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A Guide to New York City'sFoodEditor: Paul Muljadi

ContentsArticles

Cuisine of New York City 1Baron Ambrosia 7Beefsteak (banquet) 13Bialy 16Black and white cookie 16Breaking Bread (TV series) 18Chock full o'Nuts 19Clam chowder 22Egg cream 25Eggs Neptune 29Fox's U-bet chocolate syrup 29Junior's 31Levain Bakery 32Manhattan Special 34Moondance Diner 35New York-style pizza 37Pastrami 39Reuben sandwich 41Waldorf salad 44

ReferencesArticle Sources and Contributors 46Image Sources, Licenses and Contributors 48

Article LicensesLicense 49

Cuisine of New York City 1

Cuisine of New York City

A slice of New York-style plain pizza

Cuisine of New York City comprises many cuisines belonging tovarious ethnic groups that have entered the United States through thecity. Almost all ethnic cuisines are well represented in NYC, both inand out of their various ethnic neighborhoods.

Enclaves reflecting national cuisines

The Bronx

• Bedford Park – Mexican, Puerto Rican, Dominican, Korean (on204th St.)

• Belmont – Italian, Albanian (also known as "Arthur Avenue,""Little Italy")

• City Island – Italian, Seafood• Morris Park – Italian• Norwood – Filipino (formerly Irish, less so today)• Riverdale – Kosher• South Bronx – Puerto Rican, Dominican• Wakefield – Jamaican, West Indian• Woodlawn – Irish

Queens

An Indian restaurant in Jackson Heights

• Astoria – Greek, Czech, Bangladeshi and Arab• Bellerose – Indian and Pakistani• Corona – Colombian, Dominican, Mexican

and Ecuadorean• Floral Park, Queens – Filipino and Indian• Flushing; Elmhurst – Afghan, Korean,

Chinese, Indian, Pakistani, Italian, Dominicanand Colombian

• Forest Hills; Kew Gardens Hills; Rego Park –Kosher, Russian and Uzbek

• Howard Beach; Ozone Park – Italian• Jackson Heights – Indian, Pakistani,

Bangladeshi, Latin American, Korean, Filipinoand Mexican

• Jamaica – Bangladeshi, Caribbean; African-American; African; Creole• Little Neck – Arab, Chinese, and Italian• Richmond Hill – Indian, Guyanese, West Indian, Pakistani, Bangladeshi• Woodhaven – Irish, Dominican, Mexican, Guyanese• Woodside; Sunnyside – Filipino, Irish, Mexican, and Romanian

Cuisine of New York City 2

Brooklyn• Bay Ridge – Irish, Italian, and Arabic• Bedford-Stuyvesant – African American, Jamaican, Trinidadian, Puerto Rican and West Indian• Bensonhurst; Dyker Heights – Italian, Chinese, Russian• Borough Park – Kosher• Brighton Beach – Russian, Georgian, Arab and Ukrainian• Bushwick – Puerto Rican, Dominican, and Ecuadorian• Canarsie – Jamaican, West Indian, African-American• Crown Heights – Jamaican, West Indian, and Kosher• East New York – African American, Dominican, and Puerto Rican• Flatbush – Jamaican, Haitian, and Creole• Greenpoint – Polish and Ukrainian• Kensington – Bengali, Pakistani, Mexican, and Polish• Midwood – Kosher, Italian, and Russian• Park Slope – Italian, Irish, French, and Puerto Rican (formerly)• Red Hook – Puerto Rican, African American, and Italian• Sheepshead Bay – Seafood, Russian, and Italian• Sunset Park – Puerto Rican, Chinese, Arab, Mexican and Italian• Williamsburg – Jewish, Italian, and Puerto Rican

Staten Island• Rossville; South Beach; Great Kills – Italian, Russian, Arab and Polish• Tompkinsville – Sri Lankan

Manhattan• Lower East Side – Puerto Rican, Kosher and Latin American• Chinatown – Chinese and Vietnamese• East Harlem – Puerto Rican, Mexican, Dominican and Italian along Pleasant Avenue• East Village – Japanese, Korean, Indian and Ukrainian• Harlem – African-American, Latin American, West Indian, and West African• Koreatown – Korean• Little Italy – Italian and Chinese• Murray Hill – Indian, Pakistani and Bangladeshi• Washington Heights – Dominican, Puerto Rican and Jewish• Upper East Side – German, Czech, Hungarian

Cuisine of New York City 3

Food identified with New York City origins

Eggs Benedict

Black and white cookie

• Hot dogs – Served with any of the following, including:sauerkraut, sweet relish, onion sauce, and/or mustard.[1]

• Manhattan clam chowder• New York-style cheesecake• New York-style pizza• Strip steak• New York-style bagel• New York-style pastrami• Baked pretzels• Italian Ice• Knish• Eggs Benedict• Ice Cream Cone• Lobster Newberg• Waldorf Salad• Doughnut• Delmonico steak• Black and white cookie

Dishes invented in or alleged to have been invented in NYC

Egg cream

• Bloody Mary• Cappuccino• Chicken à la King• Delmonico steak• Egg cream• Eggs Benedict• General Tso's chicken• Ice cream cone• Lobster Newburg• Mallomars

• Manhattan Special – A type of carbonated espresso drink.• Pasta primavera• Penne alla Vodka• Reuben sandwich• Steak Diane• Vichyssoise

Cuisine of New York City 4

• Waldorf salad

NYC street food

Pizza truck in Midtown

Vendor in New York City

• arepas• calzones• Chinese kebabs (chuanr)• churros• cuchifritos• dumplings• falafel• fried chicken• fried noodles• Gray's Papaya, Papaya King – combined papaya juice/hot dog

stands• grilled chestnuts[1]

• gyros/shawarma• hamburgers• honey-roasted peanuts, almonds, cashews, and coconut• hot dog stands• Italian ice• Italian sausage, bratwurst• knishes• Mister Softee ice cream

• muffins• piragua• pizza, especially New York-style pizza• soft pretzels[1]

• souvlaki/shish kebab• stromboli• take-out soup, as Soup Kitchen International

NYC Eastern European Jewish Cuisine

bagel and lox

Much of the cuisine usually associated with New York City stems inpart from its large community of Eastern European Jews and theirdescendants. The world famous New York institution of the"Delicatessen," commonly referred to as a "Deli," was originally aninstitution of the city's Jewry. Much of New York City's Jewish farehas become popular around the globe, especially bagels. (New YorkCity's Jewish community is also famously fond of Chinese food, andmany members of this community think of it as their second ethniccuisine.)

• celery soda• New York-style pastrami• brisket[2]

Cuisine of New York City 5

challah

matzo ball soup

• corned beef[3]

• tongue• knish[2]• New York-style bagels and lox (see also: appetizing)[3]

• cream cheese• whitefish with and without pike• Gefilte fish• blintzes[2]• potato pancakes• bialy[2]• challah bread• matzo• egg cream• pickled cucumbers (especially dill pickles)• kishka• potato kugel• chopped chicken liver• matzo ball soup• lokshen soup

Notable food and beverage companies

Clinton St. Baking Company & Restaurant

Dr. Brown's soda

• A&P• AriZona Beverage Company• Balducci's• Benihana• Blimpie• C-Town Supermarkets• Carnegie Deli• Clinton St. Baking Company & Restaurant• Dean & DeLuca• Dr. Brown's – sodas• Entenmann's – cakes, pies, pastries• Fairway Market• Food Network – the cable TV channel• Fraunces Tavern – Washington said goodbye to his troops here.

Some departments of his new federal government were originallylocated here.

• Gray's Papaya – hotdog institution where there is always a"recession special"

• Häagen-Dazs• Hebrew National• Junior's – The World's Most Fabulous Cheesecake

• Katz's Deli• Lindy's

Cuisine of New York City 6

Serendipity 3 is a popular restaurant in the UpperEast Side of Manhattan founded by Stephen

Bruce in 1954.[4]

• Lombardi's – the first pizzeria in America• Nathan's• PepsiCo, Inc.• Peter Luger• Ray's Pizza – a fierce debate over which was the original• Russian Tea Room• Second Avenue Deli• Serendipity 3• Sbarro• Snapple• Stella D'oro – biscuits, cookies• T.G.I. Friday's – originally a NYC bar

• Vitamin Water• Yoo-hoo – chocolate drink• Zabar's

References[1] Let's Go New York City (http:/ / books. google. com/ books?id=Ewr8FJP32jQC& pg=PA74& dq="new+ york+ city+ cuisine"& hl=en&

ei=-wPPTcSjNsG90AHl6pmfDg& sa=X& oi=book_result& ct=result& resnum=2& ved=0CGwQ6AEwAQ#v=onepage& q="new york citycuisine"& f=false). . Retrieved May 14, 2011.

[2] http:/ / books. google. com/ books?id=syKHJ_wEveYC& pg=PA341& dq=%22new+ york+ city+ cuisine%22& hl=en&ei=-wPPTcSjNsG90AHl6pmfDg& sa=X& oi=book_result& ct=result& resnum=1& ved=0CGgQ6AEwAA#v=onepage&q=%22new%20york%20city%20cuisine%22& f=false

[3] Michelin Green Guide New York City (http:/ / books. google. com/ books?id=syKHJ_wEveYC& pg=PA341& dq="new+ york+ city+cuisine"& hl=en& ei=-wPPTcSjNsG90AHl6pmfDg& sa=X& oi=book_result& ct=result& resnum=1& ved=0CGgQ6AEwAA#v=onepage&q="new york city cuisine"& f=false). . Retrieved May 14, 2011.

[4] "Serendipity 3" (http:/ / www. serendipity3. com/ history. htm). . Retrieved March 10, 2009.

External links• New York Food Anywhere (http:/ / www. nyfoodanywhere. com)• Who Cooked That Up? (http:/ / members. cox. net/ jjschnebel/ cookin. html)• New York Gastronomic & Cultural Food Tours (http:/ / www. foodtoursofny. com/ )• The Best Of Brooklyn Multicultural Ethnic Neighborhood Food Tasting and Culture Tour (http:/ / www.

thebrooklyntour. com)• Find NYC street food vendors (http:/ / www. streetgrub. com)

Baron Ambrosia 7

Baron Ambrosia

Baron AmbrosiaBronx Flavor character

First appearance Underbelly NYC

Last appearance Bronx Flavor

Created by Justin Fornal

Portrayed by Justin Fornal, background: Dominican

Information

Aliases Quaffer of Culinary Consciousness

Occupation food critic

Title Bronx Culinary Ambassador

Archenemies Bürgomeister BürgerThe Queen of WestchesterLankey the LeprechaunAl Kajowski

Baron Ambrosia is the alter ego of Bronx-based underground filmmaker Justin Fornal. The character is aself-proclaimed "quaffer of culinary consciousness" and travels around New York City, mostly in The Bronx,documenting various ethnic cultures and their indigenous cuisines, represented typically by the small foodestablishments (including restaurants, food trucks, street vendors, and grocery stores) he visits. Baron Ambrosia hasappeared in Fornal's self-produced video podcast Underbelly NYC and currently stars in the public-access televisioncable TV channel BronxNet's Bronx Flavor. Both Esquire Magazine and Boing Boing have called Baron Ambrosia"The Ali G of Food."[1] [2]

Character developmentThe Baron Ambrosia character first appeared in 2006 in the video podcast Underbelly NYC which was distributedthrough Liberated Syndication.[3] The show reached a number #1 ranking under iTunes culinary podcasts.[4] Fornalproduced, in total, eight episodes of Underbelly NYC.In Spring 2008, Baron Ambrosia re-emerged in Bronx Flavor on BronxNet, a Public-access television cable TVchannel in Bronx, NY.[5]

Both series focus on Baron Ambrosia's wild adventures in food (mostly ethnic cuisines and restaurants that are notcovered by mainstream media). Bronx Flavor focuses strictly on his adventures in the Bronx. In both shows, BaronAmbrosia involves local business owners, diners, and passers-by in comedic sketches. All Underbelly NYC andBronx Flavor episodes are written, directed, and edited by Fornal.The show's following stems largely from its balance of education and humor. Each episode typically begins with theBaron describing a particular ethnic community and then focuses on its culinary heritage. The Baron will then hunt itdown and get into a comical situation stemming from his obsessive personality and knack for over-indulgence.In May of 2011 Baron Ambrosia began filming a special for the Cooking Channel entitled The Culinary Adventuresof Baron Ambrosia. Cooking Channel’s official description of the project appears on their website…Culinary adventure-seeker Baron Ambrosia faces banishment from his hometown of the Bronx after being accused of pie theft by Grandmaster Mele Mel. Challenged by an athletic duel, he takes to the streets of Newark, NJ in search of the famed Jersey Devil fajitas, said to bring super-human strength to anyone that consumes them. Along the way,

Baron Ambrosia 8

he’s distracted by other food delights Newark has to offer including Trinidadian roti, Italian hot dogs andPortuguese dry soup.

On Novemver 6th, 2011 The Culinary Adventures of Baron Ambrosia aired on the Cooking Channel.

Off-screen historyOn July 27, 2008 Baron Ambrosia appeared in The Bronx's Dominican Day Parade in his purple roadster the P-Rexto publicize the show.In February 2009, Bronx Flavor received a New York Emmy Awards nomination.[6]

Baron Ambrosia appeared on the May 27, 2009 episode of Cash Cab, after two strikes Ambrosia won $800 on the"Double or Nothing" bonus question.[7]

The New York Times reported on Baron Ambrosia, Underbelly NYC, and Bronx Flavor on July 22, 2009, describingthe current show this way: "flashy production numbers aside, at bottom Bronx Flavor is an effort to educate andentertain without pretension."[8]

Baron Ambrosia appeared as a featured speaker at the National Association of Broadcasters Sony Software User'sEvent on April 12, 2010.[9] Also in 2010, Sony used Baron Ambrosia to promote its Vegas Pro suite of video editingsoftware.[10]

The New York Times reported on May 5, 2010 that "NYC Life will show the third season of Bronx Flavor onWednesdays at 9 ... [after this, the] Baron will re-emerge with a new show, tentatively titled Spice Hunter NYC,which will allow him to tour all five boroughs in search of exotic flavors and crazier story lines."[11]

On Wednesday May 12, 2010, with BronxNet's consent, Bronx Flavor Season 3 was rebroadcast on NYC Life (acomponent of NYC TV).[12] NYC Life reaches all 5 boroughs as well as parts of Connecticut and New Jersey. Aspart of the campaign, NYC Life put Baron Ambrosia's face (along with other show hosts) on 103 New York City busshelters. Footage from the show is also included in a preview reel of the network's new programming on smallmonitors in 13,000 taxicabs.On May 14, 2010, New York Times critic Ariel Kaminer reviewed Bronx Flavor saying, "In its own bizarre way, theshow’s humor is as unpredictable, and as specific to its time and place, as Monty Python was to Oxbridge of the late1960s (fewer references to Proust, and more to bikini waxing)."[13]

On December12, 2010 Baron Ambrosia received a proclamation from Bronx Borough President Ruben Diaz Jr.proclaiming him the official culinary ambassador to the Bronx.On December 30, 2010 BronxNet premiered the first episode of 'Bronx Flavor Season 4' at the Paradise Theater onthe Grand Concourse in the Bronx. After the screening Grandmaster Mele Mel performed.February 17, 2011 Bronx Flavor received its second New York Emmy Nomination.In March 2011, Baron Ambrosia was funded by SONY Software to travel to Port Au Prince, Haiti where he filmedthe finale for Season 4.On November 6th, 2011 Baron Ambrosia received a proclamation from Newark Mayor Corey Booker proclaiminghim a culinary ambassador to the city of Newark.

Baron Ambrosia 9

Underbelly NYC episodes[14]

1. Chimi Chimi Bang Bang Release Date 1/25/2007Culinary Focus: Chimichurri trucks of Washington Heights parked on Broadway between 175th and 181st Street.Location New York, New York2. Cuchifritos of Love Release Date 3/11/2007Culinary Focus: 188 Cuchifritos Restaurant in the BronxLocation: Bronx, New York3. Battle of the Forbidden Fruit Release Date 3/12/2007Culinary Focus: In this break away episode Baron puts forth the possibility the Durian was the true forbidden fruit inthe garden of Eden.Location: Vandcourtlandt Park Bronx, New York4. Secrets of the Liberian Funk Release Date 3/14/2007Culinary Focus: The homemade Liberian foods of Eliza Smith (i.e. palm butter, fried pepper sauce, sweet potatogreens, turborgee)Location: Jamaica, New York5. Ca Cuong City Release Date 4/19/2007Culinary Focus: The thoracic exudate of the lethocerus indicus (giant water bug)Location: Vietnam (various),Bronx, New York6. Fruit Van Fantasia Release Date 4/26/2007Culinary Focus: The mamey milk shakes and mavi sold at the fruit van located at exit 5 off the Bronx River Parkway7. Viva Pulque Release Date 7/22/2007Culinary Focus: The sacred fermented juice of the Magey plant known as Pulque.Location: Mexico (various)8. A Latke Lunacy Release Date 8/12/2007Culinary Focus: the potato pancakes sold by Paul Schmuckler from his Briggs Avenue apartment.Location: Bronx, New York

Bronx Flavor episodes[15]

Season 11. The Purple Coffin Air Date: 03/11/08An introductory episode in which the Baron arrives in the Bronx after a five year mission to exotic lands and is askedto be a culinary correspondent for Bronxnet Channel 672. Legend of the Bullet Proof Foot Air Date: 04/04/08Culinary Focus: The Jamacian curried cow's foot from Jamrock Cooking.Location: Jamrock Cooking3. Burek Mania Air Date: 04/18/08Culinary Focus: Albanian and Kosovoan BurekLocations: Tony & Tina's Pizza, Dukagjini Burek4. The Platinum Paan Don Air Date: 05/02/08Culinary Focus: The Indian aperitif created from the leaf of the betelnut creeperLocation: Dashi Bazaar5. The Rites of Sandwich Air Date 05/16/08Culinary Focus: A mammoth sandwich named after Baron Ambrosia

Baron Ambrosia 10

6. Fufu Inferno Air Date 06/02/08Culinary Focus: West African cuisine in particular soup and fufuLocation: Sankofa Restaurant7. The Giffiti That Keeps on Giving Air Date 06/13/08Culinary Focus: Garifuna cuisine and the aphrodisiac known as giffitiLocation: Garifuna Star8. The Ghosts of Endorsements Past Air Date 06/27/08Culinary Focus: Thai curriesLocation: Siam Square Restaurant9. A Cheesecake Odyssey Air Date 07/11/08Culinary Focus: CheesecakeLocation: S & S CheesecakeSeason 210. The Agony of Flavor Part 1: Pasteles Pandimonium Air Date 08/25/08Culinary Focus: The Dominican/ Puerto Rican tamale known as a pastelLocation: Pasteles by Noemi11. The Agony of Flavor Part 2: Purgatory Pate Air Date 9/05/08Culinary Focus: the healing Haitian beef patties of Vodou Mambo Rose CarlineLocation: Jamaica, Queens12. Cuchifritos of Love: Platinum Edition Air Date 9/19/08Culinary Focus: A re-release of the Underbelly episode of the same name with new scenes andextended plot.Location: 188 Cuchifritos13. The Legend of Van Cortlandt Park Air Date 9/26/08Culinary Focus: The carrot cake and other various bake goods of Lloyd’s Carrot Cake.Location: Lloyd’s Carrot Cake14.Night at the Bodega Air Date 10/10/08Culinary Focus: The products that can be found and purchased in various Bronx bodegasLocation: The Vargas DeliSpecial Guest: Grandmaster Melle Mel15. Friend or Phở Air Date 10/24/08Culinary Focus: Vietnamese cuisine in particular the soup known as Pho.Location: World of Taste Seafood and Deli16. Quantum of Chimi Air Date 11/07/08Culinary Focus: Chimichurri HamburgerLocation: El Rincon De Los Taxistas Chimi Truck17. The Chitlin' Rapture Air Date 11/21/08Culinary Focus: Soul FoodLocation:Berzet's Soul Food & Fillet of SoulSeasonal18. Bronx Flavor Christmas Spectacular Air Date 12/24/08In this half hour black & white ode to the Christmas films of the 1950s, Baron Ambrosiamust get together $300,000 before midnight Christmas Eve to save the Bronx Orphanage from agreedy developer who wishes to convert it into a coffee shop for yuppies.

Baron Ambrosia 11

Season 319. The Vodka Sauce Vendetta Air Date 3/1/09Culinary Focus: Italian FoodLocation: Ann & Tony's Restaurant20. The Liberian, The Pepper and the Pestle Air Date 4/5/09Culinary Focus: Palm ButterLocation: Aunty Nana's & the Water Street Market in MonroviaAward:Best Comedy/Documentary 2009 New York Independent Film Festival21. The Corned Beef Confidential Air Date 4/24/09Culinary Focus: Irish FoodsLocation: An Beal Bocht & Prime Cut Meats22. A Passover Preposterous Air Date 5/31/09/Culinary Focus: Jewish FoodsLocation: Liebman's Delicatessian23. Roti Express Air Date 7/5/09/Culinary Focus: Guyanese & Trini CuisineLocation: Lai's Roti & Coconut Palm24. Joe Bataan Stole My Girlfriend Air Date 8/2/09Culinary Focus: Southern Mexican CuisineLocation: Xochimilco Special Guest: Joe Bataan25. A Hunts Point Haunting Air Date 10/6/09Culinary Focus: BBQLocation: Mo Gridder's BBQ26. End Game I: Saving City Island Air Date 1/1/10Culinary Focus: SeafoodLocation: Lobster House & The Black WhaleSpecial Guest: Chef Michael Valentino Proietti27. End Game II: The Bling of Fire Air Date 2/7/10Culinary Focus: Jamaican CuisineLocation: H.I.M Ital Rasta-rant & Barry's Jerk DelightSpecial Guest: Sal AbbatielloSeasonal28. Thankschriskwanzaakah Air Date 11/29/09To deal with the slumping economy the government combines all the winter holidays. Awesome Mart CEO andgreedy slickster Belvedere Washburton buys the holiday so he is the only one who can sell the officialdish…Laturgogoosamel! After the cursed meat turns all Bronxites into zombie shoppers it is up to the Baron to saveall the holidays from certain destruction.Season 429. Culinary Nonesense-ness Air Date 1/4/11While Baron Ambrosia is in maximum security prison, a national television network hires a hipster look alike namedBrian Andozza to high-jack the show. The network renames the show Bronx Flava and attempts to give it an aloofmean spirited edge. New host Brian gets more than bargains for when he visits Bate African Restaurant on MelroseAvenue and the Bronx Pop Soda Company in Little Italy.Culinary Focus: Guinean CuisineLocation: Bate African Restaurant & Bronx Pop Soda Company

Baron Ambrosia 12

30. Correctional Festivites Air Date 7/25/11While Baron Ambrosia is locked up in a ‘maximum security prison for incredibly stylish super villains’ hedocuments the unique recipes that have evolved in prison culture. After breaking into the prison kitchen, Ambrosiaand fellow inmates show how to create some notorious favorites. The menu includes jailhouse burritos, pruno, aswell as a surprise dish that may hold the secret to Baron Ambrosia’s escape.Culinary Focus: Prison Recipes

References[1] Jardin, Xeni. "Meet Baron Ambrosia, "The Ali G of Food."" (http:/ / boingboing. net/ 2009/ 07/ 22/ baron-ambrosia-the-a. html).

BoingBoing.com. Happy Mutants LLC. . Retrieved 8 December 2010.[2] Sen, Indrani. "Baron Ambrosia: Meet the New Ali G of Food" (http:/ / www. esquire. com/ blogs/ endorsement/

baron-ambrosia-bronx-flavor-072209). Esquire Magazine. Hearst Communications. . Retrieved 8 December 2010.[3] "Vegas Pros: Justin Fornal (Food)" (http:/ / www. sonycreativesoftware. com/ food). Sony Vegas Pro web site. Sony. . Retrieved 8 December

2010.[4] "Bronx Flavor "About" page" (http:/ / www. bronxflavor. com/ about/ ). BronxFlavor.com. . Retrieved 8 December 2010.[5] "Bronx Flavor - Video Categories - BRONX FLAVOR" (http:/ / www. bronxnet. org/ tv/ bronxflavor/ viewcategory/ 1/ bronx-flavor).

BronxNet.org. BronxNet. .[6] http:/ / www. yournabe. com/ articles/ 2009/ 03/ 25/ / bronx/ doc49c28de6e2e59497880740. txt[7] TheR1CK. "There is a pimp in the Cash Cab. His name is Baron Ambrosia." (http:/ / twitpic. com/ yzmxg). TwitPic. Twitpic Inc.. . Retrieved

8 December 2010.[8] Ryzik, Melena (22 July 2009). "A Bronx Star Without Pinstripes" (http:/ / www. nytimes. com/ 2009/ 07/ 22/ dining/ 22baron. html). The

New York Times. .[9] http:/ / www. vasstonline. com/ NAB2010/ tabid/ 79/ Default. aspx[10] "Vegas Pros: Justin Fornal (Food)" (http:/ / www. sonycreativesoftware. com/ food). Sony Vegas Pro web site. Sony. . Retrieved 8

December 2010.[11] Ryzik, Melena (5 May 2010). "In a Quest for Flavor, Baron Ambrosia Expands His Realm" (http:/ / dinersjournal. blogs. nytimes. com/

2010/ 05/ 05/ in-a-quest-for-flavor-baron-ambrosia-expands-his-realm/ ?scp=1& sq=baron ambrosia& st=cse). The New York Times. .[12] http:/ / www. nyc. gov/ html/ media/ html/ tv/ nyctv_life_bxflavor. shtml[13] Kaminer, Ariel (14 May 2010). "Up Next, How I Outran the Giant Fireball" (http:/ / www. nytimes. com/ 2010/ 05/ 16/ nyregion/ 16critic.

html?_r=1& scp=2& sq=baron ambrosia& st=cse). The New York Times. .[14] "Underbelly NYC Season 1" (http:/ / www. underbellynyc. com/ season1/ ). UnderbellyNYC.com. . Retrieved 8 December 2010.[15] "Bronx Flavor" (http:/ / www. bronxflavor. com/ ). BronxFlavor.com. . Retrieved 8 December 2010.

External links• Bronx Flavor (http:/ / www. bronxflavor. com/ ) Official site• Underbelly NYC (http:/ / www. underbellynyc. com/ ) Official site• Bronx Flavor (http:/ / www. bronxnet. org/ tv/ bronxflavor/ viewcategory/ 1/ bronx-flavor) on BronxNet)• Bronx Flavor (http:/ / www. nyc. gov/ html/ media/ html/ tv/ nyctv_life_bxflavor. shtml) on NYC Media• The Baron Ambrosia - Celebrating Bronx Cuisine (http:/ / www. slashfood. com/ 2009/ 03/ 04/

the-baron-ambrosia-celebrating-bronx-cuisine/ ) on Slashfood.com• In Pursuit of the Baron Ambrosia Part 1 (http:/ / www. theplugg. com/ 2007/ 03/ 19/

in-pursuit-of-the-baron-ambrosia-part-1/ ) and Part 2 (http:/ / www. theplugg. com/bronx-canzo-the-continued-quest-for-baron-ambrosia-part-2/ ) on The Plugg

• 'Alter ego' explores borough's culinary culture (http:/ / www. riverdalepress. com/ full. php?sid=4794&current_edition=2008-06-12/ ) via the Riverdale Press

• Ambrosia Brings the Heat (http:/ / media. www. lcmeridian. com/ media/ storage/ paper806/ news/ 2009/ 04/ 06/ArtsEntertainment/ Ambrosia. Brings. On. The. Heat-3699241. shtml/ ) via The Meridian (Lehman Collegestudent newspaper)

Beefsteak (banquet) 13

Beefsteak (banquet)

Beef being served at a beefsteak banquet

A beefsteak is a type of banquet in which sliced beef tenderloin isserved to diners as all-you-can-eat finger food. The dining styleoriginated in 19th-century New York City as a type of working-classcelebration but went into a decline in the mid-20th century.Resurrected by caterers in New Jersey, the beefsteak banquet style isnow popular in Bergen and Passaic counties in New Jersey, and isenjoying a revival in New York City[1] , where the style originated, dueto the reemergence of a biannual beefsteak in Brooklyn[2] .

OriginsBeefsteak banquets originated among the working-class of New York City in the mid-1800s as celebratory meals or"testimonials".[3] The meal would generally be set up by an organization wishing to laud or raise money forpoliticians, newly promoted friends, or celebrities. Tammany Hall regularly threw beefsteaks as political fundraisers,often enough that it was a large portion of beefsteak business in New York and "when Tammany Hall [got] asetback, beefsteaks [got] a setback".[3] Sophie Tucker and Bill Robinson had beefsteaks thrown for them in the1930s.[3]

Early beefsteaks were held in a relaxed, men-only atmosphere, with diners sitting on crates and eating with theirfingers off of rough, improvised tables in saloons, rental halls, or residential basements. Food and drink were thefocus of the evening, and entertainment often consisted simply of those present telling stories and singing amongstthemselves. Brass bands were sometimes hired.[3]

Early organization

Beef tenderloin being sliced

Though the centerpiece of beefsteak culture was indisputably thefrenzied consumption of beef and beer, with diners eating with theirfingers and drinking with abandon, serving styles varied. 1930s-erabeefsteaks could be grouped into two styles, referred to by JosephMitchell in a 1939 The New Yorker article as "East Side" and "WestSide" and roughly corresponding to the geographic separation of NewYork City into the same-named areas. Each group claimed to Mitchellto have originated beefsteak banquets and to have the most authenticserving and eating styles.[3]

"East Side" beefsteaks were largely patronized by the working-classand immigrants, and the center of the East Side beefsteak world was at First Avenue and Nineteenth Street inManhattan. East Side beefsteaks were heavily meat-centered, with courses consisting of items like sliced beef shortloin, beef kidneys, and ground beef trimmings (referred to as "hamburgers").[3] One East Side beefsteak was reportedto have consisted of "unknown operator: u',' pounds (unknown operator: u'strong'unknown operator: u','kg)of steak, unknown operator: u',' pounds (unknown operator: u'strong'unknown operator: u','kg) of lambchops, 425 pounds (193 kg) of hamburger and unknown operator: u',' pounds (unknown operator:u'strong'unknown operator: u','kg) of kidneys wrapped with bacon."[4]

Beefsteak (banquet) 14

"West Side" beefsteaks, on the other hand, were often thrown at "gentlemen-only" establishments centered aroundEleventh Avenue and Twenty-third Street. West Side beefsteaks tended more toward expansive menus, with coursesincluding crab meat, lamb chops, and baked potatoes to go along with the beef loin. Diners at West Side beefsteakswere allowed to use disposable forks for some courses, but were expected to eat the beef course with their fingers.[3]

Dining styleBoth schools of thought in New York agreed that eating with one's fingers and not being afraid to get messy wereintegral to the culture of the beefsteak.[3] No matter which type of beefsteak a diner attended, the main course wasbeef loin dipped in butter-based sauce and served thinly sliced on rounds of bread (day-old bread, at East Sidebeefsteaks; fresh toast, at West Side). Napkins were considered unnecessary; diners generally wore aprons withwhich they could wipe the grease off their hands. Food was dispatched from the kitchen laid out on trays and waiterscontinued bringing out trays until diners could literally eat no more (In his New Yorker article, Joseph Mitchellquotes one man as saying, "I'm so full I'm about to pop. Push those kidneys a little nearer, if you don't mind."). Beerflowed freely during banquets in pre-prohibition years.[3]

EvolutionWith the passing of the 18th and 19th amendments to the U.S. Constitution, in 1919 and 1920, respectively, thetraditional men-only, beer-soaked format of the beefsteak began to change. Politicians began including newlyenfranchised women voters in their beefsteak banquets after the passage of the Nineteenth Amendment, and with theattendance of women came corresponding social niceties. Cocktails, popularized by illicit drinkers duringProhibition, replaced pitchers of beer, and "fruit cups[,] and fancy salads"[3] were soon added to beefsteak menus.Orchestras were hired in place of old-fashioned brass bands and storytellers, and the long-forbidden knives and forksbegan to appear on beefsteak tables. By the 1930s, according to Joseph Mitchell, beefsteaks were no longer themanly, messy affairs they had once been; they were now closer to formal meals in which beef and bread happened tofeature heavily.[3] The cheerful gluttony of the past was tempered by female sensibilities; "women," Mitchellreported, "do not esteem a glutton, and at a contemporary beefsteak it is unusual for a man to do away with morethan six pounds of meat and thirty glasses of beer."In 1938, "Hap" Nightingale, a butcher in Clifton, New Jersey (a suburb of New York City), began catering parties inhis area according to the old-time beefsteak formula. He offered a set, all-you-can-eat menu of french fries and slicedbeef tenderloin on bread. His business thrived locally, and the company has since been passed down through ensuinggenerations of Nightingales, all of whom continued to adhere to the tried-and-true formula.[1]

Current practice

Two diners' bread piled to "keep count" at abeefsteak

The modern beefsteak banquet hews fairly closely to the early-1900smodel, although the expansive selections found at an old-fashioned"West Side" beefsteak have been tapered down to beef, fried potatoes,and tossed salad. Butter is sometimes replaced by margarine, and apasta course makes an occasional appearance, but attendees atbeefsteaks still expect to be fed mostly beef tenderloin, and lots of it.Modern beefsteak attendees often follow an unspoken protocol to leavetheir bread slices uneaten. Piling them up in front of one's plate insteadof consuming them "saves valuable stomach capacity for more beefwhile simultaneously serving as an informal scorekeeping system".[1]

Beefsteak (banquet) 15

Modern distributionBeefsteak banquets have largely vanished from New York City, where they originated, but remain widespread inBergen and Passaic counties in New Jersey. The institution is now almost entirely limited to these areas, save for apopular biannual beefsteak held in Brooklyn; while residents of Bergen and Passaic counties consider them aningrained part of regional culture and regularly stage beefsteak fundraisers (caterers interviewed in a New York Timesarticle stated that they "put on about 1,000 of them in the region [in 2007]"), across the county line in Essex County,for example, they remain nearly unheard of.[1]

Political fundraiser beefsteak banquets are no longer common in New Jersey; beefsteaks now usually raise moneyfor fire departments, policemen's benevolent associations, and other charitable organizations.[4] Nostalgia forbeefsteaks among foodies continues,[5] and gourmet beefsteaks are sometimes staged by New York-arearestaurants.[4] [6]

Since 2009, two Wesleyan University graduates, Andrew Dermont and Derek Silverman, have thrown a biannual"beefsteak for beefsteak's sake"[1] in Brooklyn, to revive the tradition of the beefsteak banquet in its place of origin,New York City.

References[1] ""In the Beefsteak Revival, Gluttony Is Good"" (http:/ / www. nytimes. com/ 2011/ 04/ 17/ nyregion/

beefsteak-banquets-undergo-revival-in-new-york. html). New York Times. . Retrieved 2011-04-15.[2] l ""Brooklyn Beefsteak"" (http:/ / brooklynbeefsteak. com). Brooklyn Beefsteak. l.[3] Mitchell, Joseph (1939-04-15). "All You can Hold for Five Bucks" (http:/ / web. archive. org/ web/ 20061211133042rn_2/ www. newyorker.

com/ archive/ content/ articles/ 010219fr_mitchell?010219fr_mitchell). The New Yorker: p. 40. . Retrieved 15 December 2010.[4] Sherrill, Susan Leigh. "Here’s the Beef" (http:/ / www. 201. net/ issues/ 2009/ 01/ departments/ Main Dish. story). (201) Daily. 201.net. .

Retrieved 2010-12-15.[5] "The 'Beefsteak' in New Jersey-NYT" (http:/ / chowhound. chow. com/ topics/ 484553). Chowhound. . Retrieved 2010-12-15.[6] "You Don’t Need to Go to New Jersey for a Beefsteak Banquet" (http:/ / newyork. grubstreet. com/ 2008/ 01/

you_dont_need_to_go_to_new_jer. html). Grub Street blog. nymag.com. . Retrieved 2010-12-15.

Bialy 16

Bialy

Bialys

Bialy, a Yiddish word short for bialystoker kuchen, from Białystok, acity in Poland, is a small roll that is a traditional dish in PolishAshkenazi cuisine. A traditional bialy has a diameter of up to 15 cm (6inches) and is a chewy yeast roll similar to a bagel. Unlike a bagel,which is boiled before baking, a bialy is simply baked, and instead of ahole in the middle it has a depression. Before baking, this depression isfilled with diced onions and other ingredients, including (depending onthe recipe) garlic, poppy seeds, or bread crumbs.

In 2002, former New York Times food writer Mimi Sheraton wrote abook dedicated to the bialy, called The Bialy Eaters: The Story of aBread and a Lost World.

External links• Bialy recipe at Jewishfood-list.com [1]

References[1] http:/ / www. jewishfood-list. com/ recipes/ bread/ bialys01. html

Black and white cookie

A black and white cookie.

A black and white cookie, also known as a half and half cookie, adrop cake or a half moon, is a soft, sponge cake-like shortbread whichis iced on one half with vanilla fondant, and on the other half by darkchocolate fondant. It is similar to a neenish tart, although neenish tartsare filled with a jam center, whereas a black and white cookie is not.

The black and white cookie is often seen as a particularly "Manhattan"and "Northeastern New Jersey" snack.

Names

Black and White cookies are lesser known as Half-Moons and"Half-and-Halfs" . In Germany, where these cookies usually are completely iced with the vanilla fondant only, theyare called Amerikaner. In the eastern coast region of North America, they are often referred to as the Kyon cookiefor its half white and half black sides.

Black and white cookie 17

History and Half-MoonsThere is some confusion as to the origin of the black-and-white cookie and the sometimes synonymous nameHalf-Moon. The name Half-Moon is common in Upstate New York and New England. In New York City, however,one will find only Black and Whites. However, while the two names are often used interchangeably, there mayactually be considerable differences between the two, most notably in the textures of the base and the icing.Half-Moons originated in Utica, NY at the famous Hemstrought's Bakery in the early part of the 20th century.Half-Moons most often come with a chocolate cake base, dark fudge icing on one side and sugary white frosting forthe "half moon" side. Hemstrought's (Utica, NY) also made a vanilla cake base with fudge and white frosting, as wellas full 'vanilla moons' and 'coconut moons,' with either a chocolate or vanilla cake base. The original Hemstrought'shalf moons bakery closed their doors a few years ago (date needed), however they still bake half moons for localsupermarkets, where they are still available. When the bakery closed, the family sold the name only to a localcommercial bakery for the supermarket production of half moons, while the actual recipe remained with the bakerystaff who now opened their own bakery, Gingerbread Bake Shop, on Oneida St in New Hartford, NY.Black and Whites have a drier, cookie-like base and fondant frosting. The cookie is also bigger than most.In the Seinfeld episode "The Dinner Party", Jerry eats a black and white cookie while waiting in a bakery withElaine. He compares the cookie to a metaphor for racial harmony and that people should "Look to the cookie!" BetteMidler also demanded that Kramer get her a black & white cookie during the episode The Understudy.Black and white cookies have been featured on episodes of HBO's Sex and the City.Black and white cookies are featured on the Mad Love episode "To Munsch or Not to Munsch".Black and white cookies are featured regularly on the USA series Fairly Legal.

References

External links• Food Comeback: All New York in One Big Cookie (http:/ / www. americanheritage. com/ articles/ magazine/ ah/

2006/ 6/ 2006_6_19. shtml)

Breaking Bread (TV series) 18

Breaking Bread (TV series)

Breaking BreadPresented by Msgr. Jamie and Tati Amare

Country of origin  United States

Language(s) English

Production

Running time 30 minutes

Broadcast

Original channel NET

Picture format 480i SDTV

Original run Feb 1, 2009 – present

External links

[Breaking Bread [1] Website]

Breaking Bread is a television program on New Evangelization Television that premiered in 2008. The hosts of theshow, Tati Amare and Monsignor Jamie Gigantiello, visit a different parish every episode and discover the differentrestaurants (usually 3 or 4) around each church. They also get to know the parish and the neighborhood, while theytake a tour of the neighborhood in each 30 minute episode.Both Tati and Msgr. Jamie share a passion for food and faith -- Tati grew up in her mother's restaurant; Msgr. Jamiegraduated from culinary school before becoming a priest.

References[1] http:/ / netny. net/ breakingbread/

Chock full o'Nuts 19

Chock full o'NutsChock full o’Nuts is a chain of lunch counters in New York City that spawned a brand of coffee.

HistoryThe chain was founded by William Black (1903-1983), an American immigrant who sold nuts in Times Square totheater-goers. In 1926, he opened a store on Broadway and 43rd Street, and began selling coffee and sandwiches. Bythe 1960s, the chain had approximately 80 restaurants in the New York City area. Hygiene was a selling point, withthe sandwiches advertised as "untouched by human hands". Cooks used tongs to assemble them.Their signature "nutted cheese" sandwich, made of cream cheese and chopped nuts on dark raisin bread, cost a nickelwith a cup of coffee when the company was founded. When coffee prices went up in the 1950s, Black, like otherrestaurateurs, held to a 5-cent cup of coffee by watering it down.[1] But he soon broke ranks and raised the price,announcing that he refused to compromise on quality.In 1953, the coffee brand was introduced to supermarkets. Baseball star Jackie Robinson ultimately became thecompany's vice president and director of personnel after retiring from the game.[2] [3] In 1961, Chock full o'Nutsintroduced a brand of instant coffee.In the 1970s, the lunch counters gradually closed. About this time, with Black increasingly advanced in age,Steinfield, a major real estate operator in New York City who wanted the property that the restaurants occupied,declared war on Chock Full. He stated that when he won his actions he would close the restaurants. After Black died,the company sold its remaining 17 restaurants to the restaurant company Riese Bros. In 1988, investor Martin D.Gruss and companies he controlled purchased a 10-percent stake in the Chock Full o'Nuts Corporation, saying hemight seek control of the company.[4] In 1993, Chock Express stores were introduced.The Sara Lee Corporation purchased Chock full o'Nuts for $238 million in 1999.[5] [6] In May 2006, it was purchasedfrom Sara Lee by Massimo Zanetti Beverage USA, along with the MJB, Hills Bros., and Chase & Sanborn coffeebrands.On September 10, 2010, the company announced it was returning to the lunch counter business by opening its firststore in almost 30 years, on West 23rd Street between Broadway and 6th Avenue in Manhattan. The company said itplanned to add stores and kiosks in New York City serving the "nutted cheese" sandwich and other traditional ChockFull O' Nuts menu items (plus new choices).[7]

JingleThe Chock full o’ Nuts advertising jingle was based on the song, "That Heavenly Feeling", written by the duo Wayneand Bruce Silbert. Frequently played over the radio airwaves in the 1950s and 1960s, the jingle was originally sungand made famous by company founder William Black’s wife, singer Page Morton Black.[8] The original lyrics wentas follows:

Chock full o’Nuts is that heavenly coffee,Heavenly coffee, heavenly coffee.Chock full o’Nuts is that heavenly coffee,Better coffee Rockefeller’s money can’t buy.[6]

However, the company had to alter the lyrics from “Rockefeller’s money” to “a millionaire’s money” after being suedby New York governor Nelson Rockefeller, who owned coffee interests in Latin America . Mid-2000s versions ofthe jingle replace “millionaire” with “billionaire.”

Chock full o'Nuts 20

Trivia

In film• The opening scene in the movie, The Seven-Ups (1973), occurs in front of an original Chock Full o'Nuts lunch

counter on the corner of Madison Avenue and East 54th Street in New York City.• A Chock Full o'Nuts store sign appears in a scene from the movie Marathon Man (1976) when Babe (Dustin

Hoffman) runs across Broadway to meet Elsa (Marthe Keller) in her car after he had successfully eluded hiscaptors.

• A scene in the movie, Escape from New York (1981), occurs in a Chock Full o'Nuts store.• A Chock Full o'Nuts store sign appears in a scene from the movie, The King of Comedy (1983).• It appears as a commercial in a scene in the film George of the Jungle (1997).• In the movie The Bucket List (2007), the character played by Morgan Freeman jokes that he wishes to be buried in

a Chock Full o'Nuts can.

In television• In the premiere episode of the ABC series Eli Stone, the title character carries his father's ashes in a Peanuts can,

scattering them at a mountain in Chock Full o' Nuts, India.• During a scene in the "Smoking" episode of the NBC sitcom NewsRadio, Bill McNeal drinks from a mug of

coffee and quips "Chock full of nuts? They should call it chock full of flavor!" [9]• The exteriors of Chock Full o'Nuts restaurants can be seen on several episodes of Seinfeld.• A can of Chock Full o'Nuts appears on the kitchen-counter set of the CBS sitcom The King Of Queens, which is

set in Queens, New York, and on the kitchen counter of the Uncle Junior set of the HBO television series TheSopranos, which is set in New Jersey.

Footnotes[1] Pendergast, Mark. Uncommon Grounds[2] Jackie Robinson was recruited by Black to ease tensions and high absentee rates among African American employees, who accounted for

about three-quarters of the staff at the time. He created a Bear Mountain resort for his employees, employees were given a holiday on theirbirthdays and more. National Archives & Records Administration: Jackie Robinson (http:/ / www. archives. gov/ exhibits/featured_documents/ jackie_robinson_letter/ )

[3] University of Massachusetts Amherst: The Jackie Robinson Educational Archives (http:/ / www. umass. edu/ pubaffs/ jackie/ citizen1. html)[4] The New York Times, May 7, 1988: "Company News: Chock Full o'Nuts Stake Purchased" (http:/ / query. nytimes. com/ gst/ fullpage.

html?res=940DE6DB1130F934A35756C0A96E948260)[5] Food & Drink Weekly, Monday, June 14 1999: "Persistent Sara Lee to Acquire Coffee-Maker Chock Full o'Nuts for $238 Million" (http:/ /

www. allbusiness. com/ retail-trade/ food-beverage-stores/ 273776-1. html)[6] The New York Times, December 18, 2003: "Chock Full o'Nuts Draws on Its New York Ties", by Stuart Elliott (http:/ / www. nytimes. com/

2003/ 12/ 18/ business/ media/ 18adco. html?ex=1387083600& en=33ffed4090ad7651& ei=5007& partner=USERLAND)[7] http:/ / www. nytimes. com/ 2010/ 09/ 11/ nyregion/ 11chock. html[8] FunTrivia.com: "Who sang the "Chock full o'Nuts" coffee jingle?" (http:/ / www. funtrivia. com/ askft/ Question32453. html), citing defunct

Sara Lee page (http:/ / www. saraleecoffee. com/ FAQ. asp)[9] http:/ / members. tripod. com/ Sundae1212/ smoking. htm

Chock full o'Nuts 21

References• Official website (http:/ / www. chockfullonuts. com)• "Zanetti Coffee acquires Sara Lee coffee brands" (http:/ / www. italianmade. com/ trade/ release.

cfm?art_ID=233)

External links• The American Package Museum: Chock full o'Nuts Coffee (http:/ / www. packagemuseum. com/ exhibits/

chockfullonuts01/ chockfullonuts01. htm)

Clam chowder 22

Clam chowder

Clam Chowder

New England clam chowder.Dish details

Serving temperature Hot

Main ingredient(s) ClamsBrothButter

Variations • New England Clam Chowder• Boston Clam Chowder• Manhattan Clam Chowder• Rhode Island Clam Chowder• Multiple others

Other information Soup

Clam chowder is any of several chowders containing clams and broth. Along with the clams, diced potato iscommon, as are onions, which are occasionally sauteed in the drippings from salt pork or bacon. Celery is frequentlyused. Other vegetables are uncommon, but small carrot strips might occasionally be added, primarily for color. Agarnish of parsley serves the same purpose. Bay leaves are also sometimes used as a garnish and flavoring. It isbelieved that clams were added to chowder because of their relative ease to collect.[1]

Clam chowder is often served in restaurants on Fridays in order to provide a seafood option for those who abstainfrom meat every Friday, which used to be a requirement for Catholics before liturgical changes in Vatican II.Though the period of strict abstinence from meat on Fridays was reduced to Lent,[2] the year-round tradition ofserving clam chowder on Fridays remains.

Clam chowder 23

Primary stylesListed geographically from the northern East Coast of the United States southward.

New England clam chowder

Traditional New England clam chowder isthickened with sea biscuits or hardtack crackers,

instead of flour.

New England clam chowder is a milk- or cream-based chowder,traditionally made with potatoes, onion, bacon or salt pork, flour orhardtack, and clams. Adding tomatoes to clam chowder was shunned,to the point that a 1939 bill making tomatoes in clam chowder illegalwas introduced in the Maine legislature.[3] It is occasionally referred toas Boston Clam Chowder in the Midwest. The traditional New Englandchowder is made by layering crackers such as Crown Pilot with theother ingredients.[4]

Manhattan clam chowder

Manhattan clam chowder

Manhattan clam chowder has clear broth, plus tomato for red color andflavor. In the 1890s, this chowder was called "New York clamchowder" and "Fulton Fish Market clam chowder." Clam chowder, inits cream-based New England version, has been around since themid-18th century, and no mention of any Manhattan chowder has beenfound that predates the 1930s. Many restaurants in northern RhodeIsland sell both red and white chowders, while the southern coastfavors clear and white chowders. Often they are served alongside clamcakes.

The addition of tomatoes in place of milk was initially the work ofPortuguese immigrants in Rhode Island, as tomato-based stews werealready a traditional part of Portuguese cuisine. Scornful NewEnglanders called this modified version "Manhattan-style" clam chowder because, in their view, calling someone aNew Yorker is an insult.[5]

Rhode Island clam chowderTraditional Rhode Island clam chowder has clear broth. Though less popular than cream and tomato-basedchowders, clear chowders are still served, especially at long-established New England restaurants and hotels, such asthose on Block Island, and on the south coast of the state, where tourists favor white chowders while natives preferthe clear. This traditional clear chowder generally contains quahogs, broth, potatoes, onions, and bacon.In some parts of the state, a red chowder is served as Rhode Island clam chowder. This red chowder has a tomatobroth base and potatoes; unlike Manhattan red chowder, it does not have chunks of tomato, and does not containother vegetables (such as carrots or beans). This is the recipe served for decades with clamcakes at the memorableestablishments like Rocky Point and Crescent Park.

Clam chowder 24

Delaware clam chowderThis variety typically consisted of cubed salt pork that is pre-fried, salt water, potatoes, diced onions, quahogs,butter, salt and pepper. This variety was more common in the early and mid 20th century and likely shares mostrecent common ancestry with New England clam chowder.

Hatteras clam chowderServed throughout North Carolina's Outer Banks region, this variation of clam chowder has clear broth, bacon,potatoes, onions, and flour as a thickening agent. It is usually seasoned with copious amounts of white and/or blackpepper, but occasionally with chopped green onions or even hot pepper sauce.

Minorcan clam chowderMinorcan clam chowder is a spicy traditional version found in Florida restaurants near St. Augustine and thenortheast corner of the Sunshine State. It has a tomato broth base, with a "secret ingredient", Spanish datil pepper, anextremely hot chili comparable to the habanero. The datil pepper is believed to have been brought to St. Augustineby the Minorcan settlers in the 18th century, and tradition holds among Minorcan descendants that it will only thriveand grow in two places - Minorca, Spain and St. Augustine, Florida.[6]

Other clam chowder variationsSome restaurants also serve their own unique clam chowders that do not fall into any of these five types. Clamchowder is usually served with saltine crackers or small, hexagonal oyster crackers. Throughout the United States,creamy New England-style clam chowder is sometimes served in sourdough bread bowls, especially in SanFrancisco where sourdough is popular with tourists and has been considered a signature dish since 1849. In Seattleand Portland Smoked Salmon is often added to New England Style Chowder instead of smoked pork.[7] [8]

Fish chowder is a similar to clam chowder except that shredded fish, often cod, is substituted for the clams. It ismade with cream, fish, and often onions and/or corn. Chowder can be made with both clams and fish then it is bothclam and fish chowder.Except for the substitution of smoked haddock for clams, the chowders are remarkably similar to the traditionalScots broth Cullen Skink.Long Island Clam Chowder is a variant that is part New England style and part Manhattan style, making it a creamytomato clam chowder. The name is a geographical pun, noting that the location of Long Island, just like the recipe isabout halfway between Manhattan and New England. This variant is popular in many small restaurants acrossSuffolk County.

References[1] "History of Chowder, History of Clam Chowder, History of Fish Chowder" (http:/ / whatscookingamerica. net/ History/ ChowderHistory.

htm). . Retrieved 2007-12-01.[2] "Pastoral Statement on Penance and Abstinence" (http:/ / old. usccb. org/ lent/ 2008/ Penance_and_Abstinence. pdf). . Retrieved 2011-11-19.[3] Fabricant, Florence (1986-05-18). "Fare of the Country; New England Clams: A Fruitful Harvest" (http:/ / query. nytimes. com/ gst/ fullpage.

html?res=9A0DE3DB173DF93BA25756C0A960948260& sec=travel& spon=& pagewanted=print). The New York Times. . Retrieved2010-09-06.

[4] Oliver, Sandy (April 2008). The Crown Pilot Cracker Escapade: 11 Years Later. The Working Waterfront[5] "Good Eats S5E12P2: Send In The Clams" (http:/ / www. youtube. com/ watch?v=KIcnEL8Ym4I& feature=related). .[6] http:/ / www. jstor. org/ pss/ 30148816[7] "Bay City Guide : City Sights" (http:/ / web. archive. org/ web/ 20071102064135/ http:/ / www. sanfranciscoonline. com/ citysights. html).

Archived from the original (http:/ / www. sanfranciscoonline. com/ citysights. html) on 2007-11-02. . Retrieved 2007-12-01.[8] "Square One Titles" (http:/ / www. squareonepublishers. com/ titles_Sourbreadbook. html). . Retrieved 2007-12-01.

Clam chowder 25

External links• Manhattan Clam Chowder (http:/ / www. barrypopik. com/ index. php/ new_york_city/ entry/

manhattan_clam_chowder/ ) Coney Island/Fulton Market/Manhattan Clam Chowder by food researcher BarryPopik.

• Recipe for Minorcan Clam Chowder (http:/ / www. jstor. org/ pss/ 3014881)• The New England Chowder Compendium (http:/ / www. library. umass. edu/ spcoll/ chowder/ )• Clam chowder recipes (http:/ / gonewengland. about. com/ cs/ recipes/ a/ aachowderrecipe. htm)

Egg cream

A New York egg cream.

An egg cream is a beverage consisting ofchocolate syrup, milk, and soda water, probablydating from the late 19th century, and isespecially associated with Brooklyn, home of itsalleged inventor, candy store owner Louis Auster.It contains neither eggs, cream, nor ice cream.

The egg cream is almost exclusively a fountaindrink. Although there have been several attemptsto bottle it, none has been wholly successful, asits fresh taste and characteristic head requiremixing of the ingredients just before drinking.

Origins

The origin of the name "egg cream" is constantlydebated. One theory was said that they used grade"A" milk calling it a chocolate A cream thussounding like 'egg' cream. Stanley Auster, thegrandson of the beverage's alleged inventor, hasbeen quoted as saying that the origins of the nameare lost in time.[1] One commonly accepted originis that "Egg" is a corruption of the German (alsofound in Yiddish) word echt ("genuine" or "real")and this was a "good cream". It may also havebeen called an "Egg Cream" because in the late 19th century, there were already many chocolate fountain/dessertdrinks using actual eggs (e.g. 'Egg Brin'), and Auster wanted to capitalize on the name.

Author of the book Fix the Pumps,[2] historical look at soda fountains, Darcy S. O'Neil claims that the "New YorkEgg Cream" is a variation of the original milkshake served at soda fountains throughout America in the late 19thcentury.[3]

Around 1885 the milkshake became a popular item at soda fountains. Unlike today's thick, ice cream likeconsistency, the original milkshakes were made with sweet cream (sometimes frozen as "ice cream"), a whole egg,flavored syrup and soda water. The egg, cream and syrup were shaken in a cocktail shaker until light and frothy, thenpoured into a glass where the soda water was added.The Egg Cream was most likely a version created to keep the price low, as most soda fountain items were sold for 5cents. As eggs and cream became more expensive they would be removed (eggs) or replaced (cream) with milk

Egg cream 26

leading to what we now know as a New York Egg Cream.Sociologist Daniel Bell claims it was invented by his Uncle Hymie, who owned a candy store on Second Avenue inNew York in the 1920s.Another explanation comes from reports that it grew out of a request for "chocolat et crème" from someone who hadexperienced a similar drink in Paris, which name morphed phonetically into the current version. Yet anotherplausible answer is that the first version did, in fact, use egg and cream, but due to the food limitations in WWII theywere dropped from the recipe. One work from 1859, Domestic and rural affairs.: The family, farm and gardens, andthe domestic animals, does include a recipe that consists of barely more than these two ingredients:

"Egg-Cream.-To the yolks of three eggs, and a dessertspoonful of good new milk or cream, add twodrops of oil of cinnamon. This is a very good nourishing mixture. The oil of cinnamon is cordial andtonic, and the above has been recommended in lung complaints..."[4]

A similar recipe still was cited at the beginning of the 20th century, but had already dropped the cream:"EGG CREAM.The yolks of 6 eggs, 1/2 pint of water, juice of 1 lemon, 2 oz. of sifted sugar, a little cinnamon. Beat up all theingredients, put the mixture into a saucepan over a sharp fire, and whisk it till quite frothy, taking care not tolet it boil; fill into glasses and serve at once."[5]

Another from the same year (1915) uses both ingredients, though the intent here seems to be to reinforce whippedegg whites:

"3. EGG CREAM.2 tablespoons fresh cream, the white of 1 egg.Put the white of egg on to a plate and beat to a stiff froth with the flat of a knife. (A palette knife is the best.)Then beat the cream into it. This makes a nourishing dressing for either vegetable salad or fruitsalad.Especially suitable for invalids and persons of weak digestion."[6]

This supports another likely explanation for the name, which relates to the fact that the term "egg cream" was a verycommon term in the past (especially in the United States) for beaten egg whites, and the foam on the top of thebeverage resembles these.

Recipe

The ingredients of an egg cream: chocolate syrup, seltzer, and whole milk.

Because a traditional egg cream relied uponseltzer under high pressure being deliveredvia a siphon nozzle rather than poured froma bottle, modern preparation has beenslightly altered to preserve the traditionallayer effect.[7] [8] [9]

Pour one part very cold whole milk,optionally froth with handheldAerolatte-style frother or equivalent. Pourtwo or three parts seltzer from a just-openedbottle, add a quarter to half-inch ofchocolate syrup, and froth just a second ortwo at the very bottom to mix, preservingdistinct layers.

Egg cream 27

This method gives a chocolatey top. Another method froths the milk and seltzer then pours the chocolate syrup in,causing a chocolate-colored bottom and white top.

VariationsThe Brooklyn Egg Cream consisted of chocolate syrup while the New York Egg Cream used vanilla syrup. Thevanilla egg cream was offered for 5 cents in the 1950s and 1960s at classic Manhattan candy and newspaper shops inYorkville and East Harlem.

Similar beveragesOther sweet soda- and milk-based beverages include the Vietnamese soda sữa hột gà, a beverage prepared withsweetened condensed milk, egg yolk, and soda water.Milkis, a beverage made by the Korean Company, Lotte Chilsung, is also a sweet-soda-milk drink. It's a citrusy sodabase mixed with a little milk. Milkis comes in a variety of flavors, including strawberry, orange, and muskmelon.A Smith and Curran (or Smith and Kearns) is an alcoholic beverage, developed in North Dakota during the mid-20thcentury oil boom, made of coffee liqueur, cream, and soda water.There may also be other alcoholic cocktail variants that make use of eggs, often called a "something sour", see Sour(cocktail) for details.

World's largestIn June 1980, Stuart Grunther and Ron Roth owned a siphon seltzer distributing company in NYC called SeltzerUnlimited. They were responsible for creating the world's largest chocolate egg cream in Central Park, NY. It was110 gallons in size and the contents were given away. Major media coverage included the AP wire services. Theevent was sponsored by Fox's U-Bet syrup and the NYC Parks Department.[10] [11] [12]

References[1] John F. Mariani (1999), Encyclopedia of American Food and Drink, Lebhar-Friedman:New York[2] Fix the Pumps (http:/ / books. google. ca/ books?id=_H69qO6f438C)[3] New York Egg Creams - An evolution of the original milkshake.[4] Elliot G Storke, Domestic and rural affairs.: The family, farm and gardens, and the domestic animals, Auburn, N. Y.,: The Auburn

publishing company, 1859; page 102[5] Thomas R. Allinson, The Allinson Vegetarian Cookery Book, 1915[6] Florence Daniel, The Healthy Life Cook Book, 1915[7] http:/ / www. jaykeller. com/ cooking/ eggcream. htm[8] http:/ / whatscookingamerica. net/ History/ NYEggCreamHistory. htm[9] http:/ / www. homemade-dessert-recipes. com/ egg-cream-recipes. html[10] NY Post June 6, 1980 Page 35[11] Village Voice Centerfold Week June 4–10, 1980[12] The SoHo News June 11, 1980 Page 5

Egg cream 28

External links• Egg cream (http:/ / www. bbc. co. uk/ dna/ h2g2/ A533792) on h2g2• Wharton, Rachel. "The Return of The Egg Cream (radio episode)" (http:/ / www. heritageradionetwork. com/

programs/ 40-Brooklyn-Eats?page=2). Brooklyn Eats (Heritage Radio Network). Retrieved 2 January 2011.• Origins of the Egg Cream (http:/ / www. artofdrink. com/ blog/ entry/ egg-creams)• "The True Origins of the Egg Cream," by Daniel Bell (http:/ / www. mrbellersneighborhood. com/ story.

php?storyid=1916)• Egg cream recipe from H. Fox & Co. (http:/ / www. foxs-syrups. com/ egg_cream. html)• Egg Cream recipe (http:/ / www. jaykeller. com/ cooking/ eggcream. htm)• "Gerritsen Beach (http:/ / www. gerritsenmemories. com/ hist_stor/ eggcream. htm)

Eggs Neptune 29

Eggs Neptune

Eggs Neptune

Origin

Alternative name(s) Seafood Benedict, Crab Benedict

Dish details

Main ingredient(s) Eggs, English Muffin, Crab Meat and Hollandaise sauce

Eggs Neptune is a layered breakfast/brunch dish consisting of a split English muffin, crab meat, poached eggs, andhollandaise sauce[1] . It is a variation of Eggs Benedict with crab meat replacing Canadian bacon.

References[1] Zimmer, Erin. "Eggs Neptune in Wrightsville Beach, North Carolina" (http:/ / www. seriouseats. com/ eating_out/ 2008/ 06/

eggs_neptune_in_wrightsville_beach_north_caro_1. html). . Retrieved 2008-06-09.

External links• Erin Zimmer's article about Eggs Neptune on Serious Eats (http:/ / www. seriouseats. com/ eating_out/ 2008/ 06/

eggs_neptune_in_wrightsville_beach_north_caro_1. html)

Fox's U-bet chocolate syrup

Fox's U-Bet in plastic squeeze bottle.

Fox's U-bet chocolate syrup is a commercialchocolate syrup made by H. Fox & Company inBrooklyn, New York, since 1895. The product is mostassociated with the egg cream fountain beverage.

Fox's was and is the preferred syrup used in bothfountain and home made egg creams in the New Yorkarea.[1] When made at home, it was traditional to usefactory-bottled seltzer spigots which werehome-delivered. The thick syrup was often dispensedwith a hand-pump that replaced the lid of the syrup jar,a product discontinued when the company switched toplastic squeeze bottles in 2002. Both U-Bet and Bosco,another brand with NY/NJ roots, use real cocoa andcane sugar as opposed to the corn sweeteners andartificial flavors of the major national brands. However, U bet has a unique flavor as it contains dry milk.

Egg cream purists and fans of the original early 20th-century formulation of U-Bet seek out the Kosher For Passoverversion of the syrup. In order to maintain its kosher certification from Kay Kosher Supervision during the Passoverholiday, U-Bet is made before Passover with refined sugar instead of the high-fructose corn syrup sweetener basethat is used the rest of the year.

Fox's U-bet chocolate syrup 30

References[1] Egg Cream, History of New York Egg Cream, Egg Cream Recipe (http:/ / whatscookingamerica. net/ History/ NYEggCreamHistory. htm)

External links• H. Fox & co. web site (http:/ / www. foxs-syrups. com/ )

Junior's 31

Junior's

Junior's Restaurant

Type owned by Junior's Enterprises

Industry Fast food

Founded 1950

Headquarters Bedford-Stuyvesant, Brooklyn, New York City, New York

Products Cheesecakes, desserts, drinks, Kool-Aid, coffee

Revenue $200 Million (2005)

Website www.juniorscheesecake.com [1]

Junior's in Brooklyn

Junior's is a restaurant at the corner of Flatbush Avenue Extension andDeKalb Avenue in the New York City borough of Brooklyn (386Flatbush Avenue Extension). The restaurant also has an outlet insideGrand Central Terminal in Midtown Manhattan, one in the TimesSquare area, and one in the hotel lobby of MGM Grand at Foxwoods inConnecticut. The restaurant was founded by Harry Rosen in 1950.[2]

According to the restaurant, it was named Junior's after Rosen's twosons, Walter and Marvin.[3] In 1982, Governor Mario Cuomo declaredMay 27 as Junior’s Restaurant Day. According to GO Brooklyn, "Atthe corner of Flatbush and DeKalb avenues in Downtown Brooklyn, there has been a diner run by the Rosen familysince 1929. In 1950, the name was changed to Junior's, and it has been serving its famous cheesecake and othergoodies ever since. The interior of Junior's was modernized in 1983 after a major fire in the restaurant. The diner wasfeatured in the Brooklyn Public Library's children's book of Brooklyn landmarks, "Brooklyn Pops Up."[4]

Rosen worked with master baker, Eigel Peterson, on the Rosen family's recipe[2] to create the cheesecake knowntoday as "The World's Most Fabulous Cheesecake" based on a recipe that was in the Rosen family for threegenerations.[5]

In 1981, when the restaurant caught on fire, a crowd of people watching the firefighters started chanting "Save theCheesecake!"[6] [7] [5] However, the fan base is not limited to Brooklynites. A Kuwaiti prince was known to havetaken several Junior's cheesecakes back with him.[5] The delight of critics,[5] the cakes have been sold nationwidethrough various outlets, including the television shopping network, QVC.[5] In 2010, Junior's defeated fellow NewYork City cheesecake shop Eileen's Special on an episode of Food Feuds as Michael Symon's choice for bestcheesecake in New York City.In the 2003 Making the Band 2 Season Two, "Da Band" was assigned to walk to Brooklyn and get a slice ofcheesecake from Junior's for Sean P. Diddy Combs. They also filmed their single "Tonight" from their 2003 album"Too Hot for TV" in front of the restaurant.In addition to cheesecake, Junior's features deli sandwiches (particularly corned beef and pastrami), ten ouncesteakburgers, cheese blintzes, and unique onion rings.

Junior's 32

References[1] http:/ / www. juniorscheesecake. com/[2] Asimov, Eric (October 11, 1996), "Harry Rosen Is Dead at 92; Junior's Restaurant Founder" (http:/ / query. nytimes. com/ gst/ fullpage.

html?res=9C07E4DA133EF932A25753C1A960958260& sec=& spon=& pagewanted=all), The New York Times,[3] Barron, James (May 9, 2006), "Provenance of Junior's Cheesecake Is Questioned" (http:/ / www. nytimes. com/ 2006/ 05/ 09/ nyregion/

09juniors. html), The New York Times,[4] Greenwald, Josh (March 12, 2001), "Historic Bites" (http:/ / www. go-brooklyn. com/ html/ issues/ _vol24/ 24_10/ oldeats. html), The

Brooklyn Paper,[5] Kennedy, Randy (February 19, 1997), "In Brooklyn, Passing the Torch of Success" (http:/ / query. nytimes. com/ gst/ fullpage.

html?res=9501E6D61E3FF93AA25751C0A961958260), The New York Times,[6] Johnston, Laurie; Oreskes, Michael (August 10, 1982), "New York Day by Day" (http:/ / select. nytimes. com/ gst/ abstract.

html?res=F60D13FD3A5D0C738DDDA10894DA484D81), The New York Times: B–3,[7] Quindlen, Anna (May 25, 1983), "About New York; City or Borough, Dodgers or No Dodgers, Brooklyn is Brooklyn" (http:/ / select.

nytimes. com/ gst/ abstract. html?res=F70E1FF7355C0C768EDDAC0894DB484D81), The New York Times: B–5,

External links• Official site (http:/ / www. juniorscheesecake. com)• Timeline of Junior's history (http:/ / www. juniorscheesecake. com/ about/ about. asp)

Levain Bakery

Front of New York Store

Front of Wainscott Store

Levain Bakery is a retail bakery that opened in 1995 and is located at167 West 74th Street, on the Upper Westside neighborhood ofManhattan, New York City. In June 2000 a second retail location wasopened for seasonal business at 354 Montauk Highway, Wainscott, inthe Hamptons area of eastern Long Island.

Founded and co-owned by Constance McDonald and Pamela Weekes,the bakery initially opened to serve a variety of fresh-baked artisanalbreads.[1] The bakery has since become notable for its 6-ouncechocolate chip walnut cookies.[2]

McDonald and Weekes developed the signature cookie recipe whiletraining for an Ironman Triathlon. They discovered they needed a largenumber of calories to offset the rigors of training and decided on atraditional chocolate chip cookie, but much bigger. The 6-ouncechocolate chip walnut cookie served the purpose and ultimatelybecame a signature item in their bakery. The cookie has spawnedcopycats.[3]

In 1998 Levain Bakery expanded its cookie business to include mailorder.

Levain Bakery 33

Appearances in mediaThe Food Network has featured Levain Bakery in episodes of Throwdown with Bobby Flay, Roker on the Road,Unwrapped, Top 5 and Sweet Dreams. In December 2007, Levain Bakery was featured on an episode of FashionablyLate with Stacy London. In June 2008, Budget Travel listed Levain Bakery #3 of “50 Reasons You Love New YorkCity.”[4] They have been featured in the following books:• The Slow Food Guide To New York City, Patrick Martins and Ben Watson.• New York's 50+ Best Places to Enjoy Dessert, Andrea DiNoto and Paul Stiga.• A Day at the Beach, Helen Schulman.• Cook What You Love, Bob and Melinda Blanchard.• Jodi’s Shortcuts 2000 and Jodi’s Shortcuts 2002, Jodi Della Femina and Daniel Benedict.

References[1] Art Culinaire, “Wanna Cookie?”, http:/ / findarticles. com/ p/ articles/ mi_m0JAW/ is_78/ ai_n15721995[2] “Temptations; From a Small Bakery a Virtual Mountain of a Cookie,” New York Times, http:/ / query. nytimes. com/ gst/ fullpage.

html?res=9E07E0D6173EF931A15753C1A961958260[3] Super Small Batch Levain Copy Cats, Cookie Madness, http:/ / www. cookiemadness. net/ ?p=1810[4] Budget Travel, “50 Reasons You Love New York City” http:/ / budgettravel. com/ bt-dyn/ content/ article/ 2008/ 04/ 26/ AR2008042601843.

html

External links• Levain Bakery website, (https:/ / www. levainbakery. com)• Levain Bakery, NY Magazine, (http:/ / nymag. com/ listings/ stores/ levain_bakery/ )

Manhattan Special 34

Manhattan Special

Manhattan Special

Type Private

Industry Beverages

Founded 1895 in Brooklyn, New York

Headquarters Brooklyn, New York, USA

Area served Aurora and Louis Passaro

Products Soft drinks, Iced Coffee Drinks

Website www.manhattanspecial.com [1]

Manhattan Special is a beverage company located in Brooklyn, New York. The company was founded in 1895 andis located in the neighborhood of Williamsburg. Their most famous product their Espresso Coffee Soda, made withespresso beans and pure sugar cane.

External links• www.manhattanspecial.com [2]

• A Modern Comeback for a Taste of Brooklyn [3], Michael Wilson, New York Times July 7, 2008• Manhattan Special Commericial [4]

References[1] http:/ / www. manhattanspecial. com/ index. html[2] http:/ / www. manhattanspecial. com[3] http:/ / www. nytimes. com/ 2008/ 07/ 07/ nyregion/ 07coffee. html[4] http:/ / www. kosmix. com/ topic/ manhattan_special_soda

Moondance Diner 35

Moondance Diner

The Moondance Diner in May 2007. Only the edge of the revolving crescent moon isshown.

The Moondance Diner was a diner inthe SoHo neighborhood of Manhattan,New York City, located at 80 SixthAvenue, between Grand Street andCanal Street. It was known for itsrevolving moon sign, an addition madeto the original structure in themid-1980s, and designed by architectAlan Buchsbaum and designer JimRogers.[1]

History

The diner opened in the 1930s, when itwas named the Holland TunnelDiner.[2] It could seat about 34 people,with six tables and ten counter stools.Like most diners of its vintage, it was built elsewhere and transported to its site. The entire structure was roughlythirty-six by sixteen feet.[3] Circa 1997, it was purchased by Sunis Sharma.[4]

In 2007, it was announced that due to rising rent, the diner would be closing, and a demolition date of August 1 wasset.[3] Preservationists and the neighborhood's residents organized benefits for the diner.[4]

In mid-2007, the diner was donated by Extell Development Company to the American Diner Museum in Providence,Rhode Island, which put it up for sale on its website before the structure was moved.[5] [6] In August the diner waspurchased from the museum for $7500 by Vince and Cheryl Pierce and transported 2400 miles on the back of asemi-trailer truck to La Barge, Wyoming.[7] [8] However, shortly after the move, there were reports that the diner wasunused and falling into dilapidation in its new site.[9] During its first Wyoming winter, in January 2008, the diner'swalls buckled and the entire roof caved in under the weight of ice and snow. The rotating moon sign, kept safe instorage, was undamaged.[10] By March 2008, the diner was mostly repaired and restored,[11] and is open for businesssix days a week.[12] It was voted one of the top 51 burgers in the country by USA Today Travel'.[13]

While condominiums were announced to be built on the diner's former site in New York, The James Hotel went ininstead.[14]

In popular culture• In the television sitcom Friends, the character Monica Geller (Courteney Cox) worked at the Moondance Diner,

which was depicted as a 1950s theme restaurant. However, the show was filmed in Los Angeles, and only theexterior shots depicted the real diner.

• In the 2005 rock-mockumentary film The Naked Brothers Band: The Movie, six-year-old Alex faints on thecounter of Moondance Diner after drinking and spilling cans of soda all over himself.

• The cable television series Sex and the City featured scenes shot at the Moondance Diner.[14]

• In the 2002 film Spider-Man the Moondance Diner appears as the diner at which Mary Jane Watson (KirstenDunst) is employed.[15]

• In a-ha's music video for its 1988 single "You Are the One", the band enters the diner.

Moondance Diner 36

Staff• American composer and playwright Jonathan Larson was a waiter for ten years at the Moondance Diner.[2]

• Actor Jesse L. Martin met fellow waiter Larson at the Moondance Diner and later starred as Tom Collins inLarson's play and film versions of the musical Rent.[16]

References[1] " Nothing Could Be Finer: NYC's Classic Diners (http:/ / www. forgotten-ny. com/ STREET SCENES/ diners/ diners. html)", at Forgotten

NY. Retrieved 2008-06-24.[2] Mindlin, Alex (2007-04-29). "The Ultimate Moveable Feast" (http:/ / www. nytimes. com/ 2007/ 04/ 29/ nyregion/ thecity/ 29moon.

html?_r=2& oref=slogin& oref=slogin). New York Times. . Retrieved 2008-06-24.[3] Gearino, Jeff (2007-07-31). "Manhattan diner finds Wyo home" (http:/ / www. casperstartribune. com/ articles/ 2007/ 07/ 31/ news/

top_story/ 7b7fbf4c9b78d7a88725732900014cce. txt). Casper Star-Tribune. . Retrieved 2008-06-24.[4] Clark, Roger (2007-04-25). "Patrons Organize To Save Venerable SoHo Diner" (http:/ / www. ny1. com/ ny1/ content/ index. jsp?&

aid=69098& search_result=1& stid=8). NY1. . Retrieved 2008-06-24.[5] Chung, Jen (2007-08-11). "Moondance Diner, A Piece of New York, Moves West" (http:/ / gothamist. com/ 2007/ 08/ 11/ moondance_diner.

php). Gothamist. . Retrieved 2008-06-24.[6] Associated Press (2007-08-11). "Greasy Spoon Finally Taking Fork in Road" (http:/ / www. nypost. com/ seven/ 08112007/ news/

regionalnews/ greasy_spoon_finally_taking_fork_in_the_road_regionalnews_. htm). New York Post. . Retrieved 2008-06-24.[7] Shapiro, Gary (2007-08-01). "To Find This New York Diner, Head to Wyoming" (http:/ / www. nysun. com/ new-york/

to-find-this-new-york-diner-head-to-wyoming/ 59553/ ). The New York Sun. . Retrieved 2008-06-24.[8] Pinedale Online (2007-07-31). "Moondance Diner moving to LaBarge, Wyoming" (http:/ / www. pinedaleonline. com/ news/ 2007/ 07/

MoondanceDinermoving. htm). Pinedale Online. . Retrieved 2008-06-24.[9] Ozersky, Josh; Daniel Maurer (2007-09-12). "The Moondance Diner, Neglected in Wyoming, Now a Shell of Itself" (http:/ / nymag. com/

daily/ food/ 2007/ 09/ the_moondance_diner_neglected. html). New York. . Retrieved 2008-06-24.[10] Lee, Jennifer 8. (2008-01-07). "Wyoming Winter Weighs Down Moondance Diner" (http:/ / cityroom. blogs. nytimes. com/ 2008/ 01/ 07/

wyoming-winter-weighs-down-moondance-diner/ ). New York Times. . Retrieved 2008-06-24.[11] Ozersky, Josh; Daniel Maurer (2008-03-06). "The Moondance Diner Gets a Happy Ending After All" (http:/ / nymag. com/ daily/ food/

2008/ 03/ the_moondance_diner_gets_a_hap. html). New York. . Retrieved 2008-06-24.[12] Associated Press (2008-03-05). "Owner: Moondance Diner on track to open in Wyoming" (http:/ / www. amny. com/ entertainment/ dining/

am-moondance030,0,6251535. story). AM New York. . Retrieved 2008-06-24.[13] USA Today Travel top 51 Burgers (http:/ / travel. usatoday. com/ destinations/ greatamericanbites/ hamburgers/ 40391418/ 1)[14] Shapiro, Gary (2007-02-13). "Goodbye, Moondance" (http:/ / www. nysun. com/ new-york/ goodnight-moondance/ 48536/ ). The New York

Sun. . Retrieved 2008-06-24.[15] Sanderson, Peter (2007). The Marvel Comics Guide to New York City. New York City: Pocket Books. pp. 29. ISBN 1-14653-141-6.[16] Michael Buckley (03 Aug 2003). "Stage to Screens: A Chat with Jesse L. Martin" (http:/ / www. playbill. com/ news/ article/

80990-STAGE-TO-SCREENS-A-Chat-with-Jesse-L-Martin/ pg1). Playbill.com. . Retrieved 30 April 2011.

New York-style pizza 37

New York-style pizza

A slice of New York-style plain pizza

New York-style pizza originated in New York City in the early 1900s.It is known for its large, wide, thin and foldable shape. The traditionaltoppings were tomato sauce and mozzarella cheese, with any additionaltoppings placed with the cheese. It is traditionally hand-tossed andlight on sauce. The slices are often eaten as a 'street snack' while foldedin half, as its size and flexibility sometimes makes it unwieldy to eatflat.

The most notable difference between New York style and otherAmerican pizzas is its thin hand-tossed crust, made from a high-glutenbread flour. The flavor of the crust has sometimes been attributed tothe minerals present in the New York City water used to make thedough.[1] Some out-of-state pizza makers even transport the watercross-country for the sake of authenticity.[2] [3] New York-style pizza is usually sold both by the slice and as wholepies. Slices are taken from a large pie — typically around 18 inches (45 cm) in diameter — and most commonly cutinto 8 slices. Pizzas to be sold by the slice can be either "plain" (sometimes "cheese" or "regular" ) or with toppings.While many New York pizzerias also have slices with various toppings ready to serve, they invariably have plainslices ready to go, and can provide slices with toppings by adding them on prior to re-heating.

New York pizzerias generally have condiments that can be added to the pizza after serving. Common condimentsinclude oregano, grated Parmesan cheese, dried red chili pepper and garlic powder.Also served in the New York area, square-shaped slices with much thicker dough are called Sicilian slices, thoughthey often differ considerably from the true pizza of Sicily. In some cases at shops offering both, normal (thin crust)New York style is distinguished as Neapolitan pizza although the relationship is distant.

Relatives and regional variationThis style of pizza (or at least close relatives to it) tends to dominate the Northeastern states, with many shopsadvertising New York-style pizza. It is sometimes also known as "Italian pizza" (as opposed to Greek pizza) since itreflects the variety of pizza made most commonly in Italian-American-owned pizza shops. Many stores in Torontohave developed this style.Outside of the Northeast, many pizzas are described as "New York style" - including some by major pizza chainssuch as Pizza Hut. Authenticity is highly variable and often spurious; as the term is often misapplied to "genericAmerican" pizza - examples would be crust that is too thick (or too cracker-like) or the use of mixed multi-cheeseblends (especially containing cheddar.)

New York-style pizza 38

Lombardi's Pizza at 32 Spring Street in LittleItaly, Manhattan

The first pizzeria in the United States was opened in 1905 by GennaroLombardi, at Lombardi's in Little Italy, Manhattan.[4]

• DiFara's• Lombardi's• Grimaldi's Pizzeria• Ray's Pizza• Patsy's Pizzeria• Totonno's• Spumoni Gardens• John's Pizzeria• Arturo's Pizzeria

• Artichoke Basille's Pizza & Brewery

References[1] Gilbert, Sara. "New York Pizza: is the water the secret?" (http:/ / www. slashfood. com/ 2005/ 09/ 26/ new-york-pizza-is-the-water-the-secret/

). Slashfood. Weblogs, Inc.September 26, 2005.[2] Cornwell, Rupert. "New York's 'Champagne Tap Water' Under Threat" (http:/ / www. independent. co. uk/ news/ world/ americas/

new-yorks-champagne-tap-water-under-threat-408724. html). The Independent UKJuly 21, 2006.[3] Wayne, Gary. "Mulberry Street Pizzeria" (http:/ / www. seeing-stars. com/ Dine/ MulberryPizza. shtml). Seeing Stars in Hollywood. 2008.[4] Asimov, Eric (June 10, 1998), "New York Pizza, the Real Thing, Makes a Comeback" (http:/ / www. nytimes. com/ 1998/ 06/ 10/ dining/

new-york-pizza-the-real-thing-makes-a-comeback. html), New York Times, , retrieved September 24, 2006

External links• A detailed recipe for the domestic production of authentic New York-style pizza by Jeff Varasano (http:/ / www.

varasanos. com/ PizzaRecipe. htm)• Top 10 Pizzas in New York-2006 (http:/ / newyork. citysearch. com/ bestof/ winners/ pizza)• Pizza recipe with step-by-step photo instructions (http:/ / www. dinoskitchen. com/ thin-crust-pizza-recipe)• Real Pizza of New York iPhone app (http:/ / itunes. apple. com/ us/ app/ real-pizza-of-new-york/ id394041454)

Pastrami 39

Pastrami

Slices of pastrami

Pastrami (Romanian: pastramă, Yiddish: פּאַסטראָמע pastróme), is apopular delicatessen meat usually made from beef and, traditionally inRomania, also from pork and mutton. In Israel, "Pastrama" is the termused for sliced chicken and turkey. Like corned beef, pastrami wasoriginally created as a way to preserve meat before modernrefrigeration. For pastrami, the raw meat is brined, partly dried,seasoned with various herbs and spices, then smoked and steamed. Inthe United States, although beef navels are the traditional cut of meatfor making pastrami, it is now common to see pastrami made from beefbrisket, beef round and turkey.

Etymology and origin

Pastrami sandwich at the Carnegie Deli

Both the dish and the word pastrami originate from the Romaniandelicacy pastramă, from which the Yiddish language borrowed it.

According to Romanian sources, the word pastramă itself comes fromthe Turkish word pastırma (pressed meat),[1] a similar but differentspecialty (air-dried, unsmoked cured meat).

According to other sources, the Romanian term is itself etymologicallyrooted in the Romanian a păstra, which means "to keep" or "topreserve".

The Romanian specialty was introduced to the United States in a waveof Romanian Jewish immigration from Bessarabia and Romania in thesecond half of the 19th century, via the Yiddish: פּאַסטראָמע (pronounced pastróme). Early references in English usedthe spelling "pastrama", closer to the Romanian original. The modified "pastrami" spelling likely was introduced tosound related to the Italian salami.[2]

Although New York's Sussman Volk is generally credited with producing the first pastrami sandwich in 1887, thatclaim is disputed by the founders of Katz's Deli in New York, which was founded in 1888. Volk, a kosher butcher,claimed he got the recipe from a Romanian friend in exchange for storing the friend's luggage while the friendreturned to Romania. According to his descendant, Patricia Volk, Volk prepared pastrami according to the recipe andserved it on sandwiches out of his butcher shop. The sandwich was so popular that Volk converted the butcher shopinto a restaurant to sell pastrami sandwiches.Romanian Jews immigrated to New York as early as 1872. Among Jewish Romanians, goose breasts werecommonly made into pastrami because they were inexpensive. Beef navels were cheaper than goose meat inAmerica, so the Romanian Jews in America adapted their recipe and began to make the cheaper beef pastrami.Making foods to sell out of push carts in the Lower East Side of New York was one of the most popular occupationsfor immigrant Jews in the latter half of the 19th century. Because sandwiches were a hugely popular foodstuff inNew York, it is possible Romanian Jewish immigrants were making and selling pastrami sandwiches from push cartson the streets of New York at least a decade before Sussman Volk converted his butcher shop into a restaurant.The Oxford English Dictionary's Etymology of pastrami, n.[3] quotes a 1914 advertisement from the Jewish Criterion(Pittsburgh)

Sardines and pimentos‥.Pastrami‥. Rye bread [etc.]

Pastrami 40

Preparation and servingTraditional New York pastrami is made from the navel end of the brisket. It is cured in brine, coated with a mix ofspices such as garlic, coriander, black pepper, paprika, cloves, allspice, and mustard seed,[4] [5] and then smoked.Finally, the meat is steamed until the connective tissues within the meat break down into gelatin.

Pastrami pizza

In North America, pastrami is typically sliced and served generouslyhot on rye bread, a classic New York deli sandwich (pastrami on rye),sometimes accompanied by coleslaw and Russian dressing. Pastramiand coleslaw are also combined in a Rachel sandwich, a variation ofthe popular Reuben sandwich that traditionally uses corned beef andsauerkraut.

At fast food stands in Los Angeles, pastrami is typically served hot ona French roll. Typically, the meat is served sliced very thin with someof the brine wetting the meat. Traditional accompaniments in SouthernCalifornia include yellow mustard and pickles. Also popular inSouthern California is a hamburger topped with pastrami, lettuce, tomato, onions, mustard, ketchup, and thousandisland dressing, known as the Colossal Burger.[6] Classic pastrami sandwiches are usually composed of hot pastramiright out of the steamer, sliced and layered on double-baked Jewish-style rye bread.

Supermarket-style pastrami slices

Greek immigrants to Salt Lake City in the early 1960s introduced ahamburger topped with pastrami and a special sauce. The pastramiburger has remained a staple of local burger chains in Utah; the mostfamous are served at Crown Burger.[7]

Variations

Turkey pastrami is made by processing turkey breast (pale pink) orthigh (dark pink) in a fashion similar to red meat pastrami, simulatingthe corresponding red meat deli product.In New York City, the delicatessen Barney Greengrass sells "pastramisalmon," which is essentially a piece of salmon coated in crackedpeppercorns and smoked.[8]

Notes[1] Dicţionarul explicativ al limbii române, Entry for Pastramă (http:/ / dexonline. ro/ search. php?cuv=pastrama& source=)[2] Harry G. Levine, "Pastrami Land, the Jewish Deli in New York City", Contexts, Summer 2007 (http:/ / dragon. soc. qc. cuny. edu/ Staff/

levine/ Pastrami-Land. pdf), p. 68[3] pastrami, n. Third edition, October 2008; online version November 2010[4] "Pastrami rub": seasoning for pastrami (http:/ / bbq. about. com/ od/ rubrecipes/ r/ bl20223b. htm)[5] Pastrami seasoning mix (http:/ / foodandsoul. com/ page/ 2?s=braised)[6] http:/ / californiaburgers. com/ Lunch. htm[7] Edge, John T. "Pastrami Meets the Patty in Utah" (http:/ / www. nytimes. com/ 2009/ 07/ 29/ dining/ 29united. html) New York Times (July

28, 2009)[8] "Pastrami salmon" (http:/ / www. barneygreengrass. com/ online_shopping. php?catID=12) on Barney Greengrass store website

Reuben sandwich 41

Reuben sandwich

Reuben Sandwich

Reuben on rye from Katz's DelicatessenOrigin

Place of origin United States

Region or state Disputed. (Nebraska or New York)

Creator(s) Disputed. Claimed Reuben Kulakofsky (Omaha) or by Arthur Reuben (NY)

Dish details

Course served Main Course

Main ingredient(s) Corned beef, sauerkraut, Swiss cheese, Russian dressing or Thousand Island dressing, and rye bread

The Reuben sandwich is a hot sandwich of layered meat, sauerkraut and Swiss cheese, with a dressing. These aregrilled between slices of rye bread. The meat is either corned beef or pastrami, and the dressing is either Russian orThousand Island dressing. Several variants exist.[1]

OriginsOne account holds that Reuben Kulakofsky (sometimes spelled Reubin, or the last name shortened to Kay), aLithuanian-born grocer from Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members ofKulakofsky's weekly poker game held in the Blackstone Hotel from around 1920 through 1935. The participants,who nicknamed themselves "the committee", included the hotel's owner, Charles Schimmel. The sandwich firstgained local fame when Schimmel put it on the Blackstone's lunch menu, and its fame spread when a formeremployee of the hotel won a national contest with the recipe.[2]

Other accounts hold that the reuben's creator was Arnold Reuben, the German owner of the once-famous, nowdefunct Reuben's Delicatessen in New York,[3] who, according to an interview with Craig Claiborne, invented the"Reuben special" around 1914.[4] The earliest references in print to the sandwich are New York based but that is notconclusive evidence, though the fact that the earliest, from a 1926 edition of Theatre Magazine, references a "Reubenspecial" specifically does seem to take its cue from Arnold Reuben's menu.A version of that story is related by Bernard Sobel in his book Broadway Heartbeat: Memoirs of a Press Agent and claims that the sandwich was an extemporaneous creation for Marjorie Rambeau inaugurated when the famed Broadway actress visited the Delicatessen one night when the cupboards were particularly bare.[5] Some sources name the actress as Annette Seelos, and note that the original "Reuben special" sandwich did not contain corned beef

Reuben sandwich 42

or sauerkraut and was not grilled; still other versions give credit to Alfred Scheuing, Reuben's chef, and say hecreated the sandwich for Reuben's son, Arnold Jr., in the 1930s.[2]

Variations

Corn beef Reuben sandwich

Rachel sandwich

The Rachel sandwich is a variation on the standard Reubensandwich that substitutes pastrami for the corned beef andcoleslaw for the sauerkraut.[6] Other recipes for the Rachel call forturkey instead of corned beef or pastrami.[7] [8] In some parts ofthe United States, especially Michigan, this turkey variant isknown as a "Georgia Reuben" or "California Reuben", whichsometimes uses barbecue sauce instead of Russian or ThousandIsland.

Blue Reuben sandwichThe Blue Reuben is a variation on the standard Reuben sandwich. It has Blue Cheese Dressing instead of the normaldressing.

Grouper ReubenThe grouper Reuben is a variation on the standard Reuben sandwich that substitutes grouper for the corned beef andsometimes will substitute coleslaw for the sauerkraut as well. This variation is often a menu item in restaurants inFlorida.[9]

Reuben egg rollsReuben egg rolls, sometimes called "Irish egg rolls" or "Reuben balls", use the standard reuben sandwich filling ofcorned beef, sauerkraut, and cheese inside a deep-fried egg roll wrapper. Typically served with thousand islanddressing as an appetizer or snack, they originated at Mader's, a German restaurant in Milwaukee, Wisconsin, wherechef Dennis Wegner created them for a summer festival in about 1990.[10]

Reuben pizzaReuben pizza was featured on the Travel Channel's show Man v. Food. The restaurant Black Market Pizza in Ames,Iowa, specializes in sandwich-themed pizzas. The Reuben consists of a sweet-potato dough—topped withThousand-Island dressing, Swiss cheese, corned beef, sauerkraut, mozzarella cheese, and caraway seeds—that isbaked, then topped with pickles before serving.

Reuben sandwich 43

Virgin ReubenThe virgin Reuben or vegetarian Reuben is a variation on a grilled cheese sandwich using the traditional Reubeningredients of Swiss cheese, sauerkraut and dressing on rye bread, without pastrami or corned beef.

References[1] "Reuben", Oxford English Dictionary, 2 ed.[2] The Reuben Sandwich (http:/ / www. rowlandweb. com/ reuben/ history. asp)[3] Jared Ingersoll (2006). "Toasted Reuben sandwich". Danks Street Depot. Murdoch Books. pp. 115. ISBN 1740455983.[4] Craig Claiborne, The New York Times Food Encyclopedia. See also Arnold Reuben interview, American Life Histories: Manuscripts from the

Federal Writers’ Project, 1936-1940, quoted on What's cooking America (http:/ / whatscookingamerica. net/ History/ Sandwiches/ReubenSandwich. htm) site.

[5] Sobel, Bernard (1953). Broadway Heartbeat: Memoirs of a Press Agent. New York: Hermitage House. p. 233. OCLC 1514676.[6] Mary-Lane Kamberg (2004). "Grilled Reuben sandwich variation: Grilled Rachel sandwich". The I Dont Know how to Cook Book. Adams

Media. pp. 42. ISBN 1593370091.[7] http:/ / www. barrypopik. com/ index. php/ new_york_city/ entry/ reuben_sandwich_and_rachel_sandwich_celebrity_sandwiches/[8] Rombauer, Irma S.; Becker, Marion Rombauer; Becker, Ethan (2006). Joy of Cooking (75th Anniversary ed.). Scribner. p. 181.

ISBN 9780743246262. "For a Rachel, substitute turkey for the corned beef."[9] Calloway, Karin (September 21, 2010). "Takeoff on Reuben sandwich makes tasty meal" (http:/ / chronicle. augusta. com/ life/ food/ recipes/

2010-09-21/ takeoff-reuben-sandwich-makes-tasty-meal). Augusta Chronicle. . Retrieved February 2, 2011. "In Florida … many restaurantsserve a grouper Reuben"

[10] Zeldes, Leah A. (March 10, 2010). "'Irish' food in Chicago isn't quite so in Ireland: Who played a role in the reuben egg roll?" (http:/ / www.suntimes. com/ lifestyles/ food/ 2090754,irish-food-tradition-031010. article). Chicago Sun-Times. . Retrieved March 15, 2010.

External links• Reuben photos at Semicultured.com (http:/ / semicultured. com/ ?q=node/ 151)

Further reading• Claiborne, Craig. "Whence the Reuben? Omaha, It Seems." The New York Times (May 17, 1976).• McMorris, Robert. "Omaha Saw Invention of Reuben Sandwich." Omaha Evening World-Herald (September 11,

1965).• McMorris, Robert. "Just When You Thought Reuben's Roots Were Safe." Omaha World-Herald (January 31,

1986): 2.• McMorris, Robert. "This Reuben Explanation Seems Hard to Swallow." Omaha World-Herald (July 24, 1989): 2.

Waldorf salad 44

Waldorf salad

Waldorf salad

Origin

Place of origin United States

Region or state New York

Creator(s) Oscar Tschirky

Dish details

Course served Appetizer

Serving temperature Chilled

Main ingredient(s) Lettuce, apples, celery, walnuts,

A Waldorf salad is a salad traditionally made of fresh apples, celery and walnuts, dressed in mayonnaise, andusually served on a bed of lettuce as an appetizer or a light meal.[1]

HistoryThe salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City (the precursor of theWaldorf-Astoria Hotel, which opened in 1931).[1] [2]

Oscar Tschirky, who was the Waldorf's maître d'hôtel and developed or inspired many of its signature dishes, iswidely credited with creating the recipe. In 1896, Waldorf Salad appeared in The Cook Book by 'Oscar of theWaldorf'; the original recipe did not contain nuts, but they had been added by the time the recipe appeared in theRector Cook Book in 1928. The salad became popular enough that Cole Porter featured it in his 1934 song "You'rethe Top".[1]

VariationsOther ingredients, such as chicken, turkey, grapes, and dried fruit (e.g. dates or raisins) are sometimes added.Updated versions of the salad sometimes change the dressing to a seasoned mayonnaise or a yogurt dressing.[1] Avariation known as an Emerald Salad replaces celery with cauliflower.

Cultural references"Waldorf Salad" is the title of a 1979 episode of Fawlty Towers which concerns an American guest's increasingfrustration with Basil Fawlty's incompetence, symbolised by Fawlty's continuing inability to produce the salad of thetitle: "I think we're just out of Waldorfs."

Waldorf salad 45

June serves Waldorf salad as part of a special dinner for Ward in the Leave it to Beaver episode "Beaver’s ShortPants."In the 1991 novel American Psycho by Bret Easton Ellis, at a Christmas party thrown by protagonist PatrickBateman's fiancée Evelyn Williams, Evelyn worries about how well the Waldorf salad is received."I'll Have The Waldorf Salad" (featuring Bonobo) is the title of the second track on Amon Tobin's 2003 EP VerbalRemixes & Collaborations.In the 1999 Albert Brooks/Sharon Stone film, The Muse, down on his luck Hollywood writer Brooks is awakenedearly by his muse (Stone) with a demand to bring her a Waldorf Salad from Spago at her Four Seasons Hotel room.

References[1] Leah A. Zeldes (7 October 2009). "Eat this! Waldorf Salad, A Apple-licious Fall Favorite" (http:/ / blog. diningchicago. com/ 2009/ 10/ 07/

eat-this-waldorf-salad-an-apple-licious-fall-favorite/ ). Dining Chicago. . Retrieved 22 February 2011.[2] "The History of Waldorf Salad" (http:/ / www. kitchenproject. com/ history/ Waldorf_Salad. htm). Kitchen Project. . Retrieved 2007-09-20.

External links• Original and updated Waldorf salad recipes (http:/ / blog. diningchicago. com/ 2009/ 10/ 07/

eat-this-waldorf-salad-an-apple-licious-fall-favorite/ )• Kosher Waldorf salad recipe (http:/ / www. chabad. org/ library/ article. asp?AID=261030) at Chabad.org

Article Sources and Contributors 46

Article Sources and ContributorsCuisine of New York City  Source: http://en.wikipedia.org/w/index.php?oldid=465412680  Contributors: Abarnaba, Adamshuck, Alansohn, Belinrahs, Blueguitar411, Bobo!!, Bwpach, Cab88,Ccccccccccc, Courcelles, Cramyourspam, Cryodragon502, Curps, DA Fernandez, Dannywein, Dcburnett, Dominus, Dthomsen8, Dyl, Epeefleche, Feitclub, Gscshoyru, Hcmfjason, HelgeHøifødt, Hu Totya, Hubertfarnsworth, Icarus3, Ihcoyc, JYOuyang, January2007, Jengod, Jim.henderson, Jmumman, Jogloran, Kbdank71, Ken Gallager, Klonimus, Krash, Levineps, Marcus2,MiamiDolphins3, Modster, Mothperson, NTN19, Nihonjoe, Nixeagle, Northamerica1000, Ohnoitsjamie, Pharos, Postdlf, Raellerby, RevRagnarok, Rhobite, Rich Farmbrough, Rigadoun,Scwlong, Seaphoto, SliceNYC, Superdeed, Synthe, THB, Tanner-Christopher, Tex, Thinking of England, TomasBat, UkPaolo, Ulric1313, VMS Mosaic, Vegaswikian, Voivod616,WhisperToMe, Will Beback, Woohookitty, Wtmitchell, Xerxes314, 166 anonymous edits

Baron Ambrosia  Source: http://en.wikipedia.org/w/index.php?oldid=460616607  Contributors: AmandaDF, Anton Mesmer, Bearcat, Cerebellum, Hmcnally, Hydrargyrum, IdLoveOne,Iridescent, JAStewart, JaGa, Jfbarry, JordoCo, JustAGal, Keithh, LatinGuyNY, LilHelpa, Noshockr, R'n'B, Robofish, SMasters, ShelfSkewed, Tassedethe, The Anome, YUL89YYZ, Zoicon5, 33anonymous edits

Beefsteak (banquet)  Source: http://en.wikipedia.org/w/index.php?oldid=452746782  Contributors: Adermont, Andrhia, Cptnono, CreativeArtsServices, DragonflySixtyseven, Fluffernutter,Gyrobo, Malleus Fatuorum, Pharos, Piledhigheranddeeper, RFD, Robofish, Wavelength, 4 anonymous edits

Bialy  Source: http://en.wikipedia.org/w/index.php?oldid=464261990  Contributors: Agha Nader, Allygowild, Andrevan, Badagnani, Barbara Shack, Barryharmon, Bdesham, Bunchofgrapes,Chefallen, Chesdovi, Chlorofil, Cremepuff222, D Monack, DRosenbach, Diádoco, Dmeyer1999, Dr.frog, Dubcity566, Epicurus2112, Epson291, Esussman, Eyrian, Fcrick, Foodfinder, Galoubet,Graham87, HpK1029, Jacoplane, Jagvar, Jzevb, Kadmusarts, Kbdank71, Kerowyn, Kerry Breitbarth, MicroProf, Mojadroga, Mutant Despot, Picapica, SD6-Agent, Sandman111101, Saxophobia,Search4Lancer, Seduisant, Sheynhertz-Unbayg, Shsilver, Sorenm5757, Splash, T0m, The Invisible Man, Triplestop, Vandymorgan, Vinithehat, Wolfeye90, Yid613, Zocky, 39 anonymous edits

Black and white cookie  Source: http://en.wikipedia.org/w/index.php?oldid=462877657  Contributors: Acalamari, Agmonaco, Altenmann, Andrevan, Angr, Anklesockss, Anthony Appleyard,Auric, AvicAWB, Avoided, BBnet3000, BBrad31, Bde1982, Bkkbrad, Bobet, BritLucifer, Calgary, CardinalDan, ChildofMidnight, Daniel Olsen, Dave zarnitzky, Debresser, Der Falke, Diádoco,Doczilla, Dr.frog, Dtobias, ElectroNet, Endofskull, Escape Orbit, Farmer88, Flamewires, GCord52, Gatsby, Ghetteaux, Goodnightmush, Grinder0-0, Impala2009, J. Van Meter, Jack324,Jessicapierce, Jmlk17, Kbdank71, Kc12286, Landlord77, LilHelpa, Linkboyz, Melaen, NS39340, Niagara, OkamiItto, Phoenix-forgotten, Punkitra, RJaguar3, RasputinAXP, Rebbejoshua,Rhobite, RoMo37, Rohawn, RoySmith, Ryulong, Salpaladino21, Schnapps17, Senatorpjt, Shiaimei, Skervich, Slysplace, THB, The Transhumanist, ThisNameIsNotGay, Tryptofeng, UpDown,Usgnus, Vuongc, WikiFew, Wildthing61476, WilliamMThompson, Woohookitty, 144 anonymous edits

Breaking Bread (TV series)  Source: http://en.wikipedia.org/w/index.php?oldid=436851051  Contributors: AMDG97, Azumanga1, Dawynn, Mattgirling

Chock full o'Nuts  Source: http://en.wikipedia.org/w/index.php?oldid=464073148  Contributors: AEMoreira042281, Almighty Doer of Stuff, AzaToth, Bill37212, Bjrbbhaw81, Bluejay Young,Brick1350, Cdorkins, Colonies Chris, Dodiad, Dr.frog, Fratrep, Froid, Gaius Cornelius, GarlicBreath, Gfoxcook, Good Olfactory, HelcatNYC, IRT1904, Irishguy, Jmasalle, Jmlk17, Jogomusic,Johnny-oh, Kbdank71, Kingturtle, Latics, Lekucarter, Lupin, Martarius, Michaelcarraher, Otto4711, PurpleLatex, Richard Arthur Norton (1958- ), Sable232, Shawn in Montreal, Ssinha007,Stentor7, Stuny, TMC1982, Tenebrae, TheOtherJesse, Tjmayerinsf, ToddC4176, Toddwik, Woohookitty, Xnuala, Yugiohdan6, Zsinj, 57 anonymous edits

Clam chowder  Source: http://en.wikipedia.org/w/index.php?oldid=461389485  Contributors: 1029man, 17Drew, 8653564, A. Parrot, AaronS, Andycjp, Andygates, Anna Frodesiak, Antandrus,Armandwolf, Atm1020, AwamerT, Badagnani, Barry Popik, Bboymouse, Bibliomaniac15, Bjmlbbdb, Bleh fu, Bongwarrior, Camw, CardinalDan, CaribDigita, Chefrob, ChildofMidnight,Christopher Parham, Confuzion, Coyoteoty, Crack1003, DJ Clayworth, DVdm, Delldot on a public computer, Drmies, Dyl, EWSauter, Edderso, Edward, Elkfin7, Epipelagic, Ericwirtanen, EvilMonkey, FF2010, Frecklefoot, Func, Fyrael, GarryMann, Geu23b, Glenn Magus Harvey, Gleyshon, Goethean, Grabre, Herbythyme, Hodsha, Hotchurros7, Hu12, Huw Powell, Icy Tiger's Blood,ImGz, Indium, Ipleasuremyselfwithcorn, JNW, Jehochman, Jerem43, Jersyko, Jimfbleak, Jjjjjjz, Kbdank71, Kelapstick, Kev62nesl, Klonimus, Korg, Krellis, Kschwerdt514, Lazar Taxon, Llort,Luhleever1266, Macman101, Mandarax, Margana, Mariegriffiths, MatthewVanitas, Merovingian, Mikeeg555, Mintleaf, Moby-Dick3000, Morgan Riley, Moscvitch, MrRadioGuy, Mxn, NahumReduta, Nakon, Naniwako, Northamerica1000, Nuada79, Otto4711, Pdimeo, Peyre, Philip Trueman, Pol098, Postcard Cathy, Pseudomonas, Public Menace, Rai Dei, Reach Out to the Truth,Reverendgraham, RichyBoy123, Roadrunner, Ryanrs, Sathiyam2k, Semper-Fi 2006, Sfacets, Shaque786, Sharktopus, Shinerunner, ShylahLovebird, Sifaka, Sjschen, Slon02, Spitfire19, StagyarZil Doggo, Surv1v4l1st, Sverdrup, Synergy, TalamorePOA, Tanthalas39, The Thing That Should Not Be, The sock that should not be, TheHYPO, Thedarklonewolf, Thiscaristooslow, Tide rolls,Todobo, Tom harrison, Tommy2010, Vegas949, Velho, Viriditas, Whitebox, Whpq, X3x4x59, Y6y6y6, Zetterberg40, 221 anonymous edits

Egg cream  Source: http://en.wikipedia.org/w/index.php?oldid=450597829  Contributors: 20classacigaretttes, Acalamari, Adrigon, Andrevan, Andrew Levine, Antidote, Ariadne55, B.S.Lawrence, Badboy2k, Beeblebrox, Bingobangobongoboo, Black-Velvet, Bwithh, Calieber, Calvert212, Cecropia, ColinMB, Cornellrockey, Daluu, Domingo Portales, Dr.frog, Dsoneil, Duoraven,Dyl, Embe111, Emurphy42, Evan, Evice, Exploding amoeba, Fences and windows, Fluffernutter, Frecklefoot, Gamaliel, Gilbert1111, Hibou8, Hjxx13, Hmains, HowManyLivesPerGallon,Humorousbehavior89, InnocuousPseudonym, JaGa, JackofOz, Jaksmata, JamesBurns, Jdreed, Jengod, Jephey, Joaquin008, Kate, Kazvorpal, Kbdank71, Krispykrem, Lanford, Leadingbrand,Manuelt15, Mellery, Mikecraig, Minaker, Mopashinov, MoraSique, MrOllie, NeilN, Norm mit, Ntsimp, Nummymuffin, Od Mishehu, Palewiki, Perlow, Peter G Werner, Pharos, Pinguskahn,Queenmomcat, Redwolf24, Rk99, Runt, Smartperson, Steve219, Stevekent!, Steveklein, Tad Lincoln, Threeafterthree, Wahrmund, Wfgiuliano, Willow177, Woohookitty, Xyzzyplugh, Zsero, 175anonymous edits

Eggs Neptune  Source: http://en.wikipedia.org/w/index.php?oldid=395391781  Contributors: Badagnani, Kaldari, Kbdank71, Mahlookma, Shinerunner, 2 anonymous edits

Fox's U-bet chocolate syrup  Source: http://en.wikipedia.org/w/index.php?oldid=456240289  Contributors: AKeen, Arpingstone, Cecropia, Crzrussian, Dr.frog, Friendlessjerk, Gilliam, Grafen, Ifeel like a tourist, Kbdank71, Michael Hardy, MikeJ9919, OlEnglish, Perlow, Robofish, Sshikora, Whitebox, Zsero, 12 anonymous edits

Junior's  Source: http://en.wikipedia.org/w/index.php?oldid=447322606  Contributors: AEMoreira042281, Animeboy413, Buckner 1986, Colonies Chris, ConeyCyclone, Courcelles, D Monack,D6, DavidLevinson, Disavian, Durova, Efficacious, Epeefleche, Feitclub, GibbsMcD, J. Van Meter, Jim.henderson, Jllm06, Josh59x, Julesd, Kadeem, Kbdank71, Kdwp8711, MCB, Marokwitz,Pharos, Postcard Cathy, Roachminnie57, Secret (renamed), Seidenstud, Sfan00 IMG, TSolomon311, Vegaswikian1, Whispering, Δ, 28 anonymous edits

Levain Bakery  Source: http://en.wikipedia.org/w/index.php?oldid=412170403  Contributors: Dr.frog, DrMartens, Mercurywoodrose, R'n'B, Saga City

Manhattan Special  Source: http://en.wikipedia.org/w/index.php?oldid=418518481  Contributors: GoMordecai, Gosox5555, Racingstripes, Xezbeth

Moondance Diner  Source: http://en.wikipedia.org/w/index.php?oldid=445012134  Contributors: ATC, CSharryman, Fordmadoxfraud, Froid, Gaius Cornelius, Hbdragon88, JordoCo,Kbdank71, Levineps, Nareek, Richiekim, Rjwilmsi, ShelfSkewed, Tenebrae, 9 anonymous edits

New York-style pizza  Source: http://en.wikipedia.org/w/index.php?oldid=463791450  Contributors: ABoerma, Acalamari, Americasroof, Andrewpmk, Arles M. Edwards, Astuishin, Avocado,BOARshevik, Balthazarduju, Baseball Card Guy, Blue387, Bogdangiusca, Bonewah, Bscottbrown, Burn the asylum, Caeculus, Cdlord1, CharlieEchoTango, Chesdovi, Chowbok, ChristopherParham, Cmprince, Coneslayer, CountZer0, Countvonbob, Cswreeve, DVD R W, DeutscherStahl, Dforest, Diab2244, Discospinster, Divibisan, Doctorfluffy, Dr.frog, Dreaded Walrus, Dyl,EOZyo, Earniesmith, Electriceel, Endlessdan, Epcornell, Falcon8765, Foetus5, FrenchIsAwesome, GMcGath, GRyaRya, GroovySandwich, Haikupoet, HappyCamper, Hdt83, J.delanoy, Jerem43,Jsderwin, Kbdank71, Kdeviljay, Kerowyn, Kingboss, Kingofdeath56, KuroiShiroi, LaPizza, Lamb99, Lbparker40, Lemonv1, Lindsaywinn, MJD86, Materialscientist, Mean And Green,Meisterkoch, Mike Dillon, Mister Handy, Mmx1, Moby-Dick3000, Mr Bound, Mr. Comedian, Mxn, NeoChaosX, NickW557, Nkedel, Ohnoitsjamie, Omicronpersei8, Pakaru, Paxse, Personamb,Pharos, Quackslikeaduck, Qutezuce, Rhallanger, Rich Farmbrough, Roadrunner, SPTimoshenko, Salon Essahj, Sendanna, Station1, Superdeed, Superwhitekid, Supreme Deliciousness,Synthcraft, The Thing That Should Not Be, Tide rolls, Tinton5, Tsliker, Unschool, West.andrew.g, WhisperToMe, Whitebox, Wikipelli, Wikiuser100, Worm That Turned, Xcentaur, Yangro,Your Radio Enemy, Zedla, 160 anonymous edits

Pastrami  Source: http://en.wikipedia.org/w/index.php?oldid=463167675  Contributors: Aaron Walden, Aav, Acalamari, AdamWeeden, Alex Klotz, Alex earlier account, Andreyyshore,Andycjp, Antandrus, Austin Hair, Badagnani, Before My Ken, BenFrantzDale, Beyond My Ken, Bfpalmer82, Bhumiya, BigFatDave, BillFlis, Bmecoli, Bogdangiusca, Breein1007, Bsackman,Bunchofgrapes, Burntsauce, Calvin 1998, Chapultepec, ChildofMidnight, Cmcnicoll, Crisco 1492, Curps, Danfuzz, Daveh4h, Ddama, Delpino, DieYuppieScum, DocWatson42, Donfbreed,Donpayette, Dr.frog, Dulciana, Edward, El Tonka, Elipongo, ElockidAlternate, Emeraude, Emir Ali Enç, Erianna, Erp Erpington, Evrik, Eyrian, Fernando S. Aldado, Filpaul, FiveRings, Futhark,Gigemag76, Gogo Dodo, Hafrul, Harry the Dirty Dog, Hateless, Haystacker, Heracles31, HeydarQasimov, I dream of horses, J. Spencer, J.delanoy, Jeanniemalinda, Jeanpetr, Jed Bartlet, Jen1107, Joyous!, Jray087, Kazvorpal, Keilana, Kerowyn, Kintetsubuffalo, Kizzuwatna, LaMenta3, Lambiam, Leshem, Lilrad102, LorenzoB, Luxdormiens, MacStep, Mariansavu, MegA, MeiraVoirdire, Mentatus, Metropolitan90, Mikeo, Mungam, MyGnome, Mzajac, Nabuchadnessar, NachoManfo, NaySay, Niels, Nya061, OlEnglish, Oxymoron83, Peter Karlsen, Pewwer42, PhilipTrueman, Picapica, Plutonium27, Promking, PulseMr, Pwt898, QueryOne, RA0808, Reluctantpopstar, Revth, Richard Arthur Norton (1958- ), Roadrunner, SISPCM, Sanjay.m.bhasker,Shoeofdeath, SimulacrumDP, Skizzik, Smjg, Snarfies, Sodacan, Splash, Stevebx, THEN WHO WAS PHONE?, TVshot, Tavilis, TheParanoidOne, Thisisborin9, Thomas419ca, ThorstenNY, Tiderolls, TodorBozhinov, Tommy2010, Transcendence, Tunishapm, UnrealCoopNet, Valley2city, WPIsFlawed, Whoah, Why Not A Duck, Wikiuser100, Wlf211, Wojtek Lerch, Wolfling,Zirowerdy, Zlerman, Zserghei, 260 anonymous edits

Article Sources and Contributors 47

Reuben sandwich  Source: http://en.wikipedia.org/w/index.php?oldid=464653704  Contributors: 2rd, Acalamari, Addihockey10, Agentbla, Alansohn, AlexiusHoratius, Alexthe5th, Andycjp,Angela C, Anger22, Anna Frodesiak, Arjun01, Arnoldstevensons, Astragal, AtheWeatherman, BenFrantzDale, BiggKwell, BillFlis, BirdValiant, Bkell, Bobdolejesus, Bobo192, Brianhe,Bullzeye, Canthusus, Cellorelio, Cyrius, Dapang, Dawnseeker2000, Debby28, Decltype, Discospinster, Djzman, Dominus, Donfbreed, Doulos Christos, Drmies, Dyl, EBY3221, EDM, ENeville,Edward, Erianna, EricBikas, Eyrian, Fm2501, Freechild, Frymaster, Fyyer, GB fan, Gaius Cornelius, Generic Player, GentlemanGhost, Geoffrey.landis, Gogo Dodo, IZAK, Infrogmation,Iorek85, Itsabouttime, JBsupreme, Jacobgilig, Jcazer, Jonathan.s.kt, Jonathunder, Jray087, Kafziel, Kalebjj, Kbdank71, Killing Vector, Kintetsubuffalo, Kubigula, L Kensington, Liberlogos,Lightmouse, Lollerskates, Lrschum, LyleSteavey, Mackerel breath, MattHucke, Mendaliv, Michaela den, Nehrams2020, Neilc, Nsaa, Octane, Pakopako, Phynicen, Piano non troppo,Pioneer2000, Pjltoney, Pnkrockr, Polylerus, RJFJR, Reubensand, Rjwilmsi, SE7, Scraimer, Scwlong, Shinerunner, Sjgidman1982, Struthious Bandersnatch, Suffusion of Yellow, Sugarcubez,SuperHamster, Swamilive, T0m, Tealover123, Teknocrat123, Tellumo, The Cunctator, Thiseye, Thovex, Tiggerjay, TyrS, Uncle G, Unless you, Unusual Cheese, VictorLaszlo, Vishnava, WAS4.250, Webaware, Whitneyantm, Whoever101, WikHead, Wisco, Xihr, YUL89YYZ, Yekrats, YellowFives, Zalgo, Zenbanerji, Zoicon5, Zzuuzz, 281 anonymous edits

Waldorf salad  Source: http://en.wikipedia.org/w/index.php?oldid=462487026  Contributors: 1029man, 2rd, Alma mater (En), Alphaboi867, Amniarix, Andrewferrier, Andycjp, Appraiser,Arashi, AugustinMa, BD2412, Bovineboy2008, ChildofMidnight, Ciasteczek, DMCer, David Vasquez, Dawnseeker2000, Daykart, Deror avi, Djinn112, Doddy Wuid, Dom888, Dr.frog,Edcolins, Edward, Emerson7, Ennerk, Epbr123, Erianna, Falcon8765, GRuban, Gadfium, GeeJo, Godfrey Daniel, Grimfeathur, Grstain, Gus Polly, Ike9898, Jeandré du Toit, Jerem43, Jpgordon,Kbdank71, Kdar, Lamerkhav, Lee M, Ludraman, Mark Foskey, Mattinbgn, Mike hayes, Mintrick, Misbeliever, MonoAV, Mosherdude91, Nick Cooper, Notbyworks, Nuberger13, OLEF641,Omaunder, Pharos, PinchasC, Premeditated Chaos, Profoss, Ptoniolo, Ranveig, Rdsmith4, ReyBrujo, Rich Farmbrough, RobinCarmody, S.K., Sietse Snel, Solitude, Tamorlan, The monkeyhate,Theresa knott, UkPaolo, Valfontis, Vandymorgan, Versus22, Waldorfian24, Wynand.winterbach, Ynhockey, 97 anonymous edits

Image Sources, Licenses and Contributors 48

Image Sources, Licenses and ContributorsImage:NewYorkSlice.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:NewYorkSlice.jpg  License: Public Domain  Contributors: Original uploader was Avedis at en.wikipediaFile:Jackson Diner inside jeh.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Jackson_Diner_inside_jeh.jpg  License: Creative Commons Zero  Contributors: Jim.hendersonFile:Clinton Street Baking Co. & Restaurant Eggs Benedict.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Clinton_Street_Baking_Co._&_Restaurant_Eggs_Benedict.jpg License: Creative Commons Attribution-Sharealike 3.0  Contributors: Belathee PhotographyFile:BandW.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:BandW.jpg  License: Public Domain  Contributors: Original uploader was Punkitra at en.wikipedia. Later version(s) wereuploaded by Rebbejoshua at en.wikipedia.File:Eggcream.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Eggcream.jpg  License: Public Domain  Contributors: PerlowImage:Pizza Truck NYC 50 jeh.JPG  Source: http://en.wikipedia.org/w/index.php?title=File:Pizza_Truck_NYC_50_jeh.JPG  License: Creative Commons Zero  Contributors: Jim.hendersonImage:StreetfoodNY.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:StreetfoodNY.jpg  License: Creative Commons Attribution-ShareAlike 3.0 Unported  Contributors:hu:User:TotyaFile:Bagels'n'Lox.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Bagels'n'Lox.jpg  License: Creative Commons Attribution-Sharealike 2.0  Contributors: 1029man, FlickreviewR,GeeJo, Juliancolton, Mindmatrix, RoyalbroilFile:Challah Bread Six Braid 1.JPG  Source: http://en.wikipedia.org/w/index.php?title=File:Challah_Bread_Six_Braid_1.JPG  License: Creative Commons Attribution 3.0  Contributors: AvivHodFile:Matzah balls.JPG  Source: http://en.wikipedia.org/w/index.php?title=File:Matzah_balls.JPG  License: GNU Free Documentation License  Contributors: SoulSkorpionFile:Clinton Street Baking line.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Clinton_Street_Baking_line.jpg  License: Creative Commons Attribution-Sharealike 3.0 Contributors: AutopilotFile:Drbrowns-blackcherry-single250.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Drbrowns-blackcherry-single250.jpg  License: Creative Commons Attribution-Sharealike 2.5 Contributors: Jonathan M Bell (Bellvis)File:Serendipity 3.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Serendipity_3.jpg  License: Creative Commons Attribution-Sharealike 2.0  Contributors: Ben WFile:Beefsteak_serving.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Beefsteak_serving.jpg  License: Creative Commons Attribution-Sharealike 3.0  Contributors:User:ChaoticfluffyFile:Slicing_tenderloin.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Slicing_tenderloin.jpg  License: Creative Commons Attribution-Sharealike 3.0  Contributors:User:ChaoticfluffyFile:Piled_bread.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Piled_bread.jpg  License: Creative Commons Attribution-Sharealike 3.0  Contributors: User:ChaoticfluffyImage:Bialy.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Bialy.jpg  License: Creative Commons Attribution 2.0  Contributors: x-eyedblondeImage:BandW.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:BandW.jpg  License: Public Domain  Contributors: Original uploader was Punkitra at en.wikipedia. Later version(s)were uploaded by Rebbejoshua at en.wikipedia.File:Flag of the United States.svg  Source: http://en.wikipedia.org/w/index.php?title=File:Flag_of_the_United_States.svg  License: Public Domain  Contributors: AnomieImage:Quail 07 bg 041506.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Quail_07_bg_041506.jpg  License: Public Domain  Contributors: Original uploader was Y6y6y6 aten.wikipediaImage:Army and Navy hard tack.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Army_and_Navy_hard_tack.jpg  License: Public Domain  Contributors: Original uploader was D.Farr at en.wikipediaImage:ManhattanClamChowder.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:ManhattanClamChowder.jpg  License: Creative Commons Attribution-Sharealike 2.0 Contributors: 1029man, 17Drew, FlickreviewR, Giorgiomonteforti, Husky, MindmatrixImage:Eggcream.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Eggcream.jpg  License: Public Domain  Contributors: PerlowImage:Eggcreamparts.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Eggcreamparts.jpg  License: Public Domain  Contributors: Jason PerlowImage:ubet.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Ubet.jpg  License: Public Domain  Contributors: PerlowFile:Juniors nite jeh.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Juniors_nite_jeh.jpg  License: Creative Commons Zero  Contributors: Jim.hendersonImage:storefrontny.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Storefrontny.jpg  License: Public Domain  Contributors: Julie SkarrattImage:storefrontwainscott.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Storefrontwainscott.jpg  License: Public Domain  Contributors: Pamela WeekesImage:Diners Clajot.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Diners_Clajot.jpg  License: Creative Commons Attribution-Sharealike 3.0,2.5,2.0,1.0  Contributors: Jean-MichelClajotImage:Lombardi-pizza.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Lombardi-pizza.jpg  License: Creative Commons Attribution-Sharealike 2.5  Contributors: Americasroof,FieldMarine, Jim.henderson, THEN WHO WAS PHONE?, Vis-a-visconti, 1 anonymous editsFile:Pastrami.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Pastrami.jpg  License: Creative Commons Attribution-Sharealike 3.0,2.5,2.0,1.0  Contributors: StilfehlerImage:Pastrami sandwich.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Pastrami_sandwich.jpg  License: Creative Commons Attribution-Sharealike 2.0  Contributors: CharlesHaynesFile:Pastrami pizza.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Pastrami_pizza.jpg  License: Creative Commons Attribution 3.0  Contributors: ChildofMidnightImage:pastrami.png  Source: http://en.wikipedia.org/w/index.php?title=File:Pastrami.png  License: Public domain  Contributors: User Jeanniemalinda on en.wikipediaFile:Katz's Deli - Lunch.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Katz's_Deli_-_Lunch.jpg  License: Creative Commons Attribution 2.0  Contributors: Infrogmation, MattesFile:Corn beef Reuben sandwich.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Corn_beef_Reuben_sandwich.jpg  License: Creative Commons Attribution 3.0  Contributors:User:Michaela denFile:Waldorfsalat.jpg  Source: http://en.wikipedia.org/w/index.php?title=File:Waldorfsalat.jpg  License: Creative Commons Attribution 3.0  Contributors: Nillerdk

License 49

LicenseCreative Commons Attribution-Share Alike 3.0 Unported//creativecommons.org/licenses/by-sa/3.0/