria’s Secret model Adriana Lima got the body of an angel appeared first on Metro.us.

As I walked up to the red truck signaling Indian food, there was a bit of a wait as my fellow patrons and I looked at the extensive menu. It’s simple enough to make a decision, though.

You start by picking one of five curries (tikka masala, curry sauce, palak/saag, mughlai or vindaloo, all served with basmati rice) and then pick your style (mixed sauted vegetables, boneless chicken, boiled mashed potatoes, Indian cottage cheese or boiled baby corn). As I ordered the classic dish I was craving, the sweet man serving me asked if I wanted to upgrade to the curry rush and I just couldn’t turn him down.

For just $9, I received a huge plate of chicken tikka masala, basmati rice, a little side salad, a side of chapati (flatbread rolled up) and a water or soda. Despite the rain that continued to drizzle on me, I dug into my dish almost immediately. The dish, which I got as a “medium-light spicy”, was the perfect blend of just enough kick without overwhelming my sensitive palate. It was exactly what I needed on a day that started and ended with cold and rain.

The Curry N Bites food truck, born out of restaurant Masaum Indian Cuisine Bar Banquet in New Jersey, also features small bites like samosas, kati rolls and includes a full vegan menu with four full options. Plus, if you’re craving a sweet way to end your meal, they also serve up a delectable mango lassi drink. For the full Masaum menu, check out the Curry N Bites mobile site and follow them on Facebook and Twitter for daily location updates.

The post Mausam Curry N Bite: The perfect comfort of Indian food on a rainy day appeared first on Metro.us.

Metro: You keep reducing the time of your recipe books. Why? 

JO: “People are so time poor. But I promise I won’t be doing time again.”

But why 15 minutes? Why not 10? 

JO: “If you want a proper meal- fast– 15 minutes is the minimum you can do. It’s the hardest book I’ve ever written because I wanted it to be an everyday cookbook that was healthy, nutritious and fast.”

Some of the recipes are a bit fancy. I can’t picture students cooking griddled tuna. Who’s the book aimed at?

JO: “Everyone. From a culinary point of view, the world is a much smaller place. People are much more traveled and more read than they were 15 years ago and the stuff available in supermarkets is more robust. And they still want it fast.”

Microwave meals are a pretty quick solution too…

JO: “Microwave food has became synonymous with shit food. But there’s also a lot of high quality stuff. It’s just never going to be amazing.”

You’re really adamant about not doing time again. Why is that?

JO: “Time is a small element of many different emotions to cooking. You can do five minutes work and something can cook for four hours. You haven’t done four hours and five minutes work- you’ve done five minutes work then disappeared and gotten on with other things.”

Q: So what now?  

JO: “100 percent vegetarian- making massive heroes out of the things that we don’t eat enough of. The craft of making vegetables utterly delicious is one that’s just not known about enough. At least 65% of my recipes are meat-free, the index is covered in V’s, but the feedback I get from vegetarians is, “yeah, cool- but we’d like our own book please.” I’ve ignored it for years but the amount of meat we consume in a week is just too much.”

I tried one of your recipes the other night. The ricotta fritters. I’m a disaster in the kitchen. It ended up looking like a cheese omelet.  But it tasted good.

JO: “You ended up with an omelet when you were supposed to do fritters. What the hell did you do?”

I tried to flip them over…and made a mess.

JO: “The fritters take about one minute to make and six minutes to cook. I don’t know what went wrong…do what the recipes says and it will work. 15 MM is so highly strung. If it says put the kettle on- put it on. I wish I could have seen it.I put money on the fact you used the wrong sized pan and put them too close together.”

What are the biggest mistakes people make in the kitchen?

JO: “You don’t need 100 knives, just three of the right ones- a chopper, paring and a bread knife. The book isn’t trying to be your best friend. It’s like- ‘You want tasty fast food? Here’s the fucking rules. Do what you’re told.”

After a long and exhausting day at work- do you sometimes think, ‘f**k this- I’m going to McDonalds?’

JO: “I don’t normally get caught out. Although I’m famous for hating junk food, I’m not anti any kind of food. I’ve got nothing against a hot dog, a burger or a pizza. It’s more about real food. I do the most amazing free-range pig hot dogs with kick-ass slaw, home made ketchup and buns that’s bloody delicious. But if ever you’re in London and want a kebab, there’s a place called “Kebab Kid” on New Kings Road that’s delicious.”

Would you ever eat at McDonalds? 
 
JO: “I haven’t eaten a McDonalds in 10 years.”

What did you eat?

JO: “A Big Mac.”

If I offered you a Big Mac right now- would you eat it?

JO: “I would. McDonald’s are probably the best big fast food operator in Britain. They’ve done a lot of good work on their beef, their 100% organic milk and free-range eggs. You can’t just beat people up all the time and not pat them on the back for the good stuff they’ve done.”

You have one minute to make a meal- what do you do?

JO: “Grab a bit of bread and some lovely ham or cheese.” 

Five minutes?

JO: “Some fettuccine. Use boiling water and it cooks in three minutes. Then add a few simple ingredients to that.”  

HEY JAMIE- WHAT’S COOKING?

We ask the chef about his favorite meals:

Jamie’s food heaven vs. food hell

Heaven: “A lovely home cooked family roast dinner with all the trimmings made by my mum.”

Hell: “A precocious, pretentious Michelin star meal with stuff balanced everywhere, hanging everywhere, drizzled everywhere and that doesn’t taste very good. Just the fact that someone has had to touch your food to get it in that position is just… I’m much more about lovely rustic food that looks like its fallen into place by luck.” 

A typical day on Jamie’s plate:

Breakfast: “Fruit, muesli type things, porridge. On the weekends- a bacon sandwich.”
Lunch: “Salad and a pasta. Maybe some grilled fish.” 
Dinner: “Anything. Literally.”

Jamie’s top 6 ingredients to have in your kitchen:

Old classics: Olive oil, Lemon, Chili

New ingredients: Rose petal harissa (delicious in dressings, marinades and rubs), Za’atar (a mixture of incredible Persian spices), Preserved lemons (they completely transform stews, couscous and rice dishes)

The post Jamie Oliver dishes on how to cook a 15-minute meal appeared first on Metro.us.

Consumer reports, a watchdog group, tested 200 samples of various varieties of rice products, including Kellogg’s Rice Krispies and Gerber infant cereal. Most contained arsenic, which is a known human carcinogen that is linked to causing cancer. Brown rice, in particular, by brands found in Whole Foods and Walmart, contained significant levels, according to Reuters.

In light of the findings, Consumer Reports recommend Americans limit their intake of rice — no more than one serving of infant rice cereal per day for babies,
excluding rice milk from the daily diets of children under the age of 5,
and limiting rice to two servings per week for adults.  The group also urged U.S. regulators to ban arsenic-containing drugs and pesticides in crops and livestock.

“The goal of our report is to inform — not alarm — consumers about the importance of reducing arsenic exposure,” said Urvashi Rangan, director of safety and sustainability at Consumer Reports. “The silver lining in all of this is that it is possible to get a better handle on this.”

The FDA’s own testing turned up similar results, according to the organization. It is now announcing a plan aimed at lowering arsenic levels in rice products, but stopped short of advising against consuming it.

“It’s a priority for us to complete the analysis to decide what levels to set and what other steps to take,” Mike Taylor, the FDA’s deputy commissioner for foods, said to the Washington Post. “We’re not prepared, based on preliminary data, to advise people to change their eating patterns.”

The post Does your favorite rice product contain arsenic? appeared first on Metro.us.

If you need a natural mood enhancer or an energy boost, here are a few carb-loading spots in NYC that are well worth the calories and inches. Warning: A tummy tuck may be in order.
 

Bagels

 
Tal Bagels
2446 Broadway between 90th and 91st Streets, Upper West Side
Whole Wheat Everything Bagel (untoasted) with veggie cream cheese is not to be missed.
 
Ess-A-Bagel
359 First Avenue between 20th & 21st Streets, Gramercy
Crunchy on the outside and soft on the inside —this might be the perfect bagel. Pair it with the strawberry cream cheese.
 

Bakeries

 
Balthazar
80 Spring Street, between Broadway and Crosby, SoHo
With a baguette like no other outside of Paris, this bistro/bakery is not for Atkins or Zone diet followers. Also famous for French pastries and flaky croissants, you’ll find Balthazar breads scattered throughout other restaurants in Manhattan.
 
Silver Moon Bakery
2740 Broadway at 105th Street, Manhattan Valley
Charming spot with delectable tarts and cookies and 44 kinds of bread on the regular menu; many use organic and whole grains.

Pizza

 
Di Fara Pizza
1424 J Street, Midwood, Brooklyn
Attend pizza theatre and watch owner, Dom, pull each pie out of the oven with his bare hands, only to clip fresh basil and drizzle with olive oil. No frills, long waits but best pizza anywhere (in my opinion). Nuff said.
 
Celeste
502 Amsterdam Avenue between 84th & 85th Street, Upper West Side
Trattoria has best Pizza Margherita with thin crust, fresh mozzarella and basil, and baked to perfection in a wood-fired oven.
 
Co.
230 Ninth Avenue at 24th Street, Chelsea
Beautifully crafted artisanal pizzas in modern space by Sullivan Street Bakery owner Jim Lahey. This man knows bread. Love the Stracciatella Pizza with arugula, crushed tomato, and black pepper. For meat and carb-lovers, go for the Veal Meatball Pizza with caramelized onions. (Salads are also delicious, but who needs those?) Bellissimo!
 
For more about New York, follow me on Twitter, or on Tracy’s New York Life.

The post What’s life without carbs? appeared first on Metro.us.