With so much going on in the food world - restaurant openings, cookbook launches, new culinary travel destinations, oh my! - it can be hard to see past the glut and find the info you really want. To help, our editors are offering up their picks for best new products, bars, food writing, and more.
Click through for TLK Food Content Director Amanda Cargill's picks (and then tell us what you're up to this weekend in the comments). Happy #FoodieFriday!
The Llama Inn in Williamsburg is my current go-to spot for post-work drinks, late night eats, and a proper meal. Not only is it three blocks from my apartment – so it makes the perfect weekend, roll-out-of-bed-and-go-to-brunch spot – but its daytime menu is spectacular. Quinoa with avocado and dried yellow grapes has a sweet, nutty flavor that calls Moroccan tagines to mind, and the crisp, fried eggs over Andean potatoes and bacon is smoky, hearty, hangover-recovery deliciousness.
Inspired by the fresh pressed juices that are part of Mexico’s street food culture, Hard Frescos puts a grown-up spin on a traditional drink. The result is a tasty sip you can feel good about drinking. Hard Frescos’ developers spent three years vetting their supply chain to ensure material sources and farming practices were environmental impact compliant and gmo- and chemical-free. The company also partners with an organization within Mexico that aids in preserving the indigenous Axolotl, whose likeness appears on Hard Frescos’ Juicy Jamaica bottles and bottle caps.
This recipe is great because it uses far less oil than traditional tostada recipes call for, but still delivers the crispiness you want from the tortilla. The yogurt adds creaminess and the adobo on the shrimp adds flavor and a slightly spicy finish. It’s simultaneously light and filling.
I’m sort of obsessed with Medjool dates right now. Whether eaten solo or pitted and stuffed with goat cheese and chopped walnuts and topped with a drizzle of honey, these are a deliciously sweet alternative to junk food and processed “health” snacks.
This 200-page gem of a cookbook by Leela Cyd is my cooking ethos put to print. In short, keep things simple and favor your guests over the oven. The recipes are delicious, easy to make, and beautiful on a plate, and the book’s stunning photography, also by Cyd, is vivid, playful, and drool-inducing.