All Posts By Michelle Buffardi

What to Eat and Drink at the Travers Stakes

by in Restaurants, August 28th, 2015

saratoga race trackThe Travers Stakes is the biggest day of the year at the Saratoga Racetrack; the 1 1/4-mile race, dubbed “Midsummer Derby,” is the oldest major thoroughbred race in America, dating back to 1864. The race always draws major crowds, but this year will be monumental: Triple Crown-winner American Pharoah will be racing in the sold-out Aug. 29 event, and 50,000 fancy-hat-wearing revelers will turn out to watch.

You’ll Be Hungry at the Track

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9 Things You Didn’t Know About Salmon

by in Recipes, July 17th, 2015

sweet and spicy grilled salmonThink you know everything there is to know about salmon? Read on; you might learn a thing or two.

1. Salmon are an anadromous fish, which means they’re born in freshwater but spend their adult lives at sea. They return to fresh water only to spawn.

Make Sweet and Spicy Grilled Salmon (pictured above)

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Stuff in Guacamole: Where Do You Stand?

by in News, Recipes, July 2nd, 2015

traditional guacamoleThe New York Times tweeted yesterday, “Add green peas to your guacamole. Trust us.” And everyone went berserk. Feelings ranged from rage and confusion to steadfast defense of the Times’ suggestion. President Obama didn’t buy it. Jeb Bush wouldn’t add peas to his guac either. Deb Perelman, Dan Pashman, Sam Sifton, Jean-Georges and Alex Stupak weighed in on the debate, mostly in support of the controversial guacamole mix-in. Where do you stand? Is it OK to put peas in guacamole? If not peas, what is OK to add to guac?

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14 Recipes to Fuel Your Avocado Addiction

by in Recipes, June 14th, 2015

chicken tostadas with avocadoMan can’t live on guacamole alone, and tortilla chips aren’t exactly a food group. But you can eat avocados every day and at every meal — on tostadas (above), on pasta, in smoothies, on sandwiches, and even for dessert.

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6 Times French Toast Totally Outdid Itself

by in Recipes, June 7th, 2015

waffled french toastFrench toast, the breakfast food that’s almost dessert (it’s basically bread pudding that gets served with OJ and a side of bacon, right?) sometimes goes out of its way to be totally amazing, like when it got itself waffled, above.

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How Do You Like Your Peanut Butter Pie?

by in Recipes, May 12th, 2015

Chocolate Peanut Butter PieThere’s no wrong way to make peanut butter pie, just different ways.

Peanut Butter Pie with Chocolate Cookie Crust (above):

Make a chocolate cookie crust with crushed chocolate sandwich cookies (like Oreos) and melted butter. You can use a food processor to crush the cookies, but if you don’t have one, or have one but don’t feel like lugging it out of the pantry, put the cookies in a resealable plastic bag, let the air out before sealing, and crush the cookies using a rolling pin or a large can.

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If You Like Canned Tuna, You Should Give Canned Salmon a Try

by in Recipes, April 29th, 2015

salmon cakes
Everyone knows about salmon’s health benefits (salmon is a good source of Omega-3 fats – those are the healthy ones), and about its extreme deliciousness (anyone who’s had grilled salmon, cedar-plank salmon or Buffalo-style salmon knows what I mean). It’s also easy to cook and almost everyone likes it. So why don’t you keep your kitchen stocked with the stuff so you can make salmon any night of the week? Oh, right, because it’s perishable, it takes up a lot of space, and it can be a little pricey.

Or maybe not.

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Is Chocolate and Peanut Butter the Best Flavor Combination in the World? Probably.

by in Recipes, February 25th, 2015

Chocolate and Peanut ButterPeanut butter and jelly are always linked, but really, chocolate is peanut butter’s best partner. Was Reese’s Peanut Butter Cup the first example of this classic pairing? Maybe. This article says that a farmer named H.B. Reese, employed by Hershey’s, invented peanut butter cups, aka “penny cups” in 1928, so it’s possible we have H.B. to thank for this winning combination. Regardless of the history, whenever chocolate and peanut butter are together, you’ll have the best dessert ever. When a craving hits, you can take the easy route and sprinkle a spoonful of peanut butter with chocolate chips and pop it in your mouth, or you can make one of these treats.

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Proof That Everything’s Better with an Egg on Top

by in Recipes, February 15th, 2015

Proof That Everything's Better with an Egg on Top

You can, and should, put eggs on pizza. Make a brunch-style pizza with bacon and cheese — this recipe is super-easy; it’s made with store-bought flatbread — or fry up an egg and slide it onto a slice of reheated leftover pizza. Think of it as an open-faced pizza breakfast sandwich.

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Cream Cheese Rules the Dairy Aisle, and Here’s Why

by in Recipes, February 11th, 2015

cream cheese frostingOf all of the treasures in the dairy aisle, the best one is hard to pick. Eggs are pretty great because they’re essential to breakfast sandwiches, egg salad and cake, and you can eat them for pretty much any meal, but they lose a few points for versatility because you have to cook them. Cheddar cheese is awesome because it’s good melted on just about anything and makes a killer sandwich, but you can’t really turn it into a dessert. Yogurt wins for being healthy (usually), but that’s really all yogurt has going for it.

But cream cheese? Cream cheese is the dairy aisle MVP because it’s so versatile. What else can you smear on a bagel, whip into frosting, swirl into mashed potatoes or turn into a hot, cheesy dip? Cream cheese is the best, and here are 11 reasons why:

Cream Cheese Frosting (above) is the best part of any carrot cake, hummingbird cake or red velvet cake, but try it on your favorite banana cake, chocolate cake or coconut cupcakes, or serve it with strawberries.

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