Food
Have a ‘Hoppy’ Easter with a Holiday Ham
Last Updated on April 4, 2026 by Daily News Staff
(Feature Impact) When your kitchen is full of colorful eggs, candy baskets, tempting sweets and all that comes with Easter, sometimes a holiday classic is just the answer for simplifying the season. Perfect for pairing with deviled eggs, potato salad and a traditional Sunday feast, this Maple-Glazed Easter Ham provides a hands-off approach to the main dish.
With an easily prepared glaze and your oven doing most of the work, you can keep your attention on time spent with loved ones. Visit Culinary.net to find more seasonal favorites, both classic and contemporary.
Maple-Glazed Easter Ham
Recipe adapted from Southern Living
Total time: 3 hours
Servings: 10
- 1 bone-in spiral-cut ham (8-9 pounds)
- 1 cup pure maple syrup
- 1/2 cup packed dark brown sugar
- 1/2 cup (4 ounces) bourbon
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon ground cinnamon
- orange slices and wedges, for garnish
- fresh rosemary sprigs, for garnish
- Preheat oven to 350 F.
- Place ham in large roasting pan and fill with 1/2 inch of water. Cover pan with aluminum foil and bake about 2 hours, basting every 30 minutes with juices from pan, until meat registers 120 F at thickest portion.
- In medium saucepan over medium-high heat, stir maple syrup, brown sugar, bourbon, ginger and cinnamon; bring to boil. Cook, stirring occasionally, until thickened, 6-8 minutes. Remove from heat. Cover to keep warm and set aside.
- Remove ham from oven and discard foil. Increase oven temperature to 400 F. Using pastry brush, glaze ham with 1/3 cup maple-bourbon mixture.
- Bake ham about 30 minutes until top is lightly caramelized and meat registers 145 F at thickest portion, brushing with remaining glaze every 10 minutes.
- Remove from oven and transfer ham to serving platter. Let rest 15 minutes and garnish with orange slices, orange wedges and rosemary sprigs.
Photo courtesy of Shutterstock
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Food and Beverage
McDonald’s Fried Apple Pie Returns June 23—A Limited-Time Summer Throwback
McDonald’s is bringing back its OG Fried Apple Pie starting June 23 for a limited time at participating restaurants nationwide—plus a 35-foot pie photo stop on Route 66 near Chicago.
Summer tends to fly by, but certain bites slow time down. McDonald’s is betting its Fried Apple Pie is one of them.
According to a new announcement from McDonald’s USA, the OG Fried Apple Pie returns to participating restaurants nationwide starting June 23 for a limited time. The classic dessert is described as featuring a signature filling made with 100% American-grown apples, wrapped in the same golden, crunchy, flaky fried crust longtime fans remember.
Why the Fried Apple Pie comeback matters
McDonald’s is framing the return as a nostalgia play with a patriotic twist, tying the seasonal rollout to the lead-up to America’s 250th birthday. If you grew up hearing people talk about “the fried pies,” this is the moment they mean: hot, sweet, and unmistakably old-school.
And if you’ve never tried it? McDonald’s is positioning June 23 as your entry point—an “if you know, you know” menu item that’s meant to feel like a summer memory in dessert form.
A classic that started as a family recipe
The company also shared a bit of origin story: the Fried Apple Pie traces back to the 1960s, when East Tennessee McDonald’s Owner/Operator Litton Cochran created a fried apple hand pie that became a local favorite. Over time, it made its way into McDonald’s history.
Eric Cochran, a McDonald’s Owner/Operator, said the pie is one of those foods that “take you back,” and credited his grandparents—Litton and Jo Cochran—with helping shape the recipe when McDonald’s founder Ray Kroc was looking for a dessert that would resonate with customers.
The 35-foot Fried Apple Pie (yes, really)
To make the return feel like a road-trip moment, McDonald’s is also unveiling a giant roadside installation: The McDonald’s Largest Fried Apple Pie, a 35-foot version of the dessert placed along Route 66—built to be a photo stop.
Fans can snap a selfie and pick up a McDonald’s souvenir map at:
- 920 N Broadway St., Joliet, IL 60435 (just outside Chicago)
If you’re near Chicagoland, here are the dates
- Kickoff event (June 23): 3:30–6:00 p.m. CT, with live music, an ice-cold Coca-Cola, and complimentary Arch Cards
- June 23–July 4: The installation remains up through the holiday stretch
How to get it
McDonald’s says the Fried Apple Pie will be available all day at participating restaurants nationwide, and can also be ordered via the McDonald’s App, while supplies last.If your summer plans include a long drive, a late-night snack run, or just chasing a little nostalgia, June 23 might be the date to circle. Some menu items are built for convenience—this one is built for the detour.
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Food and Beverage
Harness Peanut Power for Improved Cognitive Health
A healthy brain goes beyond reading exercises and completing puzzles – it extends to the kitchen, too. Emerging nutritional science is clear that what people eat doesn’t just fuel the body; it shapes memory, mood and cognitive health.
(Feature Impact) A healthy brain goes beyond reading exercises and completing puzzles – it extends to the kitchen, too. Emerging nutritional science is clear that what people eat doesn’t just fuel the body; it shapes memory, mood and cognitive health.
Among the foods you can include in your diet to give your brain a boost are peanuts and peanut butter, staples valued not only for their convenience but also for their cognitive benefits. In fact, a study published in the “Journal of the Prevention of Alzheimer’s Disease” found adults 60-80 years old who did not eat peanuts and peanut butter regularly were 30-50% more likely to perform poorly on tests measuring learning, memory, language, processing motor speed and attentiveness compared to those who did consumer peanuts and peanut butter.
It’s not just the older generation that can benefit. According to research published in “Clinical Nutrition,” a study of college students ages 18-33 showed consumption of peanuts and peanut butter was associated with improved memory function and decreased anxiety, depression and stress.
Consider this key information from the Georgia Peanut Commission before your next meal planning session.
Nutrients that Give the Brain a Boost
Despite their small stature, peanuts pack a nutrition punch. Their unique blend of various vitamins, minerals and bioactive compounds includes:
- Niacin, which can slow cognitive decline and reduce the risk for Alzheimer’s disease, according to the “Journal of Neurology, Neurosurgery and Psychiatry”
- Vitamin E, found to promote healthy brain aging and delay cognitive decline
- Resveratrol, believed to be beneficial in fighting against Alzheimer’s disease and other nerve degenerating diseases, per the “Journal of Biological Chemistry”
- P-coumaric acid, an antioxidant that appears to target the neurotransmitters in the brain that regulate mood, stress and anxiety
Peace of MIND
Peanuts are included in the MIND diet, a combination of the Mediterranean and DASH diets, which specifically includes foods shown to benefit the brain.
Adding peanuts to your menu can be a breeze. Look no further than a powerful main course like Crunchy and Creamy Cold Green Pea and Peanut Salad, a perfect accompaniment at potlucks and cookouts as an easy side or light main course.
Brain Food for Thought
Supporting your brain starts with the right nutrition, and evidence makes clear peanuts and peanut butter should be top-of-mind as you head to the grocery store. For help getting started, find more recipes and nutritional information by visiting GAPeanuts.com.
Crunchy and Creamy Cold Green Pea and Peanut Salad
Recipe courtesy of The Peanut Institute
Servings: 8
Dressing:
- 1/3 cup sour cream
- 1 1/2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
Salad:
- 1 package (20 ounces) green peas, frozen
- 1 cup celery, chopped
- 1/3 cup red onions, chopped
- 1 cup dry roasted peanuts
- 6 slices thick cut bacon, cooked and crumbled
- 1 pinch salt, or to taste
- 1 pinch freshly ground black pepper, or to taste
- To make dressing: In small mixing bowl, whisk sour cream, mayonnaise, apple cider vinegar and sugar.
- To make salad: In large mixing bowl, combine frozen green peas, celery and onion. Pour dressing over salad and toss to combine. Refrigerate at least 2 hours.
- Before serving, stir in roasted peanuts and crumbled bacon. Season with salt and freshly ground black pepper.
Nutritional information per serving: 230 calories, 17 g carbohydrates, 12 mg cholesterol, 3 g saturated fat, 9 g unsaturated fat, 5 g fiber, 11 g protein, 249 mg sodium, 6 g sugar, 1 g added sugar.
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STM Daily News’ Food and Drink section highlights the stories, trends, flavors, and events shaping today’s food culture. From recipes to restaurant news, it keeps readers connected to what’s fresh and worth tasting.
Last Updated on June 15, 2026 by Rod Washington
Miami’s South Beach dining scene is about to get a jolt of Tel Aviv energy. Naked Tomato by internationally acclaimed chef Eyal Shani will open at Moxy South Beach on May 14, bringing a modern Israeli, modern Mediterranean-leaning restaurant built around simplicity, seasonality, and open-fire cooking.
If Shani’s name rings a bell, it’s because his ingredient-first approach has become a global calling card. His portfolio now spans 50+ restaurants across cities including New York, Tel Aviv, Paris, Melbourne, Singapore, Las Vegas, and London, with concepts like Miznon, HaSalon, and Michelin-starred Shmonéhelping define his expressive, produce-forward style.
The “naked” tomato: a menu philosophy, not a garnish
At Naked Tomato, the tomato isn’t just a motif—it’s the thesis. Shani describes the “naked” tomato as food in its purest form: uncomplicated, vibrant, and honest. That idea shapes a menu designed to let ingredients speak for themselves, paired with a lively atmosphere that nods to Israeli roadside grills and the late-night pulse of Tel Aviv.
“At Naked Tomato, we believe creating naked food is an act of courage,” Shani said in the announcement. “It means removing the masks and distractions, and standing fully behind the ingredient itself… Naked food is high-risk creation. It is purity.”
What to expect on the menu
For the first time, Shani is stepping away from his signature free-flowing format and moving toward a more structured layout of starters, small plates, and mains—some newly created, others inspired by dishes across his global restaurants.
Starters and small plates to watch for
The opening lineup highlights the restaurant’s core promise: bold Mediterranean flavors, bright produce, and fire-driven technique.
- Fire-Roasted Eggplant Lines
- Moroccan Bishbash Salad
- “You Need Our Dips”: hummus, babaganoush, labaneh, and freshly baked laffe
Shipudim: Israeli-style skewers at the center
The heart of the menu is Shipudim—Israeli-style skewers—served with a colorful spread of mezze. Options include:
- Wild mushrooms
- Shrimp
- Harissa chicken thigh
- Lamb kebab
Expect mezze sides like pickles, Middle Eastern slaw, roasted peppers, and matbucha, built for sharing, tearing, and dipping.
Larger plates and “party table” mains
For groups (or hungry solo diners), the menu also points to larger, fire-kissed plates:
- A rotating Catch of the Day kissed by open fire
- Tomahawk Good for Two Humans and Probably More
- Masabacha of cranberry beans and crushed tomato seeds
- Chicken Schnitzel with sides including the playful “Marrow of a Dinosaur Bone”
Bar, lounge, and late-night energy
Naked Tomato is designed as more than a dinner reservation—it’s positioned as a high-energy dining experience with a full bar and lounge for cocktails, wine, and late-night bites. The beverage program is described as a natural extension of Shani’s philosophy: simple, vibrant, and built to enhance the foodrather than compete with it.
Design: part market, part kitchen, part dining room
Designed by Turjeman Yaakov of Jacob Turgeman Design, the space aims to blur the line between kitchen, market, and dining room. Expect an environment where produce, bread, wine, and everyday culinary objects are displayed openly, with textures like patinated metals, worn woods, stone-like walls, warm lighting, and greenery. Communal tables bring the buzz, while more intimate seating keeps it flexible for date nights and smaller groups.
Where it is, when it’s open, and how to book
Naked Tomato is located at Moxy South Beach, joining the property’s rooftop oasis, Serena.
- Dinner hours: Thursday–Saturday, 6:00 p.m.–11:00 p.m.
- Dinner hours: Sunday–Monday, 6:00 p.m.–10:00 p.m.
- Reservations: available on SevenRooms
- More info: https://nakedtomatousa.com
- Instagram: @nakedtomatousa
For South Beach visitors (and locals chasing something new), Naked Tomato is shaping up to be a destination for anyone who wants modern Israeli flavors, open-fire cooking, and a dining room that feels like the night is just getting started.
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