edible April 2011
Issue II / Volume I
the best burgers nyc has to offer
spice of the season
edible’s favorite springtime recipes
a review of mario batali’s trendy italian food emporium
a survey reveals HM’s cravings
Welcome to the second issue of Edible, Horace Mann’s food publication. In this issue, we will focus on local food, in order for you to discover a close examination of the food that surrounds us every day. New York City, home to all sorts of ethnic groups, offers a wide range of cuisines. To help you decide where you should eat, we offer you reviews of some of our favorite restaurants and interviews with their chefs. Also featured is a survey of the best places in Manhattan to get some tasty hamburgers. We get even more local with a series of articles about Horace Mann’s relations with food including an article on Flik, and polls. The recipes you can expect to find were chosen specifically for this time of year, with Passover and Easter treats, and some delicious spring smoothie ideas. In the science realm, we examine some issues that all students experience and explore how they affect our health, including cravings, comfort food, and caffeine. We hope you enjoy Edible and we look forward to supplying you with more issues next year! Thank you for reading!
editors-in-chief: Rachel Buissereth Ben Kremnitzer Noah Margulis Molly Wharton layout editor: Nailah Hines layout assistants: Pheobe Gennardo Aramael PeñaAlacantara staff writers: Teo Armus-Laski Anna Caroll Hannah Davidoff Catherine Engleman Mia Farinelli Emma Garcia Jamie Gropper Anushka Gupta Rachel Ha Shinil Kim Emma Maltby Alex Powell Toni-Anne Richards Matthew Russo Savvanah Smith Ryan Thier faculty advisors: Adam Casdin Angelina Goater
horace mann what comforts you? comfort calls... HM wired: caffiene HM chefs-in-training cafeteria caters a change
yay or nay: mcdonalds
kitchens at the MoMA trucks on a roll
restaurants burger crawl 2011 seafood for thought abe & arthurâ€™s eataly!
5 6 7 8 10
16 20 21 22
22 www.moma.org www.gracenotesnyc.com
horace mann eats! school inspired food based articles
edible asks what comforts you in your times of need
we asked: favorite comfort food? you said:
easy macaroni and cheese recipe
20% by toni-ann richards said macaroni and cheese
43% said chocolate fdafdas
16% said fried food
23% said other
“food is the most primative form of comfort.” -sefer hasidim
Ingredients 16 oz Box of Macaroni Elbows 4 or 5 slices of cheese ¼ or less milk Salt Butter Fill a medium-sized pot halfway with water. Leave it to boil for about five minutes. Add the elbows, a pinch of salt and butter when the water is boiling. Let it cook for about ten minutes. When the macaroni is soft, pour everything into a strainer to get rid of the water. Pour the macaroni back into the pot and put the cheese slices on top until they begin to melt. Stir the cheese into the macaroni until it more or less covers everything, add a little milk and stir it again until you can’t see it anymore. Serve it while warm…
have a recipe that you want to share with our readers? email us at firstname.lastname@example.org!
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what comforts you?
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a deeper look at food cravings and comfort foods
a psychology of food cravings the way comfort food works Food cravings are more than just hunger; they are specific and leave us with strong, vibrant mental images. Food cravings are not always met, and so food cravings do not always mean increased eating. When they do, however, mood is usually a key factor. In research about cravings, people were found to experience slight positive changes in their mood and to be less hungry for cravings usually target palatable foods. Chocolate cravings are the most common, along with other sweets. Cravings of sweets commonly appear when one is bored or when one eats for the sake of eating, and rarely because of hunger or a missed meal. Impulsive eating to break dietary restrictions is also where cravings for sweets are most common, so though sweets are not good for us, they are associated with positive sentiments. Because cravings for sweets are the most common of cravings, food cravings in general are thought to boost one’s mood and therefore make appearances most frequently when we are sad, upset, bored, anxious, or some other kind of emotional turmoil. To understand this better, we look to the reward pathways in the brain. When someone is unhappy or is feeling some other negative emotion, the negative emotion becomes incentive for eating something that will be rewarding and will trigger the release of serotonin, which is a neurotransmitter that contributes to feelings of happiness. Then, the person will be able to distract themselves from their sadness and can raise their mood, even though they have not actually dealt with their problems. Most people feel they can relax after indulging in their cravings after a dip of negative emotions. An experiment had been done with women who monitored their chocolate intake and their mood, and it was discovered that right before eating chocolate, the women were usually feeling more guilty, more depressed, less content, or less relaxed than usual. However, feelings of guilt slightly increased after eating the chocolate, which reveals that satisfying cravings, though they are identified with positive sentiments, are not always actually rewarding. These images can have such intensity that they can be commonly treated like temporary addictions. For people to have intense, spontaneous, temporary addictions for no reason is not easy to accept without question, so people are trying to understand the psychology behind these food cravings. The psychology behind food cravings is not clear-cut, and there is no one right answer as each person varies, but emotional states and chemical balance within the body seem to be the most common causes of food cravings. -Rachel Ha (10)
When I was given the task of researching food that makes you feel good, I came across two very different genres of edibles. There’s the food that’s good for you, and the food that makes you feel good in the moment. Food that’s good for you is (need I say?) healthy, natural (except for the occasional GMO), and low in fat and sugars. Such foods are categorized as vegetables, fruits, and lean meat. Food that’s not so great for you makes you think you feel good. These foods are often called comfort food and include foods like French toast, macaroni and cheese, ice cream, etc., all of which are high in fat and sugars. So why is it that these two complete opposites produce similar feelings of “goodness”? First, let’s talk about comfort food. Comfort food works on pleasing your mind instead of your body. While all food that you may enjoy causes the release of dopamine, a bodily chemical that stimulates the pleasure center of your brain, during consumption, comfort foods causes the release of more dopamine than healthy foods. This reality is due to comfort foods’ high concentrations of fats and sugars, which your body is naturally dependent on for survival. In addition, because your brain has no way of limiting the mental effect this food may have on you, dopamine is continually released, making you feel good while eating the pancakes, for instance, and making you want more once you finish. However, since your body naturally cannot contain its desire for comfort food, if you don’t consciously monitor what it is that you are eating and how much, it can become very easy to develop a dependence on unhealthy food. At this poin,t you will develop a drug-like addiction to the food; you’ll feel bad after eating it, and will continue to feel bad until consuming it again. The other option to feel-good foods is to take the healthy road. While you may not feel nearly as happy when eating your fruits and vegetables versus eating some cookies and hamburgers, you will still experience some sort of pleasure as your body will reward you nonetheless just for eating. However, the purpose of consuming “clean” foods is not centered around the mental benefits they may have, but instead the physical ones. Unlike comfort food, once you have finished eating healthy foods, you will consistently feel good because your body won’t develop the same kind of need for them. Personally, I think taking the high road is always the best way to go. Healthy foods cannot only make you feel good, but they also make you look good (especially with swim suit season coming up). However, no one is perfect, and a little bit of indulgence (chocolate soufflé, s’il vous plait?) might be good for your soul from time to time. -Emma Garcia (10)
Alex Powell (10) looks through the pros and cons of caffeine
Most high school students’ consumption of caffeine is mostly due to the pressure of schoolwork. The amount of time needed to complete a full day of school with after school activities and homework can often overlap on the time students need for decent nights sleep. In order to feel awake late at night or early in the morning, students commonly bring caffeine into play. Caffeine is a stimulant and it accelerates brain activity, by making you more alert. Now, caffeine comes in many different forms: coffee, soda/energy drinks, tea, chocolate, caffeine pills, and weight control aids. But not all of these forms hold the same amount of caffeine in them. A six-ounce cup of coffee has about 175 milligrams of caffeine, while milk chocolate has about 48 milligrams. Biologically, the caffeine binds to adenosine receptors in the brain, without the influence of caffeine, the chemical adenosine bind to these receptors. Adenosine causes drowsiness and slows down nerve cell activity. Because caffeine is blocking the adenosine receptors,
neurons become more active then they otherwise would be. The brain’s pituitary gland responds to the overactive neurons as though it was an emergency, by releasing hormones that cause the adrenal glands to produce epinephrine. Epinephrine is sometime known as the “fight or flight” hormone, or adrenaline. The release of adrenaline causes; a faster heart rate, breathing passageways to open up, a release of sugar into the bloodstream from the liver, and an increased blood flow and the tensing of muscles. The problem with caffeine is that it interferes with proper sleep. Caffeine may not keep you awake at night, but the blocking of the adenosine receptors will prevent a deep sleep that your body needs. Caffeine also increases dopamine levels in the brain, much like amphetamines or heroin but lacking the prominent effect. Dopamine is a neurotransmitter that activates the “pleasure” center of the brain. It is suspected that this is part of the reason caffeine can be so addicting.
which caffeine products do you consume? 60
# of people
50 40 30 20 10 0 Coffee
product *answered by 188 people
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HM wired: caffeine
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edible interviews two students and a teacher on their cooking skills and why they do it.
edible interviewer: Shinil Kim
The Aspiring Chef name: Hannah Davidoff grade: Ninth
EM: Since when did you start cooking? HD: I started cooking since I was around the age of three. EM: What do you like about cooking? HD: I like cooking because you can do whatever you want with it. You don’t have to stick to one specific rule. I also like to eat. EM: What is your favorite food to eat and to cook? HD: I don’t have a favorite. I like to eat pretty much everything and it is very difficult for me to choose a specific dish. EM: Do you make anything special for holidays? HD: I don’t usually make anything for the holidays. EM: What are your cooking plans when you become an adult? Did you have any ideas on becoming a professional cook? HD: I would love to be a professional chef when I get older and to go to culinary school and either open up a bakery or a restaurant.
The Experimental Chef name: Olivia Dunn grade: Ninth
EM: Since when did you start cooking? OD: I have been cooking with my mom since I was a little kid, but I got to do more of it when I grew older. EM: What do you like about cooking? OD: My favorite part of cooking is when I take it out of the oven and see how it turned out. EM: What is your favorite food to eat and to cook? OD: My favorite food is homemade banana bread. EM: Do you make anything special for holidays? OD: Yes my mom and I make special cornbread for Thanksgiving and Christmas. EM: What are your cooking plans when you become an adult? Do you have any ideas on becoming a professional cook? OD: When I become an adult I hope to continue cooking, but I do not have any ideas of becoming a professional cook. EM: What are some of your favorite recipes? OD: My favorite recipe is banana bread as well, because I love to make it and I love to eat it too!
check out a few of Ms. Goater’s desserts!
name: Ms. Goater occupation: Science teacher/Professional Baker
EM: Since when did you start cooking? MG: I started cooking with my mom since I was very young, probably as soon as I could stand up. My mom is Italian and cooking is part of Italian culture. EM: What do you like about it? MG: Cooking and baking is my creative outlet. I can’t sing and I can’t draw. But being in the kitchen is when I can be creative. I’m a science teacher and I think cooking goes hand in hand with science. EM: What is your favorite food to eat and to cook? MG: For eating, I think it is seasonal. It’s very cold these days so anything Italian is good. Spring season, my favorite is Mexican food and during summer, I definitely love salad. I just go to the farmer’s market and start cooking right there. For cooking, my favorite changes. I don’t stick to just one recipe, but I mix several recipe and make it my own. EM: What are some of your favorite recipe? MG: Probably some classic recipe I made with my mom. Grandma’s sauce recipe for meatballs is really good. Even my Irish fiancée has to eat it once a month! Other than the sauce recipe, there is sour cream coffee cake, classic chocolate chip cookies, and anything that reminds me of home. EM: Do you make anything special for holidays? MG: Easter bread is one of them. It is basically sweet bread that is braided and has colored eggs around it. For Christmas, my mom doesn’t give out presents but she makes cookies and candies and gives them out. We spend about 3 days from Friday night to Sunday night just baking. We bake 1000 cookies and candies of about 30 different kinds! EM: What got you into becoming a professional baker? MG: It just started with people around me asking, “Can you make this/ that.” I own baking website:
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The Teaching Baker
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cafeteria caters a change Mathew Russo (10) gives us a review of our very own cafeteria.
Not too long ago, as every student is aware, the Cohen dining commons underwent a seemingly overnight change. The juniors’ privileged tables were replaced by a cornucopia of vegetables, a line of cupcakes and goodies replaced the sandwich line, even some of the foods we’ve taken for granted have been substituted for different choices. Every change has its pros and cons, and whether you like or not is up to you, but here’s a simple overview.
The new salad bar does serve a purpose greater than kicking the juniors out of the caf and into the library. In the wake of recent debate over the amount of healthy choices offered by the cafeteria, it seems that the salad bar is being offered a delectable resolution. The choices vary from day to day, and almost anyone can create a salad to their liking with all of the options for toppings. The lines to get sandwiches and salads are larger than most lines in the grilled and fried foods section, and because of the expansion into the juniors section, getting in and out of the caf has never been quicker. In terms of health and efficiency, the new orientation of the dining commons has certainly been a huge success. The success of the salad bar has seemed to quiet some of the protests from juniors, and slowly but surely, Horace Mann juniors, future and present, are in the process of adapting to the new change.
It’s hard not to see the irony that the addition of the salad bar has brought about a larger selection of candy in our day-to-day lunches. The sandwich bar has been replaced by a collection of cupcakes, lollipop. Not too long ago, as every student is aware, the Cohen dining commons underwent a seemingly overnight change. The juniors’ privileged tables were replaced by a cornucopia of vegetables, a line of cupcakes and goodies replaced the sandwich line, even some of the foods we’ve taken for granted have been substituted for different choices. Every change has its pros and cons, and whether you like or not is up to you, but here’s a simple overview. ps, cookies, and candies, which pack enough of a calorie punch to kill the nutritional value of any lunch they accompany. Some people have questioned the decision to replace the sandwich bar with candy instead of healthier foods, or nothing at all. However, the cafeteria seems to be staying true to its promise to offer the school a variety of choices, and leaving us with the ability to decide what we want to eat for ourselves.
In all, the cafeteria has dedicated itself to providing one of the largest and most diverse menus found at any high school in the country. Whether you agree with the choice to add the salad bar, or to satiate our sweet tooth cravings, you have to give credit to the caf for sticking to their guns and giving us different choices for lunch every day.
pros: ryan thier
I get it. McDonalds is bad for you, and no one is going to argue that. But can anyone deny the fact that McDonalds is delicious? No. McDonalds is an undeniably succulent and luscious meal. Yeah, it’s unhealthy. But look around America and you’ll see that everything is unhealthy. Yet for some reason McDonalds carries the stigma of all the obesity and unhealthiness in America. It would be one thing if the American culture as whole decided to start eating right and stop going to fast food chains all together- that would be honorable. However, that is not what is really happening here. What is actually happening is not honorable or noble, but ignominious and hypocritical. People act all healthy and heroic by walking away from McDonalds and saying, “Goodness no, I would never eat there. Do you know how many calories there are and how bad it is for you? No, never.” They walk by, proclaiming that speech and showing everyone at McDonalds that they are better, and then they take their business to Pizza Hut. What a hero. What hypocrisy- the same type of hypocrisy and faux-healthiness of the fat women at the grocery store reading and annotating the ingredients and nutritional values of the two jugs of ice cream deciding which one to buy, when really if you care that much about being healthy you should just put down the ice cream all together. I know I can’t fix all these problems, but what hopefully I can do is shine a light on the hypocrisy of the food industry in America today. While Mickey D’s isn’t perfect, it is delicious, and is no more unhealthy than everything else. So give up the act and enjoy some scrumptious chicken selects, medium fries and an Oreo McFlurry.
cons: mia farinelli
We all know that fast food restaurants are dominating the country’s food supply, with higher rates of obesity than we’ve ever seen before. What better place to start than with McDonalds, the father of all American fast food? We all know its not great for you, but just how bad is it? To start off with, as teenagers, our recommended calorie intake should be 1500 to 1700 calories per day. However, many burgers have calorie amounts that equal almost half that intake. That Double Quarter Pounder with Cheese you ate for lunch last week is 740 calories. If you coupled that with a large fries, you ate 1240 calories that day, and don’t forget the soda. Ever looked at the ingredients of your breakfast cereal and gone, “What the heck am I eating?” McDonalds definitely has its fair share of strange and unknown ingredients that aren’t so good for our bodies. Big Mac Sauce contains propylene glycol alginate, calcium disodium EDTA, turmeric…what is all of that anyway? When deciding what to eat on a daily basis, it’s a relatively consistent rule that foods with ingredients that you can pronounce tend to be healthier. Additionally, most of McDonalds’s sauces have high fructose corn syrup as one of their main ingredients. Those McFlurries with the M&M’s that we always used to beg our moms to get for us (well, at least I did,) have 97 grams of sugar. And a Chocolate Triple Thick Shake: a whopping 168 grams of sugar. That’s bound to give you some cavities. Even a snack size Fruit & Walnut Salad has 25 grams of sugar, and it’s a fruit salad! And snack sized! For a 2000-calorie diet, you shouldn’t eat more than 14 grams of saturated fat. With our recommended intake, that’s even less. Return to the Double Quarter Pounder with Cheese- that has 19 grams of saturated fat. I can just feel my arteries clogging up. Sure, we’re all human- there’s no way any of us would follow such a strict diet. So even though some of us secretly hate salad, and others buy pizza from the bake sale every time, why add to all of the gross stuff we ingest with McDonalds food?
yay or nay: mcdonalds
Jamie Gropper (9)explores a new side to cooking in this innovative exhibit.
frankfurk kitchen layout plan
Counter Space: Design and the Modern Kitchen, an exhibit at the Museum of Modern Art in NYC, focuses on the cultural !"#$"%&'$&()'$*)+(&,$"&'-)"$$./'+".$!).0)+,() kitchen. Today we think of the kitchen as not only a place to prepare and eat food, but '!) ') &.123) "$/"+"$#3) "$0.45'-) ($/"4.$5($+3) "$) 6,"&,) 6() ,'/() 7-('!'$+) &.$/(4!'+".$!3) *.) 6.483) '$*) !"57-2) ,'$#) .9+:) ;.6(/(43) the kitchen did not start out as the comfortable space we now expect it to be. It was only after World War I that +,() 8"+&,($3) ') -'<.4="$+($!"/() 6.48!7'&() +,'+) 6'!) &.$/($+".$'-3) *"4+23) '$*) <.4"$#3) began to change. Architects, manufacturers, and utility suppliers took up an interest in the basic kitchen and started forming new layouts and new technologies. A new *(!"#$) &.$&(7+) (/.-/(*) +,'+) !+4(!!(*) +,() "57.4+'$&().0)(0%&"($&2)'$*)!"57-"&"+2:)>,(!()!+2-"!+"&)"*('!) were highlighted by the “The New Kitchen,” a philosophy &4('+(*) <2) ?'4#'4(+() @&,9++() A",.+1823) !7(&"%&'--2) 6"+,) her design, “The Frankfurt Kitchen.” Tremendous research went into materials for this design and many new kitchen technologies were created. The new types of kitchens that 6(4()*(!"#$(*)6(4()-'<.4)!'/"$#3)'00.4*'<-(3)(0%&"($+3)'$*) led to the kitchen becoming a center spot of the house. The Kitchen exhibit at the MoMA, which is no larger than a basketball court, manages to be one of the brightest and most colorful exhibits in a modern art museum. ?'$2) !5'--(4) "$0.45'+"/() (B,"<"+!) '!) 6(--) '!) 7,.+.#4'7,!) and paintings of food and kitchen scenes are scattered around the room. Images such as a mother and daughter making meatballs, three young girls playing, and multiple family dinners demonstrate how the kitchen transformed into a family space. They also illustrate how the physical of the
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kitchens at the MoMA
kitchen changed and how cooking also became something that people did for fun. A 3D painting portrays a colorful kitchen with a table piled high with food from companies such as Kellogs, Dole, and Nestle, and illustrates not only the time period that that the art was created in, but how there started to be an abundance of food in America. This change in economic circumstance is also a central theme in one of the smaller exhibits called, “Visions of Plenty,” which depicts how starting in the 1950’s, consumer goods became a major focus point of American society and how this was intertwined with an economic boom. C"/"*"$#)+,()(B,"<"+)4..5)"$+.)'-5.!+)+6.),'-/(!) are glass cases displaying utensils, pots, pans, cups, jar openers, graters, bottle coolers and ice trays, made out of plastic, aluminum, steel, nylon, silicone, iron, wood, -('+,(43) '$*) (/($) 5.4() 9$9!9'-) 5'+(4"'-!) !9&,) '!) (<.$23) <4'!!3)0(-+3)'$*)7'7(43)!+'&8(*)04.5)D..4)+.)&("-"$#:)%--)+,() cases. The general theme of the practical application of new +(&,$.-.#"(!)"$)+,()*.5(!+"&)($/"4.$5($+)"!)!(($) in a “multipurpose kitchen machine,” which consists of a blender connected to a mixing bowl. This contraption was created by the Braun company whose main goal was for appliances +.)<()EF9"(+3)9$.<+49!"/(3),(-7(4!)'$*)!(4/'$+!3G) and “there when wanted, but unnoticed.” The exhibit opened September 15, and is only open until May 2 and therefore 2.9) !,.9-*) ,9442) +.) #.) '$*) !(() "+:) C(%$"+(-2) make an effort to check it out, especially since admission to the MoMA for students 16 and under is free and then the rest of the museum "!) '-!.) '/'"-'<-() +.) 2.9:) ) >,"!) (B,"<"+) 6"--) $.+) only be entertaining and fun, but will also greatly increase your understanding of how the kitchen, a room that is central to your life (/(42*'23)&'5()+.)<()+,()6'2)6()8$.6)"+)+.*'2:
Hannah Davidoff (9) and Emma Maltby (9) discover food trucks around the city In New York City we are lucky enough to have easy accessible food on the streets. Street food is delicious food served from carts or trucks. Each truck or cart serves different types of foods, each of them as good as the next. Most trucks are open from Monday to Friday from about 8-5, unfortunately not as many are open on the weekends and trucks that serve seasonal food, like ice cream, are only open in that season. The food trucks are constantly moving and you will usually not know the street the food truck is on until the day of. On Saturday February 26th, 2011 Emma Maltby and I set out to eat and take pictures of the different food trucks. We started our journey on 96th and Broadway and took the subway up to 76th and Columbus to find the Waffles & Dinges food truck. At the Waffles & Dinges food truck there are waffles with different toppings of your choice. Emma and I chose spekuloos a spread that is a delicious mix of peanut butter and nutella, which was served to us by a friendly guy named Furiz. The waffle was sweet and delicious and a perfect mix of dessert and breakfast. From there we maneuvered our way down Tavern on the Green where we found two food trucks, Rickshaw Dumplings and VLAIC. Rickshaw Dumplings served different types of mouth-watering dumplings that come in a box of six for six dollars.
We bought a box of pork dumplings, which were juicy and fantastic. The taste of the dumplings lingered in my mouth for the rest of the day and was decidedly the best food out of everything we tried. VLAIC was a cute little cart that happily played Ke$ha songs as we ordered our food. VLAIC had cookies, hot chocolate, coffee, and is best known for their ice cream, which unfortunately is seasonal. Emma and I ordered a chocolate chip cookie and a cup of hot chocolate, both delicious. The chocolate chip cookie was soft and warm and the hot chocolate was perfectly made. From there we found Biryani Cart located on 46th and 6th avenue, which served different types of Indian foods. We both got a Kati Roll, which were big rolls with spices and lamb in it. It was very filling and spicy and was scrumptious. After that we took the subway down to Prince and Crosby in SoHo and found at least five different food trucks, which unfortunately we could not go to all. Our first truck we went to in SoHo was
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trucks on a roll
TriBeca Taco Truck where we had Carnita Tacos. The pork in the tacos was amazing although the tacos were a bit dry. After that we tried to go the Sweetery, which we had both heard was great and had been trying to find all day but was closed. Instead we went to the truck Cupcake Stop (still on Prince and Crosby) where they sold many delicious flavors of cupcakes, like hazelnut, mint chocolate, and mocha, in tiny boxes. We both shared a mocha-flavored mini-cupcake, which was beyond amazing. After that we were both pretty stuffed, which singled to us that it was time to go home. All in all the day was awesome and the food was great!
so, you wanna eat at a food truck?
something sweet: waffles & dinges VLAIC cupcake stop
something savory: rickshaw dumplings biryani cart tribeca taco truck
check this place out!
new york city restaurant reviews
Emma Maltby (9) and Hannah Davidoff (9) travel the
92 Third Av. (Near 12th St.) Price Range: $ What our writers recommend: Blue Burger, $5.15
Blue 9 is a small, hip, vintage restaurant located on the East Village. Blue 9â€™s most popular burger is the 9 Burger. The 9 Burger is a well-portioned burger with cheese, lettuce, tomato, and sauce. The 9 Burger is fantastically delicious with a special unknown ingredient that makes it as amazing as it is. The 9 Burger was decidedly the best burger out of all five restaurants. Blue 9 is a wonderful little restaurant that any hamburger lover should try.
aw l 2011
what is a burger crawl?
city in search of NYCâ€™s tastiest burger.
a burger crawl is a trip around an area that allows people to try different burgers, fries, and experience the atmospheres that these restaurants create.
Corner Bistro is a little bar and restaurant on the West Village filled to the brim with happy college students and hungry hamburger eaters. Corner Bistro is known for their Bistro Burger. A Bistro Burger is a grilled burger with onions, bacon, and tomato. The Bistro Burger is a traditional burger that hits the spot. The drinks are served in mugs that fit the setting. Corner Bistro is a cool hamburger restaurant that I would definitely recommend going to.
331 W. 4th St. Nearby subway stops: A, C, E at 14th St.; L at 8th Av What our writers reccomend: Bistro Burger, $6.75
five napkin burger 630 Ninth Av. (near 44th St.) Price Range: $$ What our writers reccomend: Five Napkin Burger, $14.95
5 Napkin Burger is a big restaurant that is located in several parts in New York one of them including 84th and Broadway on the Upper West Side. The Napkin Burger is a huge burger with pickles, onions, tomatoes, and a mustard sauce. The burger is delicious and you will absolutely need 5 napkins to finish off this messy burger. The service is quick and helpful and the atmosphere friendly and fun. 5 Napkin Burger would be a great pick to fulfill your hamburger needs.
shake shack 154 E. 86th St. Price Range: $ What our writers reccomend: Shake Burger
Shake Shack is the talk of every city kid as it is an easy and delicious place to eat. Shake Shack is a chain restaurant that has locations in Time Square and on the Upper East Side. Shake Shack is known for their Shack Burger that is a small burger with special shack sauce. It is a delicious burger that is great for any burger cravings. Shake Shack is also known for two other things besides the Shack Burger. Shake Shack is known for it’s delicious Shakes that come in many different flavors beside the usual chocolate and vanilla. Shake Shack is also notorious for it’s long lines and lack of seats to sit at. Don’t be discouraged though the wait is worth it! If you have not already tried Shake Shack you should right now!
Better Burger NYC goes the extra mile to make sure everything that goes into your mouth comes from the finest & most natural sources. All their meat is organic, their fries air-baked, their buns whole wheat, and their beverages fresh squeezed. And don’t think your sacrificing taste for the healthy aspect of the restaurant, the burgers are still juicy and delicious. Along with the standard fast-food fare, Better Burger serves gourmet and vegetarian options as well. For fast food that doesn’t make you feel bad, Better Burger is just the place.
178 Eighth Av. (at 19th St.) Nearby subway stops: 1 at 18th, C, E at 23rd st. Price Range: $
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seafood for thought
Anushka Gupta (9) and Catherine Englemann review a new seafood restaurant on the Upper West Side
Fishtag 222 West 79th Street (Near Broadway) Cuisine: Seafood Open Sunday-Thursday 5pm-10pm Friday-Saturday 5pm-11pm Brunch Saturday-Sunday noon-12pm
The minute you step into this cozy, brownstone on the Upper West Side where Fish Tag resides, you are surrounded by a lively crowd. The first section of the restaurant consists of two long bars, which were packed on a Saturday night at 8:45. Even with a reservation, our table was not available until 9:00. After passing through the dimly lighted bar area, you enter a slightly brighter, narrow room with a white paneled wall on one side and a brick on the other, which did nothing to minimize the noise level. Despite the small space, the tables are large and nicely spaced, with a spotlight-like lamp fixture over them. Our table for three was particularly large and we had to shout to be heard over the noise level. The crowd was made up of a variety of ages—no kids. It was a very energetic atmosphere. The whole restaurant was full before we were seated and no one seemed to have left by the time we got up to leave. The chef, Michael Psilakis, decided to arrange the menu in a unique way, not split up into appetizers and entrées. Instead, the dishes are in one long column; appetizers are in red print, entrées in black. Our waiter was very friendly and seemed to be passionate about food. The service was attentive, but we did not feel rushed. The column begins with the lightest dish, a Greek salad, and works its way down
to a lamb burger. There is a separate “appetizing menu” which consists of cheese, charcuterie, and smoked fish. Off of this menu, we tried their musttry smoked tuna which melts in your mouth and has a nice flavor, accompanied by toasted baguette. For appetizers, we also tried the smoked octopus, which is relatively low down on the menu, but is not too heavy. It is very tender and accompanied by a delicious garlic sauce and some mushrooms that give it a nice texture. We also ordered one of the bruschettas “Bacala & Skordalia Brandade” which was our favorite dish of the night—a
Anna Carroll (10) reviews one of her favorite restaurants
Abe and Arthur’s is a two-story restaurant on West 14th Street. When you walk into the restaurant, the first thing you see is the bar and huge main dining room and upstairs are more tables. The atmosphere is very private; although there are a lot of tables you can’t hear other conversations and no one else can hear you. The food is incredible! Myself and a few others were able to try a variety of items from sliders to pork chops to bread pudding. The meal starts off with popovers that were sweet and soft but also crunchy. For appetizers, we sampled sliders, beet salad, Caesar salad, and Beth’s meatballs. The sliders were very cheesy, served with cucumber and bacon on a brioche bun. The meatballs, a specialty, were in a cranberry sauce. They were sweet, bite sized, and made from a secret recipe. The beet salad was made of three types of beets: purple, red, and yellow, giving an array of flavors from sweet to tart. The Caesar salad was wedge style and had a hint of ranch flavoring. Most importantly, the dressing wasn’t overwhelming. The pork chops were cooked to perfection.
409 W. 14th Street (b/w 9th and 10th Av)
They were thick and served on a bed of sweet potatoes and stewed red cabbage. The flavor can only be described as piquant. The branzino was filleted and cooked in the skin. This made it very juicy, crisp, and light. All the fish is fresh and served either the day it was caught or one day after. The branzino was served with spinach. The short ribs were served with pureed potatoes and root vegetables. The sauce was a bit tangy and the meat cut like butter. We ordered macaroni and cheese and brussels sprouts as sides. The brussels sprouts were simple, tender and cooked to perfection. The macaroni and cheese was amazing with its crunchy crust and a gooey but not undercooked inside. It was light but very cheesy without being overwhelming. And of course, the dessert was fantastic. We had the Carnival and Bread Pudding made by Franklin Becker himself. The bread pudding was topped with pecans and butter-pecan ice cream, making it absolutely incredible. The Carnival consists of donuts that you can infuse with raspberry sauce and caramel and dip in chocolate. It was so good. The donuts were delicious and of course, the chocolate was great too.
Open Daily: Mon-Sun 6 pm - 11 pm
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abe and arthur’s
200 Fifth Avenue (b/w 23rd and 24th)
Cuisine: Bakery, Italian, Pizza
“EAT better COOK simpler,” reads a banner hanging by one of Eataly’s entrances. Plainly set on a white background and surrounded by only a few small pictures of ingredients, this phrase serves as the gourmet market-slash-restaurant(s)’s defining credo. But this isn’t just a catchy slogan, it’s an idea followed strictly in both in its kitchens and on its shelves, where fresh, uncomplicated Italian cuisine truly does shine through. Right across the street from Madison Square Park, Eataly evokes a labyrinthine maze, with five separate restaurants focusing on the cornerstones of Italian cooking- meat, fish, vegetables, pizza and pasta, and charcuterie and cheesespread around the market. While you wait for a rare seat at one of these restaurants, you can browse through the shelves and counters scattered about the market, which offer the same locally produced or authentic Italian products used in the market’s many kitchens. A one-classroom cooking school
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Teo Armus-Laski (9) reviews a new popular restaurant/supermarket combo in Manhattan Open Daily: 11am-11pm
and bars offering espresso, panini, chocolate, roast chicken and gelato to-go fill the little remaining space in this massive, 50,000 square-foot emporium. Having opened last August, Eataly is the first American outpost of an Italian chain of similar mega-markets, created in collaboration with New York’s native Italian food guru, Mario Batali, his business partner Joe Bastianich, and Joe’s celebrity chef mother, Lidia Mattichio. With rave reviews coming from restaurant critics, local bloggers and even Mayor Bloomberg, both New Yorkers and tourists (even Italian ones!) alike never seem to leave the place empty. *** Eataly’s detour into the world of fine dining, Manzo Ristorante offers a straightforward and delicious meat-centric menu that also includes several desserts and vegetarian options to complete the offerings. Closed off from the rest of the market by low red walls, the restaurant holds seating at a cluttered white-
tablecloth dining room and a full-service black wooden bar. A spot at either area, however, is not too easy to come by, as much of the clientele takes advantage of the only reservation policy in the entire market. With the exception of a host that did not seem too happy to be serving high schoolers, the service was friendly and Chef Michael Toscano, formerly of Babbo, has crafted an extensive menu that takes many cues from this flagship of Batali’s, while still keeping in tune with the market’s mission of tastiness and simplicity. A series of light antipasti include farm-fresh vegetables and even some offal, while secondi feature proteins like quail, venison and ribeye dressed in the simple sauces and garnishes characteristic of Batali’s culinary empire. An eight-course seasonal tasting menu and sophisticated pasta offerings complete
the menu, as do specials spotlighting the Piedmontese variety of beef. In opposition to Chef Michael Toscano, Chef Dave Pasternack of Esca mans the kitchen at Il Pesce, where he offers a simplistic take on Italian seafood, as well as a raw bar and a list of chalkboard specials featuring the “daily catch” from the Fulton Fish Market. Set across from the bookstore, its simple but stylish plastic chairs and wooden tables let the food shine through, as does a small bar wrapping around the kitchen. Service is quick and efficient; my glass never remained empty and dishes arrived at the table in a matter of minutes. A simple menu of antipasti and entrées treats the seafood minimally, adding only a condiment or two to let the fish’s real
flavor shine through. A starter of marinated sardines was married beautifully with the peperonata under it, creating a nice medley of tangy fish and sweet peppers. The whole roasted catch of the day, branzino on a recent visit of mine, arrived at the table simple, fresh and well prepared, served with lemon on a bed of crispy potatoes. *** The kitchen’s real treasures, however, lie scribbled on the chalkboard; while they will definitely set you back a few bucks; the elevated prices are worth it. A special with seppolini “cooked in its own ink” was tender and perfectly executed, complimented by a tangy mix of the ink and some fresh citrus, while crispy whiting arrived piping hot and nicely coated in batter alongside a caper tarragon aioli. The aioli created a nice acidity to cut the oily fish, although I didn’t care for an overdressed and wilted arugula salad on top. Keep an eye out for the $24 Lunch Special, which offers a set antipasto and main course straight from the chalkboard for a significantly reduced price. Offering two of the most quintessentially Italian foods in one restaurant, La Pizza & La Pasta serves both fresh and artisan dry pasta in simple and delicious sauces, in addition to authentic Neapolitan pizzas and creative pies of their own imagination. It utilizes the same chairs, tables and bar as its sister restaurants, arranging them across a dining area, two seated counters, and a mezzanine/private party room located above the pizza ovens. While two separate kitchens- one for pizza, the other for pasta, may stagger the food’s arrival, servers are upbeat and friendly, explaining this to you ahead of time. By far the most popular restaurant of the five, it may require a one or even two-hour wait to be seated on weekends, although many dishes can also be ordered to go at a counter in the market. The pasta menu features decadent plates of ravioli, lasagna and spaghetti, among other varieties, most of which can be easily recognized as classics in Batali’s other restaurants. A vermicelli bucati all’Amatriciana was perfectly al dente, nicely paired with a rich and smoky tomato sauce studded with flecks of onion and guanciale (pork jowls). A simple spaghetti al pomodoro proved surprisingly complex; the tomato sauce added layers of flavor to the dish and showcased the kitchen’s skill at elevating an other
wise boring dish. However, Chef Alexandra Hast reaches a high point with the fettuccine con coda alla Vaccinara, a dish of soft and silky fresh egg pasta topped with a meaty oxtail ragù. A touch of cheese transforms the plate into a perfectly balanced, sumptuous combination of meat and pasta, in which the quality of the ingredients truly do shine through. Eataly collaborated with the Naples-based Rossopomodoro to import this restaurant chain’s authentic pies and ovens straight to New York, giving the pizza menu its obvious star. The TSG (Traditional Specialty Guaranteed) pizza is certified as genuinely Neapolitan, as the kitchen follows a set of strict rules set out by Neapolitan piazziolos themselves. Restricting toppings to no more than San Marzano tomatoes, mozzarella di bufala campana, and a few leaves of basil, the kitchen prepares, cooks and kneads the dough just as it’s done in Naples. My TSG pizza was a true Neapolitan one by all definitions; small and puffy, it arrived with a thin, chewy, blistered crust and slippery toppings restricted only to the aforementioned three. In fact, a the tomato sauce was so wet that it slid off the crust immediately when eaten by hand; a fork and knife were required to keep the gooey ovals of mozzarella (or anything, for that matter) on a slice. *** As the name suggests, La Piazza holds a central location in the market, where it serves selections of mozzarella, prosicutto, salumi and other Italian cheeses and charcuterie. Lacking a kitchen, all food is prepared at four small alcoves in the space’s corners, each devoting itself to a different aspect of the menu. While some seating is available at bars in front of each alcove, most of the clientele sits at one of the rectangular counters scattered around the square space, a multitude of hurried shoppers adding even more chaos. Unless you prefer to stand, my advice is to skip these cramped arrangements and go for a seat at the bars, a much calmer and more comfortable alternative. Both the counters and the bar stools are first-come first-served; to obtain either spot, you have to wait until someone else has left theirs and stand around until a waiter comes over. Despite this awkward entrance, food delivery is faster here than anywhere else at the market; most dishes arrive barely a minute after ordering them. The restaurant’s short menu mostly offers piatti misti (mixed boards) featuring fresh mozzarella made in-house each morning, prosciutto in both its Parma and San Daniele varieties, and a daily selection of other cheeses and charcuterie, in addition to a raw bar and some vegetarian crostini. A large cheese plate came with a nice selection of five cheeses, each bringing their own distinct quality to the board: a scoop of fresh ricotta tasted rich and smooth, while a crumbly, tangy pecorino crotonese and a spicy gorgonzola added some kick to the choices. Parmigiano romano was nutty and sharp, while a taleggio was as smooth as butter, perfectly complementing the almond honey and fig and orange mostardas that came alongside. All five, however, paled in comparison to the fresh mozzarella, dressed simply in sea salt, black pepper and olive oil, and accompanied by a wonderfully salty and fatty prosciutto San Daniele. Only one bite, and the cheese’s rich-
ness and freshness only increased as it melted in my mouth. *** With no desserts served at four of Eataly’s five restaurants, a cluster of stands by the Fifth Avenue entrance is the market’s prime location to savor its simple and delicious Italian treats. The Gelateria serves a rotating selection of fresh and flavorful gelato and sorbetti like raspberry or stracciatella (sweet milk), homemade with local products from the Hudson River Valley. Right next door, Venchi Ciocolatto’s decadent truffles, nougats and bars are under the spotlight, since “Chocolate Month” lasts until March 14th at Eataly. Even the Pasticceria is taking a chocoholic approach to its usual selection of custards and tarts, offering a chocolate panna cotta made with tangy goat’s milk and enveloped in layers of milk chocolate, as well as a chocolate layer cake, blanketing dark, semi-sweet, milk and white varieties onto a crumbly crust to create a silky and rich dessert. Nonetheless, the regular menu doesn’t disappoint, serving up desserts like a sumptuous take on the classic tiramisu, a dessert of cake soaked in coffee, with more flavor present despite a reduced-butter and reduced-sugar menu. The Lavazza Grand Bar offers a nice way to end a meal with its bold Fair Trade espresso, also opening early to sell some morning coffee and some passable pastries.
*** Despite its great restaurants and delicious food, Eataly cannot live up to its reputation as the Mecca of Italian cooking without the actual shelves and counters that sell the high-quality ingredients essential to this cuisine. Offering products imported straight from Italy or grown on local New York farmland, The Market sells ingredients just as good as those used in its kitchens, with each type of product surrounding the very restaurant where it is cooked up. One wing by the 23rd Street entrance features baskets full of farm-fresh seasonal produce, with particularly notable sections selling a nice variety of greens, herbs, and practically every kind of tomato. A vegetable butcher is even available to clean, slice and chop your veggies and can also give advice on how to cook a particular piece of produce. Across the market, the seafood counter nicely balances its selection between whole and filleted, farmed and wild fish, all chosen daily at Hunts Point Market, along with Montauk-caught shellfish, uni (sea urchin), and lobsters kept in a suspiciously murky tank. The Macelleria, or meat counter, offers unusual cuts of meat like whole rabbit and guanciale (pork jowls), along with the more typical bone-in angus steaks and legs of lamb, all raised and
slaughtered humanely on family farms in the Midwest or Northeast. An aisle of small fridges offers many of the more common cuts, as well as interesting finds like quail eggs and rendered duck fat, at a fraction of the cost at the counter. Nonetheless, Eataly’s great meat selection doesn’t end there, as an area devoted to charcuterie and cheeses offers classic Italian cuts like mortadella and soppresatta, brought over from Italy or made domestically by producers like Salumeria Rosi on the Upper West Side. The cheese section includes offerings like robiola and ricotta salata, made with local Hudson Valley milk but in genuine Italian style, adding to an array of enormous wheels of grana padano and the same delicious mozzarella served at La Piazza. The nearby bakery serves rustico loaves of all kinds, studded with an addition like walnuts or figs and made daily in a hearth merely a few feet away from the spot where they are sold. Breadsticks and bread crumbs made with yesterday’s bread easily top the bred in sales, as do the two or three varieties of focaccia always found on the counter, offering a delicious and quick alternative to pizza. The bakery’s best work, however, can be found in the form of the weekly rotating special; a nicely buttery and doughy brioche on Sundays is particularly noteworthy.
youâ€™ve gott a try this spring appropriate recipes
take a look at some original recipies sent in by edible writers
mango berry smoothie difficulty: easy
Ingredients: 2 cups mango, chopped 1 cup blueberries, strawberries, and raspberries 1 cup milk 1 cup crushed ice
vanilla paradise smoothie difficulty: easy
Ingredients: 1 cup of Vanilla Yogurt 1/3 cup of Orange Juice 1/2 cup of Pinnaple 1/2 cup of Strawberries 3/4 cup of Peaches (Optional) 1/4 cup of Quaker Oats Add the yogurt, orange juice, and fruit all into a blender and mix until blended and smooth. If desired, add in the oats and mix. Pour the drink into a glass.
Place all of the ingredients in a blender, and blend them at high speed for a couple of minutes; until there are no visible chunks of mango or ice.
slice of summer smoothie difficulty: easy
Ingredients: 12 strawberries 1 banana 1 peach Milk Orange juice Honey (optional) Add the strawberries, banana, peach, milk, and juice in the blender. Blend for around 30 seconds. If youâ€™d like, add a teaspoon of honey for a little extra sweetness. Pour into a tall glass, get a straw and a mini umbrella and enjoy!
Savannah Smithâ€™s spring appropriate smoothie.
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the recipe book
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grapefruit mousse difficulty: medium
Ingredients: 3 Tablespoons of water 1 Packet of unflavored gelatin 1 Big red grapefruit 3 Large eggs, separated 3 Tablespoons of lime juice (or more if you are really looking for extra tartness) 1 ¼ Cups of heavy whipping cream 1 – 1 ½ Cups of granulated white sugar (depending on how sweet you’re looking to make the mousse)
and check on it occasionally to stir it and make sure that it is thickening and settling evenly.
Place the water and gelatin into a small bowl together and place the bowl into a larger bowl filled with boiling water. (Just heat some water up and pour it into the big bowl, if you keep the water constantly boiling, it may ruin the gelatin). Set this combo aside to let the gelatin bud while you work on the rest of the mousse. Stir the water-gelatin mixture occasionally to ensure that all of the gelatin is dissolved.
Whip the heavy cream now (with an electric mixer), until you basically make whipped cream (soft, white fluffy peaks have formed). WARNING: do not beat any more after the fluffiness is achieved, otherwise you will get butter. TIP: to expedite the whipping process, it helps if the cream is cold and the bowl you’re whipping it in is chilled.
Finely grate some grapefruit zest and place it in a large bowl with the egg yolks and 2/3s of the sugar. Use an electric mixer to whisk everything until a pale, thick substance is formed.
Once you’ve achieved whipped cream, start whipping in the eggs until you get soft, white peaks again and then add the remaining sugar.
Squeeze the juice from the grape fruit and mix it into the gelatin and Fold the whipped cream-egg-sugar mixture into the grapefruit mixture immediately. Spoon the mousse into individual then stir them into the beaten egg yolks. Then stir in the lime juice. serving dishes, and then chill until your ready to serve it. Put this mélange into the refrigerator for approximately 15 minutes
passover friendly coconut macaroons difficulty: medium
Ingredients 1 (14 ounce) can Sweetened Condensed Milk 1 egg white, whipped 1 tablespoon vanilla extract 1 (14 ounce) package flaked coconut Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Use a 1 in cookie scoop to scoop mixture out and place on baking sheet. Bake 15 to 17 minutes or until lightly browned around edges. VARIATIONS Cherry-Almond Instead of 1 tablespoon vanilla, add 2 teaspoons vanilla extract
and 1 teaspoon almond extract. When you’ve scooped the mixture in your cookie scoop, push a dried cherry into the center then with a knife, spread the mixture over the cherry so it won’t be visible from the outside. Chocolate When you’ve scooped the mixture in your cookie scoop, push a small chunk of koser-for-Passover into the center then with a knife, spread the mixture over the chocolate so it won’t be visible from the outside.
Ingredients Crust: 1 ½ cups finely crushed matzo crumbs ¼ cup sugar 3/8 cup bro 2/3 cup butter or margarine, melted Filling: 2 250 g packages cream cheese ½ cup sugar 1 tsp imitation vanilla* 1 tsp lemon zest 2 eggs
*Note: This MUST NOT contain any alcohol or corn syrup, or the cake will no longer be kosher for passover. It can be found on FreshDirect if you happen to use it, or at your local supermarket. Instructions: Preheat an oven to 350°F. In a bowl, stir together the matzo crumbs, sugar, ¼ cup of the brown sugar, and the melted butter/margarine. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Try to spread the crumbs as smoothly and evenly as possible. In a large bowl, with an electric mixer, beat together the cream cheese, sugar, vanilla, and lemon zest until well blended. Add the eggs, and keep beating for a couple of minutes, until smooth. Pour into the crust and spread evenly around the pie plate. Bake at 350°F for 35 minutes; the center of the cheesecake should still be a bit soft. Refrigerate at least three hours, or overnight.
special: winning food fest recipe!
adam zachar’s bagel balls
roughly doubled in size. Place this on a floured work surface and roll out using a rolling pin until it is a rectangle roughly 1 cm thick. Mark off the half-way points of the the two longest sides and lightly trace a line between the two. Poke the surface lightly with a fork to prevent unwanted rising. With the lightly floured circular rim of a glass, mark off as many non-overlapping circles as possible on one side of the line. Place roughly one tablespoon of filling into the center of each circle. Fold over the unmarked half of the dough onto the other and use the same glass as before as a cookie-cutter, cutting out Boil milk in a saucepan, being careful not to scald. packages of dough filled with filling. Remove from burner. Remove disks and repeat steps 10-14 until there is no dough Add butter & sugar and stir until the butter has melted. left. Place this mixture in a bowl and let it cool until tepid. Add the yeast and let the mixture sit in a warm place until it is Let the disks rise roughly 10 minutes. Place each in boiling water for 15 seconds. frothy, roughly 7-13 minutes. Place them on a greased baking sheet. Beat in the egg white and salt. Beat the egg yolk with 1 teaspoon of water. Stir in the flour a little at a time. Place this on a clean, floured work surface and knead until not Brush this glaze onto the bagel balls lightly. Bake in the oven for 13-20 minutes, until golden. sticky, roughly 15 minutes. Note: If the mixture is too dry, add milk a little at a time while kneading. If the mixture is too moist, add flour. Place this in a lightly buttered/oiled bag and let rest until it has Ingredients 1/4 ounce active dry yeast 1 cup milk 4 tablespoons butter 3 cups flour 1 egg - separated, with the yolk set aside in a refrigerator 2 tablespoons superfine sugar 16-20 tablespoons filling of choice (e.g. smoked salmon, ham/ swiss cheese, chedder cheese, etc.) Pre-heated oven at 400ºF, with a small skillet or saucepan 1/2 filled with water in it as a humidifier
if you’ve tried these recipies, send us your results!
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matzo crusted passover safe cheesecake
edible april 2011