These recipes come from Jordan Catapano and Jocelyn Dunn, two sisters who founded the bartending company This Girl Walks Into a Bar, headquartered in Southern California. Naturally, the sisters suggest using their trademarked This Girl Walks Into a Bar margarita mixers in these recipes, if you can find them in the area or on Amazon, but feel free to substitute with your favorites. And because this is 2024, with the no-drinking trend soaring to new heights, they’ve included nonalcoholic versions, as well.

“We’ve got three incredible-tasting cocktails for your Super Bowl LVIII party that your guests will love,” says Catapano. “They’re all easy to make and pair with everything from seven-layer dip to barbecue. Go team!”

“Spicy Blitz” Margarita

Serves one

INGREDIENTS

Lime

Tajin rim

1 or 2 jalapeno slices

2 ounces tequila

2 ounces margarita mix

1 ounce triple sec

DIRECTIONS

Run a lime around the rim of your margarita glass and dip it into the Tajin. Fill with ice and set aside. Muddle the jalapeno slices in your glass with the tequila. Strain into a martini shaker filled with ice. Add the margarita mix and the triple sec. Shake well to mix, then strain into your margarita glass. Garnish with a slice of jalapeno and lime and serve.

Mocktail option: Omit the tequila and substitute orange juice and simple syrup for the triple sec.

“Hail Berry” Strawberry Beer Cocktail

Serves one

INGREDIENTS

2 chopped strawberries

1 to 2 jalapeno slices

1 ounce tequila

1 ounce margarita mix

1 Mexican beer

Tajin rim

DIRECTIONS

For the best-tasting drink, make sure all the ingredients are well-chilled before use.

In a martini shaker, muddle the jalapenos and strawberries in the tequila and margarita mix until they are well broken down. Strain into a chilled beer or pint glass rimmed with Tajin. Slowly add the beer, then garnish with a strawberry and jalapeno.

Mocktail option: Skip the tequila and use your favorite nonalcoholic beer.

“Ice the Kicker” Minty Hard Iced-Tea Lemonade

Serves one

INGREDIENTS

2 mint sprigs (one for muddling, one for the garnish)

2 ounces vodka, bourbon or tequila

2 ounces iced tea

2 ounces lemonade

.5 ounce simple syrup

Lemon (for the garnish)

DIRECTIONS

In a martini shaker, muddle the leaves from one sprig of mint in your spirit of choice until the spirit takes on a nice, green hue. Add the iced tea, lemonade and simple syrup and fill with ice. Shake well and strain into a tall glass filled with ice. Garnish with mint and a lemon wheel.

Mocktail option: Skip the alcohol and substitute 2 ounces of club soda.

— Recipes courtesy of Jordan Catapano and Jocelyn Dunn of This Girl Walks Into a Bar

While the arancini’s slow-cooked risotto is amazing, “it’s the homemade pepper and heirloom tomato sauce that just might upstage the main event,” she says, calling it “a winning combo you can bet on.”

Mozzarella Arancini with Tomato and Roasted Pepper Sauce

Serves 10 to 12

INGREDIENTS

Sauce:

1 Anaheim red chile pepper

1 Fresno chile pepper

1/2 yellow bell pepper

1 medium yellow onion, roughly chopped (1½ cups)

4 large garlic cloves, unpeeled

Olive oil, salt and pepper

3 pounds large, red and yellow heirloom tomatoes, roughly chopped

3 tablespoons unsalted butter

1/4 cup loosely packed basil leaves

Risotto:

4 cups chicken stock

3 tablespoons unsalted butter, divided use

1 tablespoon olive oil

1/2 cup yellow onion, finely diced

1 cup arborio rice

2 cloves garlic, minced

1/2 cup dry white wine

3/4 cup Parmesan, grated

2 tablespoons mascarpone

1/4 cup flat leaf parsley, minced

Filling:

4 ounces mozzarella or fontina cheese

1/2 cup flour

Salt and pepper

2 eggs

1½ cups Italian breadcrumbs

2 cups canola oil or vegetable oil, for frying

DIRECTIONS

Heat broiler. Line a sheet pan with parchment paper.

Stem and seed the peppers, cut them in half lengthwise, then lay them on the prepared pan, skin side up. Add the chopped onions and unpeeled garlic cloves to the sheet pan. Drizzle with olive oil and season with salt and pepper. Broil until the skin on the peppers is blistered or blackened, rotating the pan as necessary.

Transfer peppers to a heatproof bowl and cover with plastic wrap. After about 10 minutes, remove the skin from the peppers. Remove skins from garlic as well.

In a large pot, heat 2 tablespoons olive oil. Add the chopped tomatoes, 1½ teaspoons salt and a little pepper. Cook over medium heat until the tomatoes start to break down.

Add the peppers, onions and garlic to the tomatoes and cook for 10 to 15 minutes more. Let mixture cool slightly, then transfer to a blender or Vitamix. Add the 3 tablespoons unsalted butter and fresh basil. Blend to combine, then turn speed up to puree. Cool and refrigerate. When ready to serve, reheat until simmering.

For the risotto, heat the chicken stock in a medium saucepan set over low heat, keeping it at a simmer.

In a separate larger pot, heat 1 tablespoon butter and 1 tablespoon olive oil. Add the finely diced onion and saute until translucent. Add the rice, stirring to coat. Add the garlic and cook for 30 seconds. Then add white wine and let it cook, stirring as needed, until mostly absorbed.

Add the simmering chicken stock, ½ cup at a time, gently stirring as it cooks and waiting until the liquid has been absorbed before adding more. The total cook time will be 18 to 22 minutes. When the rice is al dente, add the last 2 tablespoons of butter, the Parmesan, mascarpone cheese and fresh parsley. Spread the risotto on a sheet pan to cool. (Cover and refrigerate if making ahead.)

Get ready to form the arancini: Cut the mozzarella into 1/4- to 1/2-inch cubes. Create a dredging station by setting out three shallow bowls. Place the flour in the first bowl and season it with salt and pepper. Whisk eggs well and pour into the second bowl. Place the breadcrumbs in the third.

Spreading a dollop of rice in the palm of your hand. Add a piece or two of cubed cheese, then roll the rice around the cheese to form a ball, making sure the cheese is completely encased.

Dip the rice ball into the flour mixture, then the egg. Shake of any excess and then roll the rice ball in the breadcrumb until well coated.

Heat oil in a deep saucepan to medium high, about 350 degrees. Using a slotted spoon, add arancini to oil and fry in batches without overcrowding the pan. Drain on paper towels. Repeat until all arancini are golden brown.

Serve with the heirloom tomato and roasted pepper sauce.

— Sonya Keister, “Chef’s Table: Concepts and Recipes for Gathering” (Keister, $40)

To fully appreciate the dish, he writes, “you must view pork fat as a feature, not a bug.”

“There’s no subtlety about what you’re enjoying: distinct striations of skin-fat-meat-fat-meat on the pork, enrobed in a warmly spiced, caramelized and sweet deep-red glaze so luxuriant it would make rubber tires taste good,” he continues as he describes a recipe developed for the book by test cook Carmen Dongo at America’s Test Kitchen.

Red-Braised Pork Belly 紅燒肉

Serves 6 to 8

INGREDIENTS

2 tablespoons vegetable oil

1/4 cup (2 ounces) rock sugar, crushed

2 pounds skin-on center-cut fresh pork belly, cut into 2-inch pieces

1 (4-inch) piece ginger, sliced into thin rounds

2 tablespoons soy sauce

1 tablespoon dark soy sauce

2 star anise pods

2 cinnamon sticks

1/4 teaspoon table salt

5 cups water

2 scallions, sliced thin

DIRECTIONS

Heat an empty, 14-inch flat-bottomed wok over high heat until just beginning to smoke. Reduce heat to medium-high, drizzle oil around perimeter of wok and heat until just smoking. Add sugar and cook, stirring constantly, until sugar has melted and mixture is amber-colored, about 1 minute. Carefully add pork belly and cook, tossing slowly but constantly, until fat begins to render and pork begins to brown, about 7 minutes.

Stir in ginger, soy sauce, dark soy sauce, star anise, cinnamon sticks and salt and cook, stirring frequently, until fragrant, about 30 seconds. Stir in water and bring to boil. Reduce heat to medium-low, cover and simmer until paring knife inserted into pork offers no resistance, 70 to 80 minutes, flipping pork pieces halfway through cooking.

Increase heat to medium-high and vigorously simmer, uncovered, stirring frequently, until sauce is thickened and begins to coat pork, 10 to 25 minutes.

Off heat, let pork rest for 5 minutes. Using a wide, shallow spoon, skim excess fat from surface of sauce and remove ginger, star anise and cinnamon sticks. Sprinkle with scallions and serve.

Note: Look for pork belly that is sold as one whole piece, about 2 inches thick, with a decent amount of fat. We prefer skin-on pork belly to achieve traditional textures and flavors; if you cannot find skin-on pork, you can use skin-off.

— Courtesy Kevin Pang and Jeffrey Pang, “A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese)” (America’s Test Kitchen, $35)

We will start by acknowledging that deep-fried chicken wings are very, very good. And when I am out and about in a bar-ish setting, it’s difficult to pass them up.

But deep frying chicken wings – or really anything – at home? Very rare in my kitchen. It’s messy, it calls for lots of oil, and then you have to make a whole lot to justify the amount of oil you use.

For this year’s Super Bowl festivities, consider a simpler way.

I am among the many who have had their lives enriched by the air fryer. In a short amount of time, you can make a variety of crispy and crunchy foods without a bottle of oil, excessive splattering or quite so much guilt. And hooray, fried chicken wings are one of the foods the air fryer is made for.

All you have to do is toss the wings in a small bit of oil and place them in the air fryer. Toss them around again at least once during frying so they brown evenly. Then toss the now-crispy wings with a simple butter-hot sauce mixture, serve up a ridiculously easy homemade blue-cheese dip, and you’re ready for game day. Or just a fabulous snack.

What turns ordinary chicken wings into Buffalo wings is that hot sauce with melted butter. And while there are folks who prefer one hot sauce or another, many of us feel it’s not a classic buffalo wing without Frank’s Red Hot Sauce. This just-the-right-amount-of-spicy sauce has the perfect balance of vinegar and heat, so you can glug that red love onto the wings and not worry about blowing your taste buds out.

Want it spicier? Add more Frank’s, and maybe a bit of cayenne pepper.

Don’t want to make your own blue cheese dip? That’s cool. Buy some. But buy a good one. You made your own wings; give them a sauce they deserve. I’m a fan of Marie’s blue cheese dressing, which can be found in the produce section in the refrigerator case.

Including carrots and celery makes us all feel better about the wings. One wing, one carrot, one wing, one piece of celery. And don’t forget to dip the vegetables in that blue cheese dip too. Tomorrow you can have a salad.

If you want to make the wings ahead of time, just reheat them in a 300-degree oven for about 15 minutes.

Serves 6

Wings:

2 pounds chicken wings, flat part and “drummies” separated, tips saved for stock

2 tablespoons olive or vegetable oil

Kosher salt and freshly ground pepper to taste

Buffalo Sauce:

2/3 cup Frank’s Red Hot Sauce

4 tablespoons unsalted butter, melted

Blue Cheese Dip:

1/2 cup sour cream

1/4 cup mayonnaise

1/2 cup crumbled blue cheese

1 to 2 tablespoons whole milk, half and half, or heavy cream

1 tablespoon lemon juice

1/2 teaspoon Worcestershire sauce

2 finely chopped scallions, white and green parts

Kosher salt and freshly ground pepper to taste

Carrots and celery sticks for serving

Cook the wings: In a large bowl, toss the chicken wings with the oil, salt and pepper. Place them into the basket of the air fryer; they can overlap a bit, but they shouldn’t be stacked. Cook for 25 to 30 minutes at 400°F if your air fryer has temperature settings, or the dual cook setting if it doesn’t. Turn the wings halfway through the cooking, redistributing them so they cook more evenly. Remove them when they are browned and crisp.

Make the Buffalo sauce: While the wings are cooking, combine the Frank’s Red Hot Sauce and the melted butter in a large bowl.

Make the blue cheese dip: In a small bowl, mix together the sour cream, mayonnaise, blue cheese, 1 tablespoon milk, lemon juice, Worcestershire sauce, scallions, and salt and pepper. If the dip is thicker than you’d like, add the extra tablespoon of milk (or other dairy product).

Transfer the hot cooked wings to the large bowl and toss with the buffalo sauce. Transfer to a serving platter and serve with the Blue Cheese Dip and carrot and celery sticks.

—-

Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at https://themom100.com/. She can be reached at Katie@themom100.com.

The Masters sisters grew up in New York with a Jamaican father and an English mother, so The Edge is the natural confluence of their roots and upbringing. Their menu features dishes like Jamaican ackee and saltfish, British fish and chips and the classic New York combo of bagels with smoked salmon.

Justine was always naturally entrepreneurial with a minimum of five different jobs, while Juliet was a private chef. When they saw an opportunity to take over the space, located in a serene setting near City College of New York, it only made sense to seize it. Since opening, The Edge Harlem has become a neighborhood staple that appeases a wide range of palates — “from 85-year-olds to hipsters,” as Justine puts it.

When I walked in, the first thing I noticed was the thoughtfully decorated interior. The exposed-brick walls had no shortage of art, which primarily consisted of pieces from Victorious, an exhibition by artists Kim Hill, Jessica Sarkodie and Olivia Merchant that focuses on their African and Black American legacies.

Now, let’s talk about the food. In addition to dinner, The Edge Harlem offers brunch both during the week and on weekends. Their menus are separated into three categories: Jamaican, English, and New York. The bestsellers are their coconut fish burgers and codfish fritters. While I didn’t try the coconut fish burger, it’s not hard to understand why the codfish fritters are so popular. They’re a pop-in-your-mouth tasty snack that I could easily foresee myself mindlessly eating while chatting over drinks with friends, or while watching their live music every Wednesday from 7 p.m. to 10 p.m.

As a Jamaican-inspired restaurant, naturally the jerk chicken is another sought-after dish. It’s incorporated in several familiar dishes, such as jerk chicken and waffles, jerk chicken wings, jerk chicken Caesar salad and a jerk chicken Caesar wrap. Having fallen victim to a viral TikTok food trend, I decided to try the jerk chicken Caesar wrap. Let’s just say: run, don’t walk, to try it. The fresh crunch of romaine lettuce mixed with that subtle but prominent jerk spice makes eating this thing addictive. It doesn’t hurt that the fries that come with it are as golden as the Jamaican sun.

While I love a good cocktail, the Jamaican sorrel drink could have transformed me into a health nut in the blink of an eye. This traditional drink from the Caribbean is wine-hued but the hibiscus-based, herbaceous beverage is both nonalcoholic and a great source of antioxidants. If booze is more your thing, The Edge serves wine and beer, including a selection of wine-based cocktails.

If you really want to get a taste of island life, don’t skip out on ordering a side of festival, a crunchy, fried Jamaican dumpling. Another can’t-miss dish is the ackee and saltfish, the national food of Jamaica — but it is available on weekends only.

And don’t forget the other two nationalities on the menu. From their New York items, go for the black bean veggie burger or the Edge BLT on Texas toast. Want to visit England instead? The savory pie of the day, which is always vegetarian and served with mixed greens, will quickly transport you across the pond.

No need to plan a country-hopping getaway; just hop on the A, C, or D train to 145th St and head to The Edge for a three-for-one experience right here in NYC.

• Address: 101 Edgecombe Ave, New York, N.Y. 10030
• Phone: (212) 939-9688
• Hours: Tuesday to Sunday 11 a.m. to 10 p.m.; closed Mondays (kitchen closes from 4-5 p.m. daily with drinks only available during that time)
• Prices: Weekday brunch $7 to $18; weekend brunch $8 to $20; dinner $8 to $28; sides $6 each or 3 for $15
• Takeout and delivery available; reservations via Resy.

Have a suggestion for a great hidden dining gem in your neighborhood? Reach out to Kaitlyn with your recommendations at nomannomad.net@gmail.com.

The bars fill a sheet pan, a 13-by-18-inch wonder with a 1-inch rim. The formula is from Molly Gilbert’s “Sheet Pan Sweets” (Union Square and Company). A sweet, press-in piecrust lines the bottom and sides of the sheet pan; it’s filled with a maple-y pecan concoction.

This recipe uses a lot of egg yolks. Egg whites don’t need to go to waste. They can be easily frozen and thawed for future use (best to use them within 2 months of freezing). Freeze each egg white in an ice cube tray for easy measuring, and then transfer to either a freezer bag or container. Delectable meringue cookies come to mind.

Pecan Pie Bars

Yield: 24 servings

INGREDIENTS

6 cups pecans, coarsely chopped

Crust

1 1/2 cups (3 sticks) unsalted butter, room temperature

3/4 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

4 cups all-purpose flour

1 1/2 teaspoons kosher salt

3 tablespoons cold water

Filling

1 1/2 cups pure maple syrup

1 1/2 cups packed brown sugar

3/4 cup heavy whipping cream

6 tablespoons (3/4 stick) unsalted butter, cut into 5 or 6 pieces

1 1/2 teaspoons kosher salt

2 tablespoons unsulfured molasses (not blackstrap)

9 large egg yolks

Cook’s notes: Author Molly Gilbert writes that the bars will keep, tightly covered, in the refrigerator up to a week.

DIRECTIONS

1. Preheat oven to 425 degrees with wire rack in middle position.

2. Spread the pecans in an even layer on a sheet pan and toast in the oven for about 6 minutes, or until fragrant. Remove from oven and allow pecans to cool for about 15 minutes, then transfer to a large bowl. Reserve sheet pan.

3. Make crust: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, cream together the butter and granulated sugar until fluffy and light. Add 2 eggs and vanilla and beat until smooth. Add the flour and salt; mix on low speed until crumbly dough forms. Add the cold water, 1 tablespoon at a time, mixing on low speed until a smooth dough comes together. Press dough evenly against the bottom and up the sides of the sheet pan. Chill in refrigerator while you make the filling.

4. In a heavy-bottomed medium saucepan, combine syrup, brown sugar, cream, butter, and salt. Warm over medium heat, stirring gently, until butter has melted, about 8 minutes. Remove pan from heat and allow to cool for 10 minutes. Whisk in molasses and egg yolks, whisking until smooth.

5. Scatter pecans evenly over bottom of the chilled crust and gently pour the filling over the nuts, making sure it reaches all the way to the corners of the pan. Carefully transfer the pan to the oven and immediately reduce the temperature to 325 degrees. Bake the pie bars for 25 to 30 minutes, until the crust is light brown, and the center just barely jiggles. Allow bars to cool completely in the pan, about 40 minutes. Cut into bars.

Source: “Sheet Pan Sweets” by Molly Gilbert (Union Square and Company).

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.

Other than a glass of rosé and blooming fields of lavender, nothing calls to mind Provence more than bouillabaisse. The brothy soup, originally from the port city of Marseille, combines whatever shellfish and white fish were caught fresh with iconic flavors such as saffron, fennel, tomato and garlic.

Absent a serious trip to the fishmonger, though, it’s not easy to pull off on a weeknight. Still craving the flavors, we instead nodded to that tradition by applying the flavors to meaty braised chicken thighs.

In this recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we deeply brown tomato paste to lay the foundation of flavor for the braising liquid. Deglazing the pan with dry white wine adds acidity, while scraping up the flavorful browned bits ensures that no flavor goes wasted.

Fresh fennel, garlic, orange zest and saffron give the braise a rich, heady perfume and an unmistakably Mediterranean flavor. Any unoaked dry white wine works well here, but ideally look for one produced in southern France, such as white Côtes du Rhône or marsanne.

We use strips of orange zest instead of grated zest to lend citrusy notes to the braise. A sharp Y-style vegetable peeler is the best tool for peeling away zest strips, but try to remove only the colored peel, not the bitter white pith just underneath.

Serve the chicken with toasted crusty bread drizzled with olive oil.

Provençal Braised Chicken

Start to finish: 45 minutes

Servings: 4

1½ pounds boneless, skinless chicken thighs, trimmed, patted dry and cut crosswise into 1-inch pieces

Kosher salt and ground black pepper

¼ cup extra-virgin olive oil

1 medium red onion, halved and thinly sliced

1 medium fennel bulb, trimmed, cored and thinly sliced

2 tablespoons tomato paste

3 medium garlic cloves, minced

¼ teaspoon red pepper flakes

2 wide strips orange zest (each about 2 inches long), plus 2 tablespoons orange juice

½ cup dry white wine

¼ teaspoon saffron threads

1 cup lightly packed fresh basil, torn

In a medium bowl, toss the chicken with ½ teaspoon each salt and black pepper; set aside. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion, fennel and ½ teaspoon salt, then cook, stirring occasionally, until the vegetables begin to brown, about 10 minutes.

Add the tomato paste, garlic, pepper flakes and orange zest. Cook, stirring often, until the tomato paste begins to darken and stick to the pot, about 4 minutes. Reduce to medium and add the wine. Bring to a simmer and cook, scraping up any browned bits, until the liquid is almost evaporated, about 3 minutes.

Add the chicken, 3 cups water and the saffron, then stir to combine. Bring to a simmer, then reduce to medium-low and cook, uncovered and stirring occasionally, until a skewer inserted into the chicken meets no resistance, about 15 minutes.

Off heat, remove and discard the zest strips. Stir in the orange juice and about half the basil, then taste and season with salt and black pepper. Transfer to a serving dish and sprinkle with the remaining basil.

Run by Melissa Klein and John Watterberg, Santa Fe BK originally started strictly as a takeout window for three varieties of green chile breakfast burritos (sausage, bacon or potato) and green chile cheeseburgers. John tells me the plan was always to open a full-service sitdown restaurant, but they wanted to wait until they got their liquor license. When that day came in April 2022, Santa Fe BK began its dinner program. (They still run their takeout window until 3 p.m. daily.)

John, an Albuquerque, N.M., native, moved to New York in 2001 and found himself in the service industry, primarily as a bartender. While working at a now-closed New Mexican restaurant, he met Melissa, and their love story began.

“Tequila is the reason we fell in love,” he tells me. My friend and I took that as a sign to order a round of tequila shots served in caballitos, which translates to “tiny horses.”

John’s experience as a bartender shows in their thoughtful cocktail menu. The drink names are all “Game of Thrones”-themed, a nod to longtime Santa Fe, N.M., resident George R. R. Martin. The Reigns of Gold Cocktail is made with añejo tequila, black pepper, cinnamon and a blood orange puree ice cube, which slowly melts, giving each sip a different flavor profile. The Fallen Ranger cocktail has a nod to Albuquerque-set “Breaking Bad,” with rosemary, coconut, pomegranate and a blue crystal rim (if you know, you know).

The menu is fairly straightforward, with green chiles making an appearance in most dishes. My friend and I ordered the Watterburger (a green chile cheeseburger) with a side of queso for the fries, enchiladas and, because health is wealth, the taco salad. All tortillas, including the one used as a vessel for the taco salad, are pressed inhouse every morning at 5 a.m. from a machine that was custom-built in San Antonio.

Shortly after ordering, plates with massive portions began to arrive. Unsure of where to begin, I dipped some fries into the queso while coming up with my game plan. I could’ve just eaten those and been beyond satisfied. The queso is thick, creamy, and rich, and has nice chunks of chopped green chile throughout, giving it a subtle spice and tang. My friend cut the burger in half so we could split it. As soon as I grabbed my half and felt how pillowy soft the bun was, I knew it was going to be good. Confirming, my friend took a bite before I did, and immediately blurted out, “Damn, that’s good.”

The meat was cooked to a perfect temperature, and the green chiles hiding underneath the blanket of cheese were anything but overpowering. John tells me the inspiration for the Santa Fe BK burger comes from Blake’s Lotaburger, a chain in New Mexico that touts itself as the originator of the green chile burger.

The enchilada platter was exactly what anyone would want and expect. The plate was filled from edge to edge, the portion was huge, the green chile chicken inside was tender, and it was messy, cheesy, slightly smoky and bursting with layers of flavor.

John advised me to smash the taco salad, tortilla shell and all, and mix it around, so I went for it. The taco salad consists of little gem lettuce, tomato, red onion avocado and green chile ranch, and you have the option to add green chile chicken, pork adovada, picadillo or pinto beans. John recommended picadillo, so doctor’s orders. The picadillo had a nice kick of heat, and crumbled ground beef throughout the salad meant little bits in every bite.

As for the restaurant interior, the spot is cozy, and resembles standard New Mexican decor. The walls are lined with original photographs of New Mexico by Corey Walker, John’s best friend from high school, naturally.

Whether it’s for a date night, tequila shots and taco salads, or for a quick on-the-go burrito or burger, you’ll want to add Santa Fe BK to your radar for a little Southwest flair right here in NYC.

• Address: 178 N Eighth St, Brooklyn, N.Y. 11211
• Phone: (347) 304-1759
• Hours: Takeout window Monday-Sunday 8 a.m.-3 p.m.; Dinner service: Sunday, Tuesday, Wednesday and Thursday 5 p.m.-10 p.m., Saturday and Sunday 5 p.m.-11 p.m., closed Monday nights
• Prices: Takeout menu — Green Chile Breakfast Burritos $11; “Sack O’ Six” Breakfast Burritos $60; Green Chile Cheeseburger $9; “Sack O’ Six” Green Chile Cheeseburgers $50; fries $4. Dinner menu — Chips and dips $12; snacks $14; plates $16 to $28 
• Takeout and delivery available; reservations accepted

Have a suggestion for a great hidden dining gem in your neighborhood? Reach out to Kaitlyn with your recommendations at nomannomad.net@gmail.com.

Read on for tips to help prioritize and consume more fruit and veggies.

So when it comes to fruit and vegetables, how much is enough? Ideally, aim for five to seven total servings of fruit and veggies daily. A serving is typically defined as a medium piece of fruit, one cup of raw fruit or vegetables and one-half cup of cooked vegetables.

Eating more produce is associated with a decreased risk of developing health concerns like heart disease, stroke, certain types of cancer, eye problems and digestive concerns. Not only are fruit and vegetables rich sources of fiber and mostly low in calories, but they contain a wide variety of phytonutrients that are not readily available from other foods.

The availability, affordability and quality of produce seem to impact how much we eat. Those who eat more fruit and vegetables are more likely to be women and age 51 years and older. People living below or near the poverty level eat the fewest fruit and vegetables. However, even having access to these healthful foods, a taste preference for them and an understanding of their benefits doesn’t seem to make a serious difference in consumption.

Here are some considerations to boost your own intake of fruit and vegetables:

Spend More Time in the Produce Aisle

Those trying to eat better often think about what foods to cut out instead of focusing on foods to optimize. Spend more time grocery shopping in the produce section to take advantage of fresh in-season produce. Currently, cauliflower, broccoli, beets and winter squash as well as a wide variety of citrus are in season. Try working these ingredients and others into your meals and snacks.

Try a Plant-Forward Meal Delivery Service

Plant-forward meal delivery services can make eating more fruit and vegetables super convenient. Thistle offers fresh, ready-to-eat meals right to your door, making it easy to reach your daily goal for fruit and veggies.

Make Simple Swaps

Small swaps can make a big difference in eating more veggies and fruit. Try swapping out creamy soups for soups and stews loaded with vegetables. Add chopped tomatoes, bell peppers, herbs and spinach to eggs. Add produce like apples, zucchini, bananas and shredded carrot to baked goods. Instead of reaching for traditional greasy snack foods, go for fruit and veggie chips, dried fruit and fresh fruit and sliced raw veggies. There are so many ways to get creative with recipes.

Choose Frozen or Canned in Addition to Fresh

Fresh produce is perishable and can lead to food waste if not consumed in time. Frozen and canned fruit and vegetables can be stocked in your freezer and pantry for months or even years, respectively. Try adding frozen spinach, cauliflower, peas and mixed veggies to pasta and stir-fry dishes. Frozen fruit is ideal for smoothies or a refreshing snack. Frozen produce is nutritionally comparable to fresh produce, just be cautious to steer away from frozen veggie medleys with added fats and salt. Choose canned veggies that are labeled no-added-salt or reduced-sodium. Opt for canned fruit packed in natural juice instead of syrup.

LeeAnn Weintraub, MPH, RD is a registered dietitian, providing nutrition counseling and consulting to individuals, families and organizations. Weintraub writes the nutrition column for the Southern California News Group. 

Though it is common knowledge throughout Asia, many American cooks may not know that the key to perfect fried rice is using previously cooked and chilled rice. Freshly cooked rice can result in a soggy, gluey dish, but chilling it changes its starches, yielding light, separate grains.

That’s why we often cook extra rice and refrigerate or even freeze the remainder so we have the base ready for a quick but boldly flavored weeknight meal.

It helps that fried rice is a blank slate that takes to endless variations, sopping up a wide array of flavors that can transform a typical takeout side into an exciting meal. In this version from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals, the rice comes studded with plump, briny shrimp.

Bits of pineapple provide bursts of sweetness and jalapeño chili lends heat, a nice contrast to the briny shrimp. A couple teaspoons of curry powder add a fragrant dimension to the rice without muscling out the other flavors.

You will need 4 cups of cooked and chilled long-grain white rice for this recipe. If you don’t have enough leftovers, combine 2 cups water and 1½ cups jasmine rice (or regular long-grain white rice), rinsed and drained. Bring to a simmer over medium-high, then reduce to low, cover and cook for 15 to 18 minutes. Let stand, covered, for 10 minutes, then transfer to a wide, shallow bowl. Cool to room temperature, cover and refrigerate until fully chilled.

Curried Fried Rice with Shrimp and Pineapple

Start to finish: 35 minutes

Servings: 4

3 tablespoons grapeseed or other neutral oil, divided

1 bunch scallions, thinly sliced, white and green parts reserved separately

1 jalapeño chili, stemmed and sliced into thin rounds, plus more to serve

2 teaspoons curry powder

8 ounces medium (41/50 per pound) shrimp, peeled, deveined (tails removed), halved crosswise and patted dry

Kosher salt and ground black pepper

1 cup drained juice-packed canned pineapple tidbits OR chunks OR chopped slices OR thawed frozen pineapple chunks OR chopped fresh pineapple

2 tablespoons fish sauce OR soy sauce

4 cups cooked and chilled long-grain white rice, preferably jasmine rice

⅓ cup roasted salted cashews, roughly chopped OR roasted salted peanuts

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons oil until shimmering. Add the scallion whites and jalapeño; cook, stirring often, until starting to brown, about 2 minutes. Stir in the curry powder, then stir in the shrimp and ¼ teaspoon salt; distribute the shrimp in a single layer. Cook without stirring until beginning to brown, about 1 minute. Stir, then cook without stirring until the shrimp are opaque throughout, another 30 seconds. Transfer the shrimp to a medium bowl; set aside.

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the pineapple, fish sauce, rice and ¼ teaspoon salt, breaking up any clumps of rice. Cook, stirring and scraping the bottom of the pan to incorporate any browned bits, until the pineapple and rice are heated through, about 2 minutes. Stir in the shrimp and accumulated juices.

Off heat, stir in the cashews and scallion greens. Taste and season with salt and pepper. Transfer to a serving dish and garnish with additional jalapeño.

Optional garnish: Lime wedges OR chopped fresh cilantro OR both