1. If you took a self-guided walking tour of all the restaurant chefs represented at our Kitchen, Arts & Letters food talks this season, this is a snapshot of all the territory you’d cover. (In other words, we hope you have good walking shoes!)
Browse the complete series of talks here.
Related: Jessica Merchant’s recipe for Banana Split No-Bake Greek Yogurt Cheesecake. 

    If you took a self-guided walking tour of all the restaurant chefs represented at our Kitchen, Arts & Letters food talks this season, this is a snapshot of all the territory you’d cover. (In other words, we hope you have good walking shoes!)

    Browse the complete series of talks here.

    Related: Jessica Merchant’s recipe for Banana Split No-Bake Greek Yogurt Cheesecake

  2. Banana Split No-Bake Greek Yogurt Cheesecake
Here’s another mouth-watering recipe from our Food Talks stars. This one comes from author and blogger Jessica Merchant, who joined us last week with Kerry Diamond, Paula Forbes, Kat Kinsman, Helen Rosner, and Adina Steiman for an epic talk on food and media. [Read live tweets from the evening.]
SERVES 4 • TIME: 20 minutes + overnight to set.
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Excerpted from SERIOUSLY DELISH © 2014 by Jessica Merchant. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
If I ever had to answer one of the big questions—you know, the really big questions—like what would your ultimate last meal be or what is your all-time favorite dessert, my response would not be cookies or chocolate or brownies or ice cream.
It would be cheesecake.
I have always, always, always been a cheesecake fanatic, since my very first bite. It’s no surprise, because it takes a lot to satisfy these sweet teeth. And the truth is that thick and creamy, often too-rich cheesecake fills the bill every single time.
And it’s not like I even discriminate in flavor. I’ll never forget eating at the Cheesecake Factory for the first time with my grandma and her horror at the array of choices—she claimed that nothing was better than a slice of New York–style cheesecake with strawberries. Nothing? Really? Nothing?
I dunno. I can come up with a few things. I love every and all kind of cheesecake. And my life improved tenfold when I discovered no-bake cheesecakes. Because let’s be real: Baking cheesecake is a royal pain in the ass. It’s super high maintenance, often requires a water bath (whatever that is), then after you’ve poured all your tears into one springform pan, the darn thing cracks down the center and looks like the biggest geographic fault on Earth. It’s stressful.
Greek yogurt cheesecake is my solution to eating cheesecake weekly. The banana split topping is simply that: a topping. The cheesecake is a plain, traditional base that can be served however you’d like. And while we’re on that topic, my favorite way to serve no-bakes are in little mason jars or cute shot glasses so everyone gets their own portion. It’s perfect for this, too, since the Greek yogurt yields a softer, not-quite-as-forgiving cake.
Also: sprinkles for life.
Here’s the recipe:
1⁄4 cup coconut oil, melted
1 cup graham cracker crumbs
11⁄ 2 cups plain full-fat or low-fat Greek yogurt
8 ounces cream cheese, at room temperature
1⁄ 3 cup sweetened condensed milk
1 teaspoon vanilla extract
1⁄4 teaspoon salt
FOR SERVING:
3 bananas, sliced
1 cup fresh strawberries, hulled and sliced
1⁄2 cup maraschino cherries
1⁄4 cup sliced almonds
1⁄4 cup rainbow sprinkles Chocolate syrup, for drizzling
1. In a bowl, mix together the coconut oil and graham crumbs until moistened. Press them into the bottom of an 8-inch springform pan and set it in the fridge.
2. Add the Greek yogurt and cream cheese to the bowl of an electric mixer. Beat on medium speed until smooth and creamy, 5 minutes. With the mixer on low speed, slowly pour in the sweetened condensed milk. Mix until combined. Add the vanilla extract and salt, beating for another 1 to 2 minutes. Remove the pan from the fridge and pour the batter on top of the crust, spreading the top evenly with a spatula. Refrigerate for at least 12 hours or overnight.
3. When you’re ready to serve the cheesecake, set up a toppings bar with the bananas, strawberries, cherries, almonds, and sprinkles in small bowls and a jar of chocolate syrup. Remove the cheesecake from the fridge and use a sharp knife to immediately cut it into servings. Top the cheesecake with whatever toppings you wish.
Then enjoy!
Jessica Merchant joins us this Thursday, Sep 11 with Kerry Diamond, Paula Forbes, Kat Kinsman, Helen Rosner, and Adina Steiman.

    Banana Split No-Bake Greek Yogurt Cheesecake

    Here’s another mouth-watering recipe from our Food Talks stars. This one comes from author and blogger Jessica Merchant, who joined us last week with Kerry Diamond, Paula Forbes, Kat Kinsman, Helen Rosner, and Adina Steiman for an epic talk on food and media. [Read live tweets from the evening.]

    SERVES 4 • TIME: 20 minutes + overnight to set.

    Read More

  3. Try this mouth-watering sandwich from Pat LaFrieda, Jr. for lunch this week! (Click through for full size).

    Pat LaFrieda, Jr., one of New York’s most famous meat men, joins us on stage tomorrow with his father as part of our Food Talks series

    And if you’ve got a sweet tooth, stay tuned to the blog tomorrow for a recipe from food blogger and author Jessica Merchant, who joins us on stage on Thursday.

  4. What are the most non-boring summer camps ever? Our Passport NYC makes the cut, says Teen Vogue.
Check out all that Passport NYC has to offer. 

    What are the most non-boring summer camps ever? Our Passport NYC makes the cut, says Teen Vogue.

    Check out all that Passport NYC has to offer

  5. Happy Pie Day! Nothing makes us hungrier than a mathematical constant.

    Happy Pie Day! Nothing makes us hungrier than a mathematical constant.

  6. Sam Sifton of the NY Times recently wrote about New York food staple Russ & Daughters:

Over time the place has become more than simply a store. Russ & Daughters is, for many, a secular synagogue, a temple to the enduring power of food and memory. “I smell Judaism,” a customer once told Niki: brine and yeast and smoke.
But gentiles are welcome, too. As Lenny Bruce said, “If you’re from New York and you’re Catholic, you’re still Jewish.” (He added, “If you’re from Butte, Mont., and you’re Jewish, you’re still goyish.”)

Tonight at 92Y, Leonard Lopate of WNYC sits down with two generations of owners - Mark Russ Federman, Josh Russ Tupper and Niki Russ Federman - to talk about The House that Herring Built.

    Sam Sifton of the NY Times recently wrote about New York food staple Russ & Daughters:

    Over time the place has become more than simply a store. Russ & Daughters is, for many, a secular synagogue, a temple to the enduring power of food and memory. “I smell Judaism,” a customer once told Niki: brine and yeast and smoke.

    But gentiles are welcome, too. As Lenny Bruce said, “If you’re from New York and you’re Catholic, you’re still Jewish.” (He added, “If you’re from Butte, Mont., and you’re Jewish, you’re still goyish.”)

    Tonight at 92Y, Leonard Lopate of WNYC sits down with two generations of owners - Mark Russ Federman, Josh Russ Tupper and Niki Russ Federman - to talk about The House that Herring Built.

  7. Beer and latkes. What do you have for dinner?

    Beer and latkes. What do you have for dinner?

  8. Classic clip of Julia Child with David Letterman in 1987: Blowtorch and Beef Tartare au Gratin!

    In this centennial year of Julia Child’s birth, Judith Jones (vice president and senior editor at Alfred A. Knopf and editor of Child’s Mastering the Art of French Cooking), Laura Shapiro (culinary historian and author of the prize-winning Julia Child biography), Alex Prud’homme (great-nephew of Julia Child and co-author of the best-selling Julia Child memoir, My Life in France) and Dana Polan (Professor of Cinema Studies at NYU, author of Julia Child’s The French Chef) come together to celebrate America’s first lady of French food at 92Y on Oct 28.

  9. 92y:

92Y, Fairway Market and Smokey Joe’s are looking for the three best kosher grillers in New York City. Are you up for the challenge?

And if you don’t have a recipe, you can still enter the sweepstakes for a $100 gift certificate from Fairway Market. All entries get a 30% discount on select 92Y food talks!

    92y:

    92Y, Fairway Market and Smokey Joe’s are looking for the three best kosher grillers in New York City. Are you up for the challenge?

    And if you don’t have a recipe, you can still enter the sweepstakes for a $100 gift certificate from Fairway Market. All entries get a 30% discount on select 92Y food talks!

  10. 92Y, Fairway Market and Smokey Joe’s are looking for the three best kosher grillers in New York City. Are you up for the challenge?

    92Y, Fairway Market and Smokey Joe’s are looking for the three best kosher grillers in New York City. Are you up for the challenge?