New NYC restaurants: Danish bakery Ole & Steen’s stateside debut, and more

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“Ole & Steen

“NYC’s Nordic offerings continue to grow beyond destinations such as the Great Northern Food Hall with the stateside debut of this 28-year-old Danish bakery. Find Danish rye breads, pastries and tarts, as well as sweet or savory porridges, open-faced sandwiches, salads and more on the all-day menu. Now open Mon.-Fri. from 6:30 a.m.-10 p.m., Sat.-Sun. from 7:30 a.m.-10 p.m.; 873 Broadway, 929-209-1020”

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New on the Menu: Jack in the Box’s Late-Night Proposition

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“Jack in the Box is expanding its “french fries in a box” concept to two more potato, fat, and dairy concoctions that would make any cardiologist squirm. In the company’s defense, they’re going to try just about anything to keep their franchisees happy right now. Also in Jack’s defense? It doesn’t have the meal in this installment that must worry doctors the most.

Every few weeks Skift Table will wrap up the latest seasonal and new items on chain restaurant menus in the United States. We don’t call out everything (sorry limited-time Pumpkin Spice something), but we will call out items that are notable for what they mean to a chain, the season, or consumer habits.”

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The Top 10 Food Trends For 2019, According To Whole Foods

“Twenty-six subject experts from Whole Foods have been convening for four years to predict what’s coming next to their own shelves and to the food world as a whole. These experts range from a master sommelier and global beverage buyer to a senior R&D culinologist to the president of the Whole Kids Foundation to a produce field inspector to a board-certified, internal medicine physician to a global meat buyer; some actually started out working at the store level.

Before I share their predictions with you, what is unsaid is that the chain, now owned by Amazon, has produced the biggest trend in grocery in decades: They have awaken a previously staid industry and revitalized it as chains both large and small are changing the way they look at grocery. Amazon/Whole Foods has also attracted new talent, some from Ivy League schools who might never have thought about a career in grocery, and led other grocers on the same path. For me one of the biggest trends for 2019 will be to watch where Amazon/Whole Foods leads us next.

Now on to Whole Foods’ top 10 food trends:

Pacific Rim flavors is the top trend, with Whole Foods announcing that its Market and 365 Everyday Value brands will launch a new line of products inspired by Pacific Rim fruits like a guava tropical vinaigrette, pineapple passionfruit sparkling mineral water, mango pudding mix and passionfruit coconut frozen fruit bars. It also expect to see ingredients like longganisa (a Filipino pork sausage), dried shrimp, cuttlefish and shrimp paste to appear on restaurant and home menus in dishes from breakfast to dinner. (…)”

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Smorgasburg Brings Its Market Indoors For the Winter

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“Smorgasburg will soon be year-round. The popular food market has taken over a massive weekend space in Fort Greene, as well as teamed up with Vice Media for a Friday night market to run in November and December.”

“For the weekend market, Smorgasburg has taken over 25,000 square feet of space in the Atlantic Center mall across the street from Barclays Center at 625 Atlantic Ave., between South Portland Avenue and Fort Greene Place. About 25 food vendors will appear here, including fan favorites such as salteñas from Bolivian Llama Party and the ramen burger, as well as newcomers like Izakaya’s katsu sando and Mutz, which offers a Sicilian pizza stuffed with meatballs and mozzarella. There will also be a full bar, coffee bar, and bocce court from Bocce USQ (…).”

It starts on Saturday, November 3 and will be on Saturdays from 11 a.m. to 8 p.m. and Sundays from 11 a.m. to 5 p.m. through March, when the outdoor locations will reopen.

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Shoppers Want Deals, Coupons for Groceries More Than Any Other Category

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“The 2018 Purse String Survey reveals that 93 percent of respondents show interest in coupons and deals. Some 82 percent typically use coupons for their routine, weekly grocery shopping trips, and nearly half (47 percent) do so for fill-in trips, as well.

But there’s also a major opportunity for online grocers, according to the research. Grocery ecommerce adoption is on the rise, with 13 percent of respondents saying they are buying more groceries online for delivery compared to last year, and 12 percent saying the same for click-and-collect. Delivery numbers rise even higher for dads and Hispanics, while click-and-collect numbers rise for Millennials and Millennial parents.”

Read more here.

Why Adda Could Be the Most Exciting New Indian Restaurant in New York

“Even the late Anthony Bourdain — as dedicated to singing his hometown’s praises as he was to ferreting out great food no matter where it hid — could not offer much enthusiasm for New York City’s collection of Indian restaurants. “I cannot recommend any Indian restaurant in New York,” he told Vogue India last year. “I’ve been spoiled.” While the excuse feels somewhat lame, and Bourdain may have been forgetting some standout spots, it’s telling that his comment went more or less overlooked by New York’s legion of culinary defenders, largely because they tend to overlook the city’s Indian restaurants, too — and rarely give the cuisine the same respect that’s afforded to others.

That’s not to say New York City is actually devoid of great Indian food, but it is true that Indian chefs in New York have a difficult time breaking through to mainstream awareness. Adda, which just opened, but is still hiding in Long Island City next to a 7-Eleven and across the street from CUNY’s La Guardia Community College, may be one new restaurant that helps move the needle. The room is so bare-bones casual that it can feel like dinner at a friend’s house that comes with a bill at the end, and an all-day student special takeout lunch box costs just $6.43, but the cooking by chef Chintan Pandya is likely to open more than a few eyes to what “Indian” cooking can really be.”

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11 Recipes All Teens Need to Master Before Graduating High School

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1. Hard-Boiled Eggs

Learning to make both hard-boiled eggs and a basic omelet ensures you will always have a cheap, nutritious option for breakfast, lunch or dinner. To make hard-boiled eggs, place eggs in a pot and cover them with at least an inch of water. Bring the water to a boil and let it boil for one minute. Shut off the heat, cover the pot and let the eggs sit for 10 minutes. Remove the pot from the hot water after 10 minutes and let the eggs cool before trying to peel them.

2. An Omelet

Watch chef Jamie Oliver make the perfect omelet on YouTube; he demonstrates a completely unfussy, fool-proof technique for making a basic cheese omelet. As you master the basics, try tossing some chopped fresh spinach leaves into the center before folding for added nutrition.

View more here.