Small Bites
Little Vittles
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Forshpeis. Say it with me now. It's fun and slightly dirty-sounding, no? Well, it means "appetizer" in Yiddish, and serves as the inspiration for the National Museum of American Jewish History's (55 North Fifth St., 215-923-3811, www.nmajh.org) exhibit, which will end its yearlong run on June 30. "Forshpeis! A Taste of the Peter H. Schweitzer Collection of Jewish Americana" examines the cultural significance of Jewish American eats, with displays chronicling the traditions, cooking styles and specialty foods of Eastern European immigrants. While there won't be any actual bagels and lox around, a plethora of old-school cookbooks and recipes will be on hand to induce embarrassing stomach growls. —Holly Otterbein
If you chugged one too many Surges when you were 11 and are now immune to caffeine, these Thai iced coffees at Rocket Cat Café (2001 Frankford Ave., 215-739-4526) are for you. The double espresso shots that mingle with uber-strong iced coffee are scarily potent, so be warned: They will wake your zombie ass up. Plus, the sweetened condensed milk — the key ingredient that earns this bev its Thai designation — makes it taste like a coffee-flavored Creme Saver. Now take that chemically induced energy and get something done in this 90-degree weather for a change. —H.O.
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After scarfing the veggie sausage frittata from Latte Lounge (816 N. Fourth St., 215-629-9808), vegetarians will rejoice like faux pigs in fair-trade mud. The farfale pasta base, full up with fake sausage and smoked Gouda, feels more like grandma's famous kugel than a savory breakfast treat. Rightfully so, foodsmith Vicki Woodard invented the frittata from a modified version of her own grandmother's recipe, using only organic, local farm-raised ingredients. —James Saul
A budding mixologist, eh? Whether you prefer your sips frozen, shaken or on the rocks, Nicole Aloni's Backyard Bartender (Clarkson Potter) offers an array of fizzy, stylish libations perfect for summer. Aloni, who's catered for the Academy Awards, Queen Elizabeth II and Julia Child, enforces a strict warm-weather cockail philosophy — "They need to be refreshing, bright, and light as sea foam." Aside from the 50-plus recipes, which include options like the pomegranate granita smack, the orange basil mojito and the cocoa-dipped banana, you'll find a straightforward spirits glossary, a bar stock list, and even a few zingy nonalcoholic quaffs to please any guests who's too prim and proper to indulge. —Amy Strauss
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Beantown chef Jasper White didn't learn how to cook seafood in culinary school — he learned it by stuffing himself on the boardwalks of Asbury Park, Wildwood and Seaside Heights. Lucky for us, he's fed all that beachy knowledge into his brand-new The Summer Shack Cookbook: The Complete Guide to Shore Food (W.W. Norton & Company). No ugly fishie goes unturned in this hefty tome — White offers recipes for everything from snapper and mackerel to smelt and tautog. Especially tempting is his one-pot of chilled mussels with curry mayonnaise. Land-roving recipes cover sirloin, lamb chops and a host of sides (succotash salad, skillet corn bread, etc.). More than just cutesy illustrations, Summer Shack is packed with practical tips — like how to shuck an oyster or gut and scale a fish. All that's missing is the funnel cake. —Ashlea Halpern
Green tea isn't just for the granola crowd anymore. Franklin Fountain (116 Market St., 215-627-1899) packs the antioxidant wonder stuff into its handmade ice cream. Made with pure, pulverized tea leaves and cream from local dairies, this slightly spicy treat is a departure from your usual cookie-dough-caramel-triple-chunk indulgences. For a summery touch, try it with peaches or some coconut shavings. —Monica Weymouth
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