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Everyone’s Favorite Jewish Dish: Matzo Ball Soup

By admin | March 30, 2012

Photo: devlyn

Photo: devlyn

By: Michael Engle

Exactly one week from now, Jews all over the world will be observing Passover (Pesach, in Hebrew, as well as in universal Jewish common vernacular) with the first of two seders.  Technically, by that time, all Jewish homes should be completely ridden of chametz, or leavened bread products.  During Passover, five common and normally-kosher grains: wheat, barley, rye, oat, and spelt, temporarily become forbidden in all forms, except for Kosher for Passover matzo.  In addition, beans and legumes are widely avoided, as per Eastern European tradition.  This is why certain high-fructose corn syrup-dependent products, such as Coca-Cola and Fox’s U-bet chocolate syrup, make special batches with refined sugar, in order to maintain sales during Passover.  (Because of this seasonal change, certain food purists and enthusiasts, whether Jewish or gentile, buy these items in bulk during Passover.)

The most iconic Passover staple, matzo ball soup, is now in a class of its own.  No longer a week-long phenomenon, it is enjoyed year-round.  In fact, it is a very simple dish: all you have to do is make matzo balls, place them in a bowl with kosher chicken stock, and serve it!  Even spare dill sprigs or celery or carrot chunks can be considered superfluous.  Read More

NewsWhat To Eat And Drink

Spicing Up Your Meals: 4 Must-Have Spice Blends

By Saira Malhotra | January 30, 2012

Photo: Clyde Robinson

Photo: Clyde Robinson 

This week, Monica Bhide, Indian food contributor and cook book author, reminded us of the power of spices. Like a palate of colors, spices can change the mood and tone of dishes entirely, even if the rest of the ingredients are exactly the same. Imagine dry rubbing a chicken with Chinese 5 Spice, Garam Masala or Cajun spice mix. The experience would be different and it would beg for an entirely different set of condiments, side dishes and beverages to compliment.

We are always tired of eating the same thing-different day but the solution isn’t far either. Purchasing different cuts of meats or vegetables that we have barely heard of let alone know what to do with, can lead to a discouraging experience if things don’t quite work out. But imagine what just a few different spice blends could do.

Throw in a little Ras-el Hanout and then allow your mind to drift to Morocco Read More

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Street Food Focus: Mexican Street Corn

By admin | January 19, 2012

Photo: I Believe I Can Fry

Photo: I Believe I Can Fry

By: Cyndi Amaya

There are so many reasons why I love living in Queens. Besides enjoying the cheaper rent, ample parking, and above-ground subways, Queens is the most culturally diverse borough in New York, which means the greatest thing for the ultimate foodie- a wide variety of food!

Jackson Heights in particular has the highest concentration of different ethnicities, all living just within minutes of Roosevelt Avenue- the Mecca of ethnic food, especially street food. Along Roosevelt between 69th street and Junction Boulevard, you can find Indian, Pakistani, Greek, Italian, Argentinean, Colombian, Peruvian, Ecuadorian, Mexican, Caribbean, Thai, and Chinese and I might even be forgetting a couple of other ethnicities.

The Mexican cuisine in Jackson Heights is legit, to say the least! Read More

News

Little Known Bed-Stuy Eats, Part II: Ethnic Eats

By admin | January 13, 2012

Bed-stuy

By: Nicole Lewis

While Harlem and Bed-Stuy are best known for being home to a thriving African American community there are many ethnic groups who populate these two historic neighborhoods.  Bed-Stuy, like Harlem and much of New York City, is a mash up of influences. Caribbean, African, African American, Latino, White-American, and European people have all come to live in this notable Brooklyn neighborhood.

Unlike Little Italy or Chinatown the fact that there are so many different ethnic groups living in one place has prevented Bed-Stuy from being dubbed Little Dakar or Little West Indies. Nevertheless, much like Chinatown and Little Italy you will find some of the best ethnic eats the city has to offer.

There so many well kept secrets when it comes to ethnic eats in Bed-Stuy. Read More

News

Street Food Focus: Banh Mi

By Ashley Bode | January 10, 2012

Photo: Grace

Photo: Gracie

When people hear the phrase Asian Food most are inclined to instantly think of Sushi, General Tsaos Chicken and Jasmine Tea; but there is so much more to the food belonging to the world’s most populated continent.

As New Yorkers we have the privilege of indulging in cuisine from any country, including the countries in Asia. Korea town is known for Korean-style fried chicken, Kim Chi and barbecue. China town offers dumplings of all shapes and sizes, pork buns, corn cakes and bubble tea. Midtown hosts several Japanese restaurants made for the late-night crowd looking for Yakatori feasts of noodles and sake. My personal favorite Asian Food however, is less known, yet still maintains a cult-like following: Banh Mi, or Vietnamese sandwiches. Read More

News

Food Focus: Arepas

By Dylan Rogers | September 2, 2011

Photo: avlxyz

Photo: avlxyz

By: Dylan Rodgers

Imagine with me, if you will, the softest, most delectable corn tortilla sitting in front of you.  Resembling a flattened English muffin, this tortilla is moist with butter.  You can feel the heat coming from the arepa.  Its hot scent caresses your nostrils turning your mouth into a faucet as you eagerly snatch it up from the plate.  With the first bite, you realize that this is not a tortilla-English muffin hybrid.  No, it’s a heavenly gusher stuffed with shredded chicken, smushed avocado, and red onion in perfect combination to make any foodist feel true love (at least to the extent that a human can love a food). Read More

News

Exotic Ethnic Food Experiences

By mahir | February 24, 2011

According to two new studies, American consumers are looking for more exotic ethnic food experiences. Bret Thorn writes in Nation’s Restaurant News that the new studies show that the “big three” ethnic cuisines – Italian, Mexican and Chinese – no longer provide enough excitement for Americans. Read More

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