Clean Eating

THE HAPPENING

Pumpkin spice latte season is upon us again. Celebrate with a September barbecue, a cookbook contest, the launch of a new eatery and more.

- BY ANIKA A. SYEDA

As the weather cools down, check out the season’s hottest happenings, from a barbecue to a book launch.

A TASTE OF MEXICO IN NEW YORK

From tortas a la plancha, a Mexican mainstay, to traditiona­l Oaxacan delicacies like tlayuda, you’ll find it on the menu at Tortazo. With its first branch in Chicago, founder Rick Bayless is opening the second Tortazo in New York’s historic NoMad neighborho­od. Bayless, a critically acclaimed chef and cookbook author, has specialize­d in Mexican cuisine for over 30 years. When asked why he’d gone with the name “Tortazo,” Bayless tells Clean Eating: “Our specialty is tortas, and -azo is a su x that means ‘a strike or blow.’ Tortazo means to get smacked with [the flavor of] our tortas.” For happy hour, Tortazo’s south-of-the-border menu extends to a bar stocked with artisanal tequila, mezcal and Mexican beers. Stay tuned for the opening date at

tortazo.com or follow them on Instagram @tortazoric­kbayless.

MODERNIZE YOUR PANTRY

WITH MICHELLE McKENZIE

Get ready to dig out the fish sauce, capers, miso and other weird and wonderful ingredient­s living in the very back of your pantry. Awardwinni­ng author Michelle McKenzie is demystifyi­ng these lesser-used foods in her latest book, THE MODERN LARDER: From Anchovies to Yuzu, a Guide to Artful and Attainable Home Cooking, on sale October 21. McKenzie breaks down pantry mysteries like bee pollen, dried shrimp and pomegranat­e molasses and shows you how to use them with 250+ recipes. She tops savory toast with egg and anchovies, builds bibimbap-esque bowls with Job’s Tears, subs muscovado for sugar in chocolate chips cookies and more. “My larder is always evolving,” McKenzie says. “I’m only loyal to a few things, but I’m fond of many. That said, I selected my favorite ingredient­s to be featured in the book.” $40, Roost Books

FOR THE VEGAN BOOKWORMS

The Internatio­nal Vegan Film Festival (IVFF) takes place in Canada’s tiny capital, Ottawa, but draws viewers from across the world. And after a highly successful 2020 virtual festival, they’re shaking up the annual a air with a new competitio­n this year: The IVFF Vegan Cookbook Contest, and it’s aiming to become the world’s leading plant-based cookbook celebratio­n. Three finalists will be awarded prizes on the day of the festival, Saturday, October 30. Following the in-person film festival will be a weeklong virtual online festival that viewers can tune into worldwide. IVFF founderdir­ector Shawn Stratton has his eye out for cookbooks focusing on batch cooking whole-food, plant-based meals with simple ingredient­s. “The type of recipes you could make on a Sunday afternoon with many of the same simple ingredient­s,” he says. “Ideally they’d also freeze well, so you can have them over the coming days and weeks.” For more info on the contest and the festival itself, visit theiv .com.

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 ??  ?? You don’t have to be vegan to check out the films debuted and celebrated annually at the IVFF.
You don’t have to be vegan to check out the films debuted and celebrated annually at the IVFF.
 ??  ?? Sample authentic Mexican eats like this Crispy Chicken Milanesa by Chef Rick Bayless, an expert in south-of-the-border cuisine.
Sample authentic Mexican eats like this Crispy Chicken Milanesa by Chef Rick Bayless, an expert in south-of-the-border cuisine.
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