Joe Reale of Popei's Clam Bar and Seafood Restaurant in Bethpage, Long Island is representing New York. 

He's taking on Meredith Tipping from the Boston Sail Loft. 

Both are family-owned businesses that have been making chowder for decades. 

Reale explains what makes Popei's Manhattan clam chowder stand out. 

"It's just fresh products, from the potatoes, the onions, tomatoes, carrots, celery. And then you have to have a nice Long Island fresh clam. All that juice goes in there, you put that in. That's the secret ingredient," he said. 

The judges clearly enjoyed tasting the chowder, but who won? You'll have to tune in Friday afternoon to find out. 

You can watch "The Talk" right here on CBS2 at 2 p.m. 

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Why Use Nonstick Pans?

First things first, let's evaluate why to use nonstick pans in the first place. In addition to the convenience of them, McManus explains they are particularly good for cooking items that are likely to fall apart.

"We like to use nonstick cookware for baking, and nonstick skillets for delicate foods like eggs and fish, where you really want easy food release from the pan without sticking and potentially ripping and breaking up the food," she explained.

But you can cook nearly anything in a nonstick pan, and picking a high-quality pan might mean you don't need many others.

What Makes a Pan Nonstick?

The core of your nonstick pan may be made of several materials such as aluminum, stainless steel, or ceramic, but what makes it nonstick is an added coating.

"The nonstick part of a pan is actually just a coating applied to its surface, which is why nonstick cookware is less durable than traditional cookware; that coating can scratch or wear off. Manufacturers apply it like spray paint, layering on anywhere from one to five coats," McManus explained.

That's also why nonstick pans wear out over time, as the coating deteriorates. More on that later.

What Types of Nonstick Coatings Are There, and Which Are the Safest?

PTFE or Teflon coating

Historically, the majority of nonstick cookware has been coated in polytetrafluoroethylene (PTFE), also known as Teflon, a coating made by Dupont. While these pans are quite effective in being nonstick, they do come with safety concerns.

"PTFE-based coating will release harmful fumes if it's heated above 500 degrees, which is surprisingly easy to do, especially if you heat the pan empty, or cook just a small amount of food at a time. We always preheat nonstick pans with oil in them, rather than empty, because oil will begin to smoke well below 500 degrees," McManus. If overheated, individuals can experience the "Teflon flu" or poisoning, experiencing symptoms such as "fever, shivering, sore throat, and weakness," according to a 2012 research study.

Of note, Dupont settled a class-action lawsuit in 2017 for $671 million after thousands of lawsuits were brought against them for personal injury from the leakage of perfluorooctanoic acid (PFOA), a chemical used to make Teflon, from its plant in West Virginia. PFOA, which was used in manufacturing Teflon until 2015, has been "linked to a number of health conditions, including thyroid disorders, chronic kidney disease, liver disease, and testicular cancer. It has also been linked to infertility and low birth weight," according to Healthline, which cites several research studies (here's a recent one linking celiac disease with chemicals in Teflon, among other substances).

Ceramic Coating

Ceramic nonstick coating is on the rise with direct to consumer brands like Our Place which makes the Always pan, a pan designed to replace most of your cookware due to its versatility and design, touting the safety and ease of use of the coating.

Ceramic coating is considered safer than PTFE coating because it does not contain toxic chemicals such as PFOA, or release fumes when heated to higher temperatures. However, McManus points out that in her experience, ceramic cookware is less durable than its PTFE counterpart.

"Ceramic coatings are much more brittle and in general, we've found them in testing to be far less durable than those made of traditional PTFE-based nonstick," she shared.

Direct to consumer brand Caraway sells a ceramic-coated four-piece cookware set, stemming from the founder Jordan Nathan's own experience with Teflon poisoning after testing out a variety of cookware at a previous job. Caraway cookware is also oven safe.

Anodized Aluminum

Aluminum pans are also on the rise, though anodized aluminum "is not technically a nonstick coating," explained McManus. Rather, "it's a process that creates a harder and darker surface of aluminum oxide than is usually present on an aluminum pan. That makes the surface of the pan a little tougher, and nonreactive (uncoated aluminum can react with acidic foods and give a metallic taste) and it looks nice, but it's not nonstick, and it won't become more so through seasoning and use like cast iron or carbon steel pans can."

While there are health concerns of cooking with aluminum, anodized aluminum is generally considered to be safe as it is sealed and doesn't interact with acid the way typical aluminum does. Of note, McManus prefers stainless steel over anodized aluminum because "anodized aluminum coatings will wear off over time and with use, whereas a stainless steel clad pan is pretty much indestructible," she explained.

What Should I Know About Cooking in My Nonstick Pans, and How to Care for Them?

To safely and effectively use your nonstick pans, avoid overheating them, as McManus previously explained. You also want to favor butter or oil over a nonstick cooking spray, as the latter "can create invisible buildup on the pan's surface and form a barrier between your food and the nonstick surface when it's heated directly," she shared.

Of high importance is to ensure your pan has something in it as it's heating such as oil or food, as heating an empty pan can lead to overheating and, in the case of Teflon, emitting toxic fumes.

In general, nonstick pans are not considered to be the most durable options when it comes to pans. While a cast iron pan may last a lifetime, nonstick pans may lose their effectiveness after a year or two. "Nonstick doesn't last forever, no matter how careful you are," shares McManus. "It wears off and gradually becomes less and less slick. Every time you use it, the slickness wears away a bit. If you burn food on it, that damages it; if you drag a spatula across it or use metal utensils in it, that can scratch and damages the nonstick."

Related Reading: 8 Cardinal Cookware Sins You Don't Realize You're Committing

Depending on the brand and coating, you may be able to get a longer lifespan of a nonstick pan. Our Place shares that with gentle and proper usage, their Always pan's nonstick coating should last about five years—just avoid using any metal utensil on the surface to avoid scratching.

Proper usage will extend the non-stick coating of any nonstick pan, and McManus offered some best practices. McManus explains, "Don't thermally shock it, meaning don't send it from very hot to cold—like running a hot pan under a cold tap; that encourages any pan to warp. Don't put it in the dishwasher; the harsh soap can wear off nonstick and other objects joggling against the pan surface during the wash cycle also can damage the coating." It's suggested to avoid abrasive scrubbers while cleaning as well.

McManus also offered that you may be able to maintain the nonstick coating by using oil, similar to a cast iron pan. She explains, "heat it gently with a teaspoon or so of oil in it, then take it off the heat and wipe the oil all over the nonstick interior of the pan, then wipe most of the oil out and let it cool down. We've found that this gives the nonstick a bit of a boost, albeit temporary."

Caraway provides a breakdown of how to care for their ceramic coated pans before, during, and after cooking including tips like using low and medium temperatures while cooking since ceramic coating retains heat so efficiently.

Bottom Line

As for me, I am sticking to ceramic-coated pans in my kitchen. And let's be honest, I more than infrequently overheat my pans while anxiously awaiting for them to heat up. While Teflon might be the most durable, I'm personally not willing to risk my health for it.

Article provided by CBS sister site Chowhound.com. All featured products are curated independently by Chowhound editors. When you buy something through their retail links, they may receive a commission.

Baking with kids can be tricky: The timing can be challenging to coordinate with the attention span of a budding chef. But these soft pretzels are so fun to make with your little people because you can make it work for almost any age, ability, or interest level.

Related Reading: Bread in a Bag Is Another Fun One to Try with Kids

Tips for Making These (Or Baking Anything) with Kids

1. Do the prep work first. I've found that getting all the ingredients together (your mise en place, if you will) before you call the kids to the kitchen is helpful. They won't want to wait around for you to get things out of the pantry.

2. Even if you're a serious baker, relax. When approaching a kitchen project with kids, it's not about the perfect result. It's about having fun together.

3. They are excited to help, so give them jobs to do. A 5-year-old can measure and dump flour (get ready for a bit of a mess), and that's all they want to do, while older kids might want to take on activities like tending the mixer. If your kids are into science, activating the yeast is interesting, and you can get more advanced by talking about how baking soda changes the alkalinity of the water bath and how that impacts the Maillard reaction (or browning) while the pretzels bake. Younger kids can form pretzel 'snakes' into unique shapes and taste the crunchy salt. There's something for everyone.

Equipment You Need for Making Soft Pretzels

• Half sheet pans/cookie trays
• Silpat sheets or parchment paper for lining pans
• Stand mixer with dough hook
• 8-quart saucepan or roasting pan (for boiling pretzels)
• Slotted spoon or spider

Homemade Soft Pretzel Ingredients

• 1 1/2 cups warm (110° to 115° F) water
• 1 tablespoon white sugar
• 1 package active dry yeast (2 ½ teaspoons)
• 22 ounces all-purpose flour, about 4 1/2 cups
• 2 teaspoons kosher salt
• 2 ounces unsalted butter, melted
• Vegetable oil or cooking spray
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt (for topping)

Steps to Making Soft Pretzels

1. In the bowl of a stand mixer, combine water, sugar, and yeast, stirring gently to combine. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour, salt, and butter. Use dough hook attachment and mix on low speed until combined. Increase to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes. Remove the dough, wipe out the bowl and then oil it with a little vegetable oil or cooking spray. Return the dough to the bowl, cover with plastic wrap, and sit in a warm place for 50 to 55 minutes or until the dough has doubled in size.

2. Preheat the oven to 450°F. Line 2 half-sheet pans with parchment paper or a Silpat sheet and lightly brush with vegetable oil or lightly coat with cooking spray.

3. Bring the water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan. Gently whisk an egg yolk and water together and set aside.

4. While the water heats up, turn the dough out onto a lightly oiled work surface and divide into 8 pieces. Roll out each piece of dough into a rope about 24" long (see note). Make a U-shape with the dough rope, and holding the ends, cross them over each other and press on the bottom of the U to form the shape of a pretzel. Place on the prepared half sheet pan.

5. Lower the pretzels into the boiling water, one at a time, for about 30 seconds each, turning over with a slotted spoon about half-way through. Remove them from the water using a slotted spoon or spider, allowing excess water to drain off.

6. Brush each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Recipe Notes

In step 4, young bakers might find this big piece of dough challenging, so adapt as necessary, into 12" or even 6" lengths. They may like to roll it out into a "snake" and then "chop" them up into 1- or 2-inch pretzel bites, which are easier to handle and fun to dip.

How to Serve Soft Pretzels

Serve with dipping sauces, such as lightly-warmed Nutella; a simple cheese sauce or Cheese Whiz; your favorite mustards; warmed peanut butter and/or jam; or whatever you (or your little chefs) dream up. Enjoy!

Article provided by CBS sister site Chowhound.com. All featured products are curated independently by Chowhound editors. When you buy something through their retail links, they may receive a commission.

NEW YORK (CBSNewYork) - One of the city's most iconic buildings is getting an observation deck for the first time in 75 years.

Renderings show a preview of the overhauled deck, on the 61-st floor of the Chrysler Building.

Developers say plans draw inspiration from the building's once-famous Prohibition-era speakeasy and will offer sweeping views of the entire city.

The Chrysler Building hasn't had a public observation deck since the last one closed in 1945

There is no word yet on when the new deck is set to open.

It's hard to get a home-cooked meal on the table after a long day at work, after all, especially if you have a commute that's 30 minutes or longer—and even now that many of us don't have commutes, working from home (particularly if you're also wrangling kids all day) doesn't necessarily make it any easier.

But you value homemade dinner, and all the benefits that come with it: healthier meals, conversation with your loved ones, a feeling of closeness and connection, saving money, and better eating habits in general. The solution for many of us is to make a big batch of something on Sunday and use it for the week. Even better? Double your freezer-friendly meals whenever you're already cooking, and freeze the extra half for another time, next week or next month.

Related Reading: 5 Big Batch Recipes and Tips to Save You From Cooking Every Single Night

What Freezes Best

• Hearty soups and stews (e.g., beef and barley, chili, lentil, bean)
• Long-cooked braised dishes (beef short ribs, osso buco, curries)
• Casseroles and baked pastas (e.g., sausage and peppers, enchiladas, mac and cheese, lasagna)
• Juicy meats cooked in (or to be served with) sauces
• Pot pies

Related Reading: 10 Staple Foods You Can Freeze Besides Meat and Produce

Tips for Freezing Food

• Divide recipes into whatever portion sizes work for your needs before freezing. If you have space, make multiple batches at once, then divide.
• Be sure to label each package with contents, preparation date, and reheating instructions.
• Another trick is to line small gratin dishes with non-stick foil (or spray it with oil), fill the dishes, and freeze. Once the food's frozen, you can peel the foil off and pop the frozen "bricks" of food into freezer bags, which stack neatly. When it's time to reheat, the packets fit right back into the gratin dishes for serving. It's an idea Chowhound funwithfood gave us.
• Small foil takeout containers and lids from a restaurant supply house are another easy solution. These are the right-size for single servings of entrees or doubles of soup and they're easy to freeze, stack, and reheat. Sixteen-ounce hot/cold cups (sold at Costco) are also good for freezing and reheating soups.
• Always allow food to cool completely before freezing it.

Related Reading: The Best Way to Store Food in Your Freezer

Make-Ahead Freezer Meal Recipes

Visit our recipe page for more make-ahead weeknight dinner ideas, and check out the Chowhound community for more favorite freezable meals. See Rachael Ray's Top 20 Freezeable Recipes too. And consider our favorite recipes to freeze below:

1. Jerk Turkey Chili

With its not-so-secret ingredient of a wedge of bittersweet chocolate to add depth, this chili develops even more flavor after a day or two, so make some on the weekend and stash it in the fridge or freezer to eat later in the week. Get our Jerk Turkey Chili recipe.

2. Roasted Butternut Squash Soup

This simple fall-winter soup using one of our favorite squashes is pretty straight-forward to make. It gets a bit more complexity with sautéed onion, apple, and sage, and a bit more rich with a hit of heavy cream. Once you let it cool, store it in the freezer for up to a month. Get our Roasted Butternut Squash Soup recipe.

3. Swedish Meatballs

Make and freeze these meatballs in their creamy sauce. When it's time for dinner, all you have to do is boil those egg noodles and defrost the saucy meatballs. Add vegetables if you wish. Get our Swedish Meatballs recipe. (Or try IKEA's Swedish Meatball recipe!)

4. Slow Cooker Split Pea Soup

This filling, comforting soup infused with ham flavor from a bone or hock is easy to make in a Crock-Pot first off, and then it's easy to freeze for the week. Get our Slow Cooker Split Pea Soup recipe.

Related Reading: 21 Cheap & Easy Recipes for Breakfast, Lunch, and Dinner

5. Cheesy Enchiladas

You can make the enchiladas through step 3, then cover and freeze for up to two weeks. To finish, bake it at 350°F uncovered and straight from the freezer, until the cheese is all melty and awesome, about 40 minutes. Get our Cheesy Enchiladas recipe.

6. Chinese Brisket and Turnip Stew

Brisket can handle time in the freezer. It's already falling apart, and it's supposed to. You can swap turnips for daikon radish or another hearty root vegetable. Get our Chinese Brisket and Turnip Stew recipe.

7. Easy Spinach Lasagna

If you're new to making lasagna, this recipe is a good starter one. Learn the basics and then throw in the twists and substitutions. You can freeze it cooked or uncooked. If you freeze it cooked, let it cool down first, and then cut it into single servings, placing the portions in Ziplock bags or Tupperware. If you freeze it whole and cover it with aluminum foil, spray or rub oil on the foil so it doesn't stick to the cheese and you can get it off when it's frozen. For unbaked versions, people often don't cook the noodles beforehand to avoid mushiness. Get our Easy Spinach Lasagna recipe.

8. Cauliflower Green Curry

Besides the name sake vegetable, you get green beans, yellow onion, and chickpeas in there, and the sauce made with Thai green curry paste (bottled or canned … it's a weeknight, OK?), coconut milk, soy sauce, garlic, and lime juice. You might want to use only half the salt suggested in the recipe, and then add more after it's ready, to taste. Get our Cauliflower Green Curry recipe.

9. Beefy Macaroni Casserole

No one will complain about this simple, comfort food classic. It's like Hamburger Helper, but from scratch and without all the time and effort if you're pulling it out of the freezer to reheat. There are peppers, onions, and tomatoes in there too, so it's not just meat, cheese, and pasta. Get our Beefy Macaroni Casserole recipe.

10. Pressure Cooker Cola-Braised Beef Short Ribs

Meat like short ribs in sauce does well when reheated, and it can be time-consuming to start from the beginning on a weeknight. But not so much if you make it in an Instant Pot—or, even better, make it ahead and pull it out of the freezer to thaw and reheat. Get our Pressure Cooker Cola-Braised Beef Short Ribs recipe.

11. Easy Lentil Soup

Use any color of lentils, except the red ones, to make this soup that you can adjust to your liking. It's got the fiber, protein, and vegetables you need, all in one bowl. Get our Easy Lentil Soup recipe.

12. Broccoli, Mushroom, and Gouda Quiche

You can switch up the add-ins depending on what you have on hand, but make sure your baked quiche is fully cooled before you freeze it, and bake it straight from frozen when ready to eat (i.e, don't thaw it first). See how to freeze unbaked quiche too. Get our Broccoli, Mushroom, and Gouda Quiche recipe. Or freeze our Bacon Cheddar Mini Quiches for snacks or impromptu appetizers.

13. Empanadas

Empanadas are great on the plate or on the go. These handheld pies can be filled with whatever you like (beef, chicken, veggies, even breakfast), and a big batch will last a while. You can freeze them before or after baking; if freezing before, skip the egg wash in the recipe and apply it just before you bake them later on. One on its own makes a great lunch or snack, while two or three (depending on how big you make them) plus a salad is a perfect easy dinner. Get our Empanada recipes.

Written by Amy Sowder and provided by CBS sister site Chowhound.com. All featured products are curated independently by Chowhound editors. When you buy something through their retail links, they may receive a commission.

If you're looking for new recipe inspiration, check out Google's list of the most searched recipes by state during quarantine. From sourdough bread comfort to burger bliss, these popular recipes will give your dinner rotation a needed lift.

Google Trends just broke the not-so-shocking news that search traffic around recipes has reached an all-time high. It's likely not a huge surprise to those of us who've been stuck in the house, cooking, baking, and seeking out new recipes to add to the new regular rotation. In fact, it's hard to imagine there's EVER been a time when more Americans were doing more cooking—and the data backs it up. But what the heck is everyone making in quarantine?

We're so glad you asked. Google has also released the top-searched recipes unique to each state so we could get a snapshot of what folks are making over the past month.

Comfort food is definitely hitting big with a search for hamburger recipes coming out on top in 12 states, by far the most. Bread, which seems to be in everyone's oven, came in second, with seven states searching for it most. Salmon swam to the top in four states.

In a twist, Utah is clearly out to prove its worldliness, searching for crêpe recipes more than any other state, with various other sweets turning up No. 1 in a smattering of states.

Curious about your state's most uniquely searched recipe? Check out the full results below with links to recipes or recipe roundups from our own library.

Uniquely Searched Recipes By State, Past 30 Days

Note: Unique is when a state searches for something more than all of the U.S.

• Alabama – chicken salad recipe
• Alaska – cinnamon rolls recipe
• Arizona – lemonade recipe
• Arkansas – hamburger meat recipe
• California – snickerdoodle recipe
• Colorado – egg salad recipe
• Connecticut – salmon recipe
• Delaware – salmon recipe
• Washington, DC – margarita recipe
• Florida – zucchini recipe
• Georgia – baked chicken recipe
• Hawaii – shoyu chicken recipe
• Idaho – cinnamon rolls recipe
• Illinois – pork tenderloin recipe
• Indiana – hamburger recipe
• Iowa – hamburger recipe
• Kansas – hamburger recipe
• Kentucky – hamburger recipe
• Louisiana – crawfish etouffee recipe
• Maine – bread recipe
• Maryland – salmon recipe
• Massachusetts – bread recipe
• Michigan – hamburger recipe
• Minnesota – bread recipe
• Mississippi – cornbread recipe
• Missouri – hamburger recipe
• Montana – cinnamon rolls recipe
• Nebraska – hamburger recipe
• Nevada – pork loin recipe
• New Hampshire – bread recipe
• New Jersey – salmon recipe
• New Mexico – tortilla recipe
• New York – charoset recipe
• North Carolina – pound cake recipe
• North Dakota – sloppy joe recipe
• Ohio – hamburger recipe
• Oklahoma – hamburger meat recipe
• Oregon – cinnamon rolls recipe
• Pennsylvania – egg salad recipe
• Rhode Island – chicken parm recipe
• South Carolina – pound cake recipe
• South Dakota – bread recipe
• Tennessee – baked chicken recipe
• Texas – hamburger meat recipe
• Utah – crêpes recipe
• Vermont – pancake recipe
• Virginia – banana pudding recipe
• Washington – sourdough bread recipe
• West Virginia – hamburger recipe
• Wisconsin – ham recipe
• Wyoming – sourdough recipe

Article provided by CBS sister site Chowhound.com. All featured products are curated independently by Chowhound editors. When you buy something through their retail links, Chowhound may receive a commission.

One of the silver linings of fewer grocery store visits is that I suspect we have all been a bit more adventurous in the kitchen. Instead of running to the market when we have a craving, many of us have been doing a little online digging to see if we can DIY. One of my family traditions is Saturday morning bagels and cream cheese, but since our local bagel shop is closed right now, we haven't been able to do our routine Saturday breakfast: rolling out of bed and toasting up a bagel before starting our day.

Related Reading: 11 Smoked Salmon Recipes That Go Beyond the Bagel

Not willing to sacrifice my bagel breakfast, I decided to come up with my own recipe After a bit of tinkering to avoid bread flour (don't have any) or an overnight proof (too impatient), I created a recipe that can be made all in one day and uses regular old AP flour.

Once the dough is ready, cut it into eight wedges. Roll out each wedge into a six- to eight-inch rope, pinching the two ends together into a circle. The best part of this recipe is the little hands in my kitchen loved rolling the dough out and watching the rounds puff up and boil in the water prior to baking.

In my house, everyone picks their favorite topping out of the spice drawer to customize their bagel. Just dunk the bagel into egg wash, then sprinkle whatever seasonings and spices you want on top. I'm an everything girl, but my kids love cinnamon raisin, so we pressed a few raisins into the dough. Get as creative as you want, sprinkling the dough with things like sesame seeds, poppy seeds, dehydrated onion, Italian spice blend, and even cinnamon sugar, but for that I suggest waiting until the bagel is out of the oven—then brush with a bit of melted butter and shower away.

Homemade New York-Style Bagels

They taste great on day two after a quick toast to wake them up!

Seemingly Extraneous Ingredients

As for other ingredients that really don't "need" to be there, take red velvet cake for example: it doesn't need to be red, but without all that food coloring, would it feel just as delightful? Doubtful; it would just be an ordinary cake. Or consider a decorative sprig of parsley nestled at the edge of the plate, which instantly makes anything look like it's worthy of the grand dining room at the Waldorf Astoria. Take it away and your dinner loses a little sparkle.

But whenever I've come across vodka in recipes (cocktails excluded, of course), it's always made me ask why, without an obvious, instinctual answer immediately occurring to me, especially when it shows up in sauces.

Related Reading: The Best Places to Order Alcohol Online

Vodka's purpose isn't clear, because A) it's neutral, B) it's typically added in such small quantities that it barely provides any alcoholic bite, and C) much of that alcohol is evaporated off by heat, anyway. So what's the use?

Why Vodka Works So Well in Pasta Sauce

As it turns out, the reasons against adding vodka to sauce actually provide clues as to why it can be a big benefit. This article from Fine Cooking helps explain: alcohol is a great solvent for aromatic compounds. It's also volatile and evaporates easily, so as its particles drift into the air, they carry those aromas with them. As you chew, that translates into more flavors that reach the back of your mouth, creating a heightened sense of complexity. At high concentrations, alcohol's sting can overwhelm these flavors, but in small volumes, that sensation is balanced and pleasant.

Related Reading: 13 Reasons to Keep a Bottle of Bourbon in Your Kitchen

Additionally, alcohol has a magical emulsifying ability, bonding with both water and fat, encouraging the two to coexist smoothly. In recipes like penne alla vodka, it helps the sauce become a creamier, tomato-ier, more cohesive whole. You could use wine or other alcohols that would impart their own distinctive flavors, but in a rich sauce like that it's not entirely necessary.

So I'm sorry, vodka, for ever doubting your place. Carry on and keep doing your thing, the way you do in these recipes.

Vodka Sauce Recipes

For pasta and beyond.

1. Pantry-Friendly Pasta alla Vodka

How does tomato sauce on pasta go from being basic to sublime? By adding onions, cream, and a generous shake of cheese (plus vodka, of course, to make it all the more amazing). A little bacon sure doesn't hurt, but this is still delicious without it. Get the Pantry-Friendly Pasta alla Vodka recipe.

Related Reading: 9 Versions of Pasta alla Vodka

2. Angel Hair Pasta with Spicy Vodka Sauce

Not in the mood for a tomato-vodka sauce that's heavy and filling? This version keeps things lighter and looser, with slightly wilted grape tomatoes that give spread out bursts of flavor. Get our Angel Hair Pasta with Spicy Vodka Sauce recipe.

3. Pizza with Vodka Sauce, Parmesan and Arugula

There's also way more to tomato-vodka's potential than just as a coating for pasta. Plop it on a pie with greens and sharp cheese for a pizza with extra bite and zest to it. Get the Pizza with Vodka Sauce, Parmesan and Arugula recipe.

4. Seared Scallops with Lemon and Vodka

Vodka can also help lemon and cream come together in a silky sauce that works brilliantly on seafood and pasta. Get our Seared Scallops with Lemon and Vodka recipe.

5. Chocolate Ganache Tart with Cherry-Vanilla-Vodka Compote

Alcohol can even add its magic to sweet dessert sauces, helping fruit and spice flavors reach new heights (no surprise to any bananas Foster fans, though there it's rum). Here, vodka adds extra depth to the cherry-vanilla compote that's served alongside this rich ganache tart. Get our Chocolate Ganache Tart recipe.

Written by Miki Kawasaki and provided by CBS sister site Chowhound.com. All featured products are curated independently by Chowhound editors. When you buy something through their retail links, they may receive a commission.

NEW YORK (CBSNewYork) - While the usual public celebrations may be a bit restrained this year, Asian American & Pacific Islander Heritage Month's annual celebration of culture and history are still happening online this May.

Arts and culture, business and education are the main pillars the Asia Society look to highlight as they celebrate the achievements of Asians and Pacific Islanders in the United States.

Sanjeev Sherchan is the Asia Society's executive director.

"It's also a moment to pay tribute to the generations of Asian Americans and Pacific Islanders who have enriched America's history and are instrumental in its future success," Sherchan told CBS2's Charlie Cooper.

There are more than 20 million Asian Americans and Pacific Islanders who call America home. They're the fastest growing ethnic group in the United States.

"We are part of the social fabric, and we are changing the course of the US' history," Sherchan said.

He says this year, highlighting their heritage is especially important in combating increased violence towards Asians who have received backlash amid the coronavirus pandemic.

"This is why the Asia Society has done all these programs about how pandemics and viruses are not specific to any race or minority group," Sherchan said.

In a four-week-long event lineup, the Asia Society will digitally showcase art and host live events and conversations with Asian-American leaders. They'll also offer a live cook-along, a virtual book club and story time.

"For those who aren't Asian American, why should they care about this and about knowing more about the issues that impact you guys?" Cooper asked.

"The trials and tribulations that each different ethnic groups have gone through, I think there are a lot of commonalities. You can relate to each other, I think, and learn from those past experiences," Sherchan said.

It's about promoting cultural understanding, social justice and inclusion, Sherchan says, and finding our common humanity.

Here's a list of places and events to find virtual happenings throughout the month:

National Park Service: The Department of the Interior has posted a variety of online resources about the event in May at AsianPacificHeritage.gov, including a history of New York City's Chinatown in Manhattan.

The Asia Society: The educational organization's New York location at 725 Park Ave. may be closed due to the coronavirus outbreak, but it is offering a series of online events in May.

Friday, May 8 2020: A conversation with Geeta Gandbhir and Grace Lee, two of the directors/producers behind the PBS and WETA's upcoming 5-hour groundbreaking documentary Asian Americans. The documentary launches May 11. Click for more information »

Thursday, May 14, 2020: Virtual book reading by Asian author Raakhee Mirchandani featuring Super Satya Saves the Day. Click for more information »

Monday, May 18, 2020: A conversation with "Tigertail" filmmaker Alan Yang on immigration and sacrifice."Tigertail" filmmaker Alan Yang talks about immigration, identity, and the American dream. Click for more information »

Wednesday, May 27, 2020: Virtual Book Club with author Cathy Park on "Minor Feelings: An Asian American Reckoning" focused on an exploration of Asian American consciousness and the struggle to be human. Click for more information »

Jeff Ward of Twin Willows Par 3 golf course in Lincoln Park, NJ, talks about coronavirus precautions put in place on their greens and an innovative hole cup device to avoid any personal contact. CBS2's John Elliott reports.

If you're experiencing nervousness, racing thoughts, difficulty getting to sleep, or even panic during the coronavirus pandemic, you're not alone. This is an extremely stressful time; it's only natural that we'd feel a little amped and uneasy.

If you're having trouble relaxing, avoiding sugar and caffeine is a must. These ingredients can further stress our bodies and set us up for anxiety. On the flip side, there are foods that can help support our nervous system, increase our resiliency to stress, and even make us feel calm right after we eat them.

As we move through this crazy time, let's lean on these 9 foods that promote relaxation.

Related Reading: How to Shop for Groceries If You're Concerned About Coronavirus

1. Kefir

A fermented drink that falls somewhere between yogurt and milk, kefir is a great addition to your social distancing routine. It can be made from dairy milk or nut milk and contains high amounts of beneficial bacteria, which support a healthy gut microbiome. At first glance, our gut health might seem unrelated to our nervous systems, but it's actually quite the opposite. Studies have shown not only that stress can alter the microbiome in undesirable ways, but that anxiety could actually be alleviated by regulating gut bacteria.

You can drink kefir plain or use it as a creamy base for recipes like in this Chilled Avocado, Cucumber, and Kefir Soup recipe by Julie Smolyansky.

2. Salmon

Fatty fish like salmon are full of omega-3 fatty acids, which have proven to be extremely beneficial for calming the nervous system. In fact, a systematic review of 19 clinical trials—published in JAMA Open Network—showed that improvements in anxiety symptoms were associated with omega-3 fatty acid treatment. Try this Maple Mustard Grilled Salmon recipe from Christine Gallary and add salmon to the menu a few times a week.

Related Reading: The Best Places to Buy Fresh Seafood Online

3. Tart Cherries 

Tart cherries contain high levels of various phytochemicals, including melatonin. You've probably heard of melatonin before; it's known as the "sleep hormone" because our bodies release it in the evening to help us get to sleep. Well, studies have shown that consuming tart cherry juice increases melatonin levels and can improve sleep quality and duration. If you're having trouble winding down at night, tart cherries might be the perfect food to lean on. For other foods that can help you sleep, read this.

4. Cucumbers 

Have you ever wondered why cucumber water is so popular? It could be because the smell of cucumbers has natural stress-relieving properties. And it's not only the smell, either; this low-sugar fruit also contains B vitamins, which help support our central nervous system. In fact, studies have shown that a B complex vitamin can improve anxiety symptoms compared to placebo.

5. Lemons

Plenty of studies have found interesting links between vitamin C and mood. In fact, one study on 42 high school students showed that vitamin C actually lowered anxiety levels. Citrus fruits—like lemons, limes, oranges, and grapefruit—are one of the best ways to get vitamin C in your diet. Here's how to segment citrus for easy, mess-free eating.

6. Vegemite 

You might not think of Vegemite as a health food, but one study, published in 2018, showed that people who consume yeast-based spreads—such as Marmite, Vegemite, Promite, and Aussiemite—have lower levels of anxiety and stress. According to the researchers, the B vitamin content in these spreads is likely to thank for their anxiety-reducing powers. To start using Vegemite, try spreading it thinly on one side of a grilled cheese sandwich. It adds a bitter, salty flavor that you may just learn to love.

7. Onions

Onions are one of the best sources of prebiotic fiber, which helps to feed healthy gut bacteria. As we now know, a balanced microbiome is essential for optimal mental health. Other sources of prebiotic fiber include leeks, bananas, garlic, and apples. Try adding raw onions to salads or whips of this Easy Caramelized Onions recipe from Aida Mollenkamp.

8. Pumpkin Seeds 

Pumpkin seeds are one of the best sources of magnesium, which is often referred to as the "relaxation" mineral and is one of the top stress-relieving nutrients. Many of us are deficient in magnesium, as processed foods are virtually devoid of this mineral, but luckily, pumpkin seeds provide more than 150 mg of magnesium per cup, which is almost 50 percent of your daily recommended intake. Try this Homemade Pumpkin Seed Milk recipe, from the book "Magnesium Everyday Secrets."

Related Reading: This Pumpkin Sourdough Focaccia Is the Perfect Accompaniment to Any Stew

9. Dark Chocolate 

Lucky you: Research published in the Journal of Proteome Research found that eating about 1½ ounces of dark chocolate per day can actually lead to lower levels of cortisol, which is one of our primary stress hormones. For extra relaxation benefits, dark chocolate also contains significant levels of magnesium. Just make sure you opt for dark chocolate and if you're not sure what to buy, these are the best dark chocolate bars out there.

Focusing on these foods can help promote relaxation, peaceful sleep, and a sense of calm despite what's going on outside. Luckily, most of these foods are also affordable, delicious, and can be prepared in any number of creative ways.

Article provided by CBS sister site Chowhound.com. All featured products are curated independently by Chowhound editors. When you buy something through their retail links, they may receive a commission.

The information contained in this article is for educational and informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding any questions you may have about a medical condition or health objectives.

Look, tofu isn't like other proteins. The delicate soy-based ingredient must be handled with care. You can't just chop it up, sprinkle on some salt and pepper, and toss it in the oven, expecting it to taste good. There's an art to cooking tofu, and once you learn it, you'll see how this versatile ingredient can take on a tender texture and pack a punch of flavor.

Related Reading: 12 Easy Ways to Eat a More Plant-Based Diet

Want to learn how to make tofu that actually tastes good? We asked vegetarian chefs to reveal their secrets to making insanely delicious tofu. Here are their tips and tricks.

1. Buy the Right Type of Tofu

The biggest mistake people make with tofu happens not in their kitchen, but at the grocery store. They buy the wrong type of tofu for their dish. Tofu comes in a few varieties based on their density, ranging from silken to regular, firm, extra firm, and super firm.

"Each type has its own purpose, and it's not one size fits all," said Suzannah Gerber, vegan executive chef at Haven Foods and author of "The Plant-Based Gourmet: Vegan Cuisine for the Home Chef."

Silken tofu, commonly used in miso soup, easily blends into things like custards and creams, she explained. Regular tofu works well for a crumbly scramble, while the firmer varieties can be fried, sauteed, or baked into chewy meat-like protein. Make sure you get the right kind of tofu for the dish you plan to make.

2. Get the Water Out

Tofu typically comes packed in a container of water that keeps it fresh. While you can simply drain and use silken tofu as is, you'll need to get the water out of the firmer varieties if you want them to taste good.

"Pressing tofu is key in getting the best texture and firming it up for cooking," said Amy Webster, a vegan chef who works with the Humane Society of the United States to train food service professionals at schools on cooking plant-based cuisine.

To press tofu, you can wrap it in a clean dish towel or paper towels and put it between two heavy objects (I use bulky cutting boards) for at least 30 minutes. You can also get fancy with a device specifically designed for pressing tofu (like this one from Amazon).

After it's pressed, cut your block of tofu into medium-size cubes (I usually slice it in half length-wise, then cut each side into 16 equal-size pieces) to get it ready for cooking.

3. Make an Awesome Marinade

Marinating tofu can give it flavor from the inside out. But what should you marinate it in? The answer depends on which veg chef you ask, and comes down to whatever flavors you prefer.

"I like tofu best with Asian flavor profiles: ginger, garlic, shoyu, citrus, and sesame oil all work great," said Ann Ziata, a plant-focused chef-instructor at the Institute of Culinary Education.

"I focus on enhancing the tofu with umami, so I'll marinate it in soy sauce and a touch of liquid smoke," said chef Caroline Concha of Mohawk Bend, who turned the entire menu at Beelman's pub vegan.

Related Reading: 12 Delicious Vegan Sauces to Put on Everything

"My go-to tofu marinade is soy, rice vinegar, maple syrup, and grated garlic," said Colada Shop's chef Mario Monte, who is a vegan.

Experiment with hot sauces, citrus juices, salad dressings, herbs, and spices to get the flavor you're looking for, and let the tofu sit in the marinade for at least two hours (or longer, if possible!). Then, pop the tofu on a lightly greased baking sheet and put it in the oven at 400 degrees for 35-40 minutes, flipping halfway. Your efforts will pay off in highly flavorful cubes that can be added to salads, stir-fries, ramen, or simply eaten on their own.

4. Rub It With Spices—and Cornstarch

While a marinade can help tofu develop flavor from within, tossing it in spices and other substances can enhance the texture and taste of tofu externally. Cornstarch helps it crisp up.

"For spicy tofu bites, remove tofu cubes from a hot sauce marinade and toss them in cornstarch seasoned with salt, garlic powder, and paprika, to make them extra crispy," suggested Stephany Burgos, a vegan and executive chef at The Wilson. "Heat the pan, add about a half inch of oil and shallow fry the tofu. Once crispy, remove the tofu from the pan and toss it in some of the leftover marinade." You could also skip the marinade entirely, and instead use a dry spice rub and pan-sear the tofu for a crispy treat, said Guy Vaknin, executive chef at Beyond Sushi.

5. Play Up the Creaminess 

Soft tofu can transform into creamy goodness when blended with other ingredients.

"Tofu can be puréed in a high speed blender with garlic, vinegar, mustard, spices, herbs, chipotle adobo, miso paste, or whatever appeals to you to make a delicious creamy salad dressing, spread, or dip with virtually no fat," said Hope Bailey, executive chef at plant-based catering company Pink Salt Cuisine.

Silken tofu can also be turned into a dairy-free substitute for ricotta by putting it into a food processor with garlic, olive oil, sea salt, and rosemary, said chef-instructor Olivia Roszkowski, who specializes in plant-forward cuisine at the Institute of Culinary Education. Toss it atop pasta, pizza, or toast, and enjoy!

Check out our tofu recipes for even more inspiration, and put your newfound expertise to work.

With the coronavirus pandemic-forced lockdown, their owners — now their bosses — said they have had to "redefine" their brewery business after being deemed essential and thereby allowed to remain open.

"Buddy and Barley are superstars in the town of Huntington," one of their owners, Karen Heuwetter, told "CBS This Morning: Saturday" co-host Dana Jacobson. "They have been requested on many cases, and we are making it well known that they can deliver beer to your house."

READ THE REST OF THIS STORY ON CBSNEWS.COM

They're satisfying, delicious, and pretty darn healthy—we only snuck cheese into one (OK, two, but for the last one it's optional).

Related Reading: Easy Pasta Recipes to Make with Pantry Staples

1. Soba Noodles with Swiss Chard Miso Pesto

This is pesto like you've never had it before: a blend of Swiss chard, red miso, rice vinegar, and garlic is dynamite on noodles of any kind, but earthy buckwheat soba are a favorite; if you can't find them, try a whole-wheat pasta. You can also substitute other hearty winter greens for the chard. Get our Soba Noodles with Swiss Chard Miso Pesto recipe.

2. Thai Red Curry with Kabocha Squash

Prepared red curry paste and coconut milk combine with sauteed veggies, soy sauce, fresh lime juice, garlic, and ginger for a delicious dish that works just as well with any winter squash. Serve over steamed white or brown rice, or cauliflower rice for even more veggie goodness. Get our Thai Red Curry with Kabocha Squash recipe.

3. Chole (Chana) Masala

This hearty vegetarian dish is built from pantry staples (namely, chickpeas and tomatoes), plus fresh aromatics, onions, and spices. Serve with naan or flatbread you've bought at the store, or try making roti to go alongside. Get our Chole (Chana) Masala recipe.

4. Eggplant and Mushroom Polenta Bake

This one-pan dinner channels shepherd's pie but without any meat…so, gardener's pie, maybe? Silky eggplant and meaty mushrooms are a great combo, but you can use any veggies you have on hand. The cheesy polenta topping means no side is necessary (although a crisp, fresh salad is a nice contrast). Get our Eggplant and Mushroom Polenta Bake recipe.

5. Japchae (Korean Stir-Fried Sweet Potato Noodles)

A mix of sauteed shiitake mushrooms, carrots, spinach, onion, and garlic tangle up with pleasantly chewy sweet potato noodles in a sweet and savory sauce. As a bonus, the noodles are naturally gluten-free. Get our Japchae recipe.

6. Beet, Squash, and Radish Moroccan Stew

Stew might conjure up images of thick, meaty mixtures, but this veggie version is a welcome change of pace. Sweet beets and butternut squash and slightly spicy radishes are unexpectedly great together, especially with the multifaceted flavors of harissa, honey, and preserved lemons in the pot. Serve over rice or a quick couscous pilaf. Get our Beet, Squash, and Radish Moroccan Stew recipe.

7. Quick Vegetarian Pho

Starting with a robust vegetable broth is key to getting maximum flavor into this quick soup; toasting the cinnamon, star anise, and cloves gives it even more dimension. You can add whatever protein you like—a mix of mushrooms and tofu is nice—and snap peas freshen things up, but try bok choy or other green, crisp-tender vegetables too. And add as many toppings as you like (fresh herbs, lime wedges, peanuts, chilies, bean sprouts, and so on). Get the Quick Vegetarian Pho recipe.

8. Broiled Tofu

Tofu is only bland if you don't treat it right. You have to press it first, then hit it with plenty of flavor (soy sauce, rice vinegar, and sesame oil do the trick here). Broiling gives the tofu more texture, and you can use any veggies you like as long as they'll stand up to the heat—think broccoli, peppers, onions, etc. Get our Broiled Tofu recipe.

Related Reading: 5 Tips for the Best Tofu, According to Vegetarian Chefs

9. Easy Veggie Risotto

Italian risotto takes a bit of patience, but not as much time as you might think. This rendition uses vegetable broth and is ready in about 30 minutes. Onions, garlic, and parmesan add extra depth, but for a vegan version, sprinkle in some nutritional yeast instead of the cheese. And play around with other vegetables, spices, and herbs for endless variations. Get our Easy Veggie Risotto recipe.

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Creating a sourdough starter is not a complicated process—you just mix flour and water together and wait—but then what? It's time to start the feeding and maintenance process. There are a few tips and tricks to help you maintain a long and healthy relationship with your starter.

Feeding Sourdough Starter

There are many schools of thought regarding how and what to feed your starter. The truth is that there's no "wrong" answer, and it's purely a matter of preference. Starter is fed with a ratio of the original ferment to water and flour.

I maintain what's considered a thick starter. It's a forgiving and sturdy ferment (her name is Rose) that has a medium-to-strong sourness. The ratio for mine is 1:2:3, which translates to one part starter, two parts water, and three parts flour, by volume. I use room temperature starter, just slightly warm filtered (tap) water and unbleached, all-purpose flour.

For a typical feeding, I mix 100 grams of starter, 200 grams of water, and 300 grams of flour. I let the ferment sit at room temperature for 4-6 hours (or until tripled in volume) before I put it to work. If I'm not going to bake until the next day or after that, I let her sit out for 3-4 hours and then refrigerate. When I'm ready to rock, I bring her out and let her come to room temperature again (about an hour) before baking.

Another popular ratio is 1:1:1, which means if you start with 100 grams of starter, you add 100 grams of water and 100 grams of flour. This creates a ferment that's thinner (more like pancake batter), but it's also quite versatile and easy to convert to other types of flour if you want.

If your starter is healthy, you should notice that it is bubbly and fragrant and should double/triple in volume after a few hours.

Can You Feed Sourdough Starter With Other Types Of Flour?

As I mentioned, I use unbleached all-purpose flour, but you can use whatever you prefer. Whole-wheat, barley, einkorn, spelt, rye, even rice flour all work well and create distinct flavor profiles that will transfer into your bread or other baked goods.

Avoid buckwheat because it's actually not a grain, but rather a seed that's related to rhubarb. There are methods to making a gluten-free buckwheat starter that involve a more complicated fermentation process, but adding it raw won't work for your starter.

Having trouble finding flour in stores (in-person and online) right now? It might be worth reaching out to a local bakery.

A Special Note About Rye

Rye flour is a (not so) secret weapon for sourdough bakers! If your starter is taking a long time to double, it may be lacking some of the microbial strength it needs to do its job in your baking. I regularly substitute about 10 percent of my AP flour when feeding for rye flour. I think it supercharges my starter and adds a slightly sweet and nutty flavor.

What Happens If You Forget To Feed Your Starter?

The general rule is not to let your starter go longer than two weeks without being fed, but we all know that it happens.

If you come across a starter that you've ignored for a bit too long, you may not be out of luck. Check the starter carefully: If there is any mold or fuzz growing on it, throw it out. If it's been sitting unfed for a while, you probably will see some grayish liquid on the top. This is called the 'hooch,' a naturally occurring alcohol that's part of the sourdough fermentation process. Pour it off and discard that liquid. Feed the desired quantity of the remaining starter, and feed it more often than usual over the next few days (every 6-12 hours) to revive your old friend. Keep in mind that the volume will triple each time, so you don't have to start with a very large quantity of ferment.

For example, if you use a 1:1:1 ratio for your feeding, and you feed 20 grams of starter you'll have 60 grams after the first feeding; 180 after the second; and 360 after the third, and so forth. So don't despair if you are starting with a small quantity. With a few feeds, your starter will be back in action: bubbly, happy, and ready for your next baking adventure.

How To Use Sourdough Starter

There are near infinite variations on sourdough bread, but your sourdough starter is also good for lots of other baking projects! Here are just a handful to get you started:

Extra Tangy Sourdough Loaf

This classic loaf has a mellow tang, for those who want to taste a little sour in their sourdough bread. Get the Extra Tangy Sourdough Loaf recipe.

Sourdough Pancakes

Sourdough starter makes these pancakes fluffy and light—they'll be a family favorite! Get the Sourdough Pancakes recipe.

Sourdough Skillet Pizza

This thick and crunchy pizza crust calls for using sourdough starter in a pre-ferment, which adds volume and a distinctive flavor to this easy, delicious pizza baked in a skillet. Get the Sourdough Skillet Pizza recipe.

Pumpkin Sourdough Focaccia

Rich and fragrant pumpkin sourdough focaccia is the perfect comfort food to accompany all your soups and stews. Get the Pumpkin Sourdough Focaccia recipe.

Sourdough Biscuits

Put that sourdough discard to decadent use in these flaky, yeasty biscuits which are baked in a traditional cast iron skillet. Get the Sourdough Biscuits recipe.

Sourdough Soft Pretzels

These chewy pretzels take a little time (mostly hands off) but they are worth the effort! Get the Sourdough Soft Pretzels recipe.

Sourdough Carrot Cake

This luscious, modern approach to carrot cake utilizes discarded starter and chai spice—it's even better when baked in advance, so it's perfect for a celebration. Get the Sourdough Carrot Cake recipe.

See Chowhounds' community tips for additional guidance on your sourdough journey, and stay tuned for more.

Article provided by CBS sister site Chowhound.com. All featured products are curated independently by Chowhound editors. When you buy something through these retail links, they may receive a commission.

For the past several years, Christmas Crack has been making a charge as the holiday DIY snack du jour. But even more recently a spinoff series called "matzo crack"—made especially for Passover, yet equally addicting—has landed on the scene with a sweet and salty thud.

MATZO FASTArtisanal Matzo: It's Worth the InvestmentI can say from experience that as good as Passover food is, with all its tender brisket and warming matzo ball goodness, desserts have never earned a breakout role. Because no yeast or leavening can be used in Passover cooking and baking (for symbolic reasons), cakes, cookies, and breads are mostly disqualified.

Traditional charoset—a mix of chopped apples, walnuts, wine, and brown sugar—is tasty, sure, but feels more like something you'd spoon over Chobani than an indulgent dessert. And macaroons; well, macaroons are nice too, I suppose, but if coconut isn't your thing, you'll be left with yet another bowl of charoset. Point is, we're delighted to add this spunky newcomer to the Passover dessert lineup. But what exactly is this matzo crack, and how do you make it?

Matzo crack—sometimes more delicately referred to as "matzo brittle"—is a sweet, salty, crunchy, and crackly snack made with Passover-safe (unleavened) matzo crackers, shellacked with chocolate, toffee, and/or a caramel candy shell. From there you can stick on just about anything to give it a personal touch or satisfy your crews cravings. Popular toppings include peppermint bits, nuts, and seeds for crunch along with chocolate chips, sprinkles, coconut flakes, and marshmallows.

Streits, Lightly Salted Matzo (3 Pack), $12.11 on Amazon

A strong matzo crack begins with good matzo!

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In addition to hitting those sweet and salty cravings in one swing, matzo crack is low-difficulty, inexpensive, perfect to make in large batches for groups, and undeniably snackable. You can find it in kosher delis and specialty stores this time of year but we suggest making your own. Other than some intermittent time for the toffee to bake and the chocolate to set, matzo crack won't demand too much of your time or energy. This fun dessert also lends itself to a lively and casual gathering too, since guests don't have to commit to an entire piece of cake but rather can reach or wander over to the crack plate and break off a piece at will. You can also wrap your extra crack in ribbon, or festive plastic bags and send your guests with a little matzo crack gift to go.

For kitchen supplies, all you need to get started are some baking sheets, spatula, parchment paper, a few small mixing bowls, and an oven! Have a look at some of these easy matzo crack recipes below.

Matzo Brittle (Crack)

This classic recipe calls for chopped almonds and pecans in addition to semisweet chocolate. A little flurry of good Maldon sea salt rounds out a harmony of flavors. Feel free to add to the recipe and make a batch the day before, too. The candy coating keeps the matzo from going stale. Get our Matzo Crack recipe.

OXO Good Grips Stainless Steel Spatula, $9.99 on Amazon

You don't need much more than an oven, baking sheet, bowl, and spatula for matzo crack glory!

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Chocolate Toffee Matzo Crack

This recipe uses toffee, which gets more brittle than caramel and gives your crack an extra crackle. Have fun with the toppings, not just for flavor but for color, too. Get the Chocolate Toffee Matzo Crack recipe.

Metal Matzo Ornament, $9.97 on Amazon

Christmas ornaments are sooo last season!

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Chocolate Dipped Matzo Crack Sampler

Want to ACTUALLY please everyone this Passover? Make a few variations on the classic matzo crack. White chocolate and pistachio matzo crack, or dark chocolate peppermint—the possibilities are truly endless and having leftovers will be the best problem you've ever had. Get the Chocolate Dipped Matzo Crack recipe.

Article courtesy of CBS sister site Chowhound.com. All featured products are curated independently by Chowhound editors. When you buy something through our retail links, they may receive a commission.

LONG ISLAND (CBSNewYork) - Easter and Passover celebrations will look a lot different this year because of the spread of coronavirus across the Tri-State area.

Many working for religious organizations are scrambling to make changes to their services, masses, and observances and local businesses are also adjusting to the changes brought on by the spread of COVID-19.

Local bakeries and candy shops are creating batches of unique treats and custom-made favorites that will be available for curbside pickup. Stan Boskoff, whose grandparents founded Schwartz Family Chocolates in 1939 in New York, is trying to bring people joy through his shop on Long Island in Carle Place.

"They are looking for something to lift their spirits and I'm glad we are here to help them to do it," said Boskoff in an interview with CBS2's Jennifer McLogan. "They love marshmallow eggs, they love all the different figurines we have in chocolate, all the bunnies. For Passover, we have macaroons and chocolate frogs."

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Some bakeries say customers are asking for tips on how to celebrate a virtual Passover with family or create a virtual Easter egg hunt for their kids. Karl Reisterer runs Reisterer's Bakery in West Hempstead and he says treats from his shop can help to create a fun virtual celebration.

"We've been in the community for 89 years, I'm the third generation," said Reisterer. "In our chocolate bunny hutches kits, we provide you with a full chocolate house that is fully assembled with candy and icing bags. It makes a nice afternoon project for the kids and something you can garnish for your Easter table."

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"We're one of the few lucky businesses that get to serve the community, and we're grateful for that," said Boskoff.

Reisterer and Boskoff hope their sweets will provide any even sweeter Easter and Passover celebration this year for families all over Long Island.

And remember... the word "stressed" spelled backward is "desserts."

NEW YORK (CBSNewYork) - Coronavirus has changed how we interact, how we shop, how we lead our day to day lives - but many are wondering how it will impact how we celebrate.

The holidays may look a little different this spring. CBS2's Nina Kapur spoke with experts on how to keep Passover celebrations as normal as possible under unusual circumstances.

"They'll need some wine, they'll need the matzah, they'll need the bitter herbs, and this year they might need their computer," said Rabbi Mark Wildes of Manhattan Jewish Experience.

A holiday where technology, even electricity in some cases, is typically avoided, many may find themselves using it to connect.

LAST YEAR'S PASSOVER RECIPES: Vegetable Egg Rolls | Coconut Macaroons

For the first time, some may be celebrating alone or with family on a computer screen, but Wildes says this is no time to panic. Instead, it's a time to learn.

"How many people in their 20s and 30s have led their own seder?" said Wildes. "They're usually waiting for their grandparents to do it. I think that's a wonderful opportunity because they're going to be educated in a way that they never felt necessary before."

Fortunately, there are plenty of online resources to help. Rabbi Wildes himself is conducting an instructional mock seder Monday night on Facebook Live.

ON FACEBOOK: Rabbi Mark Wildes, Manhattan Jewish Experience

When it comes to what goes on the table, online publication kosher.com has essential recipes covered.

Though passover recipes are typically geared towards larger groups, you can use the portion size to your advantage.

"What I tell people is make the recipe but freeze it in two parts, said Kosher cookbook author Naomi Nachman. "So you have a cook once, eat twice kind of thing. Brisket is amazing, brisket freezes well. Crepes, we make a lot of egg crepes."

CORONAVIRUS PANDEMIC

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If cooking isn't your thing, boutique catering company J² Food is preparing and delivering fully-cooked kosher meals to New Yorkers who placed an order by the end of last week.

The Queens-based company waived its typical eight-person order minimum and is now delivering holiday meals for even just one or two people.

Chef Jonathan Hartig of J² says his company had to adapt because you can't underestimate the power of a home-cooked meal.

"Food is a way to express care for someone," said Hartig. "A lot of my clients are homebound seniors or immunocompromised people who can't or don't want to leave their home because they're afraid.

"Me being able to supply them with not just a basic meal but something that's home-cooked by us with fresh ingredients helps them a little bit," he said.

Learning how to lead a seder, and deciding which items to cook or order, ensures the only thing the observant have to worry about Wednesday is the strength of their internet connections.

CBS2's John Elliott demonstrates a quick way to fold a bandana or large handkerchief around two hair ties with a drop of an essential oil to make a cloth boundary over your mouth that will work as a makeshift mask.

NEW YORK (CBSNewYork) - During the ordered shutdowns of dining-in restaurants, many bars and restaurants have closed for the duration of the coronavirus outbreak, while others have had to get creative with their takeout service to get by with less.

The Queensboro in Jackson Heights is one such place that required a sharp pivot in their way of doing business.

"We did takeout before all this happened," says Dudley Stewart, co-owner of the Queensboro. "We generally had anywhere from two to eight orders a day, it wasn't very much."

Now, by necessity, it has to be the focus of their business.

"When this happened, we switched over (from Grubhub) to our own takeout service," says Stewart. "It's all done through our website, we're using our own delivery people." Packaged beer was always available with a food order. But now additional alcoholic beverages, if ordered with food, can be picked up or brought to your door.

"For the cocktails, what we're doing is offering them in two sizes, either a single size or a pint, which is roughly four servings," according to Stewart. "It's pre-shaken or stirred, everything is done to it. All you need to do is pour it into a glass with some ice and it's good to go."

"A lot of the cocktails have been a big success actually," notes Stewart, at least amidst the tempered expectations of the current business climate. The biggest seller so far has been what the Queensboro calls the Back 40, which is their take on an Old Fashioned, followed by the Manhattan.

The response has been enthusiastic. "People understand that restaurants, not just ours, every single restaurant in the city, is going through incredible stress right now," says Stewart. "So far we've had an incredible response. People have been making an effort to order from us, in order to support us, and we feel very moved by that."

But it's not clear that takeout and delivery, even with fewer restrictions on alcohol sales, can keep neighborhood favorites like the Queensboro afloat. "Our main concern right now is not to make money, it's to keep our employees working," says Stewart. (The Queensboro employs about 40 full- and part-time employees.)

"I want to keep as many jobs as we can going. We'll do whatever it takes."

Below, find all our best advice for making sure your kitchen is well-stocked, safe, and a place of comfort, plus CNET's tips on making the most of working from home, and cleaning your high-touch gadgets. It's useful information even in the best of times, and we hope it helps ease any anxiety you may be feeling at the moment.

We're also covering how to support local restaurants when they're not open for normal business, how to help more community members, and ways to keep yourself (and your kids) occupied and help manage stress.

Related Reading: 10 Practical Tips on Limiting Your Risk of Coronavirus When You Need to Leave the House

We'll continue to update with all our newest tips and info as it becomes available.

You can use the links to jump to a specific section, or keep scrolling to see everything:

• What to Stock Up On
• What to Cook
• What & How to Clean
• What Delivery Services to Use
• What Else You Can Do

What To Stock Up On

• Coronavirus Shopping Tips: What to Buy & What to Avoid – Plus, why you shouldn't panic or overbuy (it's bad for you and your community).
• How to Stock Your Kitchen Pantry – Handy tips on what to stock, plus general rules for using it—#FIFO.
• Gail Simmons' Top Pantry Staples – The "Top Chef" judge shares her must-have items for making delicious dinners out of anything.
• The Best Canned Food to Stock, According to Nutritionists – Canned food is a big part of pantry stores, but some of it is healthier than others; learn what you should always stock, and what's best to avoid.
• Foods You Can Freeze Besides Meat and Produce – If you bought too much milk or too many eggs, not to worry; you can freeze them, and several other pantry staples.
• The Top-Rated Hand Soaps on Amazon – Update: Hand-washing is still one of the best ways to help prevent the spread of illness, but Amazon is currently sold out of many soaps and other hygiene products, so looking at local stores is best (try calling ahead to make sure they have some in stock).
• The Top-Rated Hand Creams on Amazon – The only downside to frequent hand-washing is that it does tend to dry out your skin.
• Must-Haves for Your Home Office – If you're working from home, these essentials will help you make the most of the experience.

What To Cook

• 11 Easy Dinners You Can Make with Basic Pantry Staples – Basic does not mean boring, as these easy dinner recipes prove.
• 3 Easy Pasta Recipes for When the Fridge Is Bare – Stripped down ingredients can still combine to deliver big flavors.
• 15 Delicious Things to Do with Canned Sardines – We're never without these tinned fish in the pantry, but they're not just for putting on crackers.
• 11 Ways to Use Canned Chickpeas Besides Homemade Hummus – Another favorite pantry staple, garbanzo beans make the base of a slew of delicious meals (including breakfast and dessert!).
• The Best Ways to Use All the Beans in Your Pantry – Because chickpeas aren't the only star player. These are our favorite ways to make beans both canned and dried.
• Our 11 Favorite Tuna Salad Variations – Canned tuna is far more versatile than you think.
• 5 Tricks to Make Canned Chili Taste Homemade – Canned chili can pass for homemade with a few easy tweaks and tips.
• 11 Recipes That Prove You Should Always Keep Chocolate Chips in Your Pantry – Something sweet is always possible when you keep a few baking staples on hand, chocolate chips chief among them.
• Basic Baking Recipes That Rely on Pantry Staples – Even if you don't have chocolate chips, you can still stress-bake sweet and savory treats from what is usually on hand.
• Freezer-Friendly Meals to Make Ahead – If you have freezer space, use it wisely; these are some of our favorite recipes to freeze for an easy dinner later on.
• How to Make the Most of Frozen Fruits & Veggies – The texture of frozen produce isn't always the greatest, but if you treat it right, it won't feel like second best—hence, the best ways to use frozen vegetables and fruit.

What & How To Clean

• How to Clean & Sanitize Your Kitchen – Keep your meal prep areas safe from germs, foodborne and otherwise, with these expert tips.
• The Ultimate Guide to Organizing Your Pantry – Because its usefulness depends in large part on being able to tell what's in it.
• How to Wash Your Hands the Right Way – It is the most effective way to stop the spread of germs, but not if you do it wrong.
• Why You Shouldn't Make Your Own Hand Sanitizer – Turns out, it's easy to mess it up.
• How to Clean Your Phone Screen – You touch it all the time, which means it needs regular cleaning, but you don't want to disinfect it with something that might ruin it either.

What Online Delivery Services To Use

• Our Favorite Grocery, Pantry & Food Delivery Options – If you can't get to the store, you can have almost anything delivered; these are our top choices for delivery and subscription services of all sorts. Update: Due to the unprecedented increase in demand, some of these services are currently experiencing delays and some are not accepting new orders, but the situation changes daily.
• How to Safely Shop for Groceries, in Person or Online – Practical tips for shopping at the store or using online delivery services that minimize your risk and the risk of everyone around you.
• 3 Ways to Order Alcohol Online – We're not advocating you attempt to drink away all your worries, but if you could use a little something to help you relax right now, there are various ways to order booze online (though it does depend on where you live).
• Our Favorite Snack Boxes to Order Online – If there was ever a time to treat yourself, it's now, and these boxes bring goodies from around the globe right to your door.
• Meat Delivery & Subscription Options – Whether you don't have a local source of great, organic meat and poultry or you're just finding it hard to come by right now, there are several meat delivery options to try.
• The Best Baby Food Delivery Services – Have a little one you need to keep happy? Try one of these baby food delivery services; you'll love them too.
• Our Favorite Pet Food Delivery Options – Of course, your furry friends need to eat, and these are some of the best pet food delivery options for dogs and cats.

What Else You Can Do

• How to Support Local Businesses When You Can't Go Out – You don't actually have to patronize a restaurant in person to help support them; here are five ways to show some love to local spots (and help keep them afloat) during these challenging times.
• Sign This Petition to Help the Restaurant Industry Survive – Small tokens of support still matter, but alone, they won't be enough, so big-name chefs like Alice Waters and Curtis Stone helped create a petition to get government support for their imperiled industry.
• Where to Donate During the Coronavirus Crisis – Food banks, community pantries, and other charitable organizations can also use help right now; if you're able to give, here are some places to donate to, but look for local options as well.
• Buy Restaurant Cookbooks to Show Some Love – Another way to support your favorite restaurants, near and far, is to buy their cookbooks. Bonus: You'll be able to recreate your favorite dishes when you can't go out to eat.
• 9 Online Cooking Classes to Keep You Full & Fulfilled – If you're looking for something to do that will not only entertain you but teach you new skills, now is a great time to dabble in online cooking classes—and there are lots to choose from, for every budget, skill set, and taste.
• 13 Kids' Crafts to Keep Them Occupied & Fed – These fun activities are even better because they're edible.

Keep tabs on the latest COVID-19 coverage on CBS Interactive's sister sites:

• CNET: How to stay healthy and entertained at home during the COVID-19 pandemic

• GameSpot: Best movies, games, and TV for social distancing

• TV Guide: Coronavirus Update: Every TV Show, Movie, Sport, and Major Event Canceled Due to COVID-19

• ETonline: Things to Do When You're Stuck at Home

• ZDNet: Coronavirus: Business and technology in a pandemic

• RachaelRayShow: The "Rachael Ray" Show Has New Shows As Staff Practices Social Distancing Due To Coronavirus Precautions

• InsideEdition: Coronavirus News, Headlines, Inspirational Stories, Videos and more from Inside Edition

Article provided by CBS sister site Chowhound.com

NEW YORK (CBSNew York) - Celebrated chef Floyd Cardoz, an innovator in New York's dining scene, has died from illness related to COVID-19. He was 59 years old.

The Mumbai-born chef founded Tabla and Bombay Bread Bar in New York, and appeared on CBS2 sharing cooking tips and recipes.

A week ago he posted on Instagram he returned to New York City from Germany after a visit to India on March 8. After returning to the United States he was admitted to a hospital in New York.

"Sincere apologies everyone. I am sorry for causing undue panic around my earlier post. I was feeling feverish and hence as a precautionary measure, admitted myself into hospital in New York. I was hugely anxious about my state of health and my post was highly irresponsible causing panic in several quarters. I returned to New York on March 8th via Frankfurt."

His company confirmed the hospitalization on social media:

In addition to breaking out with his renowned restaurant Tabla from 1998 to 2010, Cardoz went on to become a winner on "Top Chef Masters" and founded eateries in India and New York.

The outpouring of sympathy from fans and business partners quickly spread across social media on Wednesday.

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(CBS Local) -- The restaurant industry, which has been particularly hard-hit by the COVID-19 pandemic, is asking consumers to participate in "The Great American Takeout" on Tuesday, March 24.

Many states and cities nationwide have ordered all dine-in restaurant operations closed to help stop the spread of the coronavirus.

And while many restaurants can still offer takeout service, delivery and pick-up, social distancing and lockdowns pose a tremendous economic threat to the restaurant sector, which employs an estimated 15 million workers.

That's what spurred a coalition of national and regional eateries to organize #thegreatamericantakeout.

"This is no longer about the survival of individual restaurants," Russ Bendel, CEO of The Habit Burger Grill, said in a press release. "It's about the future of our industry. And time has run out. Together, we must act to support each other and our communities in unprecedented ways."

Coalition brands, which include California Pizza Kitchen, Chevys Fresh Mex, El Torito, The Habit Restaurants Inc., Jason's Deli, Lemonade, Modern Market, Noodles & Company, Panera Bread, The Cheesecake Factory, IHOP, Blaze Pizza, Veggie Grill and Qdoba are encouraging U.S. consumers to order at least one delivery or pick-up meal on Tuesday to show support for the restaurant.

Consumers are being asked to post on social media using the hashtag #thegreatamericantakeout to encourage participation.

Restaurants can join the event by adding their information to the list here and asking customers to share via social media and email lists.

Frame by frame, inch by inch, the stories of three "Rosie the Riveters" are brought to life in an unconventional way, reports CBS2's Aundrea Cline-Thomas.

"The Girl With The Rivet Gun" is an animated documentary that recognizes three unsung female heroes of World War II: Esther Horne, Susan Taylor King and Mildred Crow Sargent.

"We were hearing these incredibly complicated stories, sort of wonderful stories, about gender inequality paid inequality, race relations, in this way that we had never heard before and so we wanted to tell the stories," said director/producer Anne de Mare.

All of that is explained in the 15-minute film created by an all-female team.

The animation is just as unique as the stories behind it.

"I make a wire armature first, then put the cardboard around it so I can move the puppets frame by frame," said animation director Danielle Ash.

The puppets, made entirely of recycled materials, are moved ever so slightly to create the appearance of motion.

"It's just a matter of having a real gentle touch so that you can step back, move it, step out again, click the camera," said Ash.

"There was something about Danielle's work and the maker aspect of it," said director/producer Kirsten Kelly. "You're creating this with your own hands and that spoke to us artistically in terms of the Rosie's themselves."

The figures breathe new life into the women's stories, emphasizing that there's more than one face behind the famous "We Can Do It" poster girl.

The award-winning piece premiered earlier this Women's History Month during a film festival. For more information, see www.thegirlwiththerivetgun.com.