Healthy eaters realize the importance of dairy in their diet. Make sure you're getting your fill of Vitamin D with dairy products from La Pizzaria.
Eating healthy isn't always easy, but with produce on hand like this it just got easier.
Skip the hassle of baking your own bread and pick up a freshly-baked loaf from La Pizzaria.
When you get that craving for chocolate chip cookies, pick up the ingredients here.
A little here, a little there, you can never have enough vinegar and oil. Used in almost every recipe, these liquids will come in handy.
Fill up your home pantry with these great canned food options and keep your basic items in stock.
Cereal tastes so good, you'll want to eat it around the clock (so go ahead!).
Jumpstart your morning with a flavorful coffee or tea from La Pizzaria and feel energized all day.
Ready, set, fish! For heart-healthy fare, super fresh seafood is readily available.
Stay refreshed no matter where you are! Water is available at La Pizzaria.
If you're planning out your weekly meals, you will appreciate the assortment of snacks at La Pizzaria.
Get your noodle on! La Pizzaria has some of the best and affordable noodle and pasta options in the area.
When all you need is an incredibly quick dinner, this place offers some of the best TV dinners around to satisfy your needs.
If your hydration habits could use some work, pick up some delicious beverages to drink with a meal or on the go.
Planning a barbecue? Check out the selection of meat inventory here and go home with a range of tender meats.
Hungry for a tasty meal but don't have the time to spend in the kitchen? Frozen food is an easy solution.
Craft a flavorful meal with some of their gourmet seasonings and spices.
No matter what time of day you visit La Pizzaria, you can find easy in-and-out parking for your hot ride.
It's sushi time! Check out Sushi Metsuyan for not just great food but a great time.
Take a peek at the drink menu here, and make sure to sample something off the list.
Sushi Metsuyan is a good restaurant to dine with a small or large group.
Surf the web from your tablet or laptop on Sushi Metsuyan's complimentary wifi.
Sushi Metsuyan goes easy on the dress code — business casual is expected, so no need to squeeze into your finest attire.
Catering makes it easier to organize any event, and Sushi Metsuyan will ensure that it is delicious.
This sushi spot serves your food any way you like, delivered or carried-out.
Sushi Metsuyan is conveniently close to a parking lot.
A visit to Sushi Metsuyan will set you back less than $30 per person, so you can make it a regular part of your schedule.
Switch up your routine lunch or dinner option and head to Sushi Metsuyan for a selection of creative sushi dishes.
Whether you are looking for a slice of pizza or a whole pizza pie, Monsey's Shelli's Too offers a wide variety of pizza types and sizes.
Gather up your group of friends and head to Shelli's Too, a local restaurant that has room for large groups.
Those searching for a quiet dinner scene may have better luck elsewhere, as the pizzeria tends to get rather noisy.
The food's ready when you are. Come on in or carry out.
Call Shelli's Too for catering if you have a big event coming up.
Don't spend time searching for parking — visitors are welcome to use the adjoining lot.
The menu at Shelli's Too is reasonably priced, with most items costing less than $30.
Major credit cards — including Visa, MasterCard, Discover, and American Express — are accepted.
Select your toppings and create a delicious pizza made from scratch by visiting Shelli's Too.
Load up on toppings or opt for a simple slice of cheese at Giovanni's Italianissmo Pzzr, Airmont's classic pizza venue.
Summer meals will taste even better when you enjoy them on Giovanni's Italianissmo Pzzr's gorgeous patio.
Wifi access is totally free at Giovanni's Italianissmo Pzzr, perfect for catching up on the news, hopping on social media, or even working.
This pizzeria accommodates your schedule. Pick it up yourself or have it delivered to your door.
Parking has never been easier at Giovanni's Italianissmo Pzzr, a restaurant located near a variety of parking selections.
Prices are a bit on the higher side, so this might be a good pick for a special night out.
So what are you waiting for? Head on over to Giovanni's Italianissmo Pzzr and enjoy a slice of yummy pizza pie.
Sashimi and more are right around the corner at Kyo Japanese Restaurant, a Japanese restaurant in Monsey's Airmont district.
Fear not you gluten-free or low-fat eaters, you'll have plenty of choices here.
Reserve a table ahead of time and avoid the lines.
You can also have Kyo Japanese Restaurant cater your next event.
At Kyo Japanese Restaurant, drivers will appreciate the ample parking options in the area.
Prices at Kyo Japanese Restaurant typically stay below the $30 mark, so you can afford to bring along a friend or a date.
If you can't make it in the morning, try Kyo Japanese Restaurant for lunch or dinner.
You'll definitely be impressed by the exotic Japanese cuisine served up by the traditional chefs at Kyo Japanese Restaurant.
Kosher Castle is a gourmet restaurant dedicated to serving the most authentic flavors from Spain.
Jeans are just right for a meal at Kosher Castle, which embraces a casual vibe.
Catering services are also available.
You want food. You can take it or we'll leave it — just as simple as that. Let us know your preference.
Parking is available at an adjacent lot.
Kosher Castle is a mid-priced establishment, with the average meal costing under $30.
Stop by for three square meals a day — Kosher Castle serves breakfast, lunch, and dinner.
Spanish cuisine is at the top of its game at Kosher Castle. Come find out what you're missing.
With kosher offerings, everyone can find something they enjoy at Kosher Castle.
As useful as WD40 and much more edible, coconut oil is a powerhouse. In fact, just one jar of the stuff can replace several household staples, from kitchen ingredients to baby wipes. Here’s how to substitute it for 16 total items in 3 rooms of the home:
1. Coffee: Coconut oil is a reputed energy booster. Swallowing a spoonful or two in the afternoon can be a healthful alternative to a cuppa.2. Coffee creamer: Emulsified and poured into coffee, it’s much tastier than (and probably just as nutritious as) that bulletproof stuff.3. Butter or oil (when sautéing): Coconut oil’s high smoke point makes it great for cooking on the stovetop, especially at high heat. Try swapping it in when making stir-fries, scrambled eggs, or pancakes, especially if you like a very mild coconut flavor.4. Oil (when baking): The oil imparts a delicious je ne sais quoi to baked goods—even boxed ones. Use it to give from-the-box brownies an upgrade, and you’ll dream about them for days.5. Condiments: Drop it into quinoa or oatmeal for added nutrients and healthy fats. You can also put it on top of sweet potatoes instead of butter!
6. Moisturizer: It works on your body and your face. It’s naturally SPF 4, so it offers a bit of protection from UV rays, too.7. Leave-in conditioner and anti-static agent: Rub a small amount between your hands and smooth them over your hair to control flyaways.8. Lip balm: It soothes sore, chapped lips, and other skin irritations.9. Eye-makeup remover: Rub it between your fingers until it liquefies, smear it on your lids, and wipe it off with a cotton pad.10. Face wash: Add a little water and rub it in your hands until it foams.11. Hand and foot cream: Massage it into cracked knuckles, or slather it onto your soles and stick them into socks for an overnight soak.12. Shaving cream: It’ll give you a smooth shave, plus additional moisture for your skin.
13. Ouchie ointment: Dab it on cuts and scrapes, which will benefit from its antimicrobial properties.14. Anti-itch cream: Coconut oil reduces itching from bug bites, and helps to calm sunburn, eczema, and cradle cap.15. Diaper cream: A layer on baby’s bottom guards against (and soothes) diaper rash flare-ups.16. Baby wipes: Simply mix it with hot water and pour it over a stack of paper towels that you’ve cut in half. Keep the towels in an airtight container so they stay moist.
Check out more coconut-oil coverage:
Oil Pulling Whitens Your Teeth and (Maybe) Makes You Invincible
The Five Best Uses for Coconut Oil You’ve Never Heard Of
A dainty sweet-potato bourbon cake (seen above). A deconstructed cheesecake topped with a sphere of fruit purée. A crème brûlée decorated with delicate, edible flowers. Ceviche plated to look more like a frothy cocktail than a bite of raw fish. These are just a few of the dishes that Chef Roque Heidler has conceptualized, plated, and posted to Instagram over the years.
Jump to his five tips for food photography.
This Tulsa chef is a bit of a Renaissance man. First and foremost, he works at The Chalkboard, an elegant New American restaurant where he does triple-duty as chef de cuisine, pastry chef, and resident plating expert. There, he quickly earned a reputation for his immaculate desserts, which helped him win the Sweets category in the first annual Taste of Groupon Awards. But that’s just his day job.
Over the years, Chef Heidler’s explored all sorts of facets of the art world. He experimented with street art in his youth, and, early on in his career, he took a two-year hiatus from the food industry to work as a tattoo artist. Today, he’s using those art skills to create the stunning desserts that first caught our attention.
We had the chance to chat with Chef Heidler after he won his award recently. Here are some of the highlights from our conversation.
Turning dining into an adventure
A video posted by Keepin Tha Block Fed (@purpstagram) on Dec 28, 2015 at 4:00pm PST
For Chef Heidler, cooking is all about balancing the familiar and the surprising. “I generally like to do a take on my childhood favorites,” he explained. He starts with these classic dishes and infuses them with “some sort of whimsy” while maintaining their approachability.
Frequently, that whimsy he talks about comes in the form of some sort of sneaky molecular-gastronomy trick, be it dessert gels made with agar or fruit purées transformed into delicate spheres that crack open with the whack of a spoon. Or, consider his take on chocolate pie:
“I got ahold of some methylcellulose and I did this crazy, crazy mad-scientist chocolate pie … that had this strawberry-buttermilk foam and this methylcellulose chocolate filling. [The filling] would be liquid at 70 degrees, but once you heated it up to 140, it would turn into that custard state.” The resulting dessert balanced different temperatures, textures, and flavors—subverting the diners’ expectations about what a classic chocolate pie could be.
How his unique background inspires his food
A photo posted by Keepin Tha Block Fed (@purpstagram) on Apr 10, 2016 at 8:22pm PDT
An artistic eye pervades everything Roque Heidler does. Though it’s been years since he did any street art or worked in a tattoo parlor, those experiences still give him a unique outlook on food: “I’ll look at flavors sometimes as colors, if that makes any sense. And I plate them out like that. Sometimes I’ll base a whole dish on a color and search for those flavors that go with it,” he said.
But over the years, he’s learned to let the flavors shine as much as the aesthetics. “Like, I mean, if you dig back a little deeper in [my career] ... you’ll see more of that really, really modernistic art on the plate, and I’ve dialed back from that a lot. I kind of learned, you know, you’ve gotta plate to the crowd.”
Working under the constraints of a traditional Lebanese restaurant helped him strike the right balance even more. “I just would take their classic flavors and would try to just distribute it out in that street-art form, like, layers and different takes and elevating it with different textures. But working under that [chef] taught me a lot about not detracting from the flavors so much that you couldn’t tell where it was from.”
Plating food like a pro
A photo posted by Keepin Tha Block Fed (@purpstagram) on Apr 8, 2016 at 9:26pm PDT
Now that he’s traded in no-frills Lebanese cuisine for fine dining at The Chalkboard, Chef Heidler has a lot more room to experiment with his food’s presentation. But even though he knows that many of his diners will rush to snap and post photos of these beautiful plates, he tries not to let that Instagram culture shape what he does too much.
“I don’t think about 6 o’clock. I don’t think about any sort of clockwise on a plate. I more or less look for that overall balance from a bird’s eye view,” he said. That’s because when a plate is placed in front of a diner, that’s the first perspective they get. And this first impression is important—even if the guest immediately drops down to plate level to snap that perfect piece of food-porn photography.
They say that you eat with your eyes first, so moments like these are vital to a restaurant’s success. But last impressions are just as important as first ones at The Chalkboard. “I love doing the plate ups on desserts because it’s gonna be the last thing that sticks in your mind when you leave,” Chef Heidler said.
Five tips for improving your food photography
When his knack for plating, arts background, and love of Instagram, Chef Heidler is a force to be reckoned with when it comes to food photography. That’s why we took the opportunity to ask him for some of his best tips.
1. Find the best lighting.
Natural light is your friend.
2. Shoot on neutral backgrounds.
Chef Heidler works on gray tables at The Chalkboard, but he recommends photographing your own food on “anything black or white—that’s always going to give another element to your photo.”
3. Combine different textures.
Varying textures form the most interesting compositions. “Try to provide three different textures, be it a purée, be it a frozen element, be it something crunchy. ... That’s what’s going to give you that depth in your dish.”
4. Add some acid to boost the colors.
This is especially true if you’re photographing a dish you cooked yourself. “[Acid] will give you those bright, vibrant colors everybody tries to achieve,” he suggests. This usually means adding lemon juice or white vinegar to a dish to bring out its natural green, purples, or reds.
5. Try different angles.
He explains, “Take a step around, even if it’s like, I don’t know, 6 inches from where you were just at. You might capture a cooler way.”
Don’t roll up to the bar trying to stump Brandon Phillips. Brandon knows his cocktails. And he likes a challenge. As the bar director at Chicago’s The Duck Inn, he’s had more than a few. As he told us:
A neighborhood guest was positive I couldn’t make him an old-fashioned that tasted like a prime-rib dinner. A little beef bouillon, horseradish, Worcestershire sauce, rum, and voilà, the Prime Rib Old-Fashioned was born.
In the video below, hear more on craft, cocktail culture, and good old-fashioned hospitality directly from Brandon, the winner in our inaugural Taste of Groupon Awards for the The Drink Award for the Advancement of Potent Potables.