Nov 11, 2019

Flatiron Foodies: Park Avenue Autumn's Pumpkin & Maple Swiss Roll

Park Avenue Autumn (also Spring, Summer, and Winter depending on the time of year) is a New American restaurant with rotating seasonal menus and decor. The autumn themed space channels the Pacific North West with a nautical theme featuring wooden tables and a cascading 10-foot tall floral arrangement. The menu consists of classic fall flavors with dishes like Pumpkin Ravioli, the Autumn Spritzer, and Candied Yam Creme Brulee.

Park Avenue's Executive Pastry Chef, Cory Colton walks us through an impressive dessert that is sure to impress this celebratory season. This Pumpkin & Maple Swiss Roll is stuffed with a maple cream cheese with candied ginger and topped with caramel, whipped cream, and pecans. Think outside your go-to recipe and bake this wow-factor pastry for your holiday dessert table.  

Pumpkin & Maple Swiss Roll


  • 3/4 Cup All Purpose Flour 
  • ½ tsp Baking Soda    
  • ½ tsp Baking Powder           
  • 1 tsp Cinnamon    
  • ½ tsp Clove                          .
  • ½ tsp Salt  
  • 3 Eggs                           
  • 1 Cup Light Brown Sugar     
  • 2/3 Cup Pumpkin Puree           


  1. Preheat the oven to 350 degrees F. Grease and flour a 15X10-inch jellyroll pan.
  2. Sift together the flour, baking powder, baking soda, salt, clove, and cinnamon.
  3. With an electric mixer, beat the egg and light brown sugar until smooth and thickened. Beat in the pumpkin puree until smooth.
  4. Fold in the dry ingredients.
  5. Spread out the batter evenly in the pan. Bake for 12 to 14 minutes until the cake springs back when touched. 
  6. Prepare a thin cotton kitchen towel by dusting with some powdered sugar. Immediately run a knife around the edges of the pan and turn the cake out onto the kitchen towel. Roll the cake up into the towel and allow it to cool in that position so the cake is inclined to retain that shape when unrolled and filled again.


Maple Cream Cheese Filling


  • 8 oz Cream Cheese at room temp               
  • 1 Cup Confectioners Sugar               
  • 3 oz Butter at room temp                                       
  • Pinch of Salt                                        
  • ¼ tsp Maple Extract                         
  • ¼ Cup Diced Candied Ginger                      


  1. Beat cream cheese, butter, 10X, and salt until smooth.
  2. Add maple extract, beat until incorporated. Fold in candied ginger by hand.
  3. Unroll the cooled pumpkin cake, spread the cream cheese mixture over the cake. Reroll the cake and wrap in plastic wrap. Chill for at least an hour.


Decorate & Enjoy! 


  • Confectioners Sugar
  • Chopped Pecans
  • Caramel Sauce
  • Whipped Cream


  1. Dust the roll lightly with confectioners sugar.
  2. Drizzle the roll with caramel sauce
  3. Sprinkle the top with chopped pecans.
  4. Finally, top off with piped rosettes of fresh lightly sweetened whipped cream.


Pictured Below: Park Avenue Executive Pastry Chef Cory Colton.
Photo Credit: Nicole Franzen.



Park Avenue Autumn, 360 Park Avenue South, at 26th Street, 212-951-7111, @parkavenuenyc

Oct 17, 2019

Flatiron Foodies: Mangia's Butternut Squash Soup with Apple Cider

Located at 22 West 23rd Street, Mangia is a neighborhood gem serving artisanal Italian cusine with a focus on fresh, farm-to-table ingredients. In Italian, mangia” is a simple, loving command that only means one thing: eat! In New York City since 1981, the family business instills the same level of passion into beloved signature favorites and exciting seasonal dishes like its Butternut Squash Soup.

In the fall, Mangia’s Butternut Squash Soup is a dish that never gets old - healthy, super creamy, and easy to make with tons of flavor. This soup is also great for entertaining festive gatherings. Mangia and enjoy! 

Mangia's Butternut Squash Soup with Apple Cider 

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins


  • 2 medium butternut squash (2 ½ pounds)
  • 6 cups fresh apple cider
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon salt
  • 1 tablespoon dried thyme
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground nutmeg
  • 4 ounces crème fraîche, for serving


  1. Preheat the oven to 350 degrees F.
  2. Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle butternut squash halves with olive oil and season with salt and pepper. Wrap the squash in aluminum foil, place on a baking sheet face-down, and bake for 1 hour. Remove and let cool. 
  3. In a large saucepan, bring the apple cider to a boil with the ginger, salt, thyme, pepper, and nutmeg. Simmer the mixture for 20 minutes. Let cool and then strain.
  4. In batches, use a large spoon to scoop-out the butternut squash flesh into a blender or food processor with the apple cider mixture and puree. The puree should be thick, but easy to ladle. Transfer to a large bowl.
  5. Close to serving time, bring the crème fraîche to room temperature; whisk briskly with a fork until it gets smooth.
  6. To serve, ladle the soup into a bowl and drizzle crème fraîche on top for some added richness. 
  7. If you need to thin the soup, add apple cider until desired consistency.

Pictured below: Mangia's Founder & Restaurateur, Sasha Muniak who is the brains behind Mangia's menu items. 

Photo Credit: Mangia

Sep 24, 2019

Flatiron Foodies: Hill Country’s Apple Streusel Pie

As summer gives way to Autumn, Hill Country Barbecue Market sets sights on everyone's favorite fall produce and flavors, which means: It’s Apple Pie time! Hill Country's Chef Ash Fulk's favorite pie is their Apple Streusel. It’s a classic recipe that will make a grown-up long for a childhood apple picking adventure and always hits the spot. Enjoy! 

Located at 30 West 26th Street, Hill Country was founded in 2007 with the vision of bringing the authentic cuisine, original culture, and famed music of the Central Texas barbecue belt to New York City.

Apple Streusel Pie Recipe

This recipe is good for one 11” pie crust. 



  • 6oz butter
  • 3 oz cornstarch
  • 1 cup of sugar
  • 1 tsp cinnamon (I love cinnamon so I often do 2 tsp)
  • 1 pinch salt
  • 4 lb apple peeled (Granny Smith is our favorite! Macintosh will work great too.)
  • ¼ cup lemon juice


  1. Melt butter.
  2. Mix cornstarch, sugar, cinnamon, and salt. Toss the mixture with apples.
  3. Add spiced apples to the butter. Keep on medium heat until the apples release some of the liquid. Stir often. Add lemon juice.
  4. Bring to a boil and cook until thickened. Set aside to cool.



  • 1/2 cup dark brown sugar
  • ¼  lb butter (unsalted)
  • 1 cup all-purpose flour
  • 1 pinch of salt
  • 1 pinch cinnamon
  • 1 pinch nutmeg


  1. Mix all the dry ingredients leaving out the butter.
  2. Cut butter into small cubes. Add butter to the flour mixture.
  3. Pinch the butter between your fingers until mostly incorporated. Some lumps are good!


  1. Preheat Over to 350 degrees.
  2. Blind bake your favorite pie crust. 
  3. Once cooled pour in the apple filling. 
  4. Cover the filling with the crumble topping.
  5. Bake in the oven for about 35 minutes, or until golden brown and delicious!

Pictured Below: Hill Country's Chef Ask Fulk 



Aug 16, 2019

Flatiron Foodies: Quality Eats' Scalloped Sunchokes

Quality Eats is a contemporary steakhouse that features interesting twists on classic steakhouse dishes. Quality Eats challenges the notion that a steakhouse visit is exclusively for special occasions. Executive Chef Craig Koketsu walks us through Quality Eats' new take on scalloped potatoes. 



  • 2 shallots, thinly sliced
  • 3 tablespoons butter
  • 8 cups of sunchokes, washed well and sliced into 3/16” thick discs
  • 1 tablespoon Wondra flour
  • 1 quart whole milk
  • 1 pint heavy cream
  • 2 cups aged gouda, grated
  • 2 cups parmesan, grated
  • Salt & pepper


  1. Preheat oven to 350 degrees.
  2. Prepare a large, oven-proof casserole dish by spraying with PAM and wiping clean with a paper towel. In a large pot, sweat shallots in butter until completely limp. Add sunchokes and sweat. Season with salt and pepper. Dust with wondra and continue to sweat.  
  3. When sunchokes become starchy, add cream and milk and simmer until sunchokes are cooked through. 
  4. Add cheeses and mix in until smooth, being careful not to break up the sunchoke slices.
  5. Spoon sunchokes into the casserole, making sure that they are evenly spread out. Bake for about 10 minutes or until bubbly and golden brown.

Pictured below: Executive Corporate Chef Craig Koketsu

Quality Eats3 East 28th Street, between Fifth and Madison Avenue@quality_eats212-257-8882


Jul 22, 2019

Flatiron Foodies: Smile To Go's Roasted Corn, Shaved Zucchini & Summer Squash Salad

Smile To Go is a to-go offshoot of the popular downtown cafe, The Smile. Chef/partner Melia Marden serves healthy and tasty Mediterranean-inspired fare focusing on daily rotating seasonal ingredients inspired by the dinner parties and daytime feasts of her youth spent between Greece and Greenwich Village. Smile To Go's Flatiron location lives inside the ground-floor of the Freehand New York hotel at 23 Lexington Avenue.  

Smile To Go walks us through a summer favorite for July's food recipe. This summer salad showcases local seasonal zucchini, summer squash, and corn. The jalapeño dressing gives the mellow flavors a kick that's balanced by the brightness of fresh herbs.

Smile To Go's Roasted Corn, Shaved Zucchini & Summer Squash Salad with Jalapeno Lime Dressing
(Serves 6)

Salad Ingredients:

  • 3 ears of corn in the husk
  • 1 lb medium zucchini, sliced into 1/8th inch thick rounds 
  • 1 lb summer squash, sliced into 1/8th inch thick rounds
  • 1/4 cup roughly chopped cilantro
  • 1/4 cup picked parsley leaves
  • 1/4 cup roughly chopped basil
  • Jalapeno lime dressing (see recipe below)
  • Salt
  • freshly ground black pepper

Dressing Ingredients: 
(Makes about 1 cup)

  • 6 tablespoons lime juice (from about 3 limes)
  • 2 tablespoon white wine vinegar
  • 1 teaspoon lime zest
  • 1 jalapeno, seeded roughly chopped
  • ½ garlic clove, pressed
  • ½ teaspoon honey
  • ½ teaspoon kosher salt
  • ½ cup extra virgin olive oil


  1. Preheat the oven to 400ºF.
  2. Peel some of the husk off the corn - leave at least one layer. Trim the very top of the corn so there are no loose corn silk bits sticking out. Place on a sheet tray and cook for 20 minutes. Remove and let cool. Corn should be plump, yellow and cooked through.
  3. Remove and discard husk. Cut corn off the cob leaving pieces in large chunks not totally broken down into kernels.
  4. Prep the dressing: Combine everything except the olive oil in a blender a pulse until well combined. Then add olive oil and pulse until emulsified.
  5. Toss corn, zucchini, summer squash, and most of the herbs with some of the jalapeno dressing. Season with salt and freshly ground black pepper. Taste and add more dressing as needed.
  6. Arrange in a serving dish and garnish with remaining herbs. 


Pictured below: Executive Head Chef Melia Marden


Jun 10, 2019

Flatiron Foodies: Solo Qui Cocktail by Obicà

Obicà's menu is based on their passion for authentic Italian cuisine designed to share amongst friends. Their menu offers fresh Mozzarella di Bufala Campana DOP and other imported Italian specialties that are presented in small share plates, salads, house-made pasta and pizza, fish, meat, and vegetarian entrees based on Italy's rich regional heritage.

Obicà's beverage program is based on freshness and simplicity, with all juices, syrups, and infusions made in-house using fresh herbs, fruits, and vegetables. Beverage Director Fabrizio Argiolas has been at the helm since Obicà opened in Flatiron in 2014. For this month's Flatiron Foodies, he shares a cocktail from the summer menu.

"The pairing of sweetness and acidity of fresh pineapple juice is balanced and given complexity with the herbal notes of the sage syrup. To experience the Solo Qui (which translates to "only here"), you must visit us at Obicà." 

Obicà's Solo Qui Cocktail

  • 1.5 ounces infused lemon vodka
  • 1 ounce fresh pineapply juice
  • 1 ounce citrus mix
  • 1/2 ounce sage syrup (simple syrup infused with fresh sage, then strained)
  • 1 sage leaf (for garnish)

Method: Pour into a shaker filled with ice, and shake for 10-15 seconds. Pass through a double strainer, then pour directly into a cocktail glass. Place the sage leaf in the glass as garnish.

Pictured above: The Solo Qui cocktail from Obicà

Pictured below: Beverage Director Fabrizio Argiolas

May 6, 2019

Flatiron Foodies: The Little Beet's BBQ Jackfruit

The Little Beet is a fast-casual, vegetable-forward restaurant located in New York, Washington, D.C., and Miami. Their Flatiron location at 1140 Broadway (between 26th & 27th Streets) doubles as their test kitchen and is always bustling with new recipes from Executive Chef Geoff Korberg. 

Little Beet's culinary team explores alternative, plant-based proteins inspired by healthy, delicious food trends. This month's Flatiron Foodies recipe features a hot summer food trend with their signature BBQ Jackfruit.

The Little Beet's BBQ Jackfruit

  • 40 ounces canned Jackfruit, in brine (found in Trader Joe's, Whole Foods, etc.)
  • 3/4 cup of your favorite BBQ sauce
  • 1/2 cup cooked black beans
  • 1 cup white onion, sliced and charred
  • 2 tablespoons of extra virgin olive oil
  • salt and pepper to taste

Method: In a medium sauce pan over medium-high heat, add jackfruit and break apart with a wooden spoon until your desired "pulled" texture is achieved. When fully heated, add BBQ sauce, black beans, and the charred onions, and cook until warm. Season with salt and pepper, and serve immediately.

Pictured above: Little Beet's signature BBQ Jackfruit (center) accompanied by original sides including (from left-to-right, clockwise) Chipotle Slaw, Charred Broccoli, Herb White Beans, and Sweet Potatoes

Pictured below: Executive Chef Geoff Korberg

Mar 25, 2019

Flatiron Foodies: Fields Good Chicken's Butternut Squash Hummus

Fields Good Chicken is a fast-casual restaurant located at 44 East 23rd Street, between Madison Avenue and Park Avenue South. The restaurant is dedicated to the craft of grilled and roasted chicken but this month, the focus is on a tasty side dish. Chef Dan Jackson proudly shares their seasonal hummus recipe that pairs perfectly with with Fields Good's four chicken preparations in this month's Flatiron Foodies recipe.

Fields Good Chicken's Butternut Squash Hummus

  • Two pound butternut squash, peeled, diced into 2-inch pieces
  • 1/4 teaspooon ginger powder
  • 2 tablespoons minced garlic
  • 1/2 cup lime juice
  • 3/4 cup tahini
  • 1 teaspoon ground cumin
  • 1/2 cup olive oil

Method: Add the squash to a pot, add water just to cover. Cook on low/medium heat until squash is soft, roughly 15 - 20 minutes, and drain. Alternatively, you can steam the squash if your home kitchen includes a steamer.

Let the squash cool to room temperature, and add all ingredients to a food processor and blend until smooth. Garnish with toasted sesame seeds, pumpkin seeds, or paprikia, optional. Serve immediately with crudite, chips, flatbread, or with vegetables such as yams, turnips, beets, rutabaga, or celery root.

Pictured above: Fields Good Chicken's Butternut Squash Hummus with Roasted Brussels Sprouts

Pictured below: Chef Dan Jackson (Photo Credit: Fields Good Chicken)

Feb 15, 2019

Flatiron Foodies: Bread & Tulips' Creste di Gallo con Salsiccia

Creste di gallo, even in name alone, is a pasta shape with big personality. Translating to "Rooster's crest", this short pasta resembles the head of a rooster with a tall squiggle arching around its curve, and is a great pasta choice for robust sauces. Bread & Tulips shares house their house favorite for this month's Flatiron Foodies.

Chef de Cuisine Juan Morales adds broccoli rabe to traditional basil pesto, and a touch of Brooklyn Cured Italian sausage along with lemon zest and seasoned breadcrumbs to round out this bright dish that may become a staple in your kitchen.

Creste di Gallo con Salsiccia (serves 2)

  • 5 ounces Italian sausage, cut in small pieces 
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 3 tablespoons dry white wine
  • 10 ounces fresh, short pasta of your choice, undercooked by about a minute
  • 1 cup of reserved pasta water
  • 2 tablespoons Parmesan, or similar hard cheese
  • 2 tablespoons pangrattato (see below)
  • 4 tablespoons rapini pesto (see below)
  • Pinch of salt, to taste
  • Pinch of crushed red pepper, to taste

For pangrattato:

  • 1/2 cup panko breadcrumbs
  • Zest of 2 lemons (preferably organic)
  • 1 tablespoon parsley, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • Pinch of salt

Method: Add oil and butter to a large skillet over medium heat, and toast the breadcrumbs until golden brown; pour into a bowl to cool. Once the mixture has cooled, add lemon zest, parsley, and salt, and stir loosely with a fork to combine. This will make enough for about eight pastas; save extra servings in an airtight container.

For rapini pesto:

  • 1 clove garlic, whole
  • 1/2 cup Parmesan or similar hard cheese, like grana padano
  • 1 cup blanched broccoli rabe
  • 1/4 cup basil
  • 3 tablespoons olive oil
  • Pinch of salt

Method: In a food processor, pulse together garlic and cheese until the garlic is in small pieces. Then, add the broccoli rabe, basil, olive oil, and salt, and pulse until combined. The final result should not be totally smooth and will have some texture.

Heat olive oil in a large skillet over medium heat and add the sausage. Brown the sausage for a little less than a minute, or until it is crisp to your liking. Add garlic, salt, and red pepper (the goal here is to infuse the oil with the garlic). After about a minute, add the wine. Once the alcohol has evaporated, add about a quarter cup of the reserved pasta water. Let the mixture simmer for about a minute until it has reduced slightly, and add the cooked pasta to the skillet (you can add a cube of butter at this point, but it’s fine to omit). Add pesto to the skillet and stir to coat the pasta, then reduce until the sauce is creamy. Be careful not to overcook, otherwise the pasta will be mushy. Serve in a shallow pasta bowl and top with pangrattato and Parmesan cheese. Buon appetito!

Note: For the pasta, Bread & Tulips uses homemade creste di gallo. If you prefer to use dry pasta instead of fresh, decrease the amount to two ounces of dry pasta (uncooked) per serving. Then, cook according to the package instructions, undercooking by about a minute (it will cook more in the skillet).

Pictured above: Bread & Tulips' Creste di Gallo Salsiccia

Pictured below: Chef de Cuisine Juan Morales (Photo Credit: Bread & Tulips)



2020 Archive

Summer Dining Options in the Flatiron District

Get Picnic Ready in Flatiron

June News Roundup

How to Be a Good Customer in the Times of COVID-19

The 2020 Annual Report: What Happens Next

Phased Reopenings & Outdoor Dining

Father's Day Roundup

Flatiron Community Raises $32,000 to Support Local Restaurants

Free Mask Distribution Program

Remembering Carvel Hidlay “Rusty” Moore

A Letter to Our Community

Black-Owned Businesses in Flatiron and NoMad

Flatiron Foodie: Taïm's S'rug (Yemenite Cilantro Hot Sauce)

Flatiron Plate Now Open

2020 Annual Meeting & Community Reception Postponed

April News Roundup

Flatiron & NoMad Open Streets Initiative

Gov. Cuomo Announces Guidelines for Reopening NY State

Join us to Feed Flatiron's First Responders

Volunteers Needed for NAC's "Story (Any) Time"

Celebrate the 50th Anniversary of Earth Day

Mother's Day Flatiron Gift Guide

Springtime in Flatiron

New York Business Leaders Unveil Economic Relief & Recovery Plan

Flatiron Foodies: Honeybrains' Honey Tahini Toast

March News Roundup

Shop Flatiron Retail Online

Rizzoli Bookstore Staff Picks

Flatiron Businesses Giving Back

Online Classes & Virtual Experiences

COVID-19 - Financial Resources for Businesses & Nonprofits

Flatiron Fundraising Efforts You Can Support

Essential Retailers Open to Support You

Flatiron Foodies: Om Juice Bar's Blue Lagoon Smoothie Bowl

Historic Flatiron District Walking Tours Temporarily Cancelled

Support Local Businesses

Saint Patrick's Day Take Out/Delivery in Flatiron

New Neighbor: Sticky's Finger Joint

Support Women-Owned Businesses in Flatiron

February News Roundup

New Neighbor: Renaissance New York Chelsea

Coronavirus (COVID-19) Resources & Updates

Get to Know: Center for Book Arts

New Neighbor: Verōnika

Where to Staycay in the Flatiron District

Flatiron Sponsorship Opportunities for 2020

Flatiron Valentine's Day Gift Guide

Flatiron Foodies: Il Fiorista's Elysian Fields Lamb Loin

January News Roundup

Valentine's Day Dining Guide in Flatiron

Where to Watch the Big Game

2019 Community Survey Snapshot

23 Days of Flatiron Cheer 2019 Recap

Flatiron News Roundup: Highlights from 2019

Flatiron Foodies: Sophie's Cuban Cuisine's Picadillo de Res

January Joiner: Get Fit in 2020

New Neighbor: LL Studio by Laughing Lotus