Recent Episodes

 

Dwight Furrow, the author of American Foodie: Taste, Art, and the Cultural Revolution, talks about the philosophy of food. We discuss everything the impact of everything from automobile to Alice Waters to the Slow Food movement have shaped the way Americans think about food.
 
 
 
 

 

Inbal Baum, the Founder of Delicious Israel, joins us to talk about where foodies should eat when they travel to her country.

• Shakshouka is a popular dish in Israel
• Israeli Breakfast is a distinct and important meal
• The modern cherry tomato has roots in Israel
• Tel Aviv and Jerusalem top the list of cities you should visit
• Beach season runs from April to October
• Rosh Hashana is a great time to visit Israel
• When you visit Tel Aviv, go to the Carmel Market, the Levinsky Market
• Try the date syrup, Silan

 

 

Food for Thought

• Q: After pita bread, what is the most common food used to “wipe” humus?
• A: Raw onion.

 
 

Out of the Frying Pan

• Favorite Spot for Outdoor Dining: Milgo & Milbar
• Favorite Place to Buy Spices: Cafe Arma in Levinsky Market
• Herbs to Try: Za’atar and Hawaij (in Yemenite Coffee)
• Favorite Winery: Sphera
• Favorite Place for Dessert: The Malabia
• Favorite Food Experience for Kids: Max Brenner
• Chef to Watch: Eyal Shani
• Dish to Try at Different Places: Shakshouka and sabich

Bennet Jacobstein, author of The Joy of Ballpark Food: From Hot Dogs to Haute Cuisine, talks to us about what foodies can find at different baseball stadiums around the country.

• Hot dogs and sausages are not the same thing.
• The quality of ballpark food was elevated in the 90s as new stadiums were built and food television shows took off.
• Stadiums have highlighted regional foods.
• Gordon Biersch‘s founder Dan Gordon introduced garlic fries at Candlestick Park in 1994.
• The song “Take Me Out to the Ballgame” was written in 1908.
• The Yankees replaced Cracker Jacks at one point, but brought it back after a public outcry.
• 

  San Francisco Giant Gordon Biersch Garlic Fries

  Veggie Happy spearheaded the movement to get veggie dogs sold at ballpark stadiums.

• Andrew Zimmern has a stand in the Minnesota ballpark.
• Rocky Mountain Oysters are bull testicles.
• “The Big Six” are the food companies that service the major ballparks.
• As you go from ballpark to ballpark, try the hot dogs at each to see how they’re done differently.
• Proceeds from Bennett’s book go to Second Harvest Food Bank.

 

Food for Thought

• Q: In what year were Cracker Jacks first served at a baseball game?
• A: 1896 in Atlantic City.

 

Out of the Frying Pan

Here’s what Bennet recommends you try at each ballpark:

• Yankees Stadium in New York City: Chicken and Waffles.
• Fenway Park in Boston: Lobster Roll and a cuban sandwich.
• Wrigley Field in Chicago: Chicago-style hot dog with Vienna beef.
• Turner Field in Atlanta: Boiled peanuts.
• Marlins Park in Miami: Cuban dishes.
• Safeco Field in Seattle: The Ivar’s hot dog (with fish) and cream cheese hot dog.
• Nationals Park in Washington D.C.: A cauliflower hot dog and presidential cupcakes.
• 

  Chicago White Sox Chicago-Style Hot Dog

  Busch Stadium in St. Louis: The BBQ.

• Dodger Stadium in Los Angeles: Tommy Lasorda Spumoni ice cream.
• AT&T Park in San Francisco: Crab salad, lamb sausages, and Gordon Biersch garlic fries.

Try a Food Tour

Top 5 Lists

If you’ve never visited Memphis, you might think that everything we eat is slow smoked, smothered in a sweet and tangy sauce and topped with creamy coleslaw. Some people swear that you can literally smell barbecue in the air when you walk down the streets. Memphis combines the best of traditional Southern cuisine with cultural influences from all over the globe. The cornerstone entrée in every Southern cook’s repertoire is fried chicken, and like everything else, Memphis does it just a little bit differently. For the best fried chicken in town, check out these Bluff City hot spots.
 

1. Gus’s World Famous Fried Chicken

 
The fried chicken at Gus’s is legendary. Regardless of whether you prefer white meat or dark, it’s always juicy, and the crust has just enough heat to wake up your taste buds. In fact, the crust is so important; the exact ingredients are a secret, and only a few people know the recipe. The mix is made at the original Gus’s in Mason, TN and shipped to the four Memphis area locations.
 

$
310 South Front Street, Memphis, TN
(901) 527-4877
http://gusfriedchicken.com

 

2. Uncle Lou’s Southern Kitchen

“If the Colonel had Uncle Lou’s recipe, he’d be the General.” Uncle Lou serves his chicken “fried and dipped.” Each piece is dredged in seasoned flour, fried to perfection and dipped in a savory honey glaze that he calls “sweet and spicy love.” It will have you licking your fingers and craving more. This establishment has also been featured on Diners, Drive-Ins & Dives and The Best Thing I Ever Ate on the Food Network.
 

$
3633 Millbranch Road, Memphis, TN
(901) 332-2367
http://unclelousfriedchicken.com

 

3. The Beauty Shop

This popular, eclectic eatery used to be the salon where Priscilla Presley maintained her fabulous coif, and the restaurant keeps some of that kitsch. The original hair dryer chairs make great seats, and the décor is deliciously retro. One of the most popular dishes is Chef Karen Carrier’s unique take on picnic fare: watermelon and wings. She tosses crispy fried wings with white Szechwan pepper, sweet chile lime sauce, toasted cashews and chunks of juicy watermelon. These wings are zesty, sweet and a great addition to any meal.
 

$$$
966 South Cooper Street, Memphis, TN
(901) 272-7111
http://www.thebeautyshoprestaurant.com

 

4. Miss Polly’s Soul City Cafe

Right in the heart of the world famous Beale Street Entertainment District, Miss Polly’s serves up the popular Southern staple, chicken and waffles, at all hours of the day. There’s nothing better than delectable fried chicken, drizzled with real maple syrup, perched atop a golden, fluffy waffle. It’s the breakfast (or lunch, or dinner) of champions. As Miss Polly says, “love, peace and chicken grease.”
 

$
154 Beale Street, Memphis, TN
(901) 527-9060
http://misspollysmemphis.com

 

5. Lunchbox Eats

Speaking of chicken and waffles, the Homeroom Chicken and Grids from Lunchbox Eats takes all the best parts of that classic Southern staple and makes it portable. Imagine a juicy chicken breast topped with melted Muenster cheese and sandwiched between two buttery, cheddar waffles. The crowning touch is the housemade green tomato relish. It’s hearty, filling and unique spin on the standard concept of chicken and waffles.
 

$$
288 South Fourth Street, Memphis, TN
(901) 526-0820
http://www.lunchboxeats.com/

 
What are your favorite side dishes to have with fried chicken?
 

 

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Tiffany is a digital strategist, public relations professional and writer who blogs about her delicious adventures at Tiffany Tastes. She works in tourism, so she knows all the great places to eat in Memphis.

It is no secret that New York City can be an expensive city to live in or visit. But if you know where to look, there are definitely bargains to be found. With that in mind, from $1 pizza slices to $5 Vietnamese sandwiches, here are the best cheap eats in New York City.
 
 

1. $1 Slice from 2 Bros Pizza

There are a ton of $1 slice pizzerias in New York City these days but the best is still 2 Bros Pizza. They have locations across the city and the slice has always a nice chewy crust, tasty sauce and lots of cheese. It basically has everything you could possibly want from a slice of pizza! Two slices and a can of soda will only set you back $2.75. You can’t find a lunch anywhere else (especially in Midtown) for that price.
 

$
32 St. Marks Place, New York, NY
(212) 777-0600
http://www.2brospizza.com/

 
 

2. $1.25 Dumplings from Tasty Dumpling

New York City has its fair amount of dumpling shops that are reasonably priced. Our recommendation, as the name implies is tasty and you will find some of the best pan fried dumplings that Chinatown has to offer. Tasty Dumpling is popular local hotspot and in fact, it is one of the most popular spots on our food tour. On an average day, you can find students, businessmen and women, locals, visitors etc. all waiting on line for some dumplings. For only $2, their pancake with beef is also a great deal.
 

$
42 Mulberry St, New York, New York, NY
(212) 349-0070

 

RELATED: 5 Downtown New York City Restaurants Every Tourist Should Visit

 
 

3. $5 House Special Sandwich from Saigon Vietnamese Sandwich Deli

There is a tiny sandwich shop on the outskirts of Chinatown called the Saigon Vietnamese Sandwich Deli and their $5 house special sandwich is an absolute steal! It is has three kinds of pork and vegetables. It is just loaded with flavor.
 

$
369 Broome St, New York, NY

http://www.vietnamese-sandwich.com/

 
 
 

4. $5.75 Chicken over Rice from Rafiqi’s

Chicken over rice from Halal street cart food stands have become a staple in New York City cuisine and the most famous of them are probably The Halal Guys but our favorite is actually Rafiqi’s. You have more choices of vegetables and their platter is simply a good delicious, hearty lunch that won’t break the bank. You can’t beat that!
 

$
44th St and 5th Ave, New York, NY

 
 

5. $3.50 Falafel Sandwich from Mamoun’s Falafel Restaurant

Finally, you can find the best falafel (a patty of ground chickpeas and fava beans fried to perfection) at Mamoun’s Falafel Restaurant. Their falafel pops with delicious Middle Eastern flavor. For a few bucks more a platter is also a good buy.
 

$
119 MacDougal St, New York, NY
(212) 674-8685
http://www.mamouns.com/

 

RELATED: Don’t Leave New York City Without Trying These 5 Dishes

 
 

 

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About Alana Hoye

Alana Hoye Barnaba is the founder of Ahoy New York Tours and Tasting, a fun foodie adventure that explores two fascinating neighborhoods, Chinatown and Little Italy. Taste the best mozzarella from the oldest Italian cheese shop in America, learn about the original egg roll and much more!

 

Greece in general and Crete in particular are very much a food culture. Our lives greatest moments, whether good or bad, whether joyful or with sorrow, are very much linked or accompanied with food. The otherwise typical question: “what did you eat today?” is not one with dialogical curiosity, but rather one that aims in sharing an important event of the day. The answer that follows is not given with a simple verbal answer, but rather with a series of non-verbal cues such as the rubbing of your belly, the shake of the hand as an exclamation mark, or even the sour expression of the face in order to underline the pleasure, or disappointment that came along with its consumption.
 
Greek people see food as a partner, as medicine, as indicator of knowledge, prosperity or even ability and talent. Every mother is chef with a specialty and a group of friends always knows whose mother cooks what the best. Among the several regional cuisines of Greece, there has been a lot of conversation recently about Cretan cuisine, its health benefits, rich and vivid flavors and simplicity of execution.
 
But not many visitors are aware though that Crete is a culinary heaven for vegetarians. Culinary traditions and typical Cretan flavors are developed around mountain flavors. Despite the fact that Crete is an island, historical and cultural events, have affected the development of local flavors in simple, mountainous, seasonal flavors with the presence of meat kept to the minimal. Besides animals were mostly used for work, or their by products such as milk, wool and so on.
 
Thus meat consumption was a three times a month (mostly Sundays) event. So in case you are Taste Trekking on the island here is a list of suggestions that will catch you by surprise for their simplicity yet richness of flavors. An important note to keep in mind is that these types of dishes are not served in special Vegetarian restaurants. They are available depending on the season almost in every restaurant you will be Taste-Trekking.
 

1. Golden Thistle With Artichokes (Askolibri me Agginares)

The Latin name for Golden Thistle is Scolymus Hispanicus and it is a very important nutritious source of organic acids, metals and vitamins. In Crete it is a very popular dish as it combines together with artichokes. Cleaned from its thorns it is simply put for boil with the artichokes.
 
It is served together with the addition of extra virgin olive oil, lemon and salt. For those vegetarians eating eggs, its preparation with the addition of an egg lemon sauce (avgolemono) will make it simply divine. In either case this is a flavorful, saucy, rich dish oozing health and nature!
 

2. Stamnagathi with Feta and Tomatoes

Chicorium Spinosum is the scientific name, but Stamnagathi is how you will find it in Crete. This very interesting wild green grows on hills which are not far from the sea and as the Latin name might imply it is some sort (but not really) of chicory. Some argue it is a great product against liver or kidney problems. All we say with certainty is that if you boil it a little, and then throw it on a hot pan with the addition of tomatoes (or cherry tomatoes), feta cheese and olive oil the result is simply phenomenal.
 
Stamnagathi has a natural slight bitter flavor so the addition of tomatoes and feta balance it out. You will often find it simply boiled or even raw in salads. Regardless do not hesitate to try it. Nowadays it is available in almost every restaurant or similar culinary corner of the island.
 

3. Chickpeas- Revithia

It is undeniable that this particular type of pulse is popular on other parts of the world. However in Crete it is prepared in several different ways which will definitely will not disappoint neither vegans nor vegetarians. Chickpeas have been eaten in Crete for millennia.
 
Even today, on summer months, you can find people selling semi-dried branches with the chickpeas still attached on them. You only need to cut and eat them. But if you are not up for the all natural tasting then surely you will appreciate the flavors that come as chickpeas combine with a lemon and flour sauce either oven baked, or, casserole.
 
If you are afraid the flour might feel a little heavy then go for the tomato sauce. Regardless of what you pick a good revithada will definitely make you content and pay off as a delicious alternative of protein source.
 

4. Stuffed Tomatoes (Gemista)

Tomatoes during summer are on their peak. They are juicy and flavorful with great aroma. Stuffing tomatoes with different vegetables and rice is a common practice in Greece. In Crete however they use to stuff them with barley. This alteration gives a more intense and rich flavor which brings the characteristics of each vegetable added in the mix in a nice balance.
 
Zucchinis, onions, egg plants, carrots, but also, peppermint, dill and parsley combine with barley to elevate flavors and bring summer on your plate. Eaten as both cold and warm dish the ideal companion is a scoop of Greek yogurt. Important to note is that you can find Gemista with other vegetables also such as eggplant, zucchinis and red or green peppers.
 

5. Broad Beans Pure (Koukofava)

Broad beans, or Koykia as known in Greece belongs to the family of pulses and it is a product prepared in various different ways. Most common and amongst the favorite ways of preparing koukia in Crete is boiled then mashed, served with onion, parsley, olive oil, salt and pepper. This dish is called koukofava and it is served on the island for centuries.
 
Simplicity of cooking meets purity of products in a dish that every flavor is clear and straight forward. Bear in mind that in Crete it is not advised to combine this product with any type of cheese. It is believed there is some connection with the lack of enzyme (G-6-PD) responsible for the processing certain carbohydrates into energy. If you know you are good to go then do not miss the chance to try this recipe. Simple food, simple executions, incredible flavors.
 

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About Georgios Maltezakis

Georgios Maltezakis works as a Sales and Operations Manager for Cretan Paths Alternative Tourism. He is also specializing on culinary tourism programs. He has publications in colaboration with proufound academics on food matters, such as Ken Albala, as well as, culinary tourism specialists like Erik Wolf. Finally he is one of the Ambassadors of the World Food Travel Association in Greece.