Friday the 13th-Inspired Cocktails

You may want to steer clear of black cats this Friday. For the first time since 2000, Friday the 13th and a full moon will happen on the same day. Not only is the moon going to be a full one, it will be a rare Honey Moon.  National Geographic explains that " The amber colors are due to the scattering of longer wavelengths of light by dust and pollution in our atmosphere." It happens "with the sun's path across the sky at its highest during this month of the summer solstice, the moon is at its lowest, which keeps the lunar orb close to the horizon and makes it appear more amber than other full moons this year."

Your first chance at catching a glimpse is at 12:13AM EDT on Friday morning when it reaches its full moon phase, but your best chance will be early evening when it shines the brightest. To get you ready for the full moon fete, our fave tequila brand Sauza came up with a few Friday the 13th inspired cocktails to celebrate with!

Midnight Moon Margarita

Midnight Moon Margarita

  • 1 ½ parts Sauza® Blue Silver 100% Agave Tequila
  • 4 parts sparkling blackberry soda
  • ¼ cup fresh blackberries
  • ¾ part fresh lime juice
  • ¼ part simple syrup
  • Ice
  • Lime wedge (for garnish)

Preparation: Place 2-3 whole blackberries in your glass. In a blender, puree the rest of the fresh blackberries with lime juice and simple syrup. Strain into a cocktail shaker, add the Tequila and ice and shake to chill. Pour your glass ⅓ full with the blackberry-lime-tequila mixture. Top with chilled blackberry soda. Garnish glass with a lime wedge. Salud!

Lucky 13

Lucky 13

  • 1 ½ parts Sauza® Blue Silver 100% Agave Tequila
  • ¼ part DeKuyper® Pomegranate Liqueur
  • ¼ part JDK & Sons™ O3 Premium Orange Liqueur
  • 3 parts pomegranate juice
  • 1 part coconut water
  • ½ part lemon juice
  • ¼ tbsp. sugar (to rim glasses)
  • 1 lime wedge for garnish
  • Pomegranate seeds

Preparation: Rim your glass by running a lime wedge around the rim and dipping in sugar. In a shaker filled with ice, combine pomegranate juice, coconut water, tequila, liquors and lemon juice. Shake and pour into prepared glass. Garnish with a lime wedge and 13 fresh pomegranate seeds.

Superstitious Sipper

Superstitious Sipper

  • 1 ½ parts Sauza® Blue Silver 100% Agave Tequila
  • ½ lime
  • ½ part simple syrup
  • 2 sage leaves (plus more for garnish)
  • Soda water
  • Cucumber slice (for garnish)

Preparation: Muddle together sage and simple syrup in a cocktail shaker or mixing glass. Squeeze in juice from half a lime, add tequila and ice. Stir and pour into glass. Top with soda water and garnish with a sage leaf and cucumber slice.




This June, we want you to EAT (RED). DRINK (RED). SAVE LIVES.

From June 1st to the 10th, join Michelin starred restaurants, bars, food trucks, and everything in between are all turning (RED). Chefs will serve red dishes and cocktails from June 1st through June 10th and pledge a portion of proceeds from those sales to The Global Fund to Fight AIDS. 

You can even cook (RED) at home with Mario Batali's featured recipe at Plated meal delivery service.

For participating restaurants, click here.

Here's a brief rundown of several restaurants participating and the RED dishes they will serve...

15 East (15 East 15th Street, 212-647-0015,
Union Square's jewel of a sushi restaurant will feature its Sashimi and Tartare of Bluefin Tuna. Prepared by Chef Masato Shimizu, this dish showcases akami sashimi, toro tartare, and caviar sauce.

Maya (1191 First Avenue, 212-585-1818,
Richard Sandoval's modern Mexican restaurant will offer Tomato Gazpacho with Cucumber, Pepper and Cilantro.

Pampano (209 East 49th Street, 212-75-14545,
Pampano, bringing coastal Mexican fare to Midtown East will support (RED) with a refreshing cocktail: Spiked Hibiscus Lemonade with Belvedere vodka, hibiscus puree, fresh lemon juice, and brown sugar simple syrup, as well as a rim of house-made hibiscus powder.

Tocqueville (1 East 15th Street, 212-647-1515,
Union Square mainstay, Tocqueville will feature its Roasted Beets and Citrus Salad. Chef Jason Lawless tosses deeply-hued, tender red beets with goat yogurt, toasted almonds, pomegranate, bergamot glaze, and Meyer lemon vinaigrette.

Zengo (622 Third Avenue, 212-808-8110,
At this Latin American meets Asian restaurant, Chef Joel Harrington (a Red Rooster alum), will serve "Red Cooked" Pork Belly with Tea Smoked Beet Puree, Radish-Crimson Frill Mustard Green Salad, and Crispy Red Onions.



Let's #86AIDS.


Gourmet Gadget: BakerStone Pizza Oven Box


Summer just got a lot more interesting. Why? Because your grill just turned into a pizza oven. The BakerStone Pizza Oven Box's innovative design raises the temperature of outdoor gas grills to that of a real wood-fired brick oven bringing the sought after experience and taste to the at-home consumer. So, the grill goes from 450 degrees to 800 degrees, which is the optimal pizza cooking temp. Not only does oven bake gourmet pizzas, it also is great for baking breads and cookies, as well as roasting meat, fish and vegetables.
And it couldn't be easier to use. There is nothing to fuel, plug in or attach. Simply place on your grill, set the burners to HI and preheat for around 20 minutes. Once the needle reaches the desired temperature, you're ready to bake. Easy to read icons display the temperature range for oven style baking and extreme wood-fired temperatures.
This is the perfect addition to your summer cooking arsenal and the ideal gift for that new bride or homeowner. To get you inspired, here are a few pizza ideas to try out this summer.

Savory/Dinner Entree Pizzas
Name: Summertime Madness
Sauce: Bar-B-Que Sauce
Cooked Toppings: Colby Jack Cheese, Pulled Pork, Grilled Red Onions, and Grilled or Fresh Pineapple
Uncooked Toppings: Fresh Cilantro
Name: The Un-Marinara
Sauce: Basil Pesto
Cooked Toppings: Sliced Fresh Mozzarella, Sliced Heirloom Tomatoes, Pine Nuts, Fresh Basil Leaves, Sea Salt, and Black Pepper
Name: Sweet & Tangy
Sauce: Garlic Infused Olive Oil
Cooked Toppings: Goat Cheese, Roasted Garlic, Roasted Sweet Potatoes, Fresh Baby Kale, Sea Salt, and Black Pepper
Name: Zorba
Sauce: Olive Oil, Sea Salt and Black Pepper
Cooked Toppings: Feta Cheese, Red Onions, Quartered Cherry Tomatoes, and Sliced Kalamata Olives
Uncooked Toppings: Thinly Sliced Cucumbers or your Favorite Tatziki or Hummus


One-on-One with Tim Love

Chef Tim Love is America's favorite cowboy cook. The superstar chef is known as much for his freewheeling personality as his signature urban western cuisine. His popular Texas restaurants, Lonesome Dove Western Bistro, Woodshed Smokehouse, Love Shack and Queenie's Steakhouse, as well as the White Elephant Saloon, his inspired and innovative dishes have earned critical and popular acclaim.  We caught up with him to get the goods on how to cook the ultimate burger.  His secret ingredient? You already have it in your fridge

What's the secret to the ultimate summer cook-out burger?

·          Grilling season is my favorite time of year but the joy of the BBQ can also bring the agony of a dry, tasteless burger. I'm working with Hellmann's to eradicate the dry burger by staging a Burgervention with my simple trick of using Hellmann's mayonnaise as an ingredient and mixing it directly into the burger meat. The mayonnaise helps to lock in moisture as the burger cooks on the grill, ensuring a juicy, delicious burger every time.
If you don't have access to an outdoor grill, how can we get as close as possible to that flavor and taste indoors?
·         A cast iron pan or griddle is a great alternative to using an outdoor grill, as both spread the heat evenly so everything cooks all the way around the surface. Make sure you let the griddle heat up as hot as you can get it ? patience is key here!
What are the must have pantry/fridge staples in order to make great last minute summer meal?
·         Well burgers are certainly a summer staple and my twist on Hellmann's Best Ever Juicy Burger is my go-to. For me, it's all about using quality ingredients in my recipes, like Hellmann's Mayonnaise. Having spices on hand is also a staple in the Love household such as paprika, garlic powder and cayenne pepper, which are key to my burger recipe.
What are your favorite kitchen shortcuts to getting dinner on the table for the family?
·         When it comes to grilling, it's important to let the meat rest and the grill to heat up. If you like medium rare, let the grill heat up to 130-135 degrees and cook for about 3 ? 5 minutes per side. A good  meat thermometer is the key here.  If you know you're goal is 135 degrees then you can avoid running back and forth and focus on wiping up some sides like Texas potato salad.
What are you planning this summer (vacation, day trips, weekend away? etc.)
·         After all of the BBQ talk, I can't wait to have a few friends over, fire up the grill and eat! Mostly I am looking forward to spending a lot of quality time with my wife and kids.

Follow Tim Love to get his Blinks here.

Best Ever Juicy Burger


  • 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/2 cup plain dry bread crumbs
  • 1 envelope Lipton® Recipe Secrets® Onion Soup Mix
  • 2 lbs. ground beef [or ground turkey]
  • 8 hamburger buns


  1. COMBINE Mayonnaise, bread crumbs and Soup Mix in bowl.
  2. MIX mayonnaise mixture into ground beef; shape into 8 patties.
  3. GRILL or broil until done. Serve burgers on buns.
  • SMART TIP: For the Hellmann’s® taste you love with the goodness of olive oil, substitute Hellmann's®or Best Foods® Mayonnaise Dressing with Olive Oil. BARBECUE TIP: For a delicious creamy barbecue sauce topping, combine 1/4 cup BBQ sauce with 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise. Spoon on juicy burgers and enjoy! TIP: If using ground turkey, oil grill or broiler pan before cooking.
  • Cost per recipe*: $9.93 Cost per serving*: $1.24 *Based on average retail prices at national supermarkets.

Now Open: Black Seed Bagels

Black Seed Bagel

170 Elizabeth Street
New York, NY 10012

Hand-rolled bagels get the spotlight at NoLita's newest breakfast bakery.  Created by Mile End's Noah Bernamoff and The Smile's Matt Kliegman, the concept here to to the emphasis back on the bread. The bagels here are a hybrid of Montreal-style bagels and old-school New York-style bagels. A yeast-raised dough is hand-rolled into an imperfect circle, then  boiled in honey-sweetened water (Montreal style and why your bagel will taste slightly sweet)  and then baked in a wood-burning oven. Choose your bagel and then top it with a homemade spread like scallion, herbed tofu and a few seafood spreads (smoked bluefish and the like), or let them do the thinking for you with one of their signature sandwiches.

The crowds are flocking, so this isn't your quick stop before rushing into the office (New Yorkers LOVE to wait on line for food). Instead, give yourself some time to peruse the offerings and taste what the hype is all about.