Queens: A Culinary Passport

 

Queens A Culinary Passport by Andrea Lynn PHOTO

It’s finally here!! What I’ve poured my Queens-loving heart and soul into for the past couple years has finally translated into a book recently published by St. Martin’s Press. There are walking food tours, recipes adapted or based on restaurant dishes, restaurant profiles…and more. It’s a slice of exploring Queens–where I’ve lived for 7 years–through my food-loving eyes. My hybrid cookbook/ guidebook, Queens: A Culinary Passportis available on Amazon.

And the official blurb: Everyone knows New York City is the culinary epicenter of the United States. And while Manhattan gets Michelin stars and Brooklyn gets blogger hype, real culinary fanatics know that authentic ethnic food experiences happen in the restaurants of Queens. There, New York’s celebrated ethnic diversity is the most potent, with more than one million foreign-born residents. This means food lovers can travel the globe without using any vacation time: take a culinary tour of China, sip a frappe in Greece, dine on authentic Italian sausage–all without ever leaving Queens! Queens: A Culinary Passport welcomes visitors to the borough, serving as your guide to more than 40 hand-picked ethnic restaurants and food stands, complete with chef profiles and recipes for recreating signature dishes at home. Also included are highlights of not-to-be-missed hidden spots, like ethnic grocery stores stocked with Greek essentials, fish markets that boast of foodie visitors, and delis that turn out freshly made mozzarella and sopressata. For Queens novices, the book includes easy-to-follow subway directions and even detailed walking tours of each neighborhood, ensuring that your next trip to Italy, India, Greece, Latin America, and the Caribbean is only a borough away.

Egg Cream: What’s in a Name?

Chocolate Egg Cream from Artisan Soda Workshop

I’m obsessed with the fresh, constant supply of seltzer water pumped out by my small SodaStream. So much so that I wrote a cookbookThe Artisan Soda Workshop, revolving around syrups that can be mixed into the seltzer for DIY soda. And then it was a thrill to write a blog post for SodaStream featuring a recipe from the cookbook. I chose to highlight my Egg Cream recipe, which is misleading as far as names. As I convey in the post, my Northern-raised mom would tell this Southern kid about how she missed Egg Creams. Of course, I thought the drinks actually contained eggs–a raw yolk floating in the mix of a drink. As an adult, I learned that an egg cream is actually nothing like that. It’s a splash of rich, chocolate syrup mixed with dairy and topped with seltzer. I use cream versus the more traditional milk because it makes the drink oh-so-much-more fizzy. Also, add a splash of booze like Kahlua turns this into cocktail magic.