Yields: About 10 snacks

3/4 cup raspberries
3/4 cup strawberries, hulled
3/4 cup sugar
2 tablespoons ancho chili powder

Location Info


Amy's Bread

75 Ninth Ave.
New York, NY 10011

Category: Restaurant > American

Region: Chelsea

Londel's Supper Club

2620 8th Ave.
New York, NY 10030

Category: Bars and Clubs

Region: Harlem

Delta Grill

700 9th Ave.
New York, NY 10036

Category: Bars and Clubs

Region: West 40s

Ippudo NY

65 Fourth Ave.
New York, NY 10003

Category: Restaurant > Japanese

Region: East Village

The Rusty Knot

425 W. St.
New York, NY 10007

Category: Restaurant > Seafood

Region: West Village

Dale and Thomas Popcorn

1592 Broadway
New York, NY 10036

Category: Retail

Region: West 40s

Park Slope Ale House

356 6th Ave.
Brooklyn, NY 11215

Category: Bars and Clubs

Region: Park Slope

Blue Sky Bakery

53 5th Ave.
Brooklyn, NY 11217

Category: Retail

Region: Brooklyn

Frankies Spuntino Restaurant

457 Court St.
Brooklyn, NY 11231

Category: Restaurant > Italian

Region: Carroll Gardens

Caffe on the Green

201-10 Cross Island Parkway
Flushing, NY 11360

Category: Restaurant > Italian

Region: Bayside

Taro Sushi

244 Flatbush Avenue
Brooklyn, NY 11217

Category: Restaurant > Sushi

Region: Park Slope

Carl's Steaks

507 Third Ave.
New York, NY 10016

Category: Restaurant > American

Region: Murray Hill

99 Miles to Philly

94 Third Ave.
New York, NY 10003

Category: Restaurant > American

Region: East Village

High Stakes Cheese Steaks

216 Flatbush Ave.
Brooklyn, NY 11217

Category: Restaurant > Fast Food

Region: Park Slope

Stinky Brooklyn

261 Smith St.
Brooklyn, NY 11231

Category: Retail

Region: Carroll Gardens

Oko Frozen Yogurt & Tea

152 Fifth Ave.
Brooklyn, NY 11217

Category: Restaurant > American

Region: Park Slope

In a blender, combine the raspberries, strawberries, and sugar, and blend on high until puréed. In a medium saucepan, combine berry purée and chili powder, and bring to a boil, stirring. Reduce heat to low and maintain at a bare simmer for one hour, stirring occasionally. Preheat oven to 200 degrees. Take a sheet pan and line it with lightly oiled parchment paper. Spread the berry purée evenly on the parchment paper. Place pan in the oven and bake for two and a half hours, until purée is dry but still slightly sticky. Cool completely at room temperature before cutting roll-ups into pieces.

Jell-O Pudding Pops

When Jell-O Pudding Pops went to the big freezer in the sky in the ’90s, a cry went up from those of us who loved those weirdly chewy, icy treats. Even Bill Cosby, with his distinctively enthusiastic diction (“Jello Puddin’ Pops is frozen pudding on a stick!”) and his comforting dad-sweaters, couldn’t help us. There was even an online petition agitating for their reincarnation. In 2004, pops-lovers got their wish when Popsicle brought them back, and now you can buy them at your local ShopRite or Stop & Shop.

Potato Skins

Talk about turning shit into Shinola! In the ’80s, somebody got the bright idea of filching the inside of the potato and selling just the skins. These skins—with a bit of potato adhering, like drowning sailors clutching a makeshift wooden raft—were then loaded up with all sorts of distractions like sour cream, chives, chili con carne, etc. Truth be told, they were pretty damn good in either their baked or fried incarnations. But the question still persists: Who was enjoying the fleecy-white rest of the potato? Park Slope Ale House produces a superior rendition. 356 Sixth Avenue, Brooklyn, 718-788-1756

Bran Muffins

Remember when you thought bran muffins were good for you? So you’d dutifully eat a leaden bran bomb that had more fat and calories than some African villages get in a year, and then put on your leg warmers and shake your booty to a Jane Fonda jazzercise video. Tragically, leggings are back in style, but thankfully, bran muffins have come a long way, baby. Get the best at Blue Sky Bakery—fluffy, lightly sweetened bran muffins, full of fresh fruit like blueberry and sweet plum. 53 Fifth Avenue, Brooklyn, 718-783-4123


You may find this hard to believe, but tirami sù (“pick me up”), far from being an Italian dessert of ancient vintage, was actually invented at El Toula restaurant in Treviso, just north of Venice, in the ’60s. It spread across the ocean like swine influenza, with such startling rapidity that by the ’80s, it was de rigueur in every Italian restaurant in the city. Catch a slammin’ version at Frankie’s 457 Spuntino, 457 Court Street, Brooklyn, 718-403-0033, frankiesspuntino.com, or at V & T Pizza, 1024 Amsterdam Avenue, 212-663-1708.

Raspberry Vinaigrette

Every time raspberry vinaigrette is mentioned (not too often these days), we naturally think of Prince’s “Raspberry Beret,” one of the greatest songs of 1985. In fact, the two have much in common: Catchy yet cloying, both made a massive mark on an entire era. Vinaigrette is supposed to be sour, but raspberry vinaigrette is uncommonly sweet—almost as sweet as the syrup you put on your pancakes. And its most common use in those days was pouring it over salmon fillets. Yuck! Sample raspberry vinaigrette in all its retrograde splendor on the tricolor salad at Caffe on the Green, a national landmark in Bayside that was once the home of Rudolph Valentino. 201-10 Cross Island Parkway, Queens, 718-423-7272, caffeonthegreenrestaurant.com


In 1974, an article in The New York Times calculated that there were 100 Japanese restaurants in the city, a number that had exploded from just 10 in 1964. (“With a gusto once reserved for chow mein and egg foo young, New Yorkers are now dipping their chopsticks into another Oriental taste treat—Japanese cuisine,” chirped the article.) By the time the ’80s rolled around, it had become a certifiable craze. Now, of course, you can get a sushi fix for $450 a pop at Masa, or pick it up pre-made at the supermarket for a few bucks. Sushi is still—and always will be for those of us without trust funds—a treat to be carefully balanced between value and quality. For our money, the best sushi in the city is at Taro, a bare-bones joint where you can sit at the sushi bar and have a beautifully fresh, skillfully executed omakase meal for $40. 446 Dean Street, Brooklyn, 718-398-0872


Though Steak-Umms were invented in the ’60s, they reached their apotheosis in the ’80s, when every suburban house had an ample supply in the deep-freeze, deploying them in casseroles, burritos, sloppy joes, and lasagnas, in addition to the use for which the Reading, Pennsylvania, Steak-Umms company originally intended them—Philly cheesesteaks. Though the razor-thin portions of beef may have inspired the pejorative term “mystery meat,” they can still be acquired in many supermarket freezer cases around the city. So as not to be seen buying them, we prefer to scarf an actual cheesesteak at Carl’s Steaks, 507 Third Avenue, 212-696-5336, 79 Chambers Street, 212-566-2828, carlsteaks.com; 99 Miles to Philly, 94 Third Avenue, 212-253-2700, 99milestophilly.com; or High Stakes Cheese Steaks, 216 Flatbush Avenue, Brooklyn, 718-230-8616.

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