Smorgasburg

Sisters Ann and Janet Chung like their steak & eggs Korean style. They marinate their steak, finish it with chives and serve it with kimchi. They also believe every meal is better when paired with Welch's grape soda. Recipe: Cheesy eggs and T-bone steaks (Serves 4-5) Thin cut T-bone steaks. 1 bottle of We Rub You BBQ sauce Eggs A few tablespoons of toasted sesame oil ½ cup shredded cheddar ½ cup shredded sharp cheddar 1 bunch chives, finely chopped Kimchi Marinate the steaks in BBQ sauce and set aside for about 10-15 minutes. In the meantime whisk eggs with a little salt and pepper. Heat a pan over high heat and add oil. Once it shimmers, add steaks. Cook about one minute, flip and cook the other side for about one minute or until desired doneness. Remove and set on a plate. In second hot pan, add whisked eggs. Immediately turn down heat to low, sprinkle with healthy helping of cheese and begin mixing with a spatula by pulling away from sides to keep them from overcooking. Once the eggs look done serve with the steak. Sprinkle with chives and serve with kimchi and grape soda. Facebook: http://www.facebook.com/WeRubYouKoreanBBQ Twitter: http://www.twitter.com/werubyou When busy schedules, early mornings and long nights have you feeling peckish, homemade ice pops, a pork belly BLT or a burrito stuffed with Chinese leftovers is easier than you think. Smorgasburg vendors breakdown these and other easy recipes for those Munchies Moments.

If the hot dog serves as a canvas for toppings, Stephen Porto has made a living pushing the limit with his pups. Here, he fluffs his wiener with spicy mustard, spicy ketchup and potato chips creating munchie art. Recipe: Mash Hot Dog Jalapeño mustard 1 hotdog 1 split top hot dog bun Crushed salt and pepper potato chips Sweet and spicy ketchup Make the jalapeno mustard by mixing together finely chopped pickled jalapenos with mustard. Cook the hotdog on a griddle or frying pan. Toast the bun. Top with mustard, crushed potato chips and ketchup mixed with sriracha. Facebook: http://www.facebook.com/asiadognyc Twitte: http://twitter.com/asiadognyc When busy schedules, early mornings and long nights have you feeling peckish, homemade ice pops, a pork belly BLT or a burrito stuffed with Chinese leftovers is easier than you think. Smorgasburg vendors breakdown these and other easy recipes for those Munchies Moments.

Banh mi is best associated with meat. Ella Nemcova of Regal Vegan has been on a quest to convince people otherwise. Her vegan version is the signature item at her all-vegan stall. Recipe: Vegan Banh Mi (serves 3) 1 loaf crusty baguette 1 8oz container Faux Gras 1 small bunch cilantro, washed, roots removed 1 half seedless cucumber, thinly sliced 1 jalapeño, thinly sliced ½ cup pickled carrots and daikon (recipe follows, but in a pinch, use kimchi) 3 tablespoons special sauce (recipe follows) Cut off the ends from the baguette. Slice it in half. With a spatula, spread the Faux Gras across the length of the bread. Start layering vegetables; jalapeño slices, cucumber slices, the pickled carrots and daikon, then stuff it with the cilantro. Finally drizzle the special sauce over the sandwich filling, close and slice into 3 even portions with a serrated knife or have one very big sandwich. Pickled Carrot and Daikon recipe Grate, julienne or shred on the shredding disk of a food processor 2 large carrots and one big daikon. Set aside. Add ¼ cup of apple cider vinegar and ½ cup of water to a pint sized jar. Add 1 teaspoon salt and 1 teaspoon sugar. Stir to combine. Add the carrot and daikon and seal tightly. Let sit for at least a day though the longer this sits, the better it is. Note: if you don't have time to make the pickled veggies, dunk julienned carrots and daikon in white vinegar until you are ready to make the sandwich. About 15 minutes should suffice. Special Sauce Add 2 tablespoons Tamari sauce (or use soy sauce) and 2 tablespoons Sriracha to 16 oz of vegenaise. Whisk to combine and pour into a squeeze bottle. Keep in the fridge for use on — everything. Facebook: https://www.facebook.com/regalvegan Twitter: https://twitter.com/regalvegan When busy schedules, early mornings and long nights have you feeling peckish, homemade ice pops, a pork belly BLT or a burrito stuffed with Chinese leftovers is easier than you think. Smorgasburg vendors breakdown these and other easy recipes for those Munchies Moments.

When Mike DaRonco of McClure's Pickles is feeling like a couch potato and some Netflix, there are few foods he finds more satisfying than a quick chips & dip. Making the dip at home is easier than you think. Five minutes and you've got creamy nirvana. Recipe:Chips & Dip 1/8 cup sour cream 1/8 cup of mayonnaise 1/8 cup of McClure's spicy relish 2 ounces of McClure's brine 3-4 sprigs of fresh dill, chopped 1 bag McClure's potato chips Add sour cream, mayo, relish, brine and dill to a bowl big enough for dipping. Mix to combine. Serve with potato chips. Facebook: https://www.facebook.com/mcclurespickles Twitter: https://twitter.com/mcclurespickles When busy schedules, early mornings and long nights have you feeling peckish, homemade ice pops, a pork belly BLT or a burrito stuffed with Chinese leftovers is easier than you think. Smorgasburg vendors breakdown these and other easy recipes for those Munchies Moments.

Repeat after me: Day old donuts are not trash. Take it from the folks at Dough. They have developed a recycling program for another day of indulgence. Just don't tell mom. Recipe: Donut Sundae Leftover donuts, roughly chopped A few tablespoons of milk or coffee Whipped cream Ice cream Toasted almonds Toasted coconut Nutella In sundae glass, or tall glass, mix some of the donut with the coffee or milk, adding enough to moisten, but not so much that it becomes soggy. Top with whipped cream and then ice cream. Finish with almonds, coconut and a healthy drizzle of the Nutella. Top with donut pieces and serve. Facebook: https://www.facebook.com/pages/Dough/147336885329768 Twitter: https://twitter.com/doughbrooklyn When busy schedules, early mornings and long nights have you feeling peckish, homemade ice pops, a pork belly BLT or a burrito stuffed with Chinese leftovers is easier than you think. Smorgasburg vendors breakdown these and other easy recipes for those Munchies Moments.

Whether it's college or pro, game day calls for wings. Hugh Magnum of Mighty Quinn's suggests you drop the phone and take a stab at making your own. These smoked & fried chili lime guys will make you say 'nah,' they next time someone says: "Lets order some wings." Recipe: Smoked & Fried Chili Lime Chicken Wings Salt Pepper Paprika 12 chicken wings Chili sauce like Sriracha Honey Fresh lime juice Lime zest Finely chopped garlic Sea salt Sesame seeds Scallions, finely chopped Cilantro, roughly chopped Turn on oven to 350 degrees. Mix salt, pepper and paprika together and toss with chicken wings. Place wings on a baking sheet and place in oven for 20 minutes. In the meantime, mix remaining ingredients together, adjust taste to your liking and set aside. Fill a large pot with about 3 inches of oil. Once wings are ready, fry for about 2-3 minutes until crispy, remove and toss in sauce. Top with sea salt, white sesame seeds, scallions and cilantro. Facebook: http://facebook.com/mightyquinnsbbq Twitter: http://twitter.com/mightyquinnsbbq