Perception: being the only man in an office of women is a dude’s dream come true.
Reality: it means listening to 10,387 relationship crises and being asked for the male perspective.
That’s how it goes for our sole male editor, Dan, whose dating advice proved so useful (or at least hilarious) we decided to share it with our readers in our Ask the Office Guy video series.
Favorites include Should I mention my six-figure salary in my online dating profile (above)? How many dates should I wait to friend a guy on Facebook? How many postdate texts make me seem crazy? And, of course, why didn’t he call me back?
Dan knows all. Or at least that’s what we tell him.
Got a question for our office guy? E-mail him at firstname.lastname@example.org.
If a little bourbon and ice cream go a long way, imagine what a lot of each can do. In today’s In the Kitchen video, Jeni Britton Bauer from Ohio-based pint phenomenon Jeni’s Splendid Ice Creams has a recipe for a cherry-filled Manhattan float that makes dreams come true.
Jeni’s Splendid Ice Creams at Home cookbook is available at amazon.com, $13. For more information or to order pints, go to jenis.com. To keep cooking, check out our video recipes for a mojito sundae with Bauer, ginger cookies with Michael Chernow, and breakfast tacos with Elizabeth Karmel.
Sometimes you wake up in the morning feeling like P. Diddy. Other times you open your eyes just wide enough to watch Game of Thrones in bed for seven hours.
Either way, breakfast tacos fuel your daily goals. In today’s In the Kitchen video, Hill Country’s Elizabeth Karmel shows us how to make them.
Using ingredients like avocado, pimiento cheese (which we also have the recipe for), and hot sauce, it’s obvious Karmel is in the right business. If you’ve never been to her Texas-inspired restaurants in NYC, they are, in a word, amazebrilldelishawesome.
Karmel’s taking a brisket version of her masterpiece on the road this Saturday night as part of the Austin Food & Wine Festival’s Rock Your Taco Celebrity Chef Showdown. If you’re in ATX, you. must. go.
Just don’t brush your teeth with a bottle of Jack beforehand.
For more information on Karmel, go to hillcountryny.com. Hungry for more? Check out our videos on fish tacos with Sam Talbot, burgers with Daniel Boulud, and ginger cookies with Michael Chernow. Learn more about the fest online at austinfoodandwinefestival.com.
Chips and salsa are overrated. (Yes, we said it.) Switch up your snack routine with Hill Country chef Elizabeth Karmel’s pimiento cheese recipe. The Southern classic tastes great on almost everything (like breakfast tacos), and all you need are four simple ingredients. An empty stomach and serious cheese addiction help, too.
For more information on Karmel, go to hillcountryny.com.
According to Stefon, New York’s hottest club has Sherpas, kittens, fat Steve Urkels, Gummi Bear kisses, and Germfs (German Smurfs).
If we’re going to wait in line, we’d rather there be good food, drinks, and atmosphere at the end of it. That’s why we’re crazy about Super Linda, the new two-level, South America-inspired hotspot in Tribeca from guys whose joint resume includes The Beatrice Inn, Cafe Habana, and La Esquina.
For today’s video, we asked chef John Martinez (Tiny’s) for something we can whip up in our kitchen in the meantime. He suggested his never-before-shared, surprisingly simple recipe for shrimp balls with spicy salsa de Arbol. In a word: perfection.
We ate five in one sitting, even though the serving size is generally three.
It really answers the question, “Whaaaaaaat?”
Super Linda, 109 West Broadway, between Duane and Reade Streets, Tribeca (212-227-8998). Think you missed something in the video? Here’s the full recipe.
It’s nothing to laugh about: Doritos addictions are real. One whiff of nacho cheesiness and, suddenly, you’re at four (snack) packs a day.
Time for an intervention. In today’s video, nutritionist Kimberly Snyder gives us something to aspire to by showing us what’s in her home fridge — and why. Since she specializes in beautifying foods, each item she stocks (from kale to almonds) has qualities that improve hair and/or skin.
We’re thanking our lucky stars for Snyder, who works with too many celebs to name, because the how-tos and advice in her book, The Beauty Detox Solution, have done more for our skin than pricey face creams.
She’s way cooler than Cool Ranch.
We’ve all pounded a rib-eye in the name of getting more protein. Opt for a healthier alternative: an easy-to-make smoothie, courtesy of nutritionist Kimberly Snyder. The recipe calls for a beautifying blend of chia seeds, hemp protein, banana, and almond milk, and takes only five minutes to prepare.
Turns out, bee pollen isn’t just for buzzing insects. According to nutritionist Kimberly Snyder, it’s chockful of beautifying vitamins, minerals, and enzymes. In this quick video, she demos how she likes to take it for an instant boost of energy. (Note: If you’re allergic to pollen, please don’t eat it.)
When we first heard of millet, we thought it was birdseed. Turns out, it’s delicious, full of protein, gluten free, and filling. Here’s one way nutritionist Kimberly Snyder prepares it — perfect for a packed lunch.
Greek-Inspired Millet Salad
Serves four to six
2 c. dry millet
¼ c. olive oil
2 tbsp. fresh lemon juice
2 tbsp. raw apple cider vinegar
1 tbsp. minced shallot
2 tsp. dried oregano
High-quality sea salt, to taste
1 tbsp. Dijon mustard
1 c. chopped parsley
¼ c. chopped scallions
1/3 c. kalamata olives, pitted and chopped
1 c. chopped tomatoes
1/3 c. capers, drained
1. Soak millet overnight and rinse well. Prepare according to package directions. Strain, cool, and set aside.
2. Blend olive oil, lemon juice, vinegar, shallot, oregano, salt, and mustard until smooth.
3. Pour mixture over millet. Add parsley, scallion, olives, tomatoes, and capers. Stir and serve.
Kate Moss says nothing tastes as good as skinny feels, but we beg to differ. The time-honored recipes our families pull out during the holidays are more than worth a little jiggle.
For today’s videos, we share a few of our favorites. Editor Lauren Lumsden’s mom, Mary Lou, makes the tastiest blueberry cobbler at her celebration in Roanoke, Virginia. Senior editor Karen Palmer’s dad, George, is known for the anchovy and olive spaghetti he produces at his Chester, New Jersey, Feast of the Seven Fishes. And Everywhere editor Tiffany Davis’s mom, Ninette, serves an unreal broccoli and cheese casserole at her group’s get-together down in Atlanta.
Each dish is extremely easy, delicious, and — we’ll just say it — delightfully unhealthy. Did we mention Ninette’s casserole is basically cheese with a little bit of broccoli?
God help the models who watch.
When DailyCandy’s Everywhere editor, Tiffany Davis, was growing up in Atlanta, her mom couldn’t get her to even look at a vegetable — until she made this casserole. The dish is basically mac ’n’ cheese with broccoli and rice instead of noodles. Brilliant.
Every year at senior editor Karen Palmer’s Feast of the Seven Fishes, her dad, George, makes a huge platter of this simple pasta. The recipe’s been passed down through generations yet keeps tasting better. Don’t worry, anchovy haters: It’s barely fishy at all; garlic is the predominant flavor.
We like to think we’re mature enough to resist an obvious double entendre when it presents itself.
But when talking about the new cookbook from the guys behind New York’s popular Meatball Shop restaurants, we seized the opportunity by the balls. The meatballs, to be exact.
For today’s videos, we asked chefs Daniel Holzman and Michael Chernow to make three simple recipes from The Meatball Shop Cookbook, all perfect for holiday feasting: Gobble Gobble turkey meatballs (above), kabocha squash salad, and ginger cookies.
They also demo’ed a great-for-wintry-nights port toddy that’s not in the book — we just felt like drinking during the shoot. A ballsy move? Perhaps.
Chestnuts roasting on an open fire? Too dangerous. Jack Frost nipping at your nose? No, sir. We’d rather get in the holiday spirit with The Meatball Shop’s recipe for ginger cookies, as demo’ed by chef Michael Chernow.
Sometimes, on a cold winter’s night, you need something to warm you up. Sometimes, on that same night, you’re stuck at a holiday dinner next to your aunt who asks fourteen times why you aren’t married. Here’s a drink from chef Michael Chernow to help you get through.
Thanks to this recipe, we’re starting a campaign to make kabocha the new acorn or butternut. It’s just as delicious, you don’t have to peel it, and it’s chef Daniel Holzman’s favorite. We think it squashes the competition (sorry, couldn’t resist).
Any reality TV junkie knows that the test of a good chef is what he can create using only ingredients from a convenience store. (Krispy Kreme bread pudding, anyone?)
With that in mind, we asked the chefs at Chuko, the new ramen restaurant opening tonight in Prospect Heights, to show us what they could do with the 99-cent version you ate in college. We also threw in a Pathmark-prepared rotisserie chicken for fun.
Once you watch (and make it for yourself in the five minutes immediately afterward), imagine what the Morimoto-trained chef/owners — Jamison Blankenship, James Sato, and David Koon — do with real ramen on their small but perfect menu.
Then dream about the gyoza with ponzu dipping sauce, fried green tomato buns with pickled onion and tofu dressing, and homemade ice cream sandwiches.
Chuko, 552 Vanderbilt Avenue, at Dean Street, Prospect Heights (718-576-6701 or barchuko.com).
|Still hungry? Watch Sam Talbot grill fish tacos or Daniel Boulud make the perfect burger.|
Lyrics to “Thank You for Being a Friend”
Thank you (Big Gay Ice Cream) for being a friend.
Traveled down the road and back again (in your beloved little ice cream truck).
Your heart is true (why else would you open a store in early August so we could enjoy you anytime without stalking your Twitter feed to find out the truck’s whereabouts?).
You’re a pal and a confidant (we could hang out with your charming owners, featured in today’s video, all day).
And if you threw a party (your crazy toppings, like wasabi dust, pumpkin butter, spicy pistachios, and toasted coconut make every day a fiesta),
Invited everyone you knew (after all, you’re going to be selling treats from your pals, like Danny Macaroons, Treats Truck, and La Newyorkina),
You would see the biggest gift would be from us (nah, the mural on your wall of a unicorn wearing a Bea Arthur pendant is the best gift of all. That, and your homemade sauces and milk shakes.)
And the card attached would say, “Thank you for being a friend.” (Enough said.)