Common Foods Video

Believe it or not, there are tons of common (and not so common) foods that you have probably been pronouncing incorrectly for years. Is it see-tan or say-tan? Is the ‘g’ in gnocchi silent? Do you pronounce caipirinha like piranha? These are just a few questions you’ve probably had while out dining. Spelling can be a bit deceiving, so it makes sense that we have all fallen victim to butchering our food orders.

Let’s set the scene. You head out for a night on the town with your girls. You take a quick glance at the menu, feeling pretty confident as you ask the waiter for pho. Pronouncing it like a childhood enemy, he or she stares at you in confusion because they haven’t the slightest clue what you are talking about. We have all been there.

Mispronouncing the names of your favorite dishes is one of the biggest food faux pas a blossoming foodie can make. But you shouldn’t feel ashamed. And that shouldn’t stop you from experimenting with new menu items. You never want to be too timid to ask for a platter just because you don’t want to say the wrong thing. Life is all about giving anything a try at least once.

That’s why we have taken the guesswork out for you and tracked down a couple of those tricky foods you just can’t seem to say right. With the help of our friend Malandra, the Vegan Diva, you’ll be able to order any item off of the menu and not feel intimidated. Our common foods guide is setting the record straight once and for all.

Four Foods You’re Pronouncing Incorrectly:

  • Pho – A delicious Vietnamese soup with noodles, cilantro and meat

  • Seitan – A soy-bean based meat for vegetarians and vegans

  • Gnocchi – Soft balls of dough

  • Caipirinha – A sweet Brazilian drink you can order right along with your mojitos and margaritas.


Traveling while hungry Philly
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When you think of Philadelphia, your mind probably goes to its infamous cheesesteak. And we don’t blame you; it is a mouth-watering staple. However, you’d be missing out if you thought the food adventure ends there. Philadelphia is also known for a bevy of delectable cuisine that is not only fun, eclectic and tasty, but it won’t break the bank either. We’re talking soft pretzels, hoagies, barbecue hot dogs, Italian rolls and so much more. Don’t want to simply take our word for it? Come and join us for the next installment of our Traveling While Hungry Series as we make a much-needed stop in the City of Brotherly Love.

Departing from Manhattan on April 8, attendees will travel via bus to enjoy all the food Philly has to offer. One ticket covers a full day at the Philly Farm and Food Fest, where you can devour Mid-Atlantic eats (and some boozy libations), share in great laughter and create authentic connections with fellow foodies. And trust us, you’ll have plenty of time to venture out of your taste bud comfort zone. In addition to a cheesesteak run (yum!), the day will include an opportunity to explore the tastiest brunch spots, hit up the Italian Market and take part in the prohibition mixology tour. But no worries! We’ll be hanging as group so you’ll never be alone. Food truly brings people together and you’re guaranteed a memorable experience that will last a lifetime.

Tickets are available for purchase for $147.00 per individual. Please visit link to RSVP and get more details here. Each attendee will also get a Must Eat Guide to help get the most out of their trip. Sound like fun? See you soon!

Click for Tickets

Traveling while hungry Philly


Caribbean Jerk and Reggae Fest

In the mood for some Caribbean spice in your life? Well you’re in luck.The Caribbean Jerk and Reggae Festival is here to fulfill all your taste bud’s desires.

As Brooklyn is known for its heavy Caribbean influence, The Hall at MP is hosting the 12-day event in the infamous borough we know and love. Still going strong in the heart of Williamsburg, mark your calendars as there is only one week left! The fest will come to a close next Saturday on September 3rd, so indulge in handmade spicy Jamaican beef patties, slow-roasted jerk chicken, and braised spicy oxtail under the tutelage of Executive/Owner Michael Psilakis, Michelin starred chef and cookbook author, while you can!


Caribbean Jerk and Reggae Fest

Good vibes are also in order featuring the sounds from Brooklyn based The Far East, NYC’s InDaze and Long Island’s Soul Junkies to national sensations like Challenger, Raj Majesty & The New Vibration, and Top Shotta.

Head to The Hall Brooklyn to purchase tickets now but hold out at your own risk as tickets at the door are dependent upon availability. Attendees can opt for a GA ticket à la carte at $15 or go full throttle and pre-purchase a ticket that includes the Caribbean Jerk Platter for $37.

Doors open at 6pm for an hour long, half-off Happy Hour and the show begins at 7pm. You can join in on the fun this weekend or join us next week, when we will be in attendance!

See you there!

Download Our To Eat List Worksheet

How are you keeping up with all these restaurants to go to? We’ve created a To Eat List printable worksheet to help you keep track.

Sangria Recipe

The beauty of sangria is its versatility. You can switch red wine for white, berries for peaches, gin for brandy, and so on and so forth. There’s a sangria for every mood and tastebud, and today, we’re in the mood for Mango Berry Sangria. This recipe is a slight twist on the classic red wine-citrus combination. Mixed berries mingle with the red wine to bring out the flavors of the wine. Fresh mango and nectar sweeten the sangria without adding additional sugar and gives it a bit of a tropical vibe. Additionally, if you like bubbles in your drink, ginger ale (or club soda if you want something lighter) make this sangria crisp, refreshing, and perfect for sipping. Only five minutes to prep and super delicious, I see no good reason why we all can’t enjoy sangria every day for the rest of the summer!

Sangria Ingredients

Sangria Recipe


1 750mL bottle of red wine*

1/4 cup orange juice

1 cup mango nectar

4 oz gin (about 2 and a half shots)

1 cup blueberries

1 cup blackberries

1 cup strawberries, hulled and quartered1 cup mango, diced

1 orange, sliced

Ginger ale or club soda


  1. Pour the entire bottle of wine into a large pitcher.
  2. Add orange juice, mango nectar, and gin.
  3. Toss in the fruit, leaving aside a few orange slices for garnish.
  4. Stir it all together and place in the refrigerator for a few hours, or overnight if time permits
  5. Ladle sangria into glasses and garnish with a floating orange slice. Optionally, fill glasses three-quarters full and fill the rest with ginger ale.

Pouring SangriafruitsMaking Sangria

*When it comes to choosing a wine, obviously go with something you wouldn’t mind drinking on its own. A crazy expensive bottle isn’t necessary at all. You’ll mix it with all types of fruit and juices which will change the flavor a bit, but wine is the main ingredient nonetheless. If you choose a drier wine like Cabernet Sauvignon, you may want to add a little more sweetness. If you use a sweeter red like Spanish Grenache, you can add a little less sweetness.
Sangria Recipe


Let's take a Foodcation!

We’re going to be traveling abroad soon, for food! Be sure to get on our list and find out where we are going next.

Red Snapper Tied

While impressive, a whole fish like the one we ate here, always looks delicious but intimidating and completely out of reach. But in all actuality, it’s one of the simplest ways to prepare fish and we’ll show you how with this red snapper recipe. A few spices, a couple of minutes on the grill, and voila! In this Asian inspired recipe, red snapper is accompanied by lemongrass, lime, and potent little Thai chilis. When done, this fish is fragrant, spicy, and herbal.

Red Snapper


1 2 lb red snapper, scaled and cleaned

3 stalks lemongrass*

4 cloves garlic

2 shallots

2 small Thai chilis

1 handful cilantro leaves

2 limes, 1 sliced into thin rounds and 1 to be juiced

3 tbsp extra virgin olive oil

1 tbsp soy sauce

1 tbsp coconut oil or sesame oil**

1 tbsp honey

1 1/2 in piece ginger, peeled

2 tbsp butter, chopped

1/2 tbsp turmeric

Sea salt and ground black pepper (to taste)

Red Snapper Sliced


Red Snapper Stuffed


  1. On both sides, cut three diagonal slices on the surface of the fish, about 1/4 inch deep. Rub with 1 tbsp of olive oil and season with salt, pepper, and turmeric.
  2. Roughly slice 1 stalk of lemongrass, shallots, 2 cloves of garlic, ginger, and thai chilis. Place in a food processor along with 3/4 of the bunch of cilantro, soy sauce, honey, remaining oil, and juice of one lime. Pulse until combined. The sauce will be thick and slightly lumpy.
  3. Rub the marinade on both sides of the snapper and inside the flesh. Make sure to insert marinade into diagonal slices.
  4. Cut the remaining lemongrass lengthwise into serval slices. Stuff into snapper along with the remaining garlic, cilantro, ginger, lime, and butter.
  5. To keep everything inside will cooking, tie the fish shut with long pieces of twine or other durable string. Tie one knot in the middle of the fish, and another on each side.
  6. Let marinate for at least 30 mins
  7. While that’s marinating, heat grill to a medium-high heat. Oil the grill rack to prevent fish from sticking.
  8. Place fish on grill and cook on both sides for about 15 minutes, or until meat is white and flaky.
  9. Cut string off of the fish and let rest for a few minutes. If desired, serve with lime to squeeze on top. Enjoy!


Red Snapper Tied

Red Snapper Grill

*Lemongrass many not be a common ingredient to some. To prepare, remove the outer layers until the pale-green/white stem is present. Cut off the branch-like top and tough end. You should be left with a smooth, pale piece of lemongrass, around 6 inches long

**Coconut oil makes the marinade a tiny bit sweeter. The sesame oil makes it a little nuttier. It’s all up to preference. Personally, I like to do half and half. If you’re allergic to nuts, you can substitute the coconut/sesame oil for olive oil.

Red Snapper Complete

Download Our To Eat List Worksheet

How are you keeping up with all these restaurants to go to? We’ve created a To Eat List printable worksheet to help you keep track.


Summer is here, and it is in full effect. The sun is shining, the weather is delightfully hot, and there are backyard parties and barbecues nearly every weekend. Whether you’re the host or the lucky friend, I have the perfect crowd-pleasing recipe: bruschetta. It’s a flavorful combination of key Mediterranean summer flavors; sun-ripened tomatoes, fresh herbs, and drizzles of olive oil atop crusty toasted bread. It’s a simple way to start the party that when done, almost looks too good to eat.

Bruschetta Ingredients Mise en place


1 lb cherry tomatoes

1 large red bell pepper

2 cloves garlic

2 large sprigs of fresh basil, about 12-16 leaves

2 tbsp balsamic vinegar

1/4 c extra virgin olive oil

1 French baguette

Sea salt and ground black pepper (to taste)

Red bell pepper Bread


  1. Start up the grill. The grill should be extremely hot
  2. Take your red bell pepper and place it directly on the grill to roast. You want the pepper to be charred and black on all sides. Depending on the heat of your grill, this will take around 5 minutes per side. Note: You can also do this indoors under your stove’s broiler.
  3. Take the pepper off the grill and let it cool slightly. Meanwhile, chop all your ingredients. Cut cherry tomatoes into quarters and then once again across the middle. Finely mince the garlic. To easily cut the basil, roll the leaves together so it’s shaped like a tube. Starting at one end of the tube, make very thin slices, working your way up.
  4. Once your pepper is cool, peel off the blackened skin. It should come off very easily. Toss the core and skin. You’ll be left with soft, fleshy roasted perfection.
  5. Chop the pepper into small cubes, roughly the size of the tomatoes. In a medium sized bowl combine all your chopped ingredients.Toss in the olive oil and vinegar. Salt and pepper to taste.
  6. Cover and set aside for an hour or so. This allows the flavors to mingle and do their thing.
  7. While that’s going on, cut your loaf of bread diagonally into slices about a 1/4 in thick. Tip: The larger the slant of your diagonal slice, the longer the slice and the more surface area you’ll have for toppings!
  8. Brush both sides with olive oil and place on the hot grill for approximately 30 seconds per side.
  9. Top the toasted baguette slices with your tomato-red pepper mixture. Serve as it, or sprinkle with a little freshly grated parmesan cheese.