edibleApril 2011

Issue II / Volume I

burger crawl!the best burgers nyc has to

o!er

comfort fooda survey reveals HM’s cravings

eatalya review of mario batali’s trendy italian

food emporium

spice of the seasonedible’s favorite springtime recipes

edibledear reader, 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, o!ers a wide range of cuisines. To help you decide where you should eat, we o!er 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. "e recipes you can expect to #nd were chosen speci#cally 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 a!ect our health, including cravings, comfort food, and ca!eine. We hope you enjoy Edible and we look forward to supplying you with more issues next year! "ank you for reading!

editors-in-chief: Rachel Buissereth Ben KremnitzerNoah MargulisMolly Wharton

layout editor:Nailah Hines layout assistants: Pheobe Gennardo Aramael Peña-Alacantara

sta! writers: Teo Armus-LaskiAnna CarollHannah Davido!Catherine EnglemanMia FarinelliEmma GarciaJamie GropperAnushka GuptaRachel HaShinil KimEmma MaltbyAlex PowellToni-Anne RichardsMatthew RussoSavvanah SmithRyan "ier

faculty advisors: Adam CasdinAngelina Goater

contents

horace mannwhat comforts you? 5comfort calls... 6HM wired: ca$ene 7HM chefs-in-training 8cafeteria caters a change 10

opinionsyay or nay: mcdonalds 11

nyckitchens at the MoMA 12trucks on a roll 13

restaurantsburger crawl 2011 16seafood for thought 20abe & arthur’s 21eataly! 22

recipe book 26

268

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h o r a c e m a n n e a t s !

school inspired food based articles

food + horace mann

what comforts you?

we asked:favorite comfort food?

you said:20%said macaroni and cheese

43%said chocolatefdafdas

16%said fried food

23%said other

easy macaroni and cheese recipeby toni-ann richardsIngredients16 oz Box of Macaroni Elbows4 or 5 slices of cheese% or less milkSaltButter

Fill a medium-sized pot halfway with water. Leave it to boil for about #ve 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 so&, 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…

edible asks what comforts you in your times of need

“food is the most primative form

ofcomfort.”

-sefer hasidim

have a recipe that you want to share with our read-ers? email us at ediblehoracemann@gmail.com!

comfort calls...a deeper look at food cravings and comfort foods

food + horace mann

a psychology of food cravings Food cravings are more than just hunger; they are speci#c 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 fre-quently 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 emo-tion 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 hap-piness. "en, the person will be able to distract them-selves from their sadness and can raise their mood, even though they have not actually dealt with their problems. Most people feel they can relax a&er indulging in their cravings a&er 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, feel-ings of guilt slightly increased a&er eating the chocolate, which reveals that satisfying cravings, though they are identi#ed with positive sentiments, are not always actu-ally rewarding. "ese images can have such intensity that they can be commonly treated like temporary addictions. For people to have intense, spontaneous, temporary addic-tions for no reason is not easy to accept without ques-tion, so people are trying to understand the psychology behind these food cravings. "e 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)

the way comfort food works When I was given the task of researching food that makes you feel good, I came across two very di!erent genres of edibles. "ere’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 (ex-cept 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. "ese foods are o&en 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 feel-ings 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. "is reality is due to comfort foods’ high concentrations of fats and sugars, which your body is naturally dependent on for sur-vival. In addition, because your brain has no way of limit-ing the mental e!ect 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 #nish. 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 a&er eating it, and will continue to feel bad until consuming it again. "e 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 cook-ies 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 bene#ts they may have, but instead the physical ones. Unlike comfort food, once you have #nished 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 sou'é, s’il vous plait?) might be good for your soul from time to time.

-Emma Garcia (10)

food + horace mann

HM wired:ca!eine Alex Powell (10) looks

through the pros and cons of ca!eine

Most high school students’ consumption of caf-feine is mostly due to the pressure of schoolwork. "e amount of time needed to complete a full day of school with a&er school activities and homework can o&en 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 ca!eine into play. Ca!eine is a stimulant and it accelerates brain activity, by making you more alert. Now, caf-feine comes in many di!erent forms: co!ee, soda/energy drinks, tea, chocolate, ca!eine pills, and weight control aids. But not all of these forms hold the same amount of ca!eine in them. A six-ounce cup of co!ee has about 175 milligrams of ca!eine, while milk chocolate has about 48 milligrams. Biologically, the ca!eine binds to adenosine receptors in the brain, without the in(uence of ca!eine, the chemical adenosine bind to these receptors. Adenos-ine causes drowsiness and slows down nerve cell activity. Because ca!eine is blocking the adenosine receptors,

neurons become more active then they otherwise would be. "e 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 “#ght or (ight” hormone, or adrenaline. "e release of adrenaline causes; a faster heart rate, breath-ing passageways to open up, a release of sugar into the bloodstream from the liver, and an increased blood (ow and the tensing of muscles. "e problem with ca!eine is that it interferes with proper sleep. Ca!eine may not keep you awake at night, but the blocking of the adenosine receptors will prevent a deep sleep that your body needs. Ca!eine also increases dopamine levels in the brain, much like amphetamines or heroin but lacking the prominent ef-fect. Dopamine is a neurotransmitter that activates the “pleasure” center of the brain. It is suspected that this is part of the reason ca!eine can be so addicting.

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Co!ee Espresso Coke Pepsi Tea Other

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which ca!eine products do you consume?

*answered by 188 people

HM chefs-in-training edible interviews two students

and a teacher on their cooking skills and why they do it.

name: Olivia Dunngrade: 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 "anksgiving 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!

name: Hannah Davidoffgrade: 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 speci#c 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 di$cult for me to choose a speci#c 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.

edible interviewer: Shinil Kim

food + horace mann

The Aspiring Chef

The Experimental Chef

name: Ms. Goateroccupation: 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 de#nitely 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 #ancée has to eat it once a month! Other than the sauce recipe, there is sour cream co!ee 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 di!erent 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:

check out a few of Ms. Goater’s desserts!

www .d e s s e r t s2r em emb e r . c om

food + horace mann

The Teaching Baker

cafeteria caters a changeMathew Russo (10) gives us a review of our very own cafeteria.

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 di!erent choices for lunch every day.

Not too long ago, as every student is aware, the Cohen dining commons underwent a seemingly overnight change. "e juniors’ privileged tables were replaced by a cornucopia of vegetables, a line of cupcakes and goodies replaced the sand-wich line, even some of the foods we’ve taken for granted have been substituted for di!erent choices. Every change has its pros and cons, and whether you like or not is up to you, but here’s a simple overview.

food + horace mann

"e 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 o!ered by the cafeteria, it seems that the salad bar is being o!ered a delectable resolu-tion. "e choices vary from day to day, and almost anyone can create a salad to their liking with all of the options for toppings. "e lines to get sandwiches and salads are larg-er 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 e$ciency, the new orientation of the dining commons has certainly been a huge success. "e 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. "e sandwich bar has been replaced by a collection of cupcakes, lollipop. Not too long ago, as every

student is aware, the Cohen dining com-mons underwent a seemingly over-night change. "e 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 di!erent choices. Every change has its pros and cons, and whether you like or not is up to you, but here’s a simple over-

view. 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 sand-wich bar with candy instead of healthier foods, or nothing at all. However, the cafeteria seems to be staying true to its promise to o!er the school a variety of choices, and leaving us with the abil-ity to decide what we want to eat for ourselves.

salad bar: crumbs invasion:

yay or nay: mcdonaldsWe 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 o! 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. "at 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 calo-ries 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 de#nitely 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 rela-tively 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."ose 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 "ick Shake: a whopping 168 grams of sugar. "at’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 stu! we ingest with McDonalds food?

opinions

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.” "ey walk by, proclaiming that speech and showing everyone at McDon-alds 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 #x all these problems, but what hopefully I can do is shine a light on the hypocrisy of the food indus-try 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 farinellipros: ryan thier

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 

kitchens at the MoMA

new york city

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:

www.

mom

a.org

Jamie Gropper (9)explores a new side to cooking in this innovative exhibit.

www.moma.org

frankfurk kitchen layout plan

trucks on a roll new

york cityIn 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 di!erent 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. "e 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 di!erent food trucks. We started our journey on 96th and Broadway and took the subway up to 76th and Columbus to #nd the Wa'es & Dinges food truck. At the Wa'es & Dinges food truck there are wa'es with di!erent 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. "e wa'e was sweet and delicious and a perfect mix of dessert and break-fast. From there we maneuvered our way down Tavern on the Green where we found two food trucks, Rickshaw Dumplings and VLAIC. Rickshaw Dumplings served di!erent 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. "e 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 hap-pily played Ke$ha songs as we ordered our food. VLAIC had cookies, hot chocolate, co!ee, and is best known for their ice cream, which unfortu-nately is seasonal. Emma and I ordered a choco-late chip cookie and a cup of hot chocolate, both delicious. "e chocolate chip cookie was so& and warm and the hot chocolate was perfectly made. From there we found Biryani Cart located on 46th and 6th avenue, which served di!erent types of Indian foods. We both got a Kati Roll, which were big rolls with spices and lamb in it. It was very #lling and spicy and was scrumptious. A&er that we took the subway down to Prince and Crosby in SoHo and found at least #ve di!erent food trucks, which unfortunately we could not go to all. Our #rst truck we went to in SoHo was

Hannah Davido! (9) and Emma Maltby (9) discover food trucks around the city

so, you wanna eat at a food truck?

TriBeca Taco Truck where we had Carnita Tacos. "e pork in the tacos was amazing although the tacos were a bit dry. A&er that we tried to go the Sweetery, which we had both heard was great and had been trying to #nd all day but was closed. Instead we went to the truck Cupcake Stop (still on Prince and Crosby) where they sold many delicious (avors of cupcakes, like hazelnut, mint chocolate, and mocha, in tiny boxes. We both shared a mocha-(avored mini-cupcake, which was beyond amazing. A&er that we were both pretty stu!ed, which singled to us that it was time to go home. All in all the day was awesome and the food was great!

something sweet:wa'es & dingesVLAICcupcake stop

somethingsavory:rickshaw dumplingsbiryani carttribeca taco truck

checkthis place out!

new york city res-taurant reviews

burger cr

Blue 9 is a small, hip, vintage restaurant located on the East Village. Blue 9’s most popular burger is the 9 Burger. "e 9 Burger is a well-portioned burger with cheese, lettuce, tomato, and sauce. "e 9 Burger is fantastically delicious with a special unknown ingredient that makes it as amazing as it is. "e 9 Burger was de-cidedly the best burger out of all #ve restaurants. Blue 9 is a wonderful little res-taurant that any hamburger lover should try.

Emma Maltby (9) and Hannah Davido! (9) travel the

blue 992 "ird Av. (Near 12th St.)Price Range: $What our writers recom-mend: Blue Burger, $5.15

awl 2011city in search of NYC’s tastiest burger.corner bistro

Corner Bistro is a little bar and restaurant on the West Village #lled to the brim with happy col-lege 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. "e Bistro Burger is a traditional burger that hits the spot. "e drinks are served in mugs that #t the setting. Corner Bistro is a cool hamburger restau-rant that I would de#nitely recommend going to.

331 W. 4th St.Nearby subway stops: A, C, E at 14th St.; L at 8th AvWhat our writers rec-comend: Bistro Burger, $6.75

what is a burger crawl?

a burger crawl is a trip around an area that allows

people to try di!erent burg-ers, fries, and experience

the atmospheres that these restaurants create.

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. "e Napkin Burger is a huge burger with pickles, onions, tomatoes, and a mustard sauce. "e burger is delicious and you will absolutely need 5 napkins to #nish o! this messy burger. "e service is quick and helpful and the atmo-sphere friendly and fun. 5 Napkin Burger would be a great pick to ful#ll your hamburger needs.

#ve napkin burger630 Ninth Av. (near 44th St.)Price Range: $$What our writers rec-comend: Five Napkin Burger, $14.95

burger crawl

burger crawl

shake shack154 E. 86th St. Price Range: $What our writ-ers 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 di!erent (avors 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

Better Burger NYC goes the extra mile to make sure everything that goes into your mouth comes from the #nest & 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 sacri#c-ing taste for the healthy aspect of the restau-rant, 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: $

"e minute you step into this cozy, brownstone on the Upper West Side where Fish Tag resides, you are sur-rounded by a lively crowd. "e #rst sec-tion of the restaurant consists of two long bars, which were packed on a Sat-urday night at 8:45. Even with a reser-vation, our table was not available until 9:00. A&er passing through the dimly lighted bar area, you enter a slightly brighter, narrow room with a white pan-eled 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 #xture over them. Our table for three was particu-larly large and we had to shout to be heard over the noise level. "e crowd was made up of a variety of ages—no kids. It was a very energetic atmosphere. "e whole restaurant was full before we were seated and no one seemed to have le& by the time we got up to leave.

"e chef, Michael Psilakis, de-cided 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 pas-sionate about food. "e service was attentive, but we did not feel rushed. "e column begins with the lightest dish, a Greek salad, and works its way down

to a lamb burger. "ere is a separate “appetizing menu” which consists of cheese, charcuterie, and smoked #sh. O! of this menu, we tried their must-try smoked tuna which melts in your mouth and has a nice (avor, accompanied by toasted baguette.

For appetizers, we also tried the smoked oc-topus, which is relatively low down on the menu, but is not too heavy. It is very tender and accom-panied by a delicious garlic sauce and some mush-rooms that give it a nice texture. We also ordered one of the bruschettas “Bacala & Skordalia Bran-dade” which was our favorite dish of the night—a

restaurant reviews

www.zagat.com

Fishtag222 West 79th Street (Near Broadway) Cuisine: SeafoodOpen Sunday-"ursday 5pm-10pm Friday-Saturday 5pm-11pm Brunch Saturday-Sunday noon-12pm

seafood for thoughtAnushka Gupta (9) and Catherine Engle-mann review a new seafood restaurant on the Upper West Side

www.villiagevoice.com

restaurant reviews

abe and arthur’s

Abe and Arthur’s is a two-story restau-rant on West 14th Street. When you walk into the restaurant, the #rst thing you see is the bar and huge main dining room and upstairs are more tables. "e atmosphere is very private; although there are a lot of tables you can’t hear other conversations and no one else can hear you. "e food is incredible! Myself and a few others were able to try a variety of items from sliders to pork chops to bread pudding. "e meal starts o! with popovers that were sweet and so& but also crunchy. For appetizers, we sampled sliders, beet salad, Caesar salad, and Beth’s meatballs. "e sliders were very cheesy, served with cucumber and bacon on a brioche bun. "e meatballs, a specialty, were in a cranberry sauce. "ey were sweet, bite sized, and made from a secret recipe. "e beet salad was made of three types of beets: purple, red, and yellow, giving an array of (avors from sweet to tart. "e Caesar salad was wedge style and had a hint of ranch (avoring. Most importantly, the dressing wasn’t overwhelming. "e pork chops were cooked to perfection.

"ey were thick and served on a bed of sweet potatoes and stewed red cabbage. "e (avor can only be described as piquant. "e branzino was #lleted and cooked in the skin. "is made it very juicy, crisp, and light. All the #sh is fresh and served either the day it was caught or one day a&er. "e branzino was served with spinach. "e short ribs were served with pureed potatoes and root veg-etables. "e sauce was a bit tangy and the meat cut like butter. We ordered macaroni and cheese and brussels sprouts as sides. "e brussels sprouts were simple, tender and cooked to perfection. "e 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 Beck-er himself. "e bread pudding was topped with pecans and butter-pecan ice cream, making it absolutely incred-ible. "e Carnival consists of donuts that you can infuse with raspberry sauce and caramel and dip in chocolate. It was so good. "e donuts were delicious and of course, the chocolate was great too.

Anna Carroll (10) reviews one of her favorite restaurants

409 W. 14th Street (b/w 9th and 10th Av) Cuisine: American Open Daily: Mon-Sun 6 pm - 11 pm

eataly! restaurant reviews

“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 de#ning 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 #ve separate restaurants focusing on the cornerstones of Italian cooking- meat, #sh, vegetables, pizza and pasta, and charcuterie and cheese- spread 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 o!er the same locally produced or authentic Italian products used in the market’s many kitchens. A one-classroom cooking school

and bars o!ering espresso, panini, chocolate, roast chicken and gelato to-go #ll the little remaining space in this massive, 50,000 square-foot emporium.Having opened last August, Eataly is the #rst American out-post 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 #ne dining, Manzo Ristorante o!ers a straightforward and delicious meat-centric menu that also includes several desserts and vegetarian options to com-plete the o!erings. Closed o! from the rest of the market by low red walls, the restaurant holds seating at a cluttered white-

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Teo Armus-Laski (9) reviews a new popular restaurant/supermarket combo in Manhattan

200 Fi&h Avenue (b/w 23rd and 24th) Cuisine: Bakery, Italian, Pizza Open Daily: 11am-11pm

eataly

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 cra&ed an ex-tensive menu that takes many cues from this (agship of Batali’s, while still keeping in tune with the market’s mission of tasti-ness and simplicity. A series of light antipasti include farm-fresh vegetables and even some o!al, while secondi feature proteins like quail, venison and ribeye dressed in the simple sauces and gar-nishes characteristic of Batali’s culinary empire. An eight-course seasonal tasting menu and sophisticated pasta o!erings 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 o!ers 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 e$cient; 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 #sh’s real

(avor shine through. A starter of marinated sardines was married beautifully with the peperonata under it, creating a nice medley of tangy #sh and sweet peppers. "e 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.

***"e kitchen’s real treasures, however, lie scribbled on the chalk-board; while they will de#nitely 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. "e aioli created a nice acidity to cut the oily #sh, although I didn’t care for an overdressed and wilted arugula salad on top. Keep an eye out for the $24 Lunch Special, which o!ers a set antipasto and main course straight from the chalk-board for a signi#cantly reduced price. O!ering 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 piz-zas 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 mezza-nine/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, explain-ing this to you ahead of time. By far the most popular restaurant of the #ve, 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. "e 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 (ecks of onion and guanciale (pork jowls). A simple spaghetti al pomodoro proved surprisingly complex; the tomato sauce added layers of (avor to the dish and showcased the kitchen’s skill at elevating an other

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wise boring dish. However, Chef Alexandra Hast reaches a high point with the fettuccine con coda alla Vaccinara, a dish of so& and silky fresh egg pasta topped with a meaty oxtail ragù. A touch of cheese transforms the plate into a perfectly balanced, sumptu-ous 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. "e TSG (Traditional Specialty Guaranteed) pizza is certi#ed 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 de#nitions; small and pu!y, 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 o! the crust immediately when eaten by hand; a fork and knife were required to keep the gooey ovals of mozza-rella (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 di!erent 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 scat-tered 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 coun-ters and the bar stools are #rst-come #rst-served; to obtain either spot, you have to wait until someone else has le& 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 a&er ordering them."e restaurant’s short menu mostly o!ers 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 #ve 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 #g and orange mostardas that came alongside. All #ve, however, paled in com-parison 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-

eataly

ness and freshness only increased as it melted in my mouth. ***

With no desserts served at four of Eataly’s #ve restaurants, a cluster of stands by the Fi&h Avenue entrance is the market’s prime location to savor its simple and delicious Italian treats. "e Gelateria serves a rotating selection of fresh and (avorful 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 tru'es, 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, o!ering 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 co!ee, with more (avor present despite a reduced-butter and reduced-sugar menu. "e Lavazza Grand Bar o!ers a nice way to end a meal with its bold Fair Trade espresso, also opening early to sell some morning co!ee and some passable pastries.

www.dovalle.com

***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. O!ering products imported straight from Italy or grown on local New York farmland, "e Market sells in-gredients 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 par-ticular piece of produce. Across the market, the seafood counter nicely balances its selection between whole and #lleted, farmed and wild #sh, all chosen daily at Hunts Point Market, along with Montauk-caught shell#sh, uni (sea urchin), and lobsters kept in a suspiciously murky tank. "e Macelleria, or meat counter, o!ers 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

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slaughtered humanely on family farms in the Midwest or North-east. An aisle of small fridges o!ers many of the more common cuts, as well as interesting #nds 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 o!ers classic Italian cuts like mortadella and soppresatta, brought over from Italy or made domestically by producers like Salumeria Rosi on the Upper West Side. "e cheese section includes o!erings 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. "e nearby bakery serves rustico loaves of all kinds, studded with an addition like walnuts or #gs 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, o!ering a delicious and quick alternative to pizza. "e 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.

you’ve gotta try this

spring appropriate recipes

the recipe book take a look at some original recipies

sent in by edible writers

springtime smoothies!

recipies to try

vanilla paradise smoothie

Ingredients: 1 cup of Vanilla Yogurt1/3 cup of Orange Juice1/2 cup of Pinnaple1/2 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.

mango berry smoothie

Ingredients:2 cups mango, chopped1 cup blueberries, strawberries, and raspberries1 cup milk1 cup crushed ice

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.

Ingredients:12 strawberries1 banana1 peachMilkOrange juiceHoney (optional)

Add the strawberries, banana, peach, milk, and juice in the blender. Blend for around 30 seconds.If you’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!

slice of summer smoothie

Savannah Smith’s spring appropriate smoothie.

di$culty: easy

di$culty: easy

di$culty: easy

recipies to try

Ingredients:3 Tablespoons of water1 Packet of un(avored gelatin1 Big red grapefruit3 Large eggs, separated3 Tablespoons of lime juice (or more if you are really looking for extra tartness)1 % Cups of heavy whipping cream1 – 1 ) Cups of granulated white sugar (depending on how sweet you’re looking tomake the mousse) Place the water and gelatin into a small bowl together and place the bowl into a larger bowl #lled 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.

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.

Squeeze the juice from the grape fruit and mix it into the gelatin and then stir them into the beaten egg yolks. "en stir in the lime juice.

Put this mélange into the refrigerator for approximately 15 minutes

grapefruit moussedi$culty: medium

desserts

passover friendly coconut macaroonsIngredients1 (14 ounce) can Sweetened Condensed Milk1 egg white, whipped1 tablespoon vanilla extract1 (14 ounce) package (aked coconut

Preheat oven 325 degrees F. Line baking sheets with foil; grease and (our 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 bak-ing sheet.Bake 15 to 17 minutes or until lightly browned around edges.

VARIATIONSCherry-AlmondInstead of 1 tablespoon vanilla, add 2 teaspoons vanilla extract

di$culty: medium

and check on it occasionally to stir it and make sure that it is thickening and settling evenly.

Whip the heavy cream now (with an electric mixer), until you basically make whipped cream (so&, white (u!y peaks have formed). WARNING: do not beat any more a&er the (u$ness 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.

Once you’ve achieved whipped cream, start whipping in the eggs until you get so&, white peaks again and then add the remaining sugar.

Fold the whipped cream-egg-sugar mixture into the grape-fruit mixture immediately. Spoon the mousse into individual serving dishes, and then chill until your ready to serve it.

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. ChocolateWhen 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.

matzo crusted passover safe cheesecakedi$culty: mediumIngredientsCrust:1 ) cups #nely crushed matzo crumbs% cup sugar3/8 cup bro2/3 cup butter or margarine, melted

Filling:2 250 g packages cream cheese) cup sugar1 tsp imitation vanilla*1 tsp lemon zest2 eggs

recipies to try

*Note: "is 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, % 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 min-utes, 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 so&. Refrigerate at least three hours, or overnight.

special: winning food fest recipe!

adam zachar’s bagel ballsIngredients1/4 ounce active dry yeast1 cup milk4 tablespoons butter3 cups (our1 egg - separated, with the yolk set aside in a refrigerator2 tablespoons super#ne sugar16-20 tablespoons #lling 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 #lled with water in it as a humidi#er

Boil milk in a saucepan, being careful not to scald.Remove from burner.Add butter & sugar and stir until the butter has melted.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 frothy, roughly 7-13 minutes.Beat in the egg white and salt.Stir in the (our a little at a time.Place this on a clean, (oured work surface and knead until not 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 (our.Place this in a lightly buttered/oiled bag and let rest until it has

roughly doubled in size.Place this on a (oured work surface and roll out using a roll-ing pin until it is a rectangle roughly 1 cm thick.Mark o! 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 (oured circular rim of a glass, mark o! as many non-overlapping circles as possible on one side of the line.Place roughly one tablespoon of #lling 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 packages of dough #lled with #lling.Remove disks and repeat steps 10-14 until there is no dough le&.Let the disks rise roughly 10 minutes.Place each in boiling water for 15 seconds.Place them on a greased baking sheet.Beat the egg yolk with 1 teaspoon of water.Brush this glaze onto the bagel balls lightly.Bake in the oven for 13-20 minutes, until golden.

if you’ve tried these recipies, send us your results!

n o t e s

edible

edibleapril 2011