Eat Me: Snacks & Snark

RADishes. I'm really into them right now. They're a great transitional ingredient for the in-betweensies of summer and fall. Crisp, tart, gorgeous, these veggies have it all. Watermelon radishes, in particular, will add a great zing and a nice pop of color to almost any dish.

Or drink! In a take on a margarita, mix tequila, lemon water, jalapeño slices and seltzer over ice and garnish with a salted radish. Ole, baby. Tastes like summer and bad decisions.

 I think most of us have an inner culinary Jekyll & Hyde. We know we SHOULD be eating healthy, munching on things like a bastardized version of this Bon Appetit recipe for marinated tofu and greens.

But then you're at the Union Square Friday Night Market and the opportunity to eat a porchetta sandwich with a glass of hard cider appears and the angel on your shoulder gets a kick in the shins from the devil and you enjoy every mouthful.

 Fall food is back and I ain't mad about it. Actually, if you don't like cozy, comforting fall flavors, you should probably jump ship now because they're awesome and I'm going to be talking about them a LOT. Bye.

There's something so wonderful about root vegetables and red meat with hints of pepper and smoke. Steak tips over a cauliflower puree with a salad of arugula, pomegranate seeds, garlic mushrooms and spiced pumpkin seeds hit all the right notes.