Creamy cranberry jalapeño dip recipe is a perfect holiday cranberry appetizer. This sweet, tangy and slightly spicy cranberry jalapeño cream cheese dip is inspired from the viral Costco cranberry jalapeno dip copycat. It starts with a bright cranberry relish or cranberry salsa spooned over softened cream cheese to create a festive dip that always disappears first on the snack table.

Creamy cranberry jalapeño dip recipe is one of the best holiday appetisers and this is always the first bowl to disappear from the table. This Costco cranberry jalapeño dip copycat is a holiday cranberry appetiser that is sweet, spicy, a little tangy. This look so pretty on a party table that it almost counts as decor.

Think of it as a mash up of:

• Cranberry relish / cranberry salsa: fresh cranberries, jalapeños, cilantro, lime
• A softened cream cheese base: simple, creamy, and the perfect canvas

You can serve it layered (relish spooned over cream cheese) as I usually do. Or, fold everything together into a cranberry jalapeño cheese dip both ways work, and I’ll show you how.

Why you’ll love this cranberry jalapeño dip

• Perfect holiday cranberry appetizer for Thanksgiving, Friendsgiving, Christmas or New Year’s Eve.
• You can use fresh cranberries (or frozen): great if you bought an extra bag just in case
• Sweet spicy flavor that feels very Costco cranberry jalapeno dip style, but homemade.
• Only a handful of ingredients and simple steps.
• Vegetarian and easy to make ahead.

What is cranberry jalapeño dip, exactly?

A fresh cranberry relish / cranberry salsa made with cranberries, jalapeños and lime, served over (or mixed into) a softened cream cheese base. People know this by many names.

• Cranberry jalapeño dip / cranberry jalapeno dip
• Creamy cranberry jalapeño dip
• Cranberry jalapeño cream cheese dip
• Cranberry jalapeño cheese dip
• Cranberry relish with cream cheese

They’re all variations on the same sweet spicy cranberry dip. But You can style it to fit your holiday table: chunky like salsa, a pretty layer over cream cheese, or fully mixed for a spreadable dip.

Ingredients For the cranberry jalapeño Dip (cranberry salsa)

• Fresh cranberries, rinsed and picked over
• Jalapeños, stemmed Remove seeds and membranes for mild, leave some in for more heat
• Green onions, roughly chopped (optional, I skipped)
• Fresh cilantro leaves (or flat-leaf parsley if you’re not a cilantro fan)
• Fresh lime juice (about 1 lime)
• granulated sugar, to taste
• fine sea salt

This mixture doubles as a cranberry relish or cranberry salsa. You can serve it by itself with chips, or over baked brie, or add it to a cheeseboard.

For the cream cheese base

• Cream cheese, softened
• Pinch of salt (optional)
• Freshly ground black pepper 

You can also use flavored cream cheese (chive & onion, herb & garlic) if you want a shortcut twist.

To serve

• Extra fresh cranberries and jalapeño rings for garnish
• Crackers, pita chips, pretzel crisps, crostini or veggie sticks

How to make cranberry jalapeño cheese dip (step by step)

Step 1: Make the cranberry jalapeño salsa

1. Add cranberries, jalapeños, cilantro, sugar, salt, lime juice to a food processor.
2. Pulse in short bursts until everything is finely chopped but not pureed think chunky salsa.
3. Taste and adjust sweetness or heat (more sugar for sweeter, more jalapeño for spicier).

You can make this fresh cranberry relish / cranberry salsa 1–3 days ahead. The flavors deepen as it rests. Before using, give it a stir and drain off excess liquid or scoop with a slotted spoon so your dip doesn’t get watery.

Step 2: Prepare the cream cheese base

1. Let the cream cheese sit at room temperature until it’s soft and easy to spread.
2. Place it in a shallow serving dish, small platter or pie dish.
3. For a fluffier, more dip-like texture, you can briefly beat the softened cream cheese with a spoon or hand mixer for 1–2 minutes until smooth.
4. Taste a tiny bit and add a pinch of salt and black pepper only if you feel it needs it the cranberry jalapeño relish is already full of flavor, so I usually keep the base quite plain.

Step 3: Assemble & chill

You have two textures to choose from both give you a creamy cranberry jalapeño dip, just in slightly different styles.

Option A: Layered cranberry jalapeño dip (prettiest for parties)

1. Just before serving, stir the cranberry jalapeño relish and drain off any extra liquid.
2. Spread or mound the softened cream cheese on your serving plate.
3. Spoon the cranberry relish over the top in an even layer.
4. Chill until ready to serve.

This layered style really shows off the red and green colors perfect as a Thanksgiving or Christmas cranberry appetizer.

Costco Style Creamy mixed cranberry jalapeño cheese dip

If you’re after more of a Costco style creamy cranberry jalapeño dip, where everything is fully combined like a spread:

1. Add the softened cream cheese to a mixing bowl.
2. Fold in ½–⅔ of the cranberry relish until you have a pretty pink, creamy dip with visible cranberry and jalapeño bits.
3. Taste and adjust: add a little more relish for more cranberry punch or sweetness.
4. Spoon into a serving bowl and top with a spoonful of reserved relish for color.

Variations: relish, salsa & more

• Fresh cranberry relish:
  Skip the cream cheese entirely and use the cranberry jalapeño mixture on its own as a bright, fresh cranberry relish with a gentle kick. Serve it with roasted veggies, lentil loaf, grilled paneer or halloumi, or on a holiday cheeseboard.
• Cranberry salsa:
  Add a bit of finely diced red onion and extra lime juice, and serve the mixture as a cranberry salsa with tortilla chips.
• Milder kid friendly dip:
  Use just ½–1 jalapeño, remove all the seeds and membranes, and add a little extra sugar to balance the tart cranberries. You can also keep the cream cheese base extra thick and plain to mellow the spice.
• Extra festive topping:
  Stir in a tablespoon of orange zest to the relish for a more cranberry-orange relish vibe, or add pomegranate arils on top for extra crunch and color.

How to serve this holiday cranberry appetizer

This cranberry jalapeno cream cheese dip is made for holidays and parties:

• As a Thanksgiving cranberry appetizer with crackers before the main meal
• On a festive board with pita chips, crostini, pretzel crisps, grapes and nuts
• As a Christmas cranberry appetizer with plenty of red and green garnishes
• For New Year’s Eve party dip, surrounded by chips and sparkling drinks
• Spread on leftover turkey or veggie sandwiches the next day instead of plain cranberry sauce

Make ahead, storage & safety

• Cranberry relish / cranberry salsa:
  Store in an airtight container in the fridge for up to 3–4 days. Stir and drain off any extra liquid before topping the dip.
• Softened cream cheese base:
  Shape or whip the cream cheese and place it in your serving dish up to 1–2 days ahead. Cover tightly and refrigerate. Let it sit out for a short time before serving so it’s soft enough to scoop.
• Fully assembled layered dip:
  For the best texture and color, assemble the layers up to 24 hours ahead – longer and the cranberry juices may bleed more into the cream cheese. Keep covered and chilled.
• How long can it sit out?
  Cream cheese-based dips are best not left at room temperature for more than about 2 hours. After that, refrigerate any leftovers promptly.
• Freezing:
  I don’t recommend freezing this dip. Cream cheese becomes grainy after freezing and thawing, and you lose that smooth, creamy texture we want in a party dip.

Instructions

• Make the cranberry jalapeño relish
  • Add cranberries, jalapeños, green onions and cilantro to a food processor.
  • Pulse until finely chopped but still chunky not a smooth puree.
  • Add lime zest, lime juice, sugar and salt. Pulse again to mix.
  • Taste and adjust sugar and spice.
  • Transfer to a bowl, cover and chill for at least 30–60 minutes (or up to 3–4 days).
• Prepare the cream cheese base
  • Let the cream cheese soften at room temperature until easy to spread.
  • Spread it into a shallow serving dish or small platter.
  • For a fluffier texture, briefly beat the softened cream cheese with a spoon or hand mixer.
  • Season very lightly with a pinch of salt and pepper if you like.
• Assemble the dip: layered version
  • Just before serving, stir the cranberry relish and drain off any extra liquid.
  • Spoon the relish over the cream cheese base in an even layer.
  • Garnish with extra cilantro, green onion, cranberries and jalapeño slices.
  • Chill until ready to serve.
• Optional: creamy mixed cranberry jalapeño cheese dip
  • Add softened cream cheese to a mixing bowl.
  • Fold in ½–⅔ of the cranberry jalapeño relish until combined and creamy.
  • Spoon into a serving bowl and top with a little extra relish for color.
  • Garnish and serve chilled.
• Serve
  • Serve with crackers, crostini, pita chips, pretzel crisps or veggie sticks.
  • Refrigerate leftovers promptly and enjoy within 3–4 days.

FAQs: Cranberry relish, salsa & creamy dip

More Cranberry Recipes

If you love cooking with cranberries, try these cranberry recipes too.

1. Classic cranberry sauce
2. Cranberry rice pilaf
3. Quinoa pistachio cranberry salad

More dips & spreads

• Chili crisp Greek yogurt dip
• Baba ganoush
• Authentic Greek tzatziki
• Muhammara Dip

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Make restaurant-style Palak Paneer easily at home with a few secret tips and tricks. It’s quicker and easier than you’d think but has the same richness and flavor like the one from your favorite restaurant!

Palak paneer is a house favourite and I’ve been improving my recipe for years. I’m talking about a creamy, mildly flavoured herby green gravy that doesn’t have any bitterness from spinach or is heavy on spices. This is an easy recipe which means that there are no complicated steps, no long list of masalas, no major prep work. And the flavors are so restaurant style that I might almost stop ordering palak paneer outside.

This right here is a gem! Every bite will make you close your eyes and want more. Dip some garlic naan or scoop it up with some jeera rice, either way this palak paneer recipe is a winner!

Palak Paneer Ingredients

Greens and fresh herbs: I have used a mix of fresh spinach and coriander leaves for vibrant, herby flavors. Spinach delivers an earthy flavor and that bright green color while coriander adds freshness and helps reduce any bitterness.

Paneer: I have used homemade paneer as it delivers the softest, creamiest results for this recipe. Even though store-bought paneer works, I would highly recommend making paneer from scratch if you have 15 extra minutes. It really enhances this already amazing recipe.

Aromatics and base flavors: onion, garlic, green chillies, and tomatoes form the base of this paneer and spinach curry.

Whole spices: a gentle tempering of bayleaf, green cardamom, and cloves infuses the gravy with aroma and depth

Powdered spices: coriander powder, jeera (cumin) powder, garam masala for warmth, flavor, and balance

Cream: helps make the gravy richer and creamier. You can replace it with soaked cashew paste for a vegan version

Kasuri methi: just a pinch right at the end adds a hint of smokiness and that restaurant-style aroma. a little goes a long way.

For the tadka/tempering: This step truly elevates your palak paneer. Ghee (replace with oil if you’re vegan), garlic (smashed with skin on), whole dried red chillies, jeera, and a sprinkle of red chilli powder for that final garlicky kick and color contrast.

Frequently Asked Questions

Richa’s Top Tips

1. Preparing Spinach: If you want a truly creamy gravy, remove the hardy stems of spinach and only use the leaves. The stems are nutritious but make the gravy more fibrous
2. Use only Green Chillies: For a natural bright green colour in palak paneer, use only green chillies for heat. Don’t add any red chilli powder because that’s one sure shot way of making the gravy brownish. Plus we have more chilli powder in the tadka that goes on top but doesn’t affect the colour in any way
3. Mild Spices: Stick to the recipe and don’t go heavy on the spices. This recipe really doesn’t need it. Let the beautiful flavour of palak or spinach really shine
4. Coriander: Don’t skip the coriander in the recipe because it helps keep that green intact and also cuts the bitterness out of the dish
5. Don’t overcook: Palak paneer becomes brownish when you over cook the spinach puree. At both times – first when sauteeing the spinach with onions, and later after you add the pureed spinach to the pan, cook for only 1-2 minutes. Bring the puree to a gentle boil and turn off the flame, because the longer you cook, the more oxidisation will take place and you’ll leave that naturally beautiful bright green colour.
6. Don’t skip the cream: We are not using much – just 2 tablespoons of cream in the entire recipe which serves four. It adds volume to the gravy and makes it rich and luxurious.
7. Vegan Palak Paneer: Palak paneer is easily made into a vegan recipe. Swap the paneer for tofu, the cream for coconut cream and the ghee for oil.

Serving Ideas

There are so many easy ways to enjoy Palak Paneer, and it fits beautifully into both weekday meals and special menus.

• Classic Indian style: Soak up that creamy, spinach gravy with roti, naan, or paratha
• With rice: Try it with jeera rice, basmati rice, or ghee rice for a wholesome option.
• Combo meal ideas: Pair with dal tadka or dal fry, a small bowl of raita, and papad for a comforting, balanced meal.
• Creative twist: Use leftovers as a filling for wraps or stuffed in puff pastry for a clever breakfast or snack idea.

Customisation Tips

• Make it vegan: Swap out ghee and cream for vegetable oil and coconut cream or cashew cream to keep it creamy without dairy
• Play with spice: Add more green chillies or red chilli powder for heat, or balance with a dash of lime juice if you prefer a lighter, tangier flavor
• Protein boost: Crumble up tofu instead of paneer for a vegan-friendly, protein-rich version.
• Spinach + bonus greens: Mix in a handful of methi (fenugreek leaves), amaranth, or kale with the spinach for extra depth and nutrients.
• Texture upgrade: Add a few roasted cashews or a spoon of almond paste while blending for a richer, nutty base.

Storage Tips

Reheating: Warm it gently on the stovetop or in the microwave. Add a splash of milk or water if the gravy has thickened to make it come back to its creamy best.

Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen with time, making next-day palak paneer even better.

Freezing: You can freeze the spinach gravy (without paneer) for up to 2 months. Just thaw and reheat before adding fresh paneer to maintain the texture.

Palak paneer hits that perfect balance between wholesome and indulgent with it’s creamy, mildly spiced, and full of earthy flavor. It’s one of those dishes that reminds you how simple making restaurant-style dishes at home can be.

If you make this recipe, don’t forget to tag me on your stories or DM me in your pictures @my_foodstory.

Watch Palak Paneer Recipe Video

This article was researched and written by Urvi Dalal.

The post Palak Paneer – Restaurant Style appeared first on My Food Story.

Published 2022 | Fiction

A boy caught between the real and an ‘alternate reality’, ‘Out of the Woods’ by Neikehienuo Mepfhu-o takes a look at the struggles that mental health illnesses bring with them – for the person and their immediate family members.

During a recent trip to Nagaland, I decided to pick up a book or two written by local authors, and ‘Out of the Woods’ by Neikehienuo Mepfhu-o was one among them. One of the key reasons to pick up the book was the book blurb – there was no tiptoeing around the subject of the book, no promises of happy endings and salvations, no hiding the fact that this could be (and is) a painful read.

Out of the Woods is a book that may act as a trigger for individuals who have dealt with mental health issues – themselves or as support for families. Because Neikehienuo Mepfhu-o captures the emotional turmoil not only of the afflicted but the immediate family too. It took me a good while to read through the book as it brought back memories from the days when I was diagnosed with anxiety and depression, the battle that ensued and the struggles that my immediate family, especially my parents faced in the interim.

The Crux

Neikehienuo Mepfhu-o’s ‘Out of the Woods’ is the story of a family struggling to cope with the trials and tribulations that village life brings with it while also grappling with the trauma of caring for a growing teen who is struggling to find his place in the real world that collides with the alternate world he lives in. The book traverses through the life of this family that is caught in an endless, harsh loop of loss, pain, trauma, the struggle to find the cause’ to the boy’s ‘behaviour’ and the penultimate discovery of the road to healing.

The Highs & Lows

One of the highlights of the books is the strong hold the writer has on the language (which could be contributed to the fact that she is an educator based in Kohima and has won an award for a previous book). The author uses simple language as effectively as a painter uses a paintbrush – her words transport you from the eerily peaceful and happy alternate world the boy lives in while effectively drawing out a picture of the home and world the boy inhabits with his family. She uses words to explain to the readers the thoughts and emotions that rush through the boy’s mind, in vivid contrast to the helpless anguish and frustration of the family that is tied together by their love for him. What is disturbing – and true – is that it is this very love and resultant uncertainty that govern their lives and threaten to break them apart. The book is a deep dive into the mind of a young boy dealing with an undiagnosed mental health disorder.

I keep writing ‘the boy’ because that is what he is through the book – ‘the boy’ – and that, in my opinion, works to create an awareness that the teenager and the family could be anyone, in any part of the world.

The relatives, the villagers, the pastor and other sources that claim they can help the child act as a commentary on the society’s struggles to accept the reality of mental health issues. This would, perhaps, be more pronounced in pockets that continue to remain relatively disconnected from the rest of the woke and allegedly more aware world.

So, does this mean Out of the Woods is without its follies? The very strength of the author works against the book – the words. By the time you reach the halfway mark, you may be hit by the ‘this is repetitive’ thought because it is for several pages. Thankfully, there is a shift from the normal to the parallel reality which shocks the reader out of the lull.

Another aspect that did not work for me is the end – the journey from the intervention, to seeking medical help and the manner in which the doctor explains the situation as also the boy’s return to ‘normalcy’ is not fulfilling from the reader point of view. Personally, tighter editing could have definitely helped the cause of this book.

However, for the sheer gumption required to write an entire novel that depicts the emotional trauma and exhaustion of mental health, Neikehienuo Mepfhu-o’s Out of the Woods is definitely a book I’d suggest you pick up.

Asian-style stir-fried lettuce with any and all greens in your refrigerator makes for a quick side dish or main with steaming hot rice.

Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa…

And did it go down well with the parents? Oh hell yeah! So much so we’ve had repeat requests and it’s been paired with steamed rice, dumped on toast, stirred into noodles and eaten as is.

I added a variety of lettuce and some spring onion greens (just because!); feel free to throw in a handful of the greens you need to finish up. There’s only one recommendation for this particular recipe – line up your ingredients coz you got to be quick!

If easy recipes are what you want to bookmark for those hectic weekdays, then you can check out the Chicken Lettuce Soup, Pumpkin & Potato in Mustard Oil and Rosha among others.

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

A lettuce and cheese-loaded sourdough sandwich that’s a tasty, filling way to start the day

Remember those childhood days when the parents used to come up with innovative ways to make you eat those dreaded greens? There’s a role reversal situation on that front at home here, where I have to find ways to make the parents eat ‘foreign’ vegetables, namely non-Indian veggies or those they haven’t grown up with aka lettuce, broccoli, zucchini, etc. I get the reluctance, I do. But as I tell them, “You got to eat your greens.” #payback

With lettuce, I started with the tried and tested salad route which worked well for my father – he loves salad. But my mother? Nope. She was and continues to be reluctant. And because I was determined to get her to eat them, I tweaked a few recipes, and voila! She ate the lettuce-loaded food and I got what I’m dubbing the ‘Lettuce Series’, starting with the Lettuce Sourdough-wich.

The parents have developed a taste for sourdoughs and since all three of us love pan-grilled sandwiches, I snuck in a few leaves in our breakfast sandwich one day and delight oh delight! It’s hearty, tasty, and has that golden crunch when you bite in… mmmmm.

You can use vegetables other than tomato here but there’s something pure and nostalgic about the combination of bread+cheese+tomato that I adore. Just one thing to remember, these sourdough-wiches (sandwich – sourdough-wich… get the drift?) are pretty heavy on the stomach so ended up skipping lunch and had supper and a late-night snack.

Things to remember

• You can use vegetables of choice but as I’ve mentioned, tomato and cheese is pure nostalgia and classic.  
• If the idea of pan grilling terrifies you, pop the sourdough-wich into a sandwich maker – whatever makes life easier!

Published 2017 | Self help

Sharing the Swedish concept of ‘death cleaning’, Margareta Magnusson’s ‘Dostadning’ is a handy book to have, if for nothing but tips that can help the decluttering process too.

‘A fond and wise little book’ is what the New York Times called it and I would agree. I stumbled on this book at a time when I had – desperately – turned to the Internet for solutions on ways to convince my mother to declutter. She is a habitual hoarder who has preserved everything – from gift boxes that came our way over 15 years ago to frying pan sets and of course, the usual photographs, baby clothes etc. And considering the fact that I hoard books because “what if there’s an apocalypse and I have all the time in the world”, its best I put a pause on the commentary.

The Internet listed this book in its set of suggestions and I was caught by the musically assertive sounding word – “Dostadning”. As I read the blurb, I was intrigued.

The Crux

Margareta Magnussion’s book isn’t a preachy, morbid book that laments death. Instead, it treats death as a fact of life, which, despite its heartbreaking nature, it is. The author – who is a professional ‘death cleaner’ advocates the idea of taking care of your possessions, to, among others things, ensure what you value goes to an individual or place that appreciates it and your immediate family or loved ones do not have to bear the burden of sorting through your things after you’ve moved on.

Following the initial introductory chapters, the author has divided the chapters on the basis of the things that form a part of life and have to be dealt with later – artefacts and articles, knickknacks and photographs, pets, clothing and more. The author downplays the gravity by interspersing her suggestions with instances from her life, with memories attached to her own death cleaning, personal and professional.

To Read or Not to Read

What stands out for me in this particular read is that the tips that she has given are practical enough such that they need not be relegated to the concept of death cleaning alone. These tips are helpful when you are changing homes, moving to another city/country or downsizing/decluttering as is evident in the photograph above – note the number of stickers peeping out of the book! I recommend this book for those looking for such practical tips and have added it to my mother’s bedside pile of books she should read.

I would, however, also add a ‘trigger’ label to this particular book for those who’ve seen death at close quarters – it may bring back memories that aren’t necessary good, it may remind you of moments of grief that may throw you into despair. That is not the intention of this book in any way but there is no discounting the unpredictability of the human mind and emotions so I’d recommend that for those for who continue to struggle with the concept of death, take your time with this book, if at all.

P.S Available to be borrowed by fellow bibliophiles in Ahmedabad.

A spicy, robust pickle made with garlic and potent red chilli from Nagaland, this pickle will add the good kind of heat to your palate

As an introvert, I tend to avoid stepping into spaces that are traditionally marked as belonging to the ‘family’ – for example the kitchen, the dining area, the family room, etc. But all of that respect for space went flying out of the window in the face of the Khonoma’s bone-numbing cold that had my teeth clattering out unheard of tunes. A and I shuffled into the kitchen looking for something warm to ensure we stayed alive until dinner… and the taste of this garlic chilli pickle made me sit up, quite literally!

Offered rather tentatively by the homestay owner – she was probably afraid to let us face the wrath of the local red chilli that Nagaland is famous for – the sharp, spicy and robust taste opened up the sinuses and had my blood rushing to all those cold-number places.

I am a garlic girl through and through so of course I loved it a lot but oh my my…

Understanding the recipe was a bit of a struggle as the homestay owner grappled with words and terms to explain the process, until we resorted to hand actions. Made with pantry essentials and ingredients that are available in most Indian (and non-Indian) kitchens, the Garlic & Naga Red Chilli Pickle makes for a deliciously fiery achaar to your dal chawal, the drizzle to your sad sabji, the exquisite touch to your sourdough cheese grilled sandwich and more.

I’ve used the local garlic I bought in Khonoma village along with the red chilli powder I picked up from a farmers’ market outside Kigwema village. The mustard seeds, mustard oil and tomato are from the provision store and vegetable vendor a few steps from my home.

And obviously, you won’t have the Naga garlic and chilli so feel free to use whatever you have… I’m sure it’ll taste brilliant!

Things to remember

• Roughly chop the garlic cloves but don’t mince; we want the garlic pieces to roll on your tongue when you eat the pickle
• Be patient with the ‘let it sit’ portion of the recipe; the more you let the pickle sit, the more it’ll develop flavours and potency
• Be sure to store in a clean, dry glass jar.

If you like to keep your refrigerator stocked with condiments that uplift the mundane, check out the recipes for the Apple Chutney, the Mixed Fruit Chaatni as also the Tomato & Dates Chutney.

This apple chutney flavoured with butter and star anise is perfect as a dip, a spread and an ideal addition to your grazing plate for parties

Not every kitchen experiment is a success. But it isn’t necessary that the ‘not success’ dish is unpalatable. In fact, some of these end up being delightful, tasty surprises, like this apple chutney.

Inspired by a friend’s superwoman-like ability to make relishes, I’d set out to make an apple relish but with the wrong core ingredient – the apples I’d picked (or rather, found piled on the fruit tray) had a strange texture. Rather than being crisp and crunchy, they were of a soft, brittle variety that started to crumble when peeled. But hey, no one called me a quitter! I forged ahead, determined to make something out of the apples I’d peeled to the tune of Kishore Kumar’s ‘Mere saamne wali khidki mein’ – please note, tunes are important during the act of peeling because ‘good mood is important to make ‘good food’!

The mini mound of roughly chopped apples ready to be dealt with, I reached for butter, because darlings, irrespective of what it does to your arteries and your hips, it makes the world right. In went all the goodies into the pan and with a little bit of this and that thrown in, I had this apple chutney which eventually got a huge thumbs up from the parents. It has now been made twice, is being used to slather on butter-toasted sourdoughs sprinkled with sumac powder or smoked cheese shavings. It is also being used generously on rotis and parathas to make rolls for the instant hunger moments.

NOTE: If you aren’t in a rush, then let the apple chutney rest for a day. It tastes so much more deliciouser the next day.

Give it a shot and stick around for when I get the apple relish right! Until then, happy cooking.

Golden, sweet yellow moong dal is roasted, tempered in whole spices and cooked with a handful of vegetables for a dish that soothes and satiates.

There is a joy in simplicity, after all, it is the simple things that make your heart sing in delight. And that, my dear friends, is an attempt to express the depth of emotion and devotion I feel towards the Yellow Moong Dal with Vegetables.

The Yellow Moong Dal with Vegetables is one of those Bengali dishes that uses minimal spices and aromatics, thus allowing the hero – the roasted yellow moong dal – to shine. The addition of fresh vegetables bumps up the nutrition value and lets you serve the dal as a main course with steaming hot rice and a bhaja (fried vegetables or fish) on the side.

Another USP of this particular dish is that it comes together in a relatively short time, especially if you put it together in a pressure cooker, which is what we prefer to do.

2019 | Korean | Romance

I believe there’s a right time to read a book and until the time has arrived, you will either not enjoy reading the book or will set it aside for later. I’ve noticed the same is applicable to movies and series. There have been times I’ve started a series and stopped it after an episode or two because it didn’t appeal to me. Romance is a Bonus Book is one such drama. RIABB was recommended by the friend who introduced me to Korean dramas in 2019. Back then, I’d given up on the series after episode 4/5, for reasons I don’t really remember. But my 2022 viewing of RIABB has been a smooth sailing. Here’s the good and the bad of this series…

The plot of Romance is a Bonus Book

Kang Dan-i (Lee Na-young), a 37-year-old is scrambling to upgrade her life. The former advertising copywriter has separated from her husband who cheated on her and is now an unemployed single mother. Adding to the struggle of finding suitable employment after the long career gap is the fact that her house is being razed. So, to make ends meet, she is working as a housekeeper… at her best friend Cha Eun-ho’s (Lee Jong-suk) home and he doesn’t know it!

Eun-ho, 32, is a successful author, chief editor and one of the founding members of Gyeoroo publishing. He has been in love with Dan-i since he was a teenager but obviously, the latter is clueless. In the present (of the show) Eun-ho is unaware about Dan-i’s struggles. Eventually, Dan-i finds a job at Eun-ho’s publishing house, the latter finds out about her state of affairs and drags her to live with him until she finds her footing.

The story progresses in tandem with Dan-i’s professional and personal growth. She impresses her colleagues with her hard work and creative flair, makes new chingus and love comes knocking. Of course, the journey isn’t smooth as the duo navigate through personal and professional highs and lows but then, what’s a series without some drama, right? 

The Good…

A very generic and mundane description of this series would be that it is a mature friends-to-lovers romance, the story of a divorced woman fighting against the odds and winning. But just as life isn’t as simple, the series isn’t as generic.

Although branded a romantic comedy, Romance is a Bonus Book may not be a series that viewers in their 20s may relate with because honestly, most of the issues that the protagonist faces are the 30s problem – especially the ‘age discrimination’ and the various societal pressures that ‘aging’ women have to face. And when I say ‘age’ here, I mean women in their late 30s and 40s. It’s subtle but evident in the way Dan-i has to fudge her resume to land a menial job, the way she is berated for trying to take a job that ‘belongs’ to someone younger and her thoughts about exploring a romantic relationship with someone younger.

The highlight of this series is Lee Na-young and Lee Jong-suk’s acting. The former slays as Dan-i, effortlessly showing the character’s inner struggles and determination to survive, her presence of mind and her self-belief. She adds to the existing layers of the character and in doing so, she becomes a heroine viewers will relate to and empathise with – because trust me when I say, we’ve all been there at least once in life.

And please, I simple cannot not mention Lee Jong-suk. The man with the cute face can make your heart flutter and how! Jong-suk’s broad shoulders carry the role of Eun-ho with as much ease as they carry off those amazing long coats and sweaters (a little swoon here please). His admiration, love and support for his noona is evident in every single frame and is like that warm comforter that you want to snuggle into after a hard day. There are several emotional moments and the duo do a brilliant job with these without going overboard.

A key point of attraction here is the setting – Gyeoroo publishing. It makes me want to apply for a job there right away because that’s what a dream job would be, right? Your work is an extension of a genuine love, you get to live in the world of books day in and day out, your bestie works at the office and your love interest does too! And not to forget the colleagues that range from scary and tyrannical to weird and adorable. All the supporting characters – including the potential love interests Ji Seo-joon (Wi Ha-joon) and Song Hae-rin (Jung Yoo-jin) – are well etched, each with backstories that justify their behaviour and add to the storyline.

One of the best moments of the series are in the last episode, when a letter drawing comparison between life-relationships-books is read out. Its poignant, its heartwarming and the reason why the title of the series makes absolute sense.

… and The Bad

If you are the kind that needs drama and speed and a cliffhanging end to every episode then Romance Is A Bonus Book isn’t something you want to want. The series, albeit interesting, is a bit scattered and for non-Koreans, the references to books and authors can be a little confusing since we aren’t aware of them.

There is no shock value in the series, not even the unravelling of the mystery creates conflict. Moreover, with a lot of the information dropped in the first half of the series, the remaining episodes are more to tie up the knots and feel dragged out. I’d say chop off an episode and a half!

Its soothing, but sometimes, soothing can put you to sleep too.

Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness. 

Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and turmeric powder are MUSTS and don’t count) and pairs well with rice or Indian bread of choice. 

The Pumpkin & Potato in Mustard Oil is a version of the Kumdo’r Chechki, a traditional Bengali side dish wherein the pumpkin is grated or (extremely) thinly sliced and slowly cooked in its own juices. It’s the kind of dish that celebrates the natural flavours of the vegetable. If you’d like to try a traditional chechki, head over to the recipe for Mulo Chechki (provided radishes are in season). 

Tips to remember for the Pumpkin & Potato in Mustard Oil 

• Julienne the vegetables and try to maintain consistency in size; this helps all the food cook evenly. 
• Remember to add the pumpkin later, as it cooks faster than potatoes. 
• You can make this without the potato; just increase the amount of pumpkin.
• Always use double the amount of pumpkin as it reduces when cooked.

A homely recipe of grilled dry rub chicken legs can be your saviour this holiday season when you have guests over and you want to make something quick yet delicious without sweating out hours in the kitchen!

After publishing many air fryer chicken recipes from the past many months, I still can’t get over air fryer chicken! It’s in fact part of my daily meals!

I keep experimenting with chicken in the air fryer and when I hit a jackpot, it makes it to the blog! Same goes with these grilled dry rub chicken legs!

I was so happy when these grilled chicken drumsticks came out perfectly juicy and beautifully seasoned with a thin crispy coating outside making it a seductive combination for our tastebuds.

What are these grilled dry rub chicken legs?

How do I define these grilled dry rub chicken legs!

To put it literally, this is a recipe of chicken legs which are generously coated with a flavorful mix of dry spices and then grilled to perfection!

And it can be a perfect holiday meal too as you can make a big batch of these grilled dry rub chicken legs for a crowd!

The added advantage of my grilled dry rub chicken legs is that they are made in an air fryer which for me is an absolutely fuss-free cooking method!

And that’s exactly why I get drawn to this marvelous cooking gadget so frequently!

You can absolutely grill them in a traditional oven but instead of using the bake mode, use the broil mode placing the chicken at the upper most level of the oven.

The post Grilled Dry Rub Chicken Legs | Air Fryer Chicken Legs with Homemade Dry Rub Spice Mix first appeared on Flavor Quotient.

Thai sticky rice aka glutinous rice is traditionally soaked and cooked fluffy. The cooked sticky rice is then covered in a creamy coconut sauce and paired with fresh mangoes. This is a classic, traditional and staple dessert in Thailand. Thai sticky mango is also known as "Khao Niew Mamuang" in Thai. Thai Sticky Rice with...

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The post Thai Mango Sticky Rice Recipe appeared first on Yummy Tummy.

Kadala Curry for Puttu or Puttu Kadala Curry is a well known combo from Kerala. It is also known as kadala curry, kadala kari, kondakadalai curry which uses black chana or kala chana while chana masala use white chickpeas. Learn how to make this wholesome chana curry for breakfast with step by step pictures and...

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The post Kadala Curry Recipe appeared first on Yummy Tummy.

Mushroom Barley Soup Recipe

Mushroom Barley Soup is a hearty one pot soup made with pearl barley, mushrooms and a few basic vegetables. It has a mild earthy and umami taste with a soft chew from the barley and a gentle tang from the tomatoes. The soup thickens naturally as the barley cooks, so you get a warm, comforting...

READ: Mushroom Barley Soup Recipe

If there’s one dish that instantly reminds me of simple, satisfying, everyday Indian cooking, it’s aloo matar. Soft potatoes, sweet green peas, a tomato-based masala that comes together in minutes, this one’s pure comfort food!

This aloo matar recipe is the kind of sabzi you make when you want something quick, hearty, and reassuring without too much effort. It’s also a classic for a reason: minimal ingredients, pantry-friendly, and it pairs beautifully with everything from roti and paratha to jeera rice.

This is such a common Indian recipe that every house has their own version, and here’s mine. A simple, fuss-free aloo mutter recipe that’s cooked entirely in the pressure cooker, yet tastes like something straight out of your mum’s kitchen. You need to try it ASAP ❤️

Aloo Matar Ingredients 

Potatoes: Gold and Russet potatoes, cut into small cubes. If you’re in India, try to use new potatoes as they have a lower starch content that works better for this recipe. 

Peas: I have used fresh peas here as they’re in season, but frozen work just as well

Tomatoes: finely chopped to form the base of this potato peas curry. 

Whole spices: cumin seeds, mustard seeds, kalonji (nigella seeds) add a subtle nutty warmth and aroma.

Powdered spices: turmeric, coriander, cumin, and red chilli powder for flavor and color. 

Aromatics: finely chopped ginger and green chillies deliver flavor, aroma, and subtle heat.

Oil: I have used groundnut oil, but any neutral-flavored oil such as vegetable, canola, rice bran, etc. will work. 

Salt: for seasoning 

Coriander leaves: to garnish 

Frequently Asked Questions

Richa’s Top Tips

• Dice potatoes to the same size so they cook nice and even without breaking down
• Use ripe, juicy tomatoes for the best flavor and natural sweetness. You can even blend them if you prefer a smoother gravy
• Add a touch more water if you want a runnier matar aloo; keep it less for a thicker sabzi that pairs with rotis.
• Let the pressure drop naturally. This extra few minutes helps the potatoes soften perfectly without turning mushy.

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: You can freeze aloo matar for up to 2 months. Let it cool completely and store in portioned containers.
• Reheating: Reheat gently on the stovetop or microwave. Add a tablespoon of water if it looks too thick to freshen it up.

Customisation Ideas

• Make it without a pressure cooker: Simply cook covered in a kadai. It takes a bit longer, but the result is just as delicious.
• Add onions: I have grown up eating this curry without onions and garlic, but if you prefer an onion-tomato base, sauté finely chopped onions before the tomatoes.
• Make it richer: I love adding a splash of cream or a spoonful of cashew paste at the end when I want something a little more indulgent. 

Serving Ideas

• With rotis: The classic combo. A simple roti + warm aloo matar is the kind of everyday meal that just hits the spot.
• Pair with jeera rice or plain steamed rice: The light gravy from the potato peas curry coats each grain beautifully and makes for a cozy, no-fuss lunch.
• As part of a full Indian thali: Add dal, rice, a quick salad, papad, and some achar. Aloo mutter fits effortlessly into any thali-style meal.
• With pooris on weekends: This is a nostalgic favourite. Hot puffed pooris and matar aloo is a combination that never disappoints.
• Alongside raita: Whether it’s boondi raita, onion raita, or plain curd with some chaat masala, the creamy coolness balances the warmth of the sabzi really well.

Aloo matar is one of those dishes that proves how comforting simple food can be. With just a handful of everyday ingredients, you get a warm, homely curry that works for quick weeknight dinners, lunchbox days, and everything in between.

This article was researched and written by Urvi Dalal.

The post Aloo Matar | Potato Peas Curry appeared first on My Food Story.

Bryant Park Winter Village is my favorite NYC Christmas market for glittering lights, outdoor ice skating and cosy winter food right in the middle of Midtown Manhattan.

Bryant Park Christmas market (officially Bank of America Winter Village at Bryant Park) feels like a European-style holiday village tucked between skyscrapers, complete with a huge Christmas tree and a rink full of happy chaos.

In this guide, I am sharing my exact experience at Bryant Park Winter Village: I’m breaking down Bryant Park Winter Village dates, hours, how I planned the visit, what I ate and you can eat at Bryant park winter village, how the ice rink works, what I’d do differently next time and all the little tips I wish I had known before going.

Also I am sharing Bryant park village hours, things to do and insider tips so you can plan the perfect holiday visit.

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Always double-check the official Bryant Park Winter Village website for this season’s exact dates, hours and prices before you go.

What Bryant Park Winter Village Feels Like When You Actually Walk In

The first time I walked into Bryant Park Winter Village, it felt like stepping into a movie set. One minute I was on a regular Midtown sidewalk, dodging people and traffic; the next minute I was surrounded by glass kiosks wrapped in garlands, fairy lights overhead, the sound of skates on ice and the smell of coffee and churros drifting across the park.

Winter Village is the seasonal transformation of Bryant Park into a full winter playground:

• An outdoor ice rink in the middle
• Dozens of glass “jewel box” holiday shops wrapped around it
• The Lodge area where you can warm up with a drink
• A big, beautifully lit Christmas tree and Manhattan’s skyline as the backdrop

What I love most is that you can simply walk in. There’s no ticket gate just to enter, no pressure to do everything. You can browse, snack, people-watch, or sit with a hot drink and just soak up the atmosphere.

Bryant Park Winter Village: Dates, Hours & How I Planned Timing

The exact dates and hours change slightly every year, but the general pattern is the same:

• Bryant Park Winter Village dates: Winter Village season usually opens in late October and runs until early March. This year Bryant Park’s Winter Village by Bank of America is expected to continue the activities through March 1, 2026.
• The Holiday Shops typically open from late October until just after New Year, often the first few days of January.
• The 17,000-square-foot ice Skating rink stays open usually into March.
• Bryant Park Winter Village Hours:

I planned Bryant Park Winter Village as an afternoon into evening activity. Here’s how I approached timing.

My Simple Timing Rule

1. Arrive before sunset
   I went in while there was still some daylight so I could see the shops, take photos and get my bearings without the full evening rush.
2. Stay as the lights come on
   This is the magical part. The Christmas tree lights up, the rink looks like a postcard, and suddenly it feels like pure holiday energy.
3. Avoid Saturday night if possible
   I purposely chose a weekday evening to avoid the heaviest crowds. It was still busy and lively, but I could move around and actually enjoy it.

Getting to Bryant Park Winter Village (What Actually Worked)

Bryant Park is in Midtown Manhattan, between 40th & 42nd Streets and 5th & 6th Avenues, right behind the New York Public Library.

I found it very easy to reach using the subway:

• 42 St: Bryant Park (B, D, F, M) drops you right by the park.
• Times Sq: 42 St (A, C, E, 1, 2, 3, 7, N, Q, R, W) is a short walk.
• 5 Av / 42 St (7 train) works well if you are already on the 7 line.

From Times Square, I just followed Google Maps and within a few minutes I could see the lights and the tree peeking through the buildings.

Good To Know Before You Go

A few small, practical things that made my evening at Bryant Park Winter Village smoother:

• Restrooms:
  Bryant Park has public restrooms right in the park, and they’re surprisingly nice for a city park. There can be lines in the evening, so I try to go before it gets extremely crowded.
• Cards, cash and tipping:
  Most stalls accept credit cards and contactless payments, but I like to keep a little cash for small purchases or tips. Some places may have a small minimum for card payments.
• Crowds and personal space:
  It does get busy, especially in December evenings and on weekends. I wore a crossbody bag that I could keep zipped and in front of me and avoided carrying anything I’d be sad to lose.
• Families and strollers:
  You’ll see lots of families with children. Strollers are fine, but paths can feel tight at peak times, so I’d go a bit earlier in the afternoon if I were visiting with younger kids.
• Accessibility:
  The park paths are mostly flat and easy to walk. If accessibility is important for you (wheelchair, mobility aids or sensory needs), it’s worth checking the latest details on the official Bryant Park website before you go and avoiding the busiest weekend evenings.
• Warm-up spots:
  The Lodge is my favourite place to warm up while still feeling part of the action. If it’s too busy, the New York Public Library right next door is another lovely indoor pause during the day.

Best Things To Do at Bryant Park Christmas Market

Once I stepped inside, I realised it’s easy to get overwhelmed by choice. This is exactly how I structured my evening and what I’d recommend.

Browsing the Holiday Shops

I started with a slow loop around the Holiday Shops. The glass kiosks are packed with:

• Handmade jewelry
• NYC themed prints and art
• Candles and soaps
• Winter hats, scarves and gloves
• Christmas ornaments and small gifts

I treated it like a treasure hunt rather than a shopping marathon. I paused at stalls that felt different or thoughtful instead of trying to see every single one in fast-forward. It’s also a great way to warm up your hands, because most stalls have a little warmth coming from inside!

What I loved most: you can find gifts that don’t feel generic touristy. I spotted some beautiful small-batch candles, unique ornaments and artwork I could picture on a gallery wall.

What To Eat at Bryant Park Winter Village Holiday Market : Bryant Park Winter Village Food

Food was a big part of why I was excited about Bryant Park Winter Village food. I wanted to nibble my way through the market instead of sitting down for a formal dinner.

If you are curious about Bryant park winter village food, Here’s what I actually ate:

• Vegetarian corn dogs
  I didn’t expect to find these, but they were such a fun, nostalgic snack with a veggie twist. Crispy outside, soft inside, and perfect to eat while walking around.
• Churros with Nutella
  This was pure indulgence. Warm churros, a generous amount of Nutella, and the cold air around us. It’s one of those things you absolutely cannot eat gracefully, but that’s the charm.
• Coffee
  I grabbed a coffee partly for warmth and partly for the ritual. Holding a hot cup while you walk around the market just feels right.
• Cookies
  I picked up cookies as a “snack for now, snack for later” situation. They also make easy edible souvenirs if you have some willpower.
• Beer
  We ended the food walk with a beer, standing near the rink and watching people skate. It felt casual and relaxed, not like being in a bar; more like being in the middle of a movie scene with your drink in hand.

If you’re vegetarian like me, it is absolutely possible to enjoy the food scene here. Many stalls have clearly marked vegetarian options, and there’s a good mix of savoury and sweet. My tip is to share everything so you can taste more without feeling too full too fast.

Ice Skating at The Rink (What I Learned)

The rink in Bryant Park is the star of Winter Village. The special thing about it is:

• Admission to the ice is free if you bring your own skates and
• You just pay for skate rentals and extras if you don’t have your own pair.

Here’s how I approached it:

1. Checking slots online
   I checked available time slots online before finalising my day. The popular evening times do get booked up, especially closer to Christmas.
2. Deciding on skates
   I didn’t have my own skates with me, so I went with skate rentals. If you’re traveling light, rentals are much easier than lugging skates across the city, but if you’re local and you do have skates, it’s an easy way to save money.
3. Arriving early for my session
   I gave myself about 30 minutes before the chosen time, just to be safe. There’s usually a bit of a process: checking in, getting skates, adjusting them, and dealing with your bags.

I am not a professional skater by any means, but even a few slightly wobbly rounds on the ice, with the tree on one side and skyscrapers glowing above, felt very special. If you enjoy people-watching, you could also happily skip skating and just observe the mix of pros, cautious beginners and kids zooming past.

Warming Up at The Lodge & Watching the Rink

After a while in the cold, The Lodge is exactly where I wanted to be. It’s a covered area with seating, bars and food counters, and large windows looking out over the rink.

I loved that I could:

• Sit down and actually feel my fingers again
• Sip something warm (or bubbly)
• Watch skaters without freezing in the wind

If you are visiting with friends or family who do not want to skate, this is a great base. Some seasons also offer extra experiences like igloos or bumper cars on ice, and those look like a lot of fun if you want to turn it into a “special occasion” night.

Finding the Best Photo Spots (What Worked For Me)

I went in already thinking “this is going to be Instagram heaven,” and it really is. These angles worked best for me:

• Looking down the central path of the Holiday Shops with the Christmas tree in the background
• Shots of the rink and tree from slightly higher up, near the New York Public Library side
• Close-ups of the kiosks with fairy lights and decorations, especially at blue hour when there is still a hint of sky colour

My favourite photos came right after sunset, when the sky was deep blue and the lights had just come on. Full dark is also pretty, but blue hour gives you that extra dimension.

When I’d Visit Again | Best Time of Day & Season to Visit Bryant Park

After experiencing it once, here’s how I’d plan it next time.

Time of Year

• Late November to just before Christmas: the best combination of full holiday decorations and an electric atmosphere.
• Early season (late October / early November): better if you prefer space to move around and don’t mind fewer decorations.
• Early January: still has a winter feel, but the Holiday Shops close soon after New Year, so I’d go before the first week of January if shopping is important to you.

Time of Day

• Weekday late afternoon into evening is ideal.
• I would personally avoid Saturday evening unless I was fully mentally prepared for maximum crowds.

What I Wore (And What I’d Recommend)

New York winter is not just about the temperature; it’s about the wind. I was very grateful for:

• A warm, long coat
• A chunky scarf that I could pull up over my face when the wind picked up
• Gloves I could still use my phone with
• Comfortable boots with good grip
• Layers: thermal under a sweater under the coat

If you feel the cold easily, don’t underestimate how chilly it feels when you are outside for a few hours, standing in lines or just wandering slowly. Layering made it much easier to enjoy the evening instead of constantly looking for heat.

How Much I Spent (And How to Keep It in Check)

I went into Bryant Park Winter Village with a “treat myself, but not go wild” mindset.

Here’s roughly how my spend broke down (for two people):

• Vegetarian corn dogs (about 15$ each)
• Shared churros with Nutella ( 18$)
• Coffee (5$)
• Hot Chocolate (10$)
• Cookies (5$)
• beer (25$ for 2)
• Ice skate rentals and locker/bag storage ( from 25$-50$ depends on time and season-We did not skate)

It definitely cost more than a random street snack, but less than a full sit-down dinner and entertainment somewhere else in Midtown. It’s festive season so expectedly little high for a festive evening out.

If you’re on a tighter budget, you can:

• Skip skating and just enjoy the market and decorations.
• Share snacks instead of everyone ordering their own.
• Set a souvenir budget in advance (for example, “one ornament and one edible treat”).

It’s absolutely possible to enjoy Winter Village on more of a “walk, look, snack and soak it in” budget rather than a big shopping spree.

My Simple Evening Bryant Park Itinerary You Can Copy

As much as I believe in go with the flow, I wanted to visit new places and revisit a few old ones, couple of dining experiences, meeting friends, and some shopping I made sure to plan in my intenarary in advance. If I had to turn my Byrant park winter village visit into a repeatable plan, it would look like this:

3.30 pm
Arrive at Bryant Park, do a full loop of the Holiday Shops while it’s still light, and mentally mark stalls you want to return to.

4.30 pm
Start the food walk: vegetarian corn dogs, churros with Nutella, coffee in hand. This is where the I’ll just taste one bite” plan usually fails in the best way.

5.30 pm
Pre-booked ice skating session at the rink. Arrive a bit earlier to give yourself enough time.

7.00 pm
Warm up at The Lodge with a drink and maybe cookies. Sit for a while and just watch the combination of music, skaters and city lights.

8.00 pm onward
Walk past the New York Public Library, then continue towards Times Square, Fifth Avenue windows or Rockefeller Center if your energy allows. It’s all fairly walkable from here.

Bryant Park Winter Village vs Other NYC Christmas Markets (My Honest Take)

New York has a few lovely holiday markets, but if I had to choose just one, I would still pick Bryant Park Winter Village because:

• You get ice skating + Christmas market + tree + Midtown skyline all in one place.
• The atmosphere feels very “New York at Christmas” without needing a ticketed event.
• It’s easy to plug into any Midtown itinerary.

If I had more time, I’d pair it with:

• Union Square Holiday Market for more local / artisan gifts.
• Columbus Circle Holiday Market combined with a winter walk in Central Park.

But for a first-timer or a short trip, I feel Bryant Park Winter Village is the one that feels like stepping straight into the holiday version of New York that we see in Christmas movies.

FAQs About Bryant Park Winter Village

Seeing Bryant Park Without the Christmas Market

A few days before Winter Village officially opened, I happened to walk past Bryant Park on a cold winter morning. There were no holiday shops yet, no Christmas tree, no music just a quiet city park waking up for the day.

It felt almost like seeing a before picture. The same tall buildings, the same open space, but calm and a little bare… and then a few days later the exact same spot turned into a glowing, busy Christmas village with lights, skaters and food stalls everywhere.

Office workers were cutting across the paths with coffee in hand, a few people were reading on benches, and the empty rink space was still being set up behind the fences. So if you are visiting Bryant Park in summers or post holiday market it looks like this. We also grabbed our coffee’s and cookies from the whole foods which is just across the street and sat down to soak in the vibes.

I actually liked having both versions in my head. It reminded me that Bryant Park is a lovely place to wander even without the Christmas market, and that Winter Village is this seasonal layer of magic the city puts on top.

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Sticky rice, also known as glutinous rice or sweet rice, is a special variety of rice that becomes beautifully soft, chewy, and sticky when cooked. Sticky rice is the main ingredient in mango sticky rice, sushi and other popular recipes. Cooking sticky rice is definitely the most tricky part. In this blog post, I have...

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Caramel fruit cake is a delicious, soft and tender cake made with caramel and dry fruits. The caramel adds a subtle sweetness that blends beautifully with rum and dry fruits. It is a kind of cake that looks splendid but it is surprisingly easy to bake with basic pantry ingredients. This cake is perfect for...

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