Masala Mama Simmer Sauce

I love Indian food almost as much as Italian food. The difference in cooking them couldn’t be further from each other. Italian cooking usually includes three main ingredients cooked together for a short period of time. Indian cooking is the exact opposite. The husband and wife team behind Masala Mama Simmer Sauce decided to jar up their Calcutta food education to combat this very problem. Creating Indian sauces from scratch takes a long time. Many times, two full days. They have successfully captured three of the most popular sauces of India. Vindaloo, Tikka Masala and Goan Curry. That’s three quarters of the cooking. The taste passed my mother-in-law test to round out this A+ recommendation. Now you can have butter chicken on Tuesday. Uhh, and probably lunch on Wednesday too.

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Food | Refrigerator

The Gefilteria

Old World Jewish cuisine and delicious usually don’t make it into the same sentence. That’s why when we read “A culinary laboratory where Ashkenazi stories and culinary wisdom from the Old World could be explored and brought into the new.” we immediately wanted to know who said it and why. Turns out Jeffrey Yoskowitz and Liz Alpern are not only behind the statement but behind a dinner series, product line and cookbook dedicated to keeping this slice of culture alive. Speaking of slices, tonight of all nights is the perfect time for a slice of the Gefilteria cornerstone product. Artisan Gefilte fish made where else BUT in Brooklyn. The duo now bring Gefilteria goods to you online and through some specialty shops in NYC. Bring a loaf to your holiday parties and keep the new traditions alive.

Food | Refrigerator

6 Sweet Reasons not to leave New York City

OddFellows Ice cream just dropped a NYC collab with the Bodega Boys celebrating what can only be flavors loved by die hard New Yorkers. If there was ever a reason to squash that idea of leaving the city, these pints will have you deep in thought reminding why you came here OR stayed here OR was born here. The grit, the hustle, the culture and of course the obligatory BEC. Cram all that into a 14oz paper container and the brain freeze you’re experiencing isn’t just the ice cream. We’re not sure how comedians Desus Nice and The Kid Mero met up with chef Sam Mason but with flavor names like baconeggncheese (All one word damn it, A smoked cream ice cream with candied bacon, whipped cheese cream and candied egg yolks), Budget Breakfast (A honey ice cream with chunks of homemade honey bun cake and coffee soil) and Bodega Counter Crunch (A light caramel ice cream with chocolate covered pretzels, honey roasted peanuts and crushed homemade butter crunch cookies) we are sure glad they did. To do the boroughs the way we do these days a special ice cream truck is touring for the next month, check out the schedule and hit up the traveling end of summer bodega ice cream mayhem. We all scream for it especially those of you contemplating packing your bags for less dense lands. This will have writing one more month’s rent check for sure.

Food | Pantry

Preservation Society Members Club

We couldn’t decide between the bread and butter beets and the Mostarda as our favorites. Preservation Society Members Club allows you to not have to choose. Unfortunately we don’t have a Montreal address so this club wasn’t an option for us. Luckily we have friends willing to pick up (and probably eat) our club benefits. What we love most, besides the quality, unique ingredients and perfectly ripened tastes, is that theirs not secrets or pretension to the small batch brand. Camilla Wynne ♥’s canning and wants to bring that knowledge to as many people as possible. This club is one way she does that. Workshops, events and a tell all book are three others. Talk about approachable. Of course our approach requires a JFK to YUL flight path.

Food | Pantry

Organic Dill Pickle and Organic Chile Jalapeno White Cheddar popcorn

We’re a crew known for themed, gourmet popcorns. So when G.H. Cretors popcorns made it across our table, we were quite intrigued. Considering the chip revolutions successful leap into gourmet, and sometimes odd, flavor profiles, it’s no wonder popcorn tried it’s hand. What is notable besides the dill pickle and jalapeno-cheddar additions is the popcorn itself. Organic kernels are the conduit that place those flavors on your tongue and then follow through with a fresh, popped crunch. These new flavors just hit the market. They might soon also hit our supperclub table.

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