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If you love this shirt, please click on the link to buy it now: Buy Everyones A Plumbing Until The Real Plumber Shows Up Skull T-Shirt now This product printed in US America quickly delivery and easy tracking your shipment With multi styles Unisex T-shirt Premium T-Shirt Tank Top Hoodie Sweatshirt Womens T-shirt Long Sleeve near me. AliensDesignTshirt Kansas City Chiefs And Kansas City Royals Heart T-shirt Premium Customize Digital Printing design also available multi colors black white blue orange redgrey silver yellow green forest brown multi sizes S M L XL 2XL 3XL 4XL Buy product AliensDesignTshirt Kansas City Chiefs And Kansas City Royals Heart T-shirt You can gift it for mom dad papa mommy daddy mama boyfriend girlfriend grandpa grandma grandfather grandmother husband wife family teacher Its also casual enough to wear for working out shopping running jogging hiking biking or hanging out with friends Unique design personalized design for Valentines day St Patricks day Mothers day Fathers day Birthday More info 53 oz ? pre-shrunk cotton Double-needle stitched neckline bottom hem and sleeves Quarter turned Seven-eighths inch seamless collar Shoulder-to-shoulder taping Outdoor dining in New York City wasn’t supposed to be a permanent thing. In fact, it was supposed to be a very temporary one—a slapdash, short term solution cobbled together to help struggling businesses safely eke out something of an income during a once-in-a-lifetime pandemic. Case in point: when Mayor de Blasio announced his reopening plan for restaurants on June 4, 2020, he gave them just three weeks to establish their outdoor setups.But the moment New York’s eateries unveiled their sidewalk cafés and charming, creatively-appointed courtyards, it became clear that it, well, definitely should be a permanent thing. Sipping an Aperol Spritz is that much more enjoyable when simultaneously people-watching on Lafayette Street. Wandering around the West Village’s many cafés is a downright idyllic exercise when its narrow, brownstone-lined streets are closed to cars. And Brooklyn backyard spaces can become outdoor oases, able to transport you to Naples or Oaxaca for an evening. Soon after, de Blasio read the restaurant’s new room. Open streets, and outdoor dining, he said, were here to stay.It’s June 2021 in New York. The weather is warmer. The days are longer. And the pandemic is beginning to ebb. Simply put: we can take our masks off, let our hair down, and enjoy ourselves again.So we decided to ask Vogue editors where they’re eating out and drinking up during this jubilant time. As it turns out, the answer is everywhere, from Bed-Stuy cafes to SoHo hotspots and New York institutions.Below, our picks. Get your Resy app ready.“I recently had a dreamy springtime dinner at Aita, a cozy and rustic Italian spot nestled on a beautiful people-watching corner in Clinton Hill. They have an extensive aperitivo menu (don’t sleep on the house negroni!) and unique homemade pastas dishes, like the lush, pillowy oxtail ravioli, that will—quite literally—have you thinking about them for days to come. It’s the kind of place where every sip and bite feels both sacred and comforting. A sweet indulgence after a long, crazy year!” -Lauren Valenti, Senior Beauty Editor“There’s no rush at Angelina Paris’s pop-up at Carolina Herrera, where you lounge under the shady trees of 75th Street while indulging in an iced chocolate and mini macarons. In fact, the brand’s creative director wants everyone to stay awhile: ‘We wanted to offer our friends a spot where they can sit, catch up, and just appreciate the wonders of this great city—our home,’ Wes Gordon previously told Vogue.” – Elise Taylor, Living Writer“Bar Camillo is my new neighborhood spot with a cute little garden outside. Nowhere I’d rather be drinking a glass of funky orange wine at the end of a long day. Pizza’s great too.” -Sarah Spellings, Fashion News Editor”A mere stones throw from my front doorstep, Beco offers laid-back outdoor seating, delicious Brazilian cocktails and a diverse (but not oversaturated!) all-day menu. The scene is about as varied as it gets: from tiny babies and large dogs, to first dates and solo diners—everyone is welcome. The weekend is best for peak people-watching, as you get to enjoy a complementary side of live music with your stares. In all honesty, none of the above matters. . . as once you’ve enjoyed your first bite of the Dulce de Leche Empanada, the rest of the world fades away.”-Jasmine Contomichalos, Experiences Editor“I love sitting outside at Café Altro Paradiso. Aside from the incredible food, the restaurant is situated on one of Soho’s calmest, most spacious corners; dining outdoors there feels like a treat, not a compromise (read: no piled-up garbage bags or honking cars!).” -Emily Farra, Senior Fashion News Writer“As a pescetarian, it’s pretty ironic that I’m constantly trying to get a reservation at Cozy Royale—the sister restaurant to Williamsburg’s The Meat Hook butcher—but the asparagus with bearnaise sauce and chocolate pudding desserts are just that good. Plus, I’ve heard from my very meat-eating boyfriend that the dry aged short rib special is pretty ace too. I recommend for the relaxed, off the main drag ambiance and the palomas.” -Steff Yotka, Fashion News and Emerging Platforms Editor“The Crosby Hotel, located in the heart of Soho, brings an eclectic charm to an area best known for its flashy designer stores. The elegant terrace is my favorite place to meet for a champagne brunch or an afternoon tea. Inside the walled garden, you’ll forget the hustle and bustle surrounding you. If you’re feeling indulgent, try the Croque Monsieur and the signature “Eden” cocktail.” -Ian Malone, Experiences Manager“Dante serves the best cocktails in the city, America, and the world. I’m not grandstanding here—in 2019, it was officially crowned as the best bar in the world. Their West Village location, with its classic bistro tables and claw footed glass booths, feel more like something you’d find on the boulevards of Paris rather than the streets of New York. Make sure to try the Champagne Ramos—a cocktail made with the unusual, yet delicious, ingredient of burrata water.” -Elise Taylor“Where else can you sip gin martinis under a disco ball? Be sure to get the Uni Pasta and multiple orders of the Addictive Cabbage (the name really says it all).” -Madeline Fass, Market Editor“Their outdoor seating is so charming, and on one of the cutest areas of Orchard Street. I will never get tired of their Burrata, Brussel Sprouts, Truffle Fries, and Crispy Rice Salad.” -Puja Prakash, Senior Social Media Manager“I’ve long loved E.A.T.—if memory serves, my dad and I went directly there for matzo ball soup after I had my braces taken off—and throughout the last year, it’s remained my go-to spot for casual weekend lunches with friends. Its outdoor dining set-up isn’t anything fancy, but it totally works, which pretty perfectly matches the vibe there in general. Order the cucumber and goat cheese on ficelle.” -Marley Marius, Associate Features Editor“This restaurant makes its own tortillas, and they care a lot about the corn they use. That care is evident in the flavor, whether you’re ordering tortillas for an at-home feast or dining at the sidewalk tables. The whole menu is great, so I recommend ordering a few dishes for the table and trying them all. The mezcal mushroom tlayuda is particularly memorable, but even a simple Oaxacan cheese quesadilla is fabulous with the restaurant’s salsas.” -Ella Riley-Adams, Senior Living and Beauty Editor“I think I’ve had the entire menu at this point and every dish is amazing. The outdoor seating area is also thoughtfully done, with individual heaters and plenty of space. Go with a group and share several dishes so that you’re able to try everything! Their offerings are seasonal but the wagyu coulotte with chimichurri and duck fat fried potatoes is indulgent and delicious.” -Lucie Zhang, Social Media Director“Guevara’s opened during the pandemic, and it’s since become a weekly staple of mine. Part plant store, part vegan cafe, its pink tables and shaded outdoor dining structure are an inviting sight, inevitably occupied by patrons with adorable dogs. The empanadas are excellent (make sure you get the sauces), and I’ve recently become enamored by the ube danish with its bright purple filling and sweet flavor.” -Ella Riley-Adams“Located on West Broadway, Little Ways serves up a spread of American fare with a tasteful twist. The coconut milk mussels are a must paired with the Harry Styles cocktail, which is made with fresh watermelon juice, of course. Stemming from the same team behind the LES’s staple late-night spot, The Flower Shop, Little Ways steps up in style without sacrificing a buzzy scene. Don’t forget to check out the infinity-mirrored bathroom before bidding the night adieu.” – Eliseé Browchuk, Production and Marketing Manager, ExperiencesLa Mercerie in SoHo,“It’s little surprise that La Mercerie—the onsite brasserie of interiors firm Roman and Williams’ concept shop The Guild—is well-designed. Their outdoor dining “patio” stretches a near cobblestone-paved city block which has been festooned with string lights, greenery, and umbrellas. Order the boeuf bourguignon and their take on a gâteau Basque and you’ll feel transported to France and miles away from the grit of Canal Street which, if we’re really being precise, is just one block away.” -Lilah Ramzi, Features & Shopping Editor“The sidewalk café at the critically acclaimed Le Crocodile, with its red-and-white checkered floor and twinkling tea lights, wouldn’t look out of place perched on the Seine. Order the escargot and take in the haute hustle-and-bustle of Brooklyn.” -Elise Taylor“With a refreshing negroni in one hand and a crispy wood-fired pizza slice in the other, Nino’s tropical patio makes for the perfect spot to catch some rays this summer. As you dine in their chic cabana booths next to palm trees, you’ll forget you’re even in the city at all.” -Clarissa Schmidt, Commerce Producer“I love The Odeon because it is perfect any time of day, any day of the week. Whether I’m there for weekend brunch with the kids, a working lunch or drinks with friends, The Odeon does not disappoint. They have a spacious set up that feels lively and the food always hits the spot. My go to order is the omelette or the tuna burger!” -Rickie de Sole, Vogue.com Executive Fashion Director“I have a new obsession with the PJ Clarke’s waterfront dining that is conveniently across from the Vogue offices. Watching the sunset with boats docking while enjoying a drink with my friends and coworkers is easing me back into in-person office work quite nicely.” -Willow Lindley, Accessories Director“Rule of Thirds is a beautiful Japanese restaurant with an incredible outdoor backyard setup that is charming and spacious. It’s the perfect spot to go with a few friends and do a family-style dinner, you can’t go wrong ordering anything from their menu. I recommend the Tuna & Nori, Silken Tofu, Chicken Meatballs, and Hidden Fortress cocktail.” -David Vo, Senior Designer“Look. I’m not going to pretend that Sant Ambroeus is some secret in-the-know spot, or that my suggestion to eat there is groundbreaking. Far from it—the place has been perennially packed for decades. Yet it fulfills two of my key criteria: pasta and people watching. Now excuse me while I scarf down a plate of spaghetti pomodoro, sip on my aperol spritz, and not-so-subtly stare at all the stylish people strolling down the sidewalk in SoHo.” -Elise Taylor“I love the back garden at Saraghina. I always feel like I could be out of town, in some rustic village and not basically in the middle of Brooklyn. It’s especially charming at night with all the little lights on. As far as the menu goes, it’s difficult to pick favorites between the pizzas since they’re all pretty delicious. I’m a bit of a purist so I tend to order the Bufala—it comes simply with Buffalo mozzarella cheese, tomato sauce, and basil. The truffle cacio e pepe pasta is great too.” -Chioma Nnadi, Editor, Vogue.com“The title says it all. Truly a secret garden with amazing food. When I first went, I didn’t know it was vegan and I had a curry chicken sandwich. Thought it was real the whole time.” -Liana Satenstein, Senior Fashion News Writer“The place I spend most of my time is Skin Contact, a wine bar on Orchard Street with the best natural wine list in New York (one of the owners is Eben Lillie of Chambers Street Wines). They have small plates, too—I’ll get the figs and creme fraiche if I’m starving—but I was happy to hear New York finally repealed that bogus rule about ordering food with every drink!” -Emily Farra“Located on Cornelia Street in the West Village, Silver Apricot combines delicious ‘New-American-Chinese’ flavors with fun people watching. The team previously managed Little Tong Noodle Shop and includes alumni of Eleven Madison Park and Per Se. Dishes are inventive, fun takes on Chinese cuisine and comfort foods. The dry-aged PFL beef sliders on house-made scallion rolls combine two comfort foods–sliders and scallion pancakes–into one. They also recently featured a fried chicken sandwich meal with proceeds benefiting Apex for Youth.” -Lucie Zhang“I’ve sat outside at The Tyger, a new East Asian restaurant in Soho, a bunch of times—and it’s always resulted in great food and great drinks. The Tyger Strype Slushee is the perfect cocktail to have on a hot summer day (yes, it’s a slushee), and you have to order the chicken satay or squid ink fried rice.” -Christian Allaire, Fashion News Writer“My indoor and outdoor favorite is always Via Carota! This was the first restaurant I ran to for a post-vaccination celebration meal. In fact, I will find any excuse to go to Via Carota. You cannot have a bad order here, but you would be remiss to not try the classic cacio e pepe at least once.” -Alexandra Michler, Director of Fashion Initiatives“Even if this restaurant wasn’t around the corner from my apartment, I would still look forward to eating in their courtyard or the more recently constructed sidewalk dining area. I have spent birthdays, anniversaries, debaucherous late nights, and tame, early dinners with small children here and nothing makes me feel more like my pre-2020 self than sharing a plate of their delicious liver mousse, lamb ragu or the original cast-iron chicken, with friends, family, and friends who have become family. Don’t sleep on the chocolate Guinness cake for dessert. I actually tried to replicate this recipe during lockdown, but it wasn’t the same!” -Celia Ellenberg, Beauty Director“Nestled among the West Village’s stately townhouses, The Waverly Inn, with its low and unassuming entrance, might be easily missed. Inside, the classic haunt offers old world charm and modern sophistication. The romantic, vine-covered courtyard provides the perfect setting for an intimate meal or a boisterous dinner party. Order a dirty martini and the chicken pot pie.” -Ian Malone, Experiences Manager“Their outdoor seating is decorated so cute–with faux shearling rugs on each booth seat on the street and a beautiful back garden that feels like your own backyard. The ambience is just as cozy and cute as the indoor seating, with more space. Order the Nua Jay Pan Aoi (vegan impossible meat skewers!) and the yellow curry.” -Puja Prakash, Senior Social Media Manager Chef, restaurateur, and activist Alice Waters has influenced almost every facet of contemporary American cuisine. Her farm-to-table restaurant, Berkeley’s Chez Panisse, opened in 1971 with the simple mission of using local and organic produce to serve superlative California cuisine. And her advocacy—from the Edible Schoolyard Project to her School Lunch Initiative—has inspired the likes of Michelle Obama, who campaigned as First Lady for expanded access to healthy food in schools.But in Waters’ forthcoming book—We Are What We Eat: A Slow Food Manifesto—her aperture expands far beyond food. The way we eat is emblematic of how we live our lives, she writes, both as individuals and as a culture. Fast food values, like uniformity, convenience, cheapness, and speed, have infiltrated our entire lives, anesthetizing us to natural beauty and our own capacity for change. Her antidote? Living by what she calls slow food values, like beauty, seasonality, stewardship, and simplicity. Doing so, she writes, can change our relationship with food, each other, and the planet itself.I spoke with Waters on a sunny May afternoon, as she drank tea in her Berkeley kitchen from a handmade Irish bowl gifted to her by a friend. Her attention to these details is the backbone of her quiet radicalism. Choosing care, connection, and integrity—again and again, in each decision—is slow food’s gateway to a meaningful life, she said, not to mention an incredible dinner.One of my favorite quotes in the book is “beauty is the language of care.” How can slow food values help us re-frame what we consider beautiful?Growing up in New Jersey, I remember taking in the changing seasons in awe. Our family would go for drives to see the trees changing colors in the fall and flowers coming up in the spring, and look for ripe tomatoes and corn in summer. Paying attention to these things gives you a sense of meaning in life. We’ve deadened ourselves to this, which is another horrible crime of fast food culture. It’s taken away our ability to find meaning in everyday life. We’re looking on our phones for feelings that can’t be found there. A kiss on the cheek? Or touching a beautiful fabric? These feelings are found in the real world. We need to get back to the understanding that beauty can be found by taking in the endless wonder of nature—and also in small actions, like lighting candles on your dinner table.How can slow food values re-make our institutions for the better? Slow food values don’t only apply to restaurants. I’ve spent 50 years watching what happens when people take slow food values and create schools and businesses where they’re embedded. These values are available to everybody, and everyone interprets them in their own way. It doesn’t matter what the business is. It matters how you treat and compensate the staff, how you encourage collaboration, and make every physical space in your organization a nice place to work.How do you do that with a physical space?The Obama presidential library asked me to advise them on designing a kitchen. I told them it needs to be big enough to serve the whole staff every day, with everyone eating together. Not just the people who run the library, but the people cleaning up, everyone. And with schools—why are we designing them to look like factories instead of places in learning? I want them all to look like the American Academy in Rome. I helped design the new ramada at the Edible Schoolyard Project, and I made sure it inspired me like the Pantheon in Rome. It’s the most exciting thing I do, trying to feed people these slow food values. Catching them unaware, so they don’t even know I’ve designed it for them to fall in love.How do you design for that kind of love?Acme Bread company, one of our Chez Panisse vendors, is a perfect example. Steve Sullivan went to France and learned different techniques from Poilane, because it was important for him to learn from a culture with a history of making bread. He came back and worked for a while out of his UC dorm, and then brought his loaves to Chez Panisse. We told him if he opened a bakery we’d buy everything. And so he did. During the pandemic, people have stood in a socially-distant line and waited half an hour, 45 minutes, for his loaves of bread. And when I think about why they’re doing it, it’s for a sense of community. For the smell when they walk into the shop. For the feeling of just-baked bread, warm in their hands as they walk out. It makes them feel good. That is something that’s very related to slow food—having people experience through all of the senses. I want it to smell fantastic in a restaurant always. Fast food restaurants smell industrial. No wonder you want to get it from a drive-by.Tell me about your idea for school-supported agriculture.At Chez Panisse, we told our farmer Bob Cannard that we would buy everything he had and pay him the real cost. This meant he didn’t have to go through a middleman and didn’t have to bring all his food to the market hoping to sell it. The idea behind school-supported agriculture is doing this at scale around the country, with the American public school system telling local, regenerative, organic farmers and ranchers they will buy all the farmers’ food for school meals. The cornerstone idea is a free regenerative school lunch for every child, which instills slow food values in children directly, naturally, and pleasurably.That kind of guaranteed income seems like it could also pave the way for many more people to open regenerative farms around the country.It guarantees farmers’ income, which certainly would allow more people with slow food-aligned missions to go into business. Just imagine if we could guarantee that kind of security for people whose mission is about saving the environment, feeding children, and ending food insecurity. We could allow so many people to work in meaningful jobs if our public schools understood the climate and nutritional necessity of school supported agriculture. But we’ve allowed our schools to be industrialized like our farms. Everyone is trained to go to school for a high-paying job. Meaningful work is something we have never talked about as a nation, even though it’s essential. Everyone needs to work in a place where they feel they have a purpose and are contributing to something.The number of farmers under the age of 35 is increasing for only the second time in the past century. These farmers are growing organically, and with respect for their local food networks. How do you see this as tied to the politics of younger generations?Young people today believe in stewardship, and understand that nourishment begins in nature. They want to build community, they understand that Black Lives Matter, they are trying earnestly to address climate change. Their perspective and energy is wonderful.You talk about how the term “sustainability” has become meaningless as it’s been co-opted by corporations. Instead of sustainability, we should be focusing on regenerative agriculture, which actively reverses climate change. How can an individual support regenerative agriculture?Buying all your food at the farmers market or through community supported agriculture is the best way to do it. It’s not the easiest way, but it can be the most gratifying. We also need to stop the industrial production of animal products. Cold turkey. Full stop. None tomorrow. And we need to eat fewer animal products, and know where every bite comes from. I have beautiful eggs in my refrigerator right now, in every color, and I feel comfortable with that because I know the chickens are being raised right. Knowing where animal products come from is vitally important.You talk about seasonality as a slow food value—eating everything in season without expecting everything to be available year round. What should we look to buy and eat in June?L’industrie, in my humble opinion the best pizzeria in the city, recently reopened in Brooklyn. I was there celebrating on opening night with Pam Yung, cult-favorite baker and head chef at Flor London. Of all the pizza joints in the city, how do we decide which one to walk into on a given day and who are we supporting when we choose where to eat? A bit of research on this question led me to Polonsky and Friends, the design studio behind Flor. Most recently, founder Anna Polonsky, along with photographer Teddy Wolff, started a new project in the food world, one which highlights New York City’s independent food makers. New Yorkers love chefs and restaurant culture. But the pandemic has brought about a new relationship with artisanal food, one in which we seek people who are making carefully sourced small batch items, often outside of the restaurant world. Polonsky and Wolff’s newsletter, The Deli, finds these individuals for us as “an ode to the artisanal food makers of New York.”When I read the interview with ice cream makers Jesse Merchant and Javier Zuniga of Bad Habit, I knew that I needed to have this ice cream. “We’re straight-out-of-the-pint people. There’s no better way. We always tell customers to keep it in the freezer but take it out like 10 minutes before you’re going to eat it.” As I placed my order for blood orange creamsicle and olive oil, I started thinking about my most recent incredible ice-cream experiences. The pistachio and vanilla soft serve swirl affogato that Nick Baglivo of L’industrie perfected and served on their new counter for me and my sister, the cookies and cream Van Leeuwen pint that my boyfriend and I picked up at the bodega before watching a ’90s Almodovar movie, the Ukrainian vanilla and chocolate ice-cream bar that my mom pulled out of the freezer last time I went home to my parents house in New Jersey. And that’s the thing about eating: When you know who is making your food and that there’s a story behind it, the experience takes on a deeper meaning.I’ve seen Danny’s Nut Butter in Homecoming, my neighborhood coffee shop. The Deli interviewed founder Danny Castañeda, who explains its origin. “I had to figure out a steady form of income, so I started making batches of nut butters again just out of my house with a KitchenAid blender, fulfilling via Instagram DM, and hand delivering them on my bike.” This type of self-starting story permeated most of the founders interviewed. Through the newsletter, you can find gluten-free baker Lani Halliday, also known as the person behind Yoko Ono’s favorite cookie. You can find the Borgattis, an Italian family who has been making ravioli and other egg pastas in the Bronx for three generations now. You can order Israeli meals with a menu that changes weekly, and you can read recommendations from the makers themselves on their favorite places to eat in New York. (Most of them ship nationwide!) Knowing the people who make food leads to clarity around sourcing, a lower carbon footprint, and an economy that supports local community.As it evolves and grows, The Deli will become a resource to connect shoppers with choice makers and it will be a platform to highlight these individuals who are working independently. “A lot of these people are selling through DM on Instagram so you have to be friends with them to know that it exists and at the same time, they are at a point where it’s difficult for them to fulfill orders,” Polonsky says. Both boutique and sought-after, the artisans that Polonsky and Wolff highlight are at capacity within their networks but have not (yet) scaled up.Wolff and Polonsky both come from a highly curated visual food world but wanted to take a different approach with photography for The Deli. “We wanted the photos to show the side of food that you don’t get to see in restaurants,” explains Polonsky of the visual storytelling. “We wanted the photos to show the mess and the unglamorous side of it that we think is really cool.” The result is an approachable source for authentic insider knowledge, worth reading week after week. Look, when it’s 90 degrees out and the humidity reaches sauna status, using an oven is overrated. It’s just going to make you hotter! And when you get hotter, you become flustered, and when you’re flustered, you end up dropping your festive cake on the floor and having to remake the whole thing again, right before the barbecue. Why, you bemoan, did you ever do this to yourself?Thanks to Rizzoli, there’s now a book for cooks can’t stand the heat but want to stay in the kitchen. Eat Cool: Good Food for Hot Days states its intention right from the dedication: “To my husband, Jon, and anyone else who finds hot and humid weather, in his words, soul-crushing,” writes author Vanessa Seder. Its pages are filled with everything from healthy vanilla smoothies to spicy papaya slaws, poke bowls to watermelon ice pops.Seder acknowledges that her book is dotted with Asian, Indian, Mexican, Middle Eastern and Mediterranean influences. Mainly because all those cuisines are delicious. But also due to something far more practical: “They’re also rich sources of climate-savvy culinary wisdom, having evolved over thousands of years in hot and humid regions.”The book doesn’t have a complete absence of heat. Some recipes, especially in the main-course section, do ask you to fire up the grill for a few minutes. (Or, well, slightly cheat and just buy a pre-cooked rotisserie chicken.) But many succeed in avoiding any sort of flame entirely: take the melon and cucumber salad, or scallop ceviche with lime, avocado, cilantro, and chiles.Ahead of Memorial Day weekend—and summer’s subsequent swelter—we thought we’d share a delicious, no-bake dessert from Seder’s cool manual. Skip the red white and blue cake and make this Malted Chocolate Icebox Cake instead.Ingredients2 cups (about 8 ounces) chocolate-covered maltball candies, plus 16 more for garnish2 cups whole milk ricotta (see headnote)⅓ cup Dutch-process cocoa powder1 cup malted milk powder2 tablespoons honey½ teaspoon sea salt2 cups heavy cream49 store-bought round, flat chocolate wafer cookies (from two 9-ounce packages)DirectionsPlace the 2 cups malt balls in a food processor and pulse until finely chopped (about 30 times). Transfer to a medium bowl. No need to wipe out the food processor bowl.Combine the ricotta, cocoa powder, malted milk powder, honey, and salt in the food processor. Process until the mixture is very smooth, about 2 minutes.In the bowl of an electric mixer, beat the cream until stiff peaks form, about 2 minutes. Fold the ricotta-chocolate mixture into the whipped cream. Set aside.To form the bottom layer of the cake, place 6 cookies on a plate or cake stand, to form a 7¾-inch-diameter circle. Add one more cookie to the center to finish forming the first layer. There will be gaps between the cookies.Spoon 1 cup ricotta mixture onto the center of the circle of cookies. Use an offset spatula or rubber spatula to evenly and gently spread the layer of ricotta mixture, leaving a little of the cookies on the outer edge exposed. (Note: The first layer is a bit tricky . . . if necessary, place a little dollop of the cream mixture under each cookie to help hold them in place or use fingers to gently hold the cookies in place while spreading the ricotta mixture.) Once the layer is complete, sprinkle with 2 tablespoons chopped candies.Repeat this process, gently adding the remaining cookies, ricotta mixture, and candies and ending with the ricotta being the top layer. In all, you should have 7 layers of cookies and 7 layers of the ricotta mixture. Use an offset spatula to smooth the top layer of the ricotta mixture and sprinkle all over the top with more chopped candy. Product detail for this product: Fashion field involves the best minds to carefully craft the design. The t-shirt industry is a very competitive field and involves many risks. The cost per t-shirt varies proportionally to the total quantity of t-shirts. We are manufacturing exceptional-quality t-shirts at a very competitive price. 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AliensDesignTshirt Kansas City Chiefs And Kansas City Royals Heart T-shirt Premium Customize Digital Printing design also available multi colors black white blue orange redgrey silver yellow green forest brown multi sizes S M L XL 2XL 3XL 4XL Buy product AliensDesignTshirt Kansas City Chiefs And Kansas City Royals Heart T-shirt You can gift it for mom dad papa mommy daddy mama boyfriend girlfriend grandpa grandma grandfather grandmother husband wife family teacher Its also casual enough to wear for working out shopping running jogging hiking biking or hanging out with friends Unique design personalized design for Valentines day St Patricks day Mothers day Fathers day Birthday More info 53 oz ? pre-shrunk cotton Double-needle stitched neckline bottom hem and sleeves Quarter turned Seven-eighths inch seamless collar Shoulder-to-shoulder taping Outdoor dining in New York City wasn’t supposed to be a permanent thing. In fact, it was supposed to be a very temporary one—a slapdash, short term solution cobbled together to help struggling businesses safely eke out something of an income during a once-in-a-lifetime pandemic. Case in point: when Mayor de Blasio announced his reopening plan for restaurants on June 4, 2020, he gave them just three weeks to establish their outdoor setups.But the moment New York’s eateries unveiled their sidewalk cafés and charming, creatively-appointed courtyards, it became clear that it, well, definitely should be a permanent thing. Sipping an Aperol Spritz is that much more enjoyable when simultaneously people-watching on Lafayette Street. Wandering around the West Village’s many cafés is a downright idyllic exercise when its narrow, brownstone-lined streets are closed to cars. And Brooklyn backyard spaces can become outdoor oases, able to transport you to Naples or Oaxaca for an evening. Soon after, de Blasio read the restaurant’s new room. Open streets, and outdoor dining, he said, were here to stay.It’s June 2021 in New York. The weather is warmer. The days are longer. And the pandemic is beginning to ebb. Simply put: we can take our masks off, let our hair down, and enjoy ourselves again.So we decided to ask Vogue editors where they’re eating out and drinking up during this jubilant time. As it turns out, the answer is everywhere, from Bed-Stuy cafes to SoHo hotspots and New York institutions.Below, our picks. Get your Resy app ready.“I recently had a dreamy springtime dinner at Aita, a cozy and rustic Italian spot nestled on a beautiful people-watching corner in Clinton Hill. They have an extensive aperitivo menu (don’t sleep on the house negroni!) and unique homemade pastas dishes, like the lush, pillowy oxtail ravioli, that will—quite literally—have you thinking about them for days to come. It’s the kind of place where every sip and bite feels both sacred and comforting. A sweet indulgence after a long, crazy year!” -Lauren Valenti, Senior Beauty Editor“There’s no rush at Angelina Paris’s pop-up at Carolina Herrera, where you lounge under the shady trees of 75th Street while indulging in an iced chocolate and mini macarons. In fact, the brand’s creative director wants everyone to stay awhile: ‘We wanted to offer our friends a spot where they can sit, catch up, and just appreciate the wonders of this great city—our home,’ Wes Gordon previously told Vogue.” – Elise Taylor, Living Writer“Bar Camillo is my new neighborhood spot with a cute little garden outside. Nowhere I’d rather be drinking a glass of funky orange wine at the end of a long day. Pizza’s great too.” -Sarah Spellings, Fashion News Editor”A mere stones throw from my front doorstep, Beco offers laid-back outdoor seating, delicious Brazilian cocktails and a diverse (but not oversaturated!) all-day menu. The scene is about as varied as it gets: from tiny babies and large dogs, to first dates and solo diners—everyone is welcome. The weekend is best for peak people-watching, as you get to enjoy a complementary side of live music with your stares. In all honesty, none of the above matters. . . as once you’ve enjoyed your first bite of the Dulce de Leche Empanada, the rest of the world fades away.”-Jasmine Contomichalos, Experiences Editor“I love sitting outside at Café Altro Paradiso. Aside from the incredible food, the restaurant is situated on one of Soho’s calmest, most spacious corners; dining outdoors there feels like a treat, not a compromise (read: no piled-up garbage bags or honking cars!).” -Emily Farra, Senior Fashion News Writer“As a pescetarian, it’s pretty ironic that I’m constantly trying to get a reservation at Cozy Royale—the sister restaurant to Williamsburg’s The Meat Hook butcher—but the asparagus with bearnaise sauce and chocolate pudding desserts are just that good. Plus, I’ve heard from my very meat-eating boyfriend that the dry aged short rib special is pretty ace too. I recommend for the relaxed, off the main drag ambiance and the palomas.” -Steff Yotka, Fashion News and Emerging Platforms Editor“The Crosby Hotel, located in the heart of Soho, brings an eclectic charm to an area best known for its flashy designer stores. The elegant terrace is my favorite place to meet for a champagne brunch or an afternoon tea. Inside the walled garden, you’ll forget the hustle and bustle surrounding you. If you’re feeling indulgent, try the Croque Monsieur and the signature “Eden” cocktail.” -Ian Malone, Experiences Manager“Dante serves the best cocktails in the city, America, and the world. I’m not grandstanding here—in 2019, it was officially crowned as the best bar in the world. Their West Village location, with its classic bistro tables and claw footed glass booths, feel more like something you’d find on the boulevards of Paris rather than the streets of New York. Make sure to try the Champagne Ramos—a cocktail made with the unusual, yet delicious, ingredient of burrata water.” -Elise Taylor“Where else can you sip gin martinis under a disco ball? Be sure to get the Uni Pasta and multiple orders of the Addictive Cabbage (the name really says it all).” -Madeline Fass, Market Editor“Their outdoor seating is so charming, and on one of the cutest areas of Orchard Street. I will never get tired of their Burrata, Brussel Sprouts, Truffle Fries, and Crispy Rice Salad.” -Puja Prakash, Senior Social Media Manager“I’ve long loved E.A.T.—if memory serves, my dad and I went directly there for matzo ball soup after I had my braces taken off—and throughout the last year, it’s remained my go-to spot for casual weekend lunches with friends. Its outdoor dining set-up isn’t anything fancy, but it totally works, which pretty perfectly matches the vibe there in general. Order the cucumber and goat cheese on ficelle.” -Marley Marius, Associate Features Editor“This restaurant makes its own tortillas, and they care a lot about the corn they use. That care is evident in the flavor, whether you’re ordering tortillas for an at-home feast or dining at the sidewalk tables. The whole menu is great, so I recommend ordering a few dishes for the table and trying them all. The mezcal mushroom tlayuda is particularly memorable, but even a simple Oaxacan cheese quesadilla is fabulous with the restaurant’s salsas.” -Ella Riley-Adams, Senior Living and Beauty Editor“I think I’ve had the entire menu at this point and every dish is amazing. The outdoor seating area is also thoughtfully done, with individual heaters and plenty of space. Go with a group and share several dishes so that you’re able to try everything! Their offerings are seasonal but the wagyu coulotte with chimichurri and duck fat fried potatoes is indulgent and delicious.” -Lucie Zhang, Social Media Director“Guevara’s opened during the pandemic, and it’s since become a weekly staple of mine. Part plant store, part vegan cafe, its pink tables and shaded outdoor dining structure are an inviting sight, inevitably occupied by patrons with adorable dogs. The empanadas are excellent (make sure you get the sauces), and I’ve recently become enamored by the ube danish with its bright purple filling and sweet flavor.” -Ella Riley-Adams“Located on West Broadway, Little Ways serves up a spread of American fare with a tasteful twist. The coconut milk mussels are a must paired with the Harry Styles cocktail, which is made with fresh watermelon juice, of course. Stemming from the same team behind the LES’s staple late-night spot, The Flower Shop, Little Ways steps up in style without sacrificing a buzzy scene. Don’t forget to check out the infinity-mirrored bathroom before bidding the night adieu.” – Eliseé Browchuk, Production and Marketing Manager, ExperiencesLa Mercerie in SoHo,“It’s little surprise that La Mercerie—the onsite brasserie of interiors firm Roman and Williams’ concept shop The Guild—is well-designed. Their outdoor dining “patio” stretches a near cobblestone-paved city block which has been festooned with string lights, greenery, and umbrellas. Order the boeuf bourguignon and their take on a gâteau Basque and you’ll feel transported to France and miles away from the grit of Canal Street which, if we’re really being precise, is just one block away.” -Lilah Ramzi, Features & Shopping Editor“The sidewalk café at the critically acclaimed Le Crocodile, with its red-and-white checkered floor and twinkling tea lights, wouldn’t look out of place perched on the Seine. Order the escargot and take in the haute hustle-and-bustle of Brooklyn.” -Elise Taylor“With a refreshing negroni in one hand and a crispy wood-fired pizza slice in the other, Nino’s tropical patio makes for the perfect spot to catch some rays this summer. As you dine in their chic cabana booths next to palm trees, you’ll forget you’re even in the city at all.” -Clarissa Schmidt, Commerce Producer“I love The Odeon because it is perfect any time of day, any day of the week. Whether I’m there for weekend brunch with the kids, a working lunch or drinks with friends, The Odeon does not disappoint. They have a spacious set up that feels lively and the food always hits the spot. My go to order is the omelette or the tuna burger!” -Rickie de Sole, Vogue.com Executive Fashion Director“I have a new obsession with the PJ Clarke’s waterfront dining that is conveniently across from the Vogue offices. Watching the sunset with boats docking while enjoying a drink with my friends and coworkers is easing me back into in-person office work quite nicely.” -Willow Lindley, Accessories Director“Rule of Thirds is a beautiful Japanese restaurant with an incredible outdoor backyard setup that is charming and spacious. It’s the perfect spot to go with a few friends and do a family-style dinner, you can’t go wrong ordering anything from their menu. I recommend the Tuna & Nori, Silken Tofu, Chicken Meatballs, and Hidden Fortress cocktail.” -David Vo, Senior Designer“Look. I’m not going to pretend that Sant Ambroeus is some secret in-the-know spot, or that my suggestion to eat there is groundbreaking. Far from it—the place has been perennially packed for decades. Yet it fulfills two of my key criteria: pasta and people watching. Now excuse me while I scarf down a plate of spaghetti pomodoro, sip on my aperol spritz, and not-so-subtly stare at all the stylish people strolling down the sidewalk in SoHo.” -Elise Taylor“I love the back garden at Saraghina. I always feel like I could be out of town, in some rustic village and not basically in the middle of Brooklyn. It’s especially charming at night with all the little lights on. As far as the menu goes, it’s difficult to pick favorites between the pizzas since they’re all pretty delicious. I’m a bit of a purist so I tend to order the Bufala—it comes simply with Buffalo mozzarella cheese, tomato sauce, and basil. The truffle cacio e pepe pasta is great too.” -Chioma Nnadi, Editor, Vogue.com“The title says it all. Truly a secret garden with amazing food. When I first went, I didn’t know it was vegan and I had a curry chicken sandwich. Thought it was real the whole time.” -Liana Satenstein, Senior Fashion News Writer“The place I spend most of my time is Skin Contact, a wine bar on Orchard Street with the best natural wine list in New York (one of the owners is Eben Lillie of Chambers Street Wines). They have small plates, too—I’ll get the figs and creme fraiche if I’m starving—but I was happy to hear New York finally repealed that bogus rule about ordering food with every drink!” -Emily Farra“Located on Cornelia Street in the West Village, Silver Apricot combines delicious ‘New-American-Chinese’ flavors with fun people watching. The team previously managed Little Tong Noodle Shop and includes alumni of Eleven Madison Park and Per Se. Dishes are inventive, fun takes on Chinese cuisine and comfort foods. The dry-aged PFL beef sliders on house-made scallion rolls combine two comfort foods–sliders and scallion pancakes–into one. They also recently featured a fried chicken sandwich meal with proceeds benefiting Apex for Youth.” -Lucie Zhang“I’ve sat outside at The Tyger, a new East Asian restaurant in Soho, a bunch of times—and it’s always resulted in great food and great drinks. The Tyger Strype Slushee is the perfect cocktail to have on a hot summer day (yes, it’s a slushee), and you have to order the chicken satay or squid ink fried rice.” -Christian Allaire, Fashion News Writer“My indoor and outdoor favorite is always Via Carota! This was the first restaurant I ran to for a post-vaccination celebration meal. In fact, I will find any excuse to go to Via Carota. You cannot have a bad order here, but you would be remiss to not try the classic cacio e pepe at least once.” -Alexandra Michler, Director of Fashion Initiatives“Even if this restaurant wasn’t around the corner from my apartment, I would still look forward to eating in their courtyard or the more recently constructed sidewalk dining area. I have spent birthdays, anniversaries, debaucherous late nights, and tame, early dinners with small children here and nothing makes me feel more like my pre-2020 self than sharing a plate of their delicious liver mousse, lamb ragu or the original cast-iron chicken, with friends, family, and friends who have become family. Don’t sleep on the chocolate Guinness cake for dessert. I actually tried to replicate this recipe during lockdown, but it wasn’t the same!” -Celia Ellenberg, Beauty Director“Nestled among the West Village’s stately townhouses, The Waverly Inn, with its low and unassuming entrance, might be easily missed. Inside, the classic haunt offers old world charm and modern sophistication. The romantic, vine-covered courtyard provides the perfect setting for an intimate meal or a boisterous dinner party. Order a dirty martini and the chicken pot pie.” -Ian Malone, Experiences Manager“Their outdoor seating is decorated so cute–with faux shearling rugs on each booth seat on the street and a beautiful back garden that feels like your own backyard. The ambience is just as cozy and cute as the indoor seating, with more space. Order the Nua Jay Pan Aoi (vegan impossible meat skewers!) and the yellow curry.” -Puja Prakash, Senior Social Media Manager Chef, restaurateur, and activist Alice Waters has influenced almost every facet of contemporary American cuisine. Her farm-to-table restaurant, Berkeley’s Chez Panisse, opened in 1971 with the simple mission of using local and organic produce to serve superlative California cuisine. And her advocacy—from the Edible Schoolyard Project to her School Lunch Initiative—has inspired the likes of Michelle Obama, who campaigned as First Lady for expanded access to healthy food in schools.But in Waters’ forthcoming book—We Are What We Eat: A Slow Food Manifesto—her aperture expands far beyond food. The way we eat is emblematic of how we live our lives, she writes, both as individuals and as a culture. Fast food values, like uniformity, convenience, cheapness, and speed, have infiltrated our entire lives, anesthetizing us to natural beauty and our own capacity for change. Her antidote? Living by what she calls slow food values, like beauty, seasonality, stewardship, and simplicity. Doing so, she writes, can change our relationship with food, each other, and the planet itself.I spoke with Waters on a sunny May afternoon, as she drank tea in her Berkeley kitchen from a handmade Irish bowl gifted to her by a friend. Her attention to these details is the backbone of her quiet radicalism. Choosing care, connection, and integrity—again and again, in each decision—is slow food’s gateway to a meaningful life, she said, not to mention an incredible dinner.One of my favorite quotes in the book is “beauty is the language of care.” How can slow food values help us re-frame what we consider beautiful?Growing up in New Jersey, I remember taking in the changing seasons in awe. Our family would go for drives to see the trees changing colors in the fall and flowers coming up in the spring, and look for ripe tomatoes and corn in summer. Paying attention to these things gives you a sense of meaning in life. We’ve deadened ourselves to this, which is another horrible crime of fast food culture. It’s taken away our ability to find meaning in everyday life. We’re looking on our phones for feelings that can’t be found there. A kiss on the cheek? Or touching a beautiful fabric? These feelings are found in the real world. We need to get back to the understanding that beauty can be found by taking in the endless wonder of nature—and also in small actions, like lighting candles on your dinner table.How can slow food values re-make our institutions for the better? Slow food values don’t only apply to restaurants. I’ve spent 50 years watching what happens when people take slow food values and create schools and businesses where they’re embedded. These values are available to everybody, and everyone interprets them in their own way. It doesn’t matter what the business is. It matters how you treat and compensate the staff, how you encourage collaboration, and make every physical space in your organization a nice place to work.How do you do that with a physical space?The Obama presidential library asked me to advise them on designing a kitchen. I told them it needs to be big enough to serve the whole staff every day, with everyone eating together. Not just the people who run the library, but the people cleaning up, everyone. And with schools—why are we designing them to look like factories instead of places in learning? I want them all to look like the American Academy in Rome. I helped design the new ramada at the Edible Schoolyard Project, and I made sure it inspired me like the Pantheon in Rome. It’s the most exciting thing I do, trying to feed people these slow food values. Catching them unaware, so they don’t even know I’ve designed it for them to fall in love.How do you design for that kind of love?Acme Bread company, one of our Chez Panisse vendors, is a perfect example. Steve Sullivan went to France and learned different techniques from Poilane, because it was important for him to learn from a culture with a history of making bread. He came back and worked for a while out of his UC dorm, and then brought his loaves to Chez Panisse. We told him if he opened a bakery we’d buy everything. And so he did. During the pandemic, people have stood in a socially-distant line and waited half an hour, 45 minutes, for his loaves of bread. And when I think about why they’re doing it, it’s for a sense of community. For the smell when they walk into the shop. For the feeling of just-baked bread, warm in their hands as they walk out. It makes them feel good. That is something that’s very related to slow food—having people experience through all of the senses. I want it to smell fantastic in a restaurant always. Fast food restaurants smell industrial. No wonder you want to get it from a drive-by.Tell me about your idea for school-supported agriculture.At Chez Panisse, we told our farmer Bob Cannard that we would buy everything he had and pay him the real cost. This meant he didn’t have to go through a middleman and didn’t have to bring all his food to the market hoping to sell it. The idea behind school-supported agriculture is doing this at scale around the country, with the American public school system telling local, regenerative, organic farmers and ranchers they will buy all the farmers’ food for school meals. The cornerstone idea is a free regenerative school lunch for every child, which instills slow food values in children directly, naturally, and pleasurably.That kind of guaranteed income seems like it could also pave the way for many more people to open regenerative farms around the country.It guarantees farmers’ income, which certainly would allow more people with slow food-aligned missions to go into business. Just imagine if we could guarantee that kind of security for people whose mission is about saving the environment, feeding children, and ending food insecurity. We could allow so many people to work in meaningful jobs if our public schools understood the climate and nutritional necessity of school supported agriculture. But we’ve allowed our schools to be industrialized like our farms. Everyone is trained to go to school for a high-paying job. Meaningful work is something we have never talked about as a nation, even though it’s essential. Everyone needs to work in a place where they feel they have a purpose and are contributing to something.The number of farmers under the age of 35 is increasing for only the second time in the past century. These farmers are growing organically, and with respect for their local food networks. How do you see this as tied to the politics of younger generations?Young people today believe in stewardship, and understand that nourishment begins in nature. They want to build community, they understand that Black Lives Matter, they are trying earnestly to address climate change. Their perspective and energy is wonderful.You talk about how the term “sustainability” has become meaningless as it’s been co-opted by corporations. Instead of sustainability, we should be focusing on regenerative agriculture, which actively reverses climate change. How can an individual support regenerative agriculture?Buying all your food at the farmers market or through community supported agriculture is the best way to do it. It’s not the easiest way, but it can be the most gratifying. We also need to stop the industrial production of animal products. Cold turkey. Full stop. None tomorrow. And we need to eat fewer animal products, and know where every bite comes from. I have beautiful eggs in my refrigerator right now, in every color, and I feel comfortable with that because I know the chickens are being raised right. Knowing where animal products come from is vitally important.You talk about seasonality as a slow food value—eating everything in season without expecting everything to be available year round. What should we look to buy and eat in June?L’industrie, in my humble opinion the best pizzeria in the city, recently reopened in Brooklyn. I was there celebrating on opening night with Pam Yung, cult-favorite baker and head chef at Flor London. Of all the pizza joints in the city, how do we decide which one to walk into on a given day and who are we supporting when we choose where to eat? A bit of research on this question led me to Polonsky and Friends, the design studio behind Flor. Most recently, founder Anna Polonsky, along with photographer Teddy Wolff, started a new project in the food world, one which highlights New York City’s independent food makers. New Yorkers love chefs and restaurant culture. But the pandemic has brought about a new relationship with artisanal food, one in which we seek people who are making carefully sourced small batch items, often outside of the restaurant world. Polonsky and Wolff’s newsletter, The Deli, finds these individuals for us as “an ode to the artisanal food makers of New York.”When I read the interview with ice cream makers Jesse Merchant and Javier Zuniga of Bad Habit, I knew that I needed to have this ice cream. “We’re straight-out-of-the-pint people. There’s no better way. We always tell customers to keep it in the freezer but take it out like 10 minutes before you’re going to eat it.” As I placed my order for blood orange creamsicle and olive oil, I started thinking about my most recent incredible ice-cream experiences. The pistachio and vanilla soft serve swirl affogato that Nick Baglivo of L’industrie perfected and served on their new counter for me and my sister, the cookies and cream Van Leeuwen pint that my boyfriend and I picked up at the bodega before watching a ’90s Almodovar movie, the Ukrainian vanilla and chocolate ice-cream bar that my mom pulled out of the freezer last time I went home to my parents house in New Jersey. And that’s the thing about eating: When you know who is making your food and that there’s a story behind it, the experience takes on a deeper meaning.I’ve seen Danny’s Nut Butter in Homecoming, my neighborhood coffee shop. The Deli interviewed founder Danny Castañeda, who explains its origin. “I had to figure out a steady form of income, so I started making batches of nut butters again just out of my house with a KitchenAid blender, fulfilling via Instagram DM, and hand delivering them on my bike.” This type of self-starting story permeated most of the founders interviewed. Through the newsletter, you can find gluten-free baker Lani Halliday, also known as the person behind Yoko Ono’s favorite cookie. You can find the Borgattis, an Italian family who has been making ravioli and other egg pastas in the Bronx for three generations now. You can order Israeli meals with a menu that changes weekly, and you can read recommendations from the makers themselves on their favorite places to eat in New York. (Most of them ship nationwide!) Knowing the people who make food leads to clarity around sourcing, a lower carbon footprint, and an economy that supports local community.As it evolves and grows, The Deli will become a resource to connect shoppers with choice makers and it will be a platform to highlight these individuals who are working independently. “A lot of these people are selling through DM on Instagram so you have to be friends with them to know that it exists and at the same time, they are at a point where it’s difficult for them to fulfill orders,” Polonsky says. Both boutique and sought-after, the artisans that Polonsky and Wolff highlight are at capacity within their networks but have not (yet) scaled up.Wolff and Polonsky both come from a highly curated visual food world but wanted to take a different approach with photography for The Deli. “We wanted the photos to show the side of food that you don’t get to see in restaurants,” explains Polonsky of the visual storytelling. “We wanted the photos to show the mess and the unglamorous side of it that we think is really cool.” The result is an approachable source for authentic insider knowledge, worth reading week after week. Look, when it’s 90 degrees out and the humidity reaches sauna status, using an oven is overrated. It’s just going to make you hotter! And when you get hotter, you become flustered, and when you’re flustered, you end up dropping your festive cake on the floor and having to remake the whole thing again, right before the barbecue. Why, you bemoan, did you ever do this to yourself?Thanks to Rizzoli, there’s now a book for cooks can’t stand the heat but want to stay in the kitchen. Eat Cool: Good Food for Hot Days states its intention right from the dedication: “To my husband, Jon, and anyone else who finds hot and humid weather, in his words, soul-crushing,” writes author Vanessa Seder. Its pages are filled with everything from healthy vanilla smoothies to spicy papaya slaws, poke bowls to watermelon ice pops.Seder acknowledges that her book is dotted with Asian, Indian, Mexican, Middle Eastern and Mediterranean influences. Mainly because all those cuisines are delicious. But also due to something far more practical: “They’re also rich sources of climate-savvy culinary wisdom, having evolved over thousands of years in hot and humid regions.”The book doesn’t have a complete absence of heat. Some recipes, especially in the main-course section, do ask you to fire up the grill for a few minutes. (Or, well, slightly cheat and just buy a pre-cooked rotisserie chicken.) But many succeed in avoiding any sort of flame entirely: take the melon and cucumber salad, or scallop ceviche with lime, avocado, cilantro, and chiles.Ahead of Memorial Day weekend—and summer’s subsequent swelter—we thought we’d share a delicious, no-bake dessert from Seder’s cool manual. Skip the red white and blue cake and make this Malted Chocolate Icebox Cake instead.Ingredients2 cups (about 8 ounces) chocolate-covered maltball candies, plus 16 more for garnish2 cups whole milk ricotta (see headnote)⅓ cup Dutch-process cocoa powder1 cup malted milk powder2 tablespoons honey½ teaspoon sea salt2 cups heavy cream49 store-bought round, flat chocolate wafer cookies (from two 9-ounce packages)DirectionsPlace the 2 cups malt balls in a food processor and pulse until finely chopped (about 30 times). Transfer to a medium bowl. No need to wipe out the food processor bowl.Combine the ricotta, cocoa powder, malted milk powder, honey, and salt in the food processor. Process until the mixture is very smooth, about 2 minutes.In the bowl of an electric mixer, beat the cream until stiff peaks form, about 2 minutes. Fold the ricotta-chocolate mixture into the whipped cream. Set aside.To form the bottom layer of the cake, place 6 cookies on a plate or cake stand, to form a 7¾-inch-diameter circle. Add one more cookie to the center to finish forming the first layer. There will be gaps between the cookies.Spoon 1 cup ricotta mixture onto the center of the circle of cookies. Use an offset spatula or rubber spatula to evenly and gently spread the layer of ricotta mixture, leaving a little of the cookies on the outer edge exposed. (Note: The first layer is a bit tricky . . . if necessary, place a little dollop of the cream mixture under each cookie to help hold them in place or use fingers to gently hold the cookies in place while spreading the ricotta mixture.) Once the layer is complete, sprinkle with 2 tablespoons chopped candies.Repeat this process, gently adding the remaining cookies, ricotta mixture, and candies and ending with the ricotta being the top layer. In all, you should have 7 layers of cookies and 7 layers of the ricotta mixture. Use an offset spatula to smooth the top layer of the ricotta mixture and sprinkle all over the top with more chopped candy. Product detail for this product: Fashion field involves the best minds to carefully craft the design. The t-shirt industry is a very competitive field and involves many risks. The cost per t-shirt varies proportionally to the total quantity of t-shirts. We are manufacturing exceptional-quality t-shirts at a very competitive price. We use only the best DTG printers available to produce the finest-quality images possible that won’t wash out of the shirts. Custom orders are always welcome. We can customize all of our designs to your needs! Please feel free to contact us if you have any questions. We accept all major credit cards (Visa, Mastercard, American Express, Discover), PayPal, or prepayment by Check, Money Order, or Bank Wire. For schools, universities, and government organizations, we accept purchase orders and prepayment by check Material Type: 35% Cotton – 65% Polyester Soft material feels great on your skin and very light Features pronounced sleeve cuffs, prominent waistband hem and kangaroo pocket fringes Taped neck and shoulders for comfort and style Print: Dye-sublimation printing, colors won’t fade or peel Wash Care: Recommendation Wash it by hand in below 30-degree water, hang to dry in shade, prohibit bleaching, Low Iron if Necessary Vist our store at: Visit Thanosshirt now This product belong to hung2
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AliensDesignTshirt Kansas City Chiefs And Kansas City Royals Heart T-shirt Premium Customize Digital Printing design also available multi colors black white blue orange redgrey silver yellow green forest brown multi sizes S M L XL 2XL 3XL 4XL Buy product AliensDesignTshirt Kansas City Chiefs And Kansas City Royals Heart T-shirt You can gift it for mom dad papa mommy daddy mama boyfriend girlfriend grandpa grandma grandfather grandmother husband wife family teacher Its also casual enough to wear for working out shopping running jogging hiking biking or hanging out with friends Unique design personalized design for Valentines day St Patricks day Mothers day Fathers day Birthday More info 53 oz ? pre-shrunk cotton Double-needle stitched neckline bottom hem and sleeves Quarter turned Seven-eighths inch seamless collar Shoulder-to-shoulder taping Outdoor dining in New York City wasn’t supposed to be a permanent thing. In fact, it was supposed to be a very temporary one—a slapdash, short term solution cobbled together to help struggling businesses safely eke out something of an income during a once-in-a-lifetime pandemic. Case in point: when Mayor de Blasio announced his reopening plan for restaurants on June 4, 2020, he gave them just three weeks to establish their outdoor setups.But the moment New York’s eateries unveiled their sidewalk cafés and charming, creatively-appointed courtyards, it became clear that it, well, definitely should be a permanent thing. Sipping an Aperol Spritz is that much more enjoyable when simultaneously people-watching on Lafayette Street. Wandering around the West Village’s many cafés is a downright idyllic exercise when its narrow, brownstone-lined streets are closed to cars. And Brooklyn backyard spaces can become outdoor oases, able to transport you to Naples or Oaxaca for an evening. Soon after, de Blasio read the restaurant’s new room. Open streets, and outdoor dining, he said, were here to stay.It’s June 2021 in New York. The weather is warmer. The days are longer. And the pandemic is beginning to ebb. Simply put: we can take our masks off, let our hair down, and enjoy ourselves again.So we decided to ask Vogue editors where they’re eating out and drinking up during this jubilant time. As it turns out, the answer is everywhere, from Bed-Stuy cafes to SoHo hotspots and New York institutions.Below, our picks. Get your Resy app ready.“I recently had a dreamy springtime dinner at Aita, a cozy and rustic Italian spot nestled on a beautiful people-watching corner in Clinton Hill. They have an extensive aperitivo menu (don’t sleep on the house negroni!) and unique homemade pastas dishes, like the lush, pillowy oxtail ravioli, that will—quite literally—have you thinking about them for days to come. It’s the kind of place where every sip and bite feels both sacred and comforting. A sweet indulgence after a long, crazy year!” -Lauren Valenti, Senior Beauty Editor“There’s no rush at Angelina Paris’s pop-up at Carolina Herrera, where you lounge under the shady trees of 75th Street while indulging in an iced chocolate and mini macarons. In fact, the brand’s creative director wants everyone to stay awhile: ‘We wanted to offer our friends a spot where they can sit, catch up, and just appreciate the wonders of this great city—our home,’ Wes Gordon previously told Vogue.” – Elise Taylor, Living Writer“Bar Camillo is my new neighborhood spot with a cute little garden outside. Nowhere I’d rather be drinking a glass of funky orange wine at the end of a long day. Pizza’s great too.” -Sarah Spellings, Fashion News Editor”A mere stones throw from my front doorstep, Beco offers laid-back outdoor seating, delicious Brazilian cocktails and a diverse (but not oversaturated!) all-day menu. The scene is about as varied as it gets: from tiny babies and large dogs, to first dates and solo diners—everyone is welcome. The weekend is best for peak people-watching, as you get to enjoy a complementary side of live music with your stares. In all honesty, none of the above matters. . . as once you’ve enjoyed your first bite of the Dulce de Leche Empanada, the rest of the world fades away.”-Jasmine Contomichalos, Experiences Editor“I love sitting outside at Café Altro Paradiso. Aside from the incredible food, the restaurant is situated on one of Soho’s calmest, most spacious corners; dining outdoors there feels like a treat, not a compromise (read: no piled-up garbage bags or honking cars!).” -Emily Farra, Senior Fashion News Writer“As a pescetarian, it’s pretty ironic that I’m constantly trying to get a reservation at Cozy Royale—the sister restaurant to Williamsburg’s The Meat Hook butcher—but the asparagus with bearnaise sauce and chocolate pudding desserts are just that good. Plus, I’ve heard from my very meat-eating boyfriend that the dry aged short rib special is pretty ace too. I recommend for the relaxed, off the main drag ambiance and the palomas.” -Steff Yotka, Fashion News and Emerging Platforms Editor“The Crosby Hotel, located in the heart of Soho, brings an eclectic charm to an area best known for its flashy designer stores. The elegant terrace is my favorite place to meet for a champagne brunch or an afternoon tea. Inside the walled garden, you’ll forget the hustle and bustle surrounding you. If you’re feeling indulgent, try the Croque Monsieur and the signature “Eden” cocktail.” -Ian Malone, Experiences Manager“Dante serves the best cocktails in the city, America, and the world. I’m not grandstanding here—in 2019, it was officially crowned as the best bar in the world. Their West Village location, with its classic bistro tables and claw footed glass booths, feel more like something you’d find on the boulevards of Paris rather than the streets of New York. Make sure to try the Champagne Ramos—a cocktail made with the unusual, yet delicious, ingredient of burrata water.” -Elise Taylor“Where else can you sip gin martinis under a disco ball? Be sure to get the Uni Pasta and multiple orders of the Addictive Cabbage (the name really says it all).” -Madeline Fass, Market Editor“Their outdoor seating is so charming, and on one of the cutest areas of Orchard Street. I will never get tired of their Burrata, Brussel Sprouts, Truffle Fries, and Crispy Rice Salad.” -Puja Prakash, Senior Social Media Manager“I’ve long loved E.A.T.—if memory serves, my dad and I went directly there for matzo ball soup after I had my braces taken off—and throughout the last year, it’s remained my go-to spot for casual weekend lunches with friends. Its outdoor dining set-up isn’t anything fancy, but it totally works, which pretty perfectly matches the vibe there in general. Order the cucumber and goat cheese on ficelle.” -Marley Marius, Associate Features Editor“This restaurant makes its own tortillas, and they care a lot about the corn they use. That care is evident in the flavor, whether you’re ordering tortillas for an at-home feast or dining at the sidewalk tables. The whole menu is great, so I recommend ordering a few dishes for the table and trying them all. The mezcal mushroom tlayuda is particularly memorable, but even a simple Oaxacan cheese quesadilla is fabulous with the restaurant’s salsas.” -Ella Riley-Adams, Senior Living and Beauty Editor“I think I’ve had the entire menu at this point and every dish is amazing. The outdoor seating area is also thoughtfully done, with individual heaters and plenty of space. Go with a group and share several dishes so that you’re able to try everything! Their offerings are seasonal but the wagyu coulotte with chimichurri and duck fat fried potatoes is indulgent and delicious.” -Lucie Zhang, Social Media Director“Guevara’s opened during the pandemic, and it’s since become a weekly staple of mine. Part plant store, part vegan cafe, its pink tables and shaded outdoor dining structure are an inviting sight, inevitably occupied by patrons with adorable dogs. The empanadas are excellent (make sure you get the sauces), and I’ve recently become enamored by the ube danish with its bright purple filling and sweet flavor.” -Ella Riley-Adams“Located on West Broadway, Little Ways serves up a spread of American fare with a tasteful twist. The coconut milk mussels are a must paired with the Harry Styles cocktail, which is made with fresh watermelon juice, of course. Stemming from the same team behind the LES’s staple late-night spot, The Flower Shop, Little Ways steps up in style without sacrificing a buzzy scene. Don’t forget to check out the infinity-mirrored bathroom before bidding the night adieu.” – Eliseé Browchuk, Production and Marketing Manager, ExperiencesLa Mercerie in SoHo,“It’s little surprise that La Mercerie—the onsite brasserie of interiors firm Roman and Williams’ concept shop The Guild—is well-designed. Their outdoor dining “patio” stretches a near cobblestone-paved city block which has been festooned with string lights, greenery, and umbrellas. Order the boeuf bourguignon and their take on a gâteau Basque and you’ll feel transported to France and miles away from the grit of Canal Street which, if we’re really being precise, is just one block away.” -Lilah Ramzi, Features & Shopping Editor“The sidewalk café at the critically acclaimed Le Crocodile, with its red-and-white checkered floor and twinkling tea lights, wouldn’t look out of place perched on the Seine. Order the escargot and take in the haute hustle-and-bustle of Brooklyn.” -Elise Taylor“With a refreshing negroni in one hand and a crispy wood-fired pizza slice in the other, Nino’s tropical patio makes for the perfect spot to catch some rays this summer. As you dine in their chic cabana booths next to palm trees, you’ll forget you’re even in the city at all.” -Clarissa Schmidt, Commerce Producer“I love The Odeon because it is perfect any time of day, any day of the week. Whether I’m there for weekend brunch with the kids, a working lunch or drinks with friends, The Odeon does not disappoint. They have a spacious set up that feels lively and the food always hits the spot. My go to order is the omelette or the tuna burger!” -Rickie de Sole, Vogue.com Executive Fashion Director“I have a new obsession with the PJ Clarke’s waterfront dining that is conveniently across from the Vogue offices. Watching the sunset with boats docking while enjoying a drink with my friends and coworkers is easing me back into in-person office work quite nicely.” -Willow Lindley, Accessories Director“Rule of Thirds is a beautiful Japanese restaurant with an incredible outdoor backyard setup that is charming and spacious. It’s the perfect spot to go with a few friends and do a family-style dinner, you can’t go wrong ordering anything from their menu. I recommend the Tuna & Nori, Silken Tofu, Chicken Meatballs, and Hidden Fortress cocktail.” -David Vo, Senior Designer“Look. I’m not going to pretend that Sant Ambroeus is some secret in-the-know spot, or that my suggestion to eat there is groundbreaking. Far from it—the place has been perennially packed for decades. Yet it fulfills two of my key criteria: pasta and people watching. Now excuse me while I scarf down a plate of spaghetti pomodoro, sip on my aperol spritz, and not-so-subtly stare at all the stylish people strolling down the sidewalk in SoHo.” -Elise Taylor“I love the back garden at Saraghina. I always feel like I could be out of town, in some rustic village and not basically in the middle of Brooklyn. It’s especially charming at night with all the little lights on. As far as the menu goes, it’s difficult to pick favorites between the pizzas since they’re all pretty delicious. I’m a bit of a purist so I tend to order the Bufala—it comes simply with Buffalo mozzarella cheese, tomato sauce, and basil. The truffle cacio e pepe pasta is great too.” -Chioma Nnadi, Editor, Vogue.com“The title says it all. Truly a secret garden with amazing food. When I first went, I didn’t know it was vegan and I had a curry chicken sandwich. Thought it was real the whole time.” -Liana Satenstein, Senior Fashion News Writer“The place I spend most of my time is Skin Contact, a wine bar on Orchard Street with the best natural wine list in New York (one of the owners is Eben Lillie of Chambers Street Wines). They have small plates, too—I’ll get the figs and creme fraiche if I’m starving—but I was happy to hear New York finally repealed that bogus rule about ordering food with every drink!” -Emily Farra“Located on Cornelia Street in the West Village, Silver Apricot combines delicious ‘New-American-Chinese’ flavors with fun people watching. The team previously managed Little Tong Noodle Shop and includes alumni of Eleven Madison Park and Per Se. Dishes are inventive, fun takes on Chinese cuisine and comfort foods. The dry-aged PFL beef sliders on house-made scallion rolls combine two comfort foods–sliders and scallion pancakes–into one. They also recently featured a fried chicken sandwich meal with proceeds benefiting Apex for Youth.” -Lucie Zhang“I’ve sat outside at The Tyger, a new East Asian restaurant in Soho, a bunch of times—and it’s always resulted in great food and great drinks. The Tyger Strype Slushee is the perfect cocktail to have on a hot summer day (yes, it’s a slushee), and you have to order the chicken satay or squid ink fried rice.” -Christian Allaire, Fashion News Writer“My indoor and outdoor favorite is always Via Carota! This was the first restaurant I ran to for a post-vaccination celebration meal. In fact, I will find any excuse to go to Via Carota. You cannot have a bad order here, but you would be remiss to not try the classic cacio e pepe at least once.” -Alexandra Michler, Director of Fashion Initiatives“Even if this restaurant wasn’t around the corner from my apartment, I would still look forward to eating in their courtyard or the more recently constructed sidewalk dining area. I have spent birthdays, anniversaries, debaucherous late nights, and tame, early dinners with small children here and nothing makes me feel more like my pre-2020 self than sharing a plate of their delicious liver mousse, lamb ragu or the original cast-iron chicken, with friends, family, and friends who have become family. Don’t sleep on the chocolate Guinness cake for dessert. I actually tried to replicate this recipe during lockdown, but it wasn’t the same!” -Celia Ellenberg, Beauty Director“Nestled among the West Village’s stately townhouses, The Waverly Inn, with its low and unassuming entrance, might be easily missed. Inside, the classic haunt offers old world charm and modern sophistication. The romantic, vine-covered courtyard provides the perfect setting for an intimate meal or a boisterous dinner party. Order a dirty martini and the chicken pot pie.” -Ian Malone, Experiences Manager“Their outdoor seating is decorated so cute–with faux shearling rugs on each booth seat on the street and a beautiful back garden that feels like your own backyard. The ambience is just as cozy and cute as the indoor seating, with more space. Order the Nua Jay Pan Aoi (vegan impossible meat skewers!) and the yellow curry.” -Puja Prakash, Senior Social Media Manager Chef, restaurateur, and activist Alice Waters has influenced almost every facet of contemporary American cuisine. Her farm-to-table restaurant, Berkeley’s Chez Panisse, opened in 1971 with the simple mission of using local and organic produce to serve superlative California cuisine. And her advocacy—from the Edible Schoolyard Project to her School Lunch Initiative—has inspired the likes of Michelle Obama, who campaigned as First Lady for expanded access to healthy food in schools.But in Waters’ forthcoming book—We Are What We Eat: A Slow Food Manifesto—her aperture expands far beyond food. The way we eat is emblematic of how we live our lives, she writes, both as individuals and as a culture. Fast food values, like uniformity, convenience, cheapness, and speed, have infiltrated our entire lives, anesthetizing us to natural beauty and our own capacity for change. Her antidote? Living by what she calls slow food values, like beauty, seasonality, stewardship, and simplicity. Doing so, she writes, can change our relationship with food, each other, and the planet itself.I spoke with Waters on a sunny May afternoon, as she drank tea in her Berkeley kitchen from a handmade Irish bowl gifted to her by a friend. Her attention to these details is the backbone of her quiet radicalism. Choosing care, connection, and integrity—again and again, in each decision—is slow food’s gateway to a meaningful life, she said, not to mention an incredible dinner.One of my favorite quotes in the book is “beauty is the language of care.” How can slow food values help us re-frame what we consider beautiful?Growing up in New Jersey, I remember taking in the changing seasons in awe. Our family would go for drives to see the trees changing colors in the fall and flowers coming up in the spring, and look for ripe tomatoes and corn in summer. Paying attention to these things gives you a sense of meaning in life. We’ve deadened ourselves to this, which is another horrible crime of fast food culture. It’s taken away our ability to find meaning in everyday life. We’re looking on our phones for feelings that can’t be found there. A kiss on the cheek? Or touching a beautiful fabric? These feelings are found in the real world. We need to get back to the understanding that beauty can be found by taking in the endless wonder of nature—and also in small actions, like lighting candles on your dinner table.How can slow food values re-make our institutions for the better? Slow food values don’t only apply to restaurants. I’ve spent 50 years watching what happens when people take slow food values and create schools and businesses where they’re embedded. These values are available to everybody, and everyone interprets them in their own way. It doesn’t matter what the business is. It matters how you treat and compensate the staff, how you encourage collaboration, and make every physical space in your organization a nice place to work.How do you do that with a physical space?The Obama presidential library asked me to advise them on designing a kitchen. I told them it needs to be big enough to serve the whole staff every day, with everyone eating together. Not just the people who run the library, but the people cleaning up, everyone. And with schools—why are we designing them to look like factories instead of places in learning? I want them all to look like the American Academy in Rome. I helped design the new ramada at the Edible Schoolyard Project, and I made sure it inspired me like the Pantheon in Rome. It’s the most exciting thing I do, trying to feed people these slow food values. Catching them unaware, so they don’t even know I’ve designed it for them to fall in love.How do you design for that kind of love?Acme Bread company, one of our Chez Panisse vendors, is a perfect example. Steve Sullivan went to France and learned different techniques from Poilane, because it was important for him to learn from a culture with a history of making bread. He came back and worked for a while out of his UC dorm, and then brought his loaves to Chez Panisse. We told him if he opened a bakery we’d buy everything. And so he did. During the pandemic, people have stood in a socially-distant line and waited half an hour, 45 minutes, for his loaves of bread. And when I think about why they’re doing it, it’s for a sense of community. For the smell when they walk into the shop. For the feeling of just-baked bread, warm in their hands as they walk out. It makes them feel good. That is something that’s very related to slow food—having people experience through all of the senses. I want it to smell fantastic in a restaurant always. Fast food restaurants smell industrial. No wonder you want to get it from a drive-by.Tell me about your idea for school-supported agriculture.At Chez Panisse, we told our farmer Bob Cannard that we would buy everything he had and pay him the real cost. This meant he didn’t have to go through a middleman and didn’t have to bring all his food to the market hoping to sell it. The idea behind school-supported agriculture is doing this at scale around the country, with the American public school system telling local, regenerative, organic farmers and ranchers they will buy all the farmers’ food for school meals. The cornerstone idea is a free regenerative school lunch for every child, which instills slow food values in children directly, naturally, and pleasurably.That kind of guaranteed income seems like it could also pave the way for many more people to open regenerative farms around the country.It guarantees farmers’ income, which certainly would allow more people with slow food-aligned missions to go into business. Just imagine if we could guarantee that kind of security for people whose mission is about saving the environment, feeding children, and ending food insecurity. We could allow so many people to work in meaningful jobs if our public schools understood the climate and nutritional necessity of school supported agriculture. But we’ve allowed our schools to be industrialized like our farms. Everyone is trained to go to school for a high-paying job. Meaningful work is something we have never talked about as a nation, even though it’s essential. Everyone needs to work in a place where they feel they have a purpose and are contributing to something.The number of farmers under the age of 35 is increasing for only the second time in the past century. These farmers are growing organically, and with respect for their local food networks. How do you see this as tied to the politics of younger generations?Young people today believe in stewardship, and understand that nourishment begins in nature. They want to build community, they understand that Black Lives Matter, they are trying earnestly to address climate change. Their perspective and energy is wonderful.You talk about how the term “sustainability” has become meaningless as it’s been co-opted by corporations. Instead of sustainability, we should be focusing on regenerative agriculture, which actively reverses climate change. How can an individual support regenerative agriculture?Buying all your food at the farmers market or through community supported agriculture is the best way to do it. It’s not the easiest way, but it can be the most gratifying. We also need to stop the industrial production of animal products. Cold turkey. Full stop. None tomorrow. And we need to eat fewer animal products, and know where every bite comes from. I have beautiful eggs in my refrigerator right now, in every color, and I feel comfortable with that because I know the chickens are being raised right. Knowing where animal products come from is vitally important.You talk about seasonality as a slow food value—eating everything in season without expecting everything to be available year round. What should we look to buy and eat in June?L’industrie, in my humble opinion the best pizzeria in the city, recently reopened in Brooklyn. I was there celebrating on opening night with Pam Yung, cult-favorite baker and head chef at Flor London. Of all the pizza joints in the city, how do we decide which one to walk into on a given day and who are we supporting when we choose where to eat? A bit of research on this question led me to Polonsky and Friends, the design studio behind Flor. Most recently, founder Anna Polonsky, along with photographer Teddy Wolff, started a new project in the food world, one which highlights New York City’s independent food makers. New Yorkers love chefs and restaurant culture. But the pandemic has brought about a new relationship with artisanal food, one in which we seek people who are making carefully sourced small batch items, often outside of the restaurant world. Polonsky and Wolff’s newsletter, The Deli, finds these individuals for us as “an ode to the artisanal food makers of New York.”When I read the interview with ice cream makers Jesse Merchant and Javier Zuniga of Bad Habit, I knew that I needed to have this ice cream. “We’re straight-out-of-the-pint people. There’s no better way. We always tell customers to keep it in the freezer but take it out like 10 minutes before you’re going to eat it.” As I placed my order for blood orange creamsicle and olive oil, I started thinking about my most recent incredible ice-cream experiences. The pistachio and vanilla soft serve swirl affogato that Nick Baglivo of L’industrie perfected and served on their new counter for me and my sister, the cookies and cream Van Leeuwen pint that my boyfriend and I picked up at the bodega before watching a ’90s Almodovar movie, the Ukrainian vanilla and chocolate ice-cream bar that my mom pulled out of the freezer last time I went home to my parents house in New Jersey. And that’s the thing about eating: When you know who is making your food and that there’s a story behind it, the experience takes on a deeper meaning.I’ve seen Danny’s Nut Butter in Homecoming, my neighborhood coffee shop. The Deli interviewed founder Danny Castañeda, who explains its origin. “I had to figure out a steady form of income, so I started making batches of nut butters again just out of my house with a KitchenAid blender, fulfilling via Instagram DM, and hand delivering them on my bike.” This type of self-starting story permeated most of the founders interviewed. Through the newsletter, you can find gluten-free baker Lani Halliday, also known as the person behind Yoko Ono’s favorite cookie. You can find the Borgattis, an Italian family who has been making ravioli and other egg pastas in the Bronx for three generations now. You can order Israeli meals with a menu that changes weekly, and you can read recommendations from the makers themselves on their favorite places to eat in New York. (Most of them ship nationwide!) Knowing the people who make food leads to clarity around sourcing, a lower carbon footprint, and an economy that supports local community.As it evolves and grows, The Deli will become a resource to connect shoppers with choice makers and it will be a platform to highlight these individuals who are working independently. “A lot of these people are selling through DM on Instagram so you have to be friends with them to know that it exists and at the same time, they are at a point where it’s difficult for them to fulfill orders,” Polonsky says. Both boutique and sought-after, the artisans that Polonsky and Wolff highlight are at capacity within their networks but have not (yet) scaled up.Wolff and Polonsky both come from a highly curated visual food world but wanted to take a different approach with photography for The Deli. “We wanted the photos to show the side of food that you don’t get to see in restaurants,” explains Polonsky of the visual storytelling. “We wanted the photos to show the mess and the unglamorous side of it that we think is really cool.” The result is an approachable source for authentic insider knowledge, worth reading week after week. Look, when it’s 90 degrees out and the humidity reaches sauna status, using an oven is overrated. It’s just going to make you hotter! And when you get hotter, you become flustered, and when you’re flustered, you end up dropping your festive cake on the floor and having to remake the whole thing again, right before the barbecue. Why, you bemoan, did you ever do this to yourself?Thanks to Rizzoli, there’s now a book for cooks can’t stand the heat but want to stay in the kitchen. Eat Cool: Good Food for Hot Days states its intention right from the dedication: “To my husband, Jon, and anyone else who finds hot and humid weather, in his words, soul-crushing,” writes author Vanessa Seder. Its pages are filled with everything from healthy vanilla smoothies to spicy papaya slaws, poke bowls to watermelon ice pops.Seder acknowledges that her book is dotted with Asian, Indian, Mexican, Middle Eastern and Mediterranean influences. Mainly because all those cuisines are delicious. But also due to something far more practical: “They’re also rich sources of climate-savvy culinary wisdom, having evolved over thousands of years in hot and humid regions.”The book doesn’t have a complete absence of heat. Some recipes, especially in the main-course section, do ask you to fire up the grill for a few minutes. (Or, well, slightly cheat and just buy a pre-cooked rotisserie chicken.) But many succeed in avoiding any sort of flame entirely: take the melon and cucumber salad, or scallop ceviche with lime, avocado, cilantro, and chiles.Ahead of Memorial Day weekend—and summer’s subsequent swelter—we thought we’d share a delicious, no-bake dessert from Seder’s cool manual. Skip the red white and blue cake and make this Malted Chocolate Icebox Cake instead.Ingredients2 cups (about 8 ounces) chocolate-covered maltball candies, plus 16 more for garnish2 cups whole milk ricotta (see headnote)⅓ cup Dutch-process cocoa powder1 cup malted milk powder2 tablespoons honey½ teaspoon sea salt2 cups heavy cream49 store-bought round, flat chocolate wafer cookies (from two 9-ounce packages)DirectionsPlace the 2 cups malt balls in a food processor and pulse until finely chopped (about 30 times). Transfer to a medium bowl. No need to wipe out the food processor bowl.Combine the ricotta, cocoa powder, malted milk powder, honey, and salt in the food processor. Process until the mixture is very smooth, about 2 minutes.In the bowl of an electric mixer, beat the cream until stiff peaks form, about 2 minutes. Fold the ricotta-chocolate mixture into the whipped cream. Set aside.To form the bottom layer of the cake, place 6 cookies on a plate or cake stand, to form a 7¾-inch-diameter circle. Add one more cookie to the center to finish forming the first layer. There will be gaps between the cookies.Spoon 1 cup ricotta mixture onto the center of the circle of cookies. Use an offset spatula or rubber spatula to evenly and gently spread the layer of ricotta mixture, leaving a little of the cookies on the outer edge exposed. (Note: The first layer is a bit tricky . . . if necessary, place a little dollop of the cream mixture under each cookie to help hold them in place or use fingers to gently hold the cookies in place while spreading the ricotta mixture.) Once the layer is complete, sprinkle with 2 tablespoons chopped candies.Repeat this process, gently adding the remaining cookies, ricotta mixture, and candies and ending with the ricotta being the top layer. In all, you should have 7 layers of cookies and 7 layers of the ricotta mixture. Use an offset spatula to smooth the top layer of the ricotta mixture and sprinkle all over the top with more chopped candy. Product detail for this product: Fashion field involves the best minds to carefully craft the design. The t-shirt industry is a very competitive field and involves many risks. The cost per t-shirt varies proportionally to the total quantity of t-shirts. We are manufacturing exceptional-quality t-shirts at a very competitive price. 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In fact, it was supposed to be a very temporary one—a slapdash, short term solution cobbled together to help struggling businesses safely eke out something of an income during a once-in-a-lifetime pandemic. Case in point: when Mayor de Blasio announced his reopening plan for restaurants on June 4, 2020, he gave them just three weeks to establish their outdoor setups.But the moment New York’s eateries unveiled their sidewalk cafés and charming, creatively-appointed courtyards, it became clear that it, well, definitely should be a permanent thing. Sipping an Aperol Spritz is that much more enjoyable when simultaneously people-watching on Lafayette Street. Wandering around the West Village’s many cafés is a downright idyllic exercise when its narrow, brownstone-lined streets are closed to cars. And Brooklyn backyard spaces can become outdoor oases, able to transport you to Naples or Oaxaca for an evening. Soon after, de Blasio read the restaurant’s new room. Open streets, and outdoor dining, he said, were here to stay.It’s June 2021 in New York. The weather is warmer. The days are longer. And the pandemic is beginning to ebb. Simply put: we can take our masks off, let our hair down, and enjoy ourselves again.So we decided to ask Vogue editors where they’re eating out and drinking up during this jubilant time. As it turns out, the answer is everywhere, from Bed-Stuy cafes to SoHo hotspots and New York institutions.Below, our picks. Get your Resy app ready.“I recently had a dreamy springtime dinner at Aita, a cozy and rustic Italian spot nestled on a beautiful people-watching corner in Clinton Hill. They have an extensive aperitivo menu (don’t sleep on the house negroni!) and unique homemade pastas dishes, like the lush, pillowy oxtail ravioli, that will—quite literally—have you thinking about them for days to come. It’s the kind of place where every sip and bite feels both sacred and comforting. A sweet indulgence after a long, crazy year!” -Lauren Valenti, Senior Beauty Editor“There’s no rush at Angelina Paris’s pop-up at Carolina Herrera, where you lounge under the shady trees of 75th Street while indulging in an iced chocolate and mini macarons. In fact, the brand’s creative director wants everyone to stay awhile: ‘We wanted to offer our friends a spot where they can sit, catch up, and just appreciate the wonders of this great city—our home,’ Wes Gordon previously told Vogue.” – Elise Taylor, Living Writer“Bar Camillo is my new neighborhood spot with a cute little garden outside. Nowhere I’d rather be drinking a glass of funky orange wine at the end of a long day. Pizza’s great too.” -Sarah Spellings, Fashion News Editor”A mere stones throw from my front doorstep, Beco offers laid-back outdoor seating, delicious Brazilian cocktails and a diverse (but not oversaturated!) all-day menu. The scene is about as varied as it gets: from tiny babies and large dogs, to first dates and solo diners—everyone is welcome. The weekend is best for peak people-watching, as you get to enjoy a complementary side of live music with your stares. In all honesty, none of the above matters. . . as once you’ve enjoyed your first bite of the Dulce de Leche Empanada, the rest of the world fades away.”-Jasmine Contomichalos, Experiences Editor“I love sitting outside at Café Altro Paradiso. Aside from the incredible food, the restaurant is situated on one of Soho’s calmest, most spacious corners; dining outdoors there feels like a treat, not a compromise (read: no piled-up garbage bags or honking cars!).” -Emily Farra, Senior Fashion News Writer“As a pescetarian, it’s pretty ironic that I’m constantly trying to get a reservation at Cozy Royale—the sister restaurant to Williamsburg’s The Meat Hook butcher—but the asparagus with bearnaise sauce and chocolate pudding desserts are just that good. Plus, I’ve heard from my very meat-eating boyfriend that the dry aged short rib special is pretty ace too. I recommend for the relaxed, off the main drag ambiance and the palomas.” -Steff Yotka, Fashion News and Emerging Platforms Editor“The Crosby Hotel, located in the heart of Soho, brings an eclectic charm to an area best known for its flashy designer stores. The elegant terrace is my favorite place to meet for a champagne brunch or an afternoon tea. Inside the walled garden, you’ll forget the hustle and bustle surrounding you. If you’re feeling indulgent, try the Croque Monsieur and the signature “Eden” cocktail.” -Ian Malone, Experiences Manager“Dante serves the best cocktails in the city, America, and the world. I’m not grandstanding here—in 2019, it was officially crowned as the best bar in the world. Their West Village location, with its classic bistro tables and claw footed glass booths, feel more like something you’d find on the boulevards of Paris rather than the streets of New York. Make sure to try the Champagne Ramos—a cocktail made with the unusual, yet delicious, ingredient of burrata water.” -Elise Taylor“Where else can you sip gin martinis under a disco ball? Be sure to get the Uni Pasta and multiple orders of the Addictive Cabbage (the name really says it all).” -Madeline Fass, Market Editor“Their outdoor seating is so charming, and on one of the cutest areas of Orchard Street. I will never get tired of their Burrata, Brussel Sprouts, Truffle Fries, and Crispy Rice Salad.” -Puja Prakash, Senior Social Media Manager“I’ve long loved E.A.T.—if memory serves, my dad and I went directly there for matzo ball soup after I had my braces taken off—and throughout the last year, it’s remained my go-to spot for casual weekend lunches with friends. Its outdoor dining set-up isn’t anything fancy, but it totally works, which pretty perfectly matches the vibe there in general. Order the cucumber and goat cheese on ficelle.” -Marley Marius, Associate Features Editor“This restaurant makes its own tortillas, and they care a lot about the corn they use. That care is evident in the flavor, whether you’re ordering tortillas for an at-home feast or dining at the sidewalk tables. The whole menu is great, so I recommend ordering a few dishes for the table and trying them all. The mezcal mushroom tlayuda is particularly memorable, but even a simple Oaxacan cheese quesadilla is fabulous with the restaurant’s salsas.” -Ella Riley-Adams, Senior Living and Beauty Editor“I think I’ve had the entire menu at this point and every dish is amazing. The outdoor seating area is also thoughtfully done, with individual heaters and plenty of space. Go with a group and share several dishes so that you’re able to try everything! Their offerings are seasonal but the wagyu coulotte with chimichurri and duck fat fried potatoes is indulgent and delicious.” -Lucie Zhang, Social Media Director“Guevara’s opened during the pandemic, and it’s since become a weekly staple of mine. Part plant store, part vegan cafe, its pink tables and shaded outdoor dining structure are an inviting sight, inevitably occupied by patrons with adorable dogs. The empanadas are excellent (make sure you get the sauces), and I’ve recently become enamored by the ube danish with its bright purple filling and sweet flavor.” -Ella Riley-Adams“Located on West Broadway, Little Ways serves up a spread of American fare with a tasteful twist. The coconut milk mussels are a must paired with the Harry Styles cocktail, which is made with fresh watermelon juice, of course. Stemming from the same team behind the LES’s staple late-night spot, The Flower Shop, Little Ways steps up in style without sacrificing a buzzy scene. Don’t forget to check out the infinity-mirrored bathroom before bidding the night adieu.” – Eliseé Browchuk, Production and Marketing Manager, ExperiencesLa Mercerie in SoHo,“It’s little surprise that La Mercerie—the onsite brasserie of interiors firm Roman and Williams’ concept shop The Guild—is well-designed. Their outdoor dining “patio” stretches a near cobblestone-paved city block which has been festooned with string lights, greenery, and umbrellas. Order the boeuf bourguignon and their take on a gâteau Basque and you’ll feel transported to France and miles away from the grit of Canal Street which, if we’re really being precise, is just one block away.” -Lilah Ramzi, Features & Shopping Editor“The sidewalk café at the critically acclaimed Le Crocodile, with its red-and-white checkered floor and twinkling tea lights, wouldn’t look out of place perched on the Seine. Order the escargot and take in the haute hustle-and-bustle of Brooklyn.” -Elise Taylor“With a refreshing negroni in one hand and a crispy wood-fired pizza slice in the other, Nino’s tropical patio makes for the perfect spot to catch some rays this summer. As you dine in their chic cabana booths next to palm trees, you’ll forget you’re even in the city at all.” -Clarissa Schmidt, Commerce Producer“I love The Odeon because it is perfect any time of day, any day of the week. Whether I’m there for weekend brunch with the kids, a working lunch or drinks with friends, The Odeon does not disappoint. They have a spacious set up that feels lively and the food always hits the spot. My go to order is the omelette or the tuna burger!” -Rickie de Sole, Vogue.com Executive Fashion Director“I have a new obsession with the PJ Clarke’s waterfront dining that is conveniently across from the Vogue offices. Watching the sunset with boats docking while enjoying a drink with my friends and coworkers is easing me back into in-person office work quite nicely.” -Willow Lindley, Accessories Director“Rule of Thirds is a beautiful Japanese restaurant with an incredible outdoor backyard setup that is charming and spacious. It’s the perfect spot to go with a few friends and do a family-style dinner, you can’t go wrong ordering anything from their menu. I recommend the Tuna & Nori, Silken Tofu, Chicken Meatballs, and Hidden Fortress cocktail.” -David Vo, Senior Designer“Look. I’m not going to pretend that Sant Ambroeus is some secret in-the-know spot, or that my suggestion to eat there is groundbreaking. Far from it—the place has been perennially packed for decades. Yet it fulfills two of my key criteria: pasta and people watching. Now excuse me while I scarf down a plate of spaghetti pomodoro, sip on my aperol spritz, and not-so-subtly stare at all the stylish people strolling down the sidewalk in SoHo.” -Elise Taylor“I love the back garden at Saraghina. I always feel like I could be out of town, in some rustic village and not basically in the middle of Brooklyn. It’s especially charming at night with all the little lights on. As far as the menu goes, it’s difficult to pick favorites between the pizzas since they’re all pretty delicious. I’m a bit of a purist so I tend to order the Bufala—it comes simply with Buffalo mozzarella cheese, tomato sauce, and basil. The truffle cacio e pepe pasta is great too.” -Chioma Nnadi, Editor, Vogue.com“The title says it all. Truly a secret garden with amazing food. When I first went, I didn’t know it was vegan and I had a curry chicken sandwich. Thought it was real the whole time.” -Liana Satenstein, Senior Fashion News Writer“The place I spend most of my time is Skin Contact, a wine bar on Orchard Street with the best natural wine list in New York (one of the owners is Eben Lillie of Chambers Street Wines). They have small plates, too—I’ll get the figs and creme fraiche if I’m starving—but I was happy to hear New York finally repealed that bogus rule about ordering food with every drink!” -Emily Farra“Located on Cornelia Street in the West Village, Silver Apricot combines delicious ‘New-American-Chinese’ flavors with fun people watching. The team previously managed Little Tong Noodle Shop and includes alumni of Eleven Madison Park and Per Se. Dishes are inventive, fun takes on Chinese cuisine and comfort foods. The dry-aged PFL beef sliders on house-made scallion rolls combine two comfort foods–sliders and scallion pancakes–into one. They also recently featured a fried chicken sandwich meal with proceeds benefiting Apex for Youth.” -Lucie Zhang“I’ve sat outside at The Tyger, a new East Asian restaurant in Soho, a bunch of times—and it’s always resulted in great food and great drinks. The Tyger Strype Slushee is the perfect cocktail to have on a hot summer day (yes, it’s a slushee), and you have to order the chicken satay or squid ink fried rice.” -Christian Allaire, Fashion News Writer“My indoor and outdoor favorite is always Via Carota! This was the first restaurant I ran to for a post-vaccination celebration meal. In fact, I will find any excuse to go to Via Carota. You cannot have a bad order here, but you would be remiss to not try the classic cacio e pepe at least once.” -Alexandra Michler, Director of Fashion Initiatives“Even if this restaurant wasn’t around the corner from my apartment, I would still look forward to eating in their courtyard or the more recently constructed sidewalk dining area. I have spent birthdays, anniversaries, debaucherous late nights, and tame, early dinners with small children here and nothing makes me feel more like my pre-2020 self than sharing a plate of their delicious liver mousse, lamb ragu or the original cast-iron chicken, with friends, family, and friends who have become family. Don’t sleep on the chocolate Guinness cake for dessert. I actually tried to replicate this recipe during lockdown, but it wasn’t the same!” -Celia Ellenberg, Beauty Director“Nestled among the West Village’s stately townhouses, The Waverly Inn, with its low and unassuming entrance, might be easily missed. Inside, the classic haunt offers old world charm and modern sophistication. The romantic, vine-covered courtyard provides the perfect setting for an intimate meal or a boisterous dinner party. Order a dirty martini and the chicken pot pie.” -Ian Malone, Experiences Manager“Their outdoor seating is decorated so cute–with faux shearling rugs on each booth seat on the street and a beautiful back garden that feels like your own backyard. The ambience is just as cozy and cute as the indoor seating, with more space. Order the Nua Jay Pan Aoi (vegan impossible meat skewers!) and the yellow curry.” -Puja Prakash, Senior Social Media Manager Chef, restaurateur, and activist Alice Waters has influenced almost every facet of contemporary American cuisine. Her farm-to-table restaurant, Berkeley’s Chez Panisse, opened in 1971 with the simple mission of using local and organic produce to serve superlative California cuisine. And her advocacy—from the Edible Schoolyard Project to her School Lunch Initiative—has inspired the likes of Michelle Obama, who campaigned as First Lady for expanded access to healthy food in schools.But in Waters’ forthcoming book—We Are What We Eat: A Slow Food Manifesto—her aperture expands far beyond food. The way we eat is emblematic of how we live our lives, she writes, both as individuals and as a culture. Fast food values, like uniformity, convenience, cheapness, and speed, have infiltrated our entire lives, anesthetizing us to natural beauty and our own capacity for change. Her antidote? Living by what she calls slow food values, like beauty, seasonality, stewardship, and simplicity. Doing so, she writes, can change our relationship with food, each other, and the planet itself.I spoke with Waters on a sunny May afternoon, as she drank tea in her Berkeley kitchen from a handmade Irish bowl gifted to her by a friend. Her attention to these details is the backbone of her quiet radicalism. Choosing care, connection, and integrity—again and again, in each decision—is slow food’s gateway to a meaningful life, she said, not to mention an incredible dinner.One of my favorite quotes in the book is “beauty is the language of care.” How can slow food values help us re-frame what we consider beautiful?Growing up in New Jersey, I remember taking in the changing seasons in awe. Our family would go for drives to see the trees changing colors in the fall and flowers coming up in the spring, and look for ripe tomatoes and corn in summer. Paying attention to these things gives you a sense of meaning in life. We’ve deadened ourselves to this, which is another horrible crime of fast food culture. It’s taken away our ability to find meaning in everyday life. We’re looking on our phones for feelings that can’t be found there. A kiss on the cheek? Or touching a beautiful fabric? These feelings are found in the real world. We need to get back to the understanding that beauty can be found by taking in the endless wonder of nature—and also in small actions, like lighting candles on your dinner table.How can slow food values re-make our institutions for the better? Slow food values don’t only apply to restaurants. I’ve spent 50 years watching what happens when people take slow food values and create schools and businesses where they’re embedded. These values are available to everybody, and everyone interprets them in their own way. It doesn’t matter what the business is. It matters how you treat and compensate the staff, how you encourage collaboration, and make every physical space in your organization a nice place to work.How do you do that with a physical space?The Obama presidential library asked me to advise them on designing a kitchen. I told them it needs to be big enough to serve the whole staff every day, with everyone eating together. Not just the people who run the library, but the people cleaning up, everyone. And with schools—why are we designing them to look like factories instead of places in learning? I want them all to look like the American Academy in Rome. I helped design the new ramada at the Edible Schoolyard Project, and I made sure it inspired me like the Pantheon in Rome. It’s the most exciting thing I do, trying to feed people these slow food values. Catching them unaware, so they don’t even know I’ve designed it for them to fall in love.How do you design for that kind of love?Acme Bread company, one of our Chez Panisse vendors, is a perfect example. Steve Sullivan went to France and learned different techniques from Poilane, because it was important for him to learn from a culture with a history of making bread. He came back and worked for a while out of his UC dorm, and then brought his loaves to Chez Panisse. We told him if he opened a bakery we’d buy everything. And so he did. During the pandemic, people have stood in a socially-distant line and waited half an hour, 45 minutes, for his loaves of bread. And when I think about why they’re doing it, it’s for a sense of community. For the smell when they walk into the shop. For the feeling of just-baked bread, warm in their hands as they walk out. It makes them feel good. That is something that’s very related to slow food—having people experience through all of the senses. I want it to smell fantastic in a restaurant always. Fast food restaurants smell industrial. No wonder you want to get it from a drive-by.Tell me about your idea for school-supported agriculture.At Chez Panisse, we told our farmer Bob Cannard that we would buy everything he had and pay him the real cost. This meant he didn’t have to go through a middleman and didn’t have to bring all his food to the market hoping to sell it. The idea behind school-supported agriculture is doing this at scale around the country, with the American public school system telling local, regenerative, organic farmers and ranchers they will buy all the farmers’ food for school meals. The cornerstone idea is a free regenerative school lunch for every child, which instills slow food values in children directly, naturally, and pleasurably.That kind of guaranteed income seems like it could also pave the way for many more people to open regenerative farms around the country.It guarantees farmers’ income, which certainly would allow more people with slow food-aligned missions to go into business. Just imagine if we could guarantee that kind of security for people whose mission is about saving the environment, feeding children, and ending food insecurity. We could allow so many people to work in meaningful jobs if our public schools understood the climate and nutritional necessity of school supported agriculture. But we’ve allowed our schools to be industrialized like our farms. Everyone is trained to go to school for a high-paying job. Meaningful work is something we have never talked about as a nation, even though it’s essential. Everyone needs to work in a place where they feel they have a purpose and are contributing to something.The number of farmers under the age of 35 is increasing for only the second time in the past century. These farmers are growing organically, and with respect for their local food networks. How do you see this as tied to the politics of younger generations?Young people today believe in stewardship, and understand that nourishment begins in nature. They want to build community, they understand that Black Lives Matter, they are trying earnestly to address climate change. Their perspective and energy is wonderful.You talk about how the term “sustainability” has become meaningless as it’s been co-opted by corporations. Instead of sustainability, we should be focusing on regenerative agriculture, which actively reverses climate change. How can an individual support regenerative agriculture?Buying all your food at the farmers market or through community supported agriculture is the best way to do it. It’s not the easiest way, but it can be the most gratifying. We also need to stop the industrial production of animal products. Cold turkey. Full stop. None tomorrow. And we need to eat fewer animal products, and know where every bite comes from. I have beautiful eggs in my refrigerator right now, in every color, and I feel comfortable with that because I know the chickens are being raised right. Knowing where animal products come from is vitally important.You talk about seasonality as a slow food value—eating everything in season without expecting everything to be available year round. What should we look to buy and eat in June?L’industrie, in my humble opinion the best pizzeria in the city, recently reopened in Brooklyn. I was there celebrating on opening night with Pam Yung, cult-favorite baker and head chef at Flor London. Of all the pizza joints in the city, how do we decide which one to walk into on a given day and who are we supporting when we choose where to eat? A bit of research on this question led me to Polonsky and Friends, the design studio behind Flor. Most recently, founder Anna Polonsky, along with photographer Teddy Wolff, started a new project in the food world, one which highlights New York City’s independent food makers. New Yorkers love chefs and restaurant culture. But the pandemic has brought about a new relationship with artisanal food, one in which we seek people who are making carefully sourced small batch items, often outside of the restaurant world. Polonsky and Wolff’s newsletter, The Deli, finds these individuals for us as “an ode to the artisanal food makers of New York.”When I read the interview with ice cream makers Jesse Merchant and Javier Zuniga of Bad Habit, I knew that I needed to have this ice cream. “We’re straight-out-of-the-pint people. There’s no better way. We always tell customers to keep it in the freezer but take it out like 10 minutes before you’re going to eat it.” As I placed my order for blood orange creamsicle and olive oil, I started thinking about my most recent incredible ice-cream experiences. The pistachio and vanilla soft serve swirl affogato that Nick Baglivo of L’industrie perfected and served on their new counter for me and my sister, the cookies and cream Van Leeuwen pint that my boyfriend and I picked up at the bodega before watching a ’90s Almodovar movie, the Ukrainian vanilla and chocolate ice-cream bar that my mom pulled out of the freezer last time I went home to my parents house in New Jersey. And that’s the thing about eating: When you know who is making your food and that there’s a story behind it, the experience takes on a deeper meaning.I’ve seen Danny’s Nut Butter in Homecoming, my neighborhood coffee shop. The Deli interviewed founder Danny Castañeda, who explains its origin. “I had to figure out a steady form of income, so I started making batches of nut butters again just out of my house with a KitchenAid blender, fulfilling via Instagram DM, and hand delivering them on my bike.” This type of self-starting story permeated most of the founders interviewed. Through the newsletter, you can find gluten-free baker Lani Halliday, also known as the person behind Yoko Ono’s favorite cookie. You can find the Borgattis, an Italian family who has been making ravioli and other egg pastas in the Bronx for three generations now. You can order Israeli meals with a menu that changes weekly, and you can read recommendations from the makers themselves on their favorite places to eat in New York. (Most of them ship nationwide!) Knowing the people who make food leads to clarity around sourcing, a lower carbon footprint, and an economy that supports local community.As it evolves and grows, The Deli will become a resource to connect shoppers with choice makers and it will be a platform to highlight these individuals who are working independently. “A lot of these people are selling through DM on Instagram so you have to be friends with them to know that it exists and at the same time, they are at a point where it’s difficult for them to fulfill orders,” Polonsky says. Both boutique and sought-after, the artisans that Polonsky and Wolff highlight are at capacity within their networks but have not (yet) scaled up.Wolff and Polonsky both come from a highly curated visual food world but wanted to take a different approach with photography for The Deli. “We wanted the photos to show the side of food that you don’t get to see in restaurants,” explains Polonsky of the visual storytelling. “We wanted the photos to show the mess and the unglamorous side of it that we think is really cool.” The result is an approachable source for authentic insider knowledge, worth reading week after week. Look, when it’s 90 degrees out and the humidity reaches sauna status, using an oven is overrated. It’s just going to make you hotter! And when you get hotter, you become flustered, and when you’re flustered, you end up dropping your festive cake on the floor and having to remake the whole thing again, right before the barbecue. Why, you bemoan, did you ever do this to yourself?Thanks to Rizzoli, there’s now a book for cooks can’t stand the heat but want to stay in the kitchen. Eat Cool: Good Food for Hot Days states its intention right from the dedication: “To my husband, Jon, and anyone else who finds hot and humid weather, in his words, soul-crushing,” writes author Vanessa Seder. Its pages are filled with everything from healthy vanilla smoothies to spicy papaya slaws, poke bowls to watermelon ice pops.Seder acknowledges that her book is dotted with Asian, Indian, Mexican, Middle Eastern and Mediterranean influences. Mainly because all those cuisines are delicious. But also due to something far more practical: “They’re also rich sources of climate-savvy culinary wisdom, having evolved over thousands of years in hot and humid regions.”The book doesn’t have a complete absence of heat. Some recipes, especially in the main-course section, do ask you to fire up the grill for a few minutes. (Or, well, slightly cheat and just buy a pre-cooked rotisserie chicken.) But many succeed in avoiding any sort of flame entirely: take the melon and cucumber salad, or scallop ceviche with lime, avocado, cilantro, and chiles.Ahead of Memorial Day weekend—and summer’s subsequent swelter—we thought we’d share a delicious, no-bake dessert from Seder’s cool manual. Skip the red white and blue cake and make this Malted Chocolate Icebox Cake instead.Ingredients2 cups (about 8 ounces) chocolate-covered maltball candies, plus 16 more for garnish2 cups whole milk ricotta (see headnote)⅓ cup Dutch-process cocoa powder1 cup malted milk powder2 tablespoons honey½ teaspoon sea salt2 cups heavy cream49 store-bought round, flat chocolate wafer cookies (from two 9-ounce packages)DirectionsPlace the 2 cups malt balls in a food processor and pulse until finely chopped (about 30 times). Transfer to a medium bowl. No need to wipe out the food processor bowl.Combine the ricotta, cocoa powder, malted milk powder, honey, and salt in the food processor. Process until the mixture is very smooth, about 2 minutes.In the bowl of an electric mixer, beat the cream until stiff peaks form, about 2 minutes. Fold the ricotta-chocolate mixture into the whipped cream. Set aside.To form the bottom layer of the cake, place 6 cookies on a plate or cake stand, to form a 7¾-inch-diameter circle. Add one more cookie to the center to finish forming the first layer. There will be gaps between the cookies.Spoon 1 cup ricotta mixture onto the center of the circle of cookies. Use an offset spatula or rubber spatula to evenly and gently spread the layer of ricotta mixture, leaving a little of the cookies on the outer edge exposed. (Note: The first layer is a bit tricky . . . if necessary, place a little dollop of the cream mixture under each cookie to help hold them in place or use fingers to gently hold the cookies in place while spreading the ricotta mixture.) Once the layer is complete, sprinkle with 2 tablespoons chopped candies.Repeat this process, gently adding the remaining cookies, ricotta mixture, and candies and ending with the ricotta being the top layer. In all, you should have 7 layers of cookies and 7 layers of the ricotta mixture. Use an offset spatula to smooth the top layer of the ricotta mixture and sprinkle all over the top with more chopped candy. Product detail for this product: Fashion field involves the best minds to carefully craft the design. The t-shirt industry is a very competitive field and involves many risks. The cost per t-shirt varies proportionally to the total quantity of t-shirts. We are manufacturing exceptional-quality t-shirts at a very competitive price. We use only the best DTG printers available to produce the finest-quality images possible that won’t wash out of the shirts. Custom orders are always welcome. We can customize all of our designs to your needs! Please feel free to contact us if you have any questions. We accept all major credit cards (Visa, Mastercard, American Express, Discover), PayPal, or prepayment by Check, Money Order, or Bank Wire. For schools, universities, and government organizations, we accept purchase orders and prepayment by check Material Type: 35% Cotton – 65% Polyester Soft material feels great on your skin and very light Features pronounced sleeve cuffs, prominent waistband hem and kangaroo pocket fringes Taped neck and shoulders for comfort and style Print: Dye-sublimation printing, colors won’t fade or peel Wash Care: Recommendation Wash it by hand in below 30-degree water, hang to dry in shade, prohibit bleaching, Low Iron if Necessary Vist our store at: Visit Thanosshirt now This product belong to hung2
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