NYC’s best and brightest may not be able to get soused on the job, but as we all know from NYPD Blue, they sure do like to get hammered after their shifts are done. Why should these heroes be forced to go to a bar that doesn’t remind them of their day job? Luckily, they won’t have to for long.
A retired NYC cop named Stephen Barounis is opening a police-themed bar in midtown Manhattan called the 46th Street Stationhouse. Just how, uh, arresting is this drinking establishment? It comes with its own police car, precinct desk, a commissioner’s room and, of course, a jail cell. Now you can keep drinking while in the drunk tank!
The bar, which will open in April, will also serve an array of food which will hopefully be better than what is normally eaten by prisoners. Runny PB&J?! No thanks.
Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
There’s no such thing as too much when it comes to Mardi Gras. When the festivities kick off tomorrow, bring a little excess to your own dinner table with this deep-fried Southern side dish. Dipped in buttermilk to bolster their natural tartness, the green tomato are then crusted in panko instead of traditional cornmeal to give them extra crunch. Nosh on the tangy poppers as a standalone snack — paired with creamy, poblano-flecked mayo — or toss them on top of greens to give your salad a dose of Big Easy flair. If you truly want to take things over the top, pile the golden-brown bites into a baguette with your favorite vegetarian fixin’s to form the ultimate Meatless Monday po’boy.
Surfing the wave of mash-up mania that brought the world the Cronut™ and Ramen Burger, we decided to beat the winter by partnering with our brilliant culinary team in order to come up with THE most-indulgent comfort food. Together with Food Network, we’ve mashed up some classic comfort foods in unique — and dare we say, mind-blowing — ways. Over the next several weeks, we’ll be revealing the ways we mixed and remixed some of our favorite dishes, with one recipe appearing on Cooking Channel and the other on Food Network.
In this second installment, we’re taking on two desserts that might not seem like natural — until you realize their shared reliance on cream cheese. Carrot cakes are best when smeared with a crown of cream cheese icing as thick as the cake itself, while cheesecakes are, well, made out of sweetened cream cheese. To tango with these tangy desserts, we had to get a bit creative.
In case you didn’t notice last night, our culture has sort of an unhealthy obsession with celebrities. Everywhere you look there are gossip sites and magazines dedicated to them, people doing impressions of them and, sigh, Tweets directed at them. People love them. People hate them. People hate other people that love them and love other people that hate them. It’s a mess. So what’s next? We may as well begin eating them.
A company called BiteLabs is starting to develop meats made from celebrities. Sound crazy? Absolutely. Scientifically possible? Unfortunately, yes. The idea is to take tissue samples from bona fide celebrities and turn those samples into salami. The process includes isolating muscle cells and then growing said meat in some sort of proprietary bioreactor. What celebs are destined to become hors d’oeuvres? The usual suspects: Kanye, James Franco, Jennifer Lawrence and, of course, Ellen Degeneres.
There is a chance this may be some sort of prank or publicity stunt but the creators have yet to relent, and science-wise, it is absolutely possible to grow in vitro meat using external cell cultures. It is exorbitantly expensive, however.
The Academy Awards are three hours long. The night is usually filled with a lot of crying and crushed aspirations — and don’t get us started on what goes on at the actually ceremony. Raise the bar for everyone surrounding your TV with Alie & Georgia’s tips on the best booze and mixers:
As a registered dietitian, I constantly find myself giving this advice to clients: Eat more fruits and vegetables. Why? Overall, they’re low in calories, high in fiber and water, and loaded with nutrients. Eating plenty of them daily can help you maintain or lose weight — and ward off various diseases.
They also add so much color and flavor to food that I’m always surprised so many people don’t eat them regularly. How much you need depends on your age, gender and activity level, but in general the five-a-day number is a good rule: two cups of fruits, three cups of vegetables. (To put that in perspective, the average American eats only about 1 1/2 cups of produce.) Find out what counts as a cup here.
If you’re not used to eating so many fruits and vegetables in a day, it can seem overwhelming to think of adding them to your diet. That’s why I usually have clients “walk through” a day of their typical eating and ask them to find room for fruits and vegetables — by adding them to existing meals or swapping other foods for them. Here are some of the ideas they came up with:
There are some among us that count themselves as daredevils. They think nothing of skydiving from an airplane, riding a rickety roller coaster or eating an entire meal from Taco Bell. How do you take these people out to dinner? You can’t sit them down at a regular table. They’ll be bored to tears. Thankfully, there is now a service that combines food with death defying stupidity.
Dinner in the Sky is a company that does just that. You sit at a table with your friends and then the entire thing is lifted 50 or so meters into the atmosphere. Note, the table does not raise via complicated and safe machinery. There is nary an elevator in sight. No, the whole thing is pulled up via a giant crane, to satisfy even the most self destructive among us.
Don’t worry. Chefs are hoisted up as well so you can be sure to enjoy a delicious meal (which may also be your last.) If you are so inclined, the company also offers the same service for business meetings, weddings and even makeshift Internet cafes.
America’s meat dependency deserves a break. Sure, meaty meals can taste great and satisfying, but eating less of it is a smart choice, both for your health and the environment. Eating less meat can help lower your risk of heart disease and your carbon footprint. But it can often be a challenge to figure out just how to transform your favorite meaty standards into enticing vegetarian alternatives that deliver on flavor and satisfaction. Here are several classic comfort foods and their vegetarian makeovers.
Instead of: Chicken Pot Pie
Try: Vegetarian Pot Pie
You might be surprised to find that chicken is not essential to a mouthwatering pot pie, as proven here.
Instead of: Shepherd’s Pie
Try: Vegetarian Shepherd’s Pie
Layers of spaghetti squash, lentils and vegetables and creamy mashed potatoes make this a five-star recipe.
On Cooking Channel’s Saucy & Sweet, Grammy-nominated, Le Cordon Bleu-graduate Kelis starts her day with her publicist to discuss the marketing strategy for her upcoming album, Food (you may have heard the single Jerk Ribs). After that, she swings by the local spice and cheese shops to stock up on fresh, exotic ingredients to prepare a celebratory new-album-dropping meal for her inner circle, featuring jerk ribs (obv.), shrimp fricassee and goat cheese ice cream. You can make the entire meal at home and bring everyone to the yard by watching the special in full for free right here and right now: