Toki whiskey garnished with a dash of bitters, orange simple

Old Fashioned

Haku Cosmo

Boku schnapps gin lemon Lavender, topped with sprite

Lavender Gin Fizz

Taki whiskey garnished dash with of an bilers, orange pee

Toki Old Fashioned

COMER Fry Bar EPOTATOES

Friends

Colombiano

DELICIOSAS

DADAO Food

COMER

BUENA PAPA

Sweet and savory crepes from Bad Cat Coffee

Crepes

CowBar Burger

Smoothies

Bagels

Freshly brewed coffee from Bad Cat Coffee

Coffee

Gin & Absinthe

Fries

Juicy beef patty with cheese, lettuce, and tomato.

Classic Cheeseburger

Pepperoni Pizza

Margherita Pizza

Classic Gin & Tonic

Aunty Betty’s Special Cocktail

Times Square Deli

Start by chilling an old fashioned glass by filling it with ice water and setting it aside.

Prepare the Glass

In a mixing glass, combine the Toki whiskey, orange simple syrup, and bitters.

Mix the Ingredients

Fill the mixing glass with ice cubes and stir well for about 20-30 seconds until well chilled.

Add Ice

Dump the ice water from the old fashioned glass, then strain the mixture into the prepared glass over fresh ice.

Strain and Serve

Express the oils from the orange peel over the cocktail and drop it into the glass as a garnish.

Garnish

Toki whiskey

Bitters

Orange simple syrup

Orange peel

Ice cubes

Prepare the Shaker

Pour in the Cointreau, vodka, fresh lime juice, and cranberry juice.

Add Ingredients

Seal the shaker and shake vigorously for about 15 seconds to combine all ingredients well.

Shake It Up

Strain the mixture into a chilled cocktail glass.

Garnish with a lime wheel on the rim of the glass.

Cointreau

Vodka

Fresh Lime Juice

Cranberry Juice

Ice Cubes

Lime Wheel (for garnish)

In a cocktail shaker, combine the gin, lavender syrup, and fresh lemon juice.

Fill the shaker with ice and shake well for about 15 seconds.

Shake

Strain the mixture into the prepared glass over the ice.

Strain and Pour

Top off the drink with Sprite or lemon-lime soda.

Top with Soda

Serve immediately and enjoy your refreshing Lavender Gin Fizz!

Serve

Lavender Syrup

Fresh Lemon Juice

Sprite or Lemon-Lime Soda

Fresh Lavender Sprigs (for garnish)

Place a sugar cube in an Old Fashioned glass.

Add 2 dashes of bitters onto the sugar cube.

Add Bitters

Add 1 tsp of water and muddle the sugar and bitters together until the sugar is dissolved.

Muddle

Pour 2 oz of Taki whiskey into the glass over the muddled mixture.

Add Whiskey

Express the oils from a piece of orange peel over the drink and drop it in as garnish.

Taki whiskey

Sugar cube

Water

Wash and peel the Russet potatoes. Cut them into thin strips to create fries.

Prepare the Potatoes

Place the cut potatoes in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch.

Soak the Potatoes

In a large frying pan or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove the potatoes from the water and pat them dry with paper towels. Carefully add a handful of potatoes to the hot oil. Fry until golden brown, about 5-7 minutes.

Fry the Potatoes

Once cooked, remove the fries from the oil and drain on paper towels. Immediately season with salt, black pepper, garlic powder, and paprika.

Season the Potatoes

Sprinkle chopped fresh parsley over the fries for added flavor and serve immediately.

Russet potatoes

Vegetable oil

Salt

Black pepper

Garlic powder

Paprika

Fresh parsley

In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Sauté Garlic

Add the halved cherry tomatoes to the skillet and cook for about 5 minutes, until they start to soften.

Add Tomatoes

Add the cooked pasta to the skillet and toss to combine with the tomatoes and garlic.

Combine with Pasta

Stir in the chopped basil and grated Parmesan cheese. Season with salt and black pepper to taste.

Add Basil and Cheese

Serve warm, garnished with additional basil and cheese if desired.

Pasta

Olive Oil

Garlic, minced

Cherry Tomatoes, halved

Fresh Basil, chopped

Parmesan Cheese, grated

Black Pepper

In a medium saucepan, bring the water to a boil. Once boiling, remove from heat and add the coffee grounds. Let steep for about 5 minutes.

Brew the Coffee

After steeping, strain the coffee through a fine mesh sieve or coffee filter into a separate pot to remove the grounds.

Strain the Coffee

Stir in the sugar and the cinnamon stick into the brewed coffee. Adjust sugar to taste.

Add Sugar and Cinnamon

In a small saucepan, heat the milk over low heat until warm but not boiling. Stir in the vanilla extract.

Heat the Milk

Pour the brewed coffee into cups, adding the warm milk on top. Remove the cinnamon stick before serving. Enjoy your Colombiano!

Combine and Serve

Colombian coffee grounds

Sugar

Milk

Cinnamon stick

Vanilla extract

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.

Preheat Oven

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Mix Dry Ingredients

In another bowl, beat the eggs, then add milk, vanilla extract, and melted butter. Mix well.

Combine Wet Ingredients

Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the chocolate chips.

Combine Mixtures

Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted comes out clean.

Bake

Allow to cool for 10 minutes in the pan before transferring to a wire rack. Dust with powdered sugar before serving.

Cool and Serve

All-purpose flour

Baking powder

Eggs

Butter, melted

Chocolate chips

Powdered sugar

Soak the rice noodles in warm water for about 20 minutes or until softened. Drain and set aside.

Prepare the Noodles

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the chicken breast, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

Cook the Chicken

In the same skillet, add another tablespoon of sesame oil. Add the minced garlic, grated ginger, bell pepper, carrots, and broccoli. Stir-fry for about 3-5 minutes until the vegetables are tender-crisp.

Stir-Fry the Vegetables

Return the cooked chicken to the skillet with the vegetables. Add the soaked rice noodles and soy sauce. Toss everything together and stir-fry for an additional 2-3 minutes until heated through.

Combine Everything

Remove from heat, garnish with chopped green onions, and serve immediately.

Garnish and Serve

Rice noodles

Chicken breast

Bell pepper, sliced

Carrots, julienned

Broccoli florets

Soy sauce

Sesame oil

Ginger, grated

Green onions, chopped

Salt and pepper

Wash and peel the potatoes. Cut them into thin fry shapes.

In a large frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the potato fries to the hot oil in batches, frying until golden brown and crispy, about 5-7 minutes per batch.

Remove the fries from the oil and place them on paper towels to drain excess oil. While still hot, season with salt, paprika, black pepper, garlic powder, and onion powder.

Drain and Season

Plate the fries and sprinkle shredded cheese and chopped chives on top. Serve with a side of sour cream for dipping.

Potatoes

Onion powder

Cheese (shredded)

Chives (chopped)

Sour cream

Wash and peel the potatoes. Cut them into wedges or cubes, depending on your preference.

In a large bowl, combine the cut potatoes with olive oil, minced garlic, paprika, salt, and black pepper. Toss until the potatoes are well coated.

Preheat the oven to 425°F (220°C). Spread the seasoned potatoes on a baking sheet in a single layer. Bake for about 30-35 minutes, or until golden and crispy, flipping halfway through.

Bake the Potatoes

Remove the potatoes from the oven and sprinkle with chopped fresh parsley before serving.

Olive oil

Garlic

In a mixing bowl, whisk together the flour, milk, eggs, melted butter, salt, and sugar until the batter is smooth. Let it rest for 30 minutes.

Make the Batter

Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges lift and the crepe is lightly browned. Flip and cook for another 1 minute. Repeat with the remaining batter.

Cook the Crepes

Fill crepes with your choice of sweet (e.g., Nutella, fresh fruits, whipped cream) or savory (e.g., ham, cheese, spinach) fillings. Roll or fold the crepes and serve warm.