What Can You Do About the Coming Cicada Invasion? Eat them! (With Recipes)

Wikipedia/Bruce Martin
The common cicada, as it looks just before you eat it

Unless you've been hiding underground for the last few months, you probably already know that New York City is due for a cicada invasion. Indeed, the cicadas themselves have been concealed deep in the dirt as they've undergone their 17-year life cycle, and are only emerging for the purpose of having sex with other cicadas - which might make the coming infestation seem even more gross. Imagine a sky darkened with flying pests, splooging indiscriminantly from the skies. What can you do besides hiding in your apartment and waiting for the cicadas to leave? Eat them!

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It's Spring in Japan, Time for Sakura Matcha Kit Kat

This addictive, green-tinted candy bar is available only during cherry-blossom season, and only in Japan.

Japanese are inordinately fond of Kit Kat candy bars, partly because the name is similar to a Japanese phrase that means "You will win." To that end, Kit Kats are often given as presents on auspicious occasions, and the box shown above has a panel on the back that functions as a gift tag, allowing you to give it to a friend as a sort of encouragement for an upcoming event. But the most popular form of the candy is not the chocolate-coated bar Americans are familiar with, but a green-tea-flavored version based on white chocolate.

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The Quizzical Origins of the Thai Curry Puff

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A Thai curry puff as served at Thai Market.

You've encountered it in Thai restaurants before, a small braided pastry filled with chicken and potatoes called the curry puff. It's unlike any of the other apps on the menu, which run to papaya salads, tart sausages, steamed dumplings, fish cakes, and even marinated raw shrimp (which represent a Thai adaptation of Japanese sashimi). In addition, the small baked turnover has no Siamese name the way other dishes on Thai menus do, being designated simply "curry puff." But where did it come from?

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West Village Bar Recreates Beloved Rochester 'Garbage Plate'

This is Daddy-O's cheeseburger version of the famed Rochester garbage plate.

Buffalo has its chicken wings and beef on weck, Syracuse its salt potatoes and barbecue, but what does Rochester have? Something called a garbage plate. First served at a bar called Nick Tahou's - which has trademarked the name, so that all the other bars in town can only serve "the plate" - it consists of an identical pair of meats, say, two hot dogs, or two burgers, or two Polish sausages. These are deposited on an oblong platter with fried potatoes on one end, and a particularly skanky macaroni salad on the other. Brown mustard, meat sauce of the kind used around Albany, and hot sauce are squirted over all. The result is true deliciousness.

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Salchipapas Redefined at Los Perros Locos -- and the Moral Consequences

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Los Perros Locos' "Ultimas" Salchipapas. The quail egg is dead center.

Salchipapas are found in most South American cities. Consisting of french fries topped with sliced frankfurters, it's both street food and a meal aimed at children when their parents are eating more elaborate fare in a restaurant. You know, like a Happy Meal. Now Los Perros Locos ("The Crazy Wiener"), a new Lower East Side restaurant specializing in Colombian-style hot dogs, seeks to redefine the dish in contemporary foodist terms, perhaps inspired by poutine on one hand and Jersey disco fries on the other.

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Tired of Potato Chips? Have a Bite of Baby Clams.

Why not give these a go instead of Doritos?

Westerners have long been in a rut where commercial snacks are concerned. Walk into any bodega, and your choices are likely to be limited to dozens of flavors of potato chips in a bewildering number of sizes and shapes, or dough-based snacks that have been extruded, molded, or die-cut. Or Pringles, which are somewhere in between. These snacks -- unless they're advertised as "baked" -- are generally very high in fat, salt, and raw calories. And, as the slogan goes, Who can eat just one?

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Introducing the Potato Sandwich

It takes cunning to extract the sandwich from the elaborate packaging.

Fork in the Road loves carbs - and hates Dr. Atkins and the South Beach Diet - so when we get a chance to multiply starches in a meal, we take it. Sure, you get both french fries and rice pilaf along with your entrée in many Middle Eastern cafes, and what could be starchier than a spicy and flaky Jamaican beef patty placed, as it should be, inside the mitt-shaped coco bread that was made to hold it?

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White House Pride Cookies, the First BBQ, and Culinary Secrets From 1600 Pennsylvania Avenue

Steven Thrasher
A surprisingly delicious decorative cookie from the White House kitchen, consumed in the West Wing
Yesterday, we took our first-ever trip inside the White House. There were all kinds of culinary secrets we discovered that we weren't expecting.

First, as we waited to go through security, we saw a lot (and we mean a lot) of staffers coming back from a Mickey D's run. Would Michelle approve of all that McDonald's?

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Tiny Hot Dog in Pastry at Golden Steamer

A three-bite frank snuggling in its own pastry -- two make a perfect breakfast.

We've already noticed the unbridled passion of Hong Kong natives for Western hot dogs, in stir-fries, with Italian spaghetti, and -- the final frontier -- for breakfast. If you're one of those people who won't touch a weenie before noon, reconsider your prejudices!

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Trio of Sliders at Kaia Wine Bar Includes Elk

Kaia's sliders represent contasting forms of flesh.

The Upper East Side's year-old Kaia Wine Bar specializes in the vittles and fermented grape products of South Africa, and there's some pretty damn interesting stuff on both sides of the ledger.

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