A press release with this thrilling title landed in the inbox this morning: "CONTROVERSIAL 100 PROOF VODKA INFUSED HOLIDAY TURKEY IS BEING UNVEILED FOR THE HOLIDAY'S BY LOCAL NYC TAVERN. NO ONE UNDER 21 ALLOWED TO EAT AND INCLUDES A TAXI RIDE HOME." To which we would only add BARF. Earlier today Paul Hurley at O'Casey's Tavern on East 41st Street began injecting an unspecified number of 20-pound birds with 8 ounces of 100 proof flavored Georgi vodka: peach, raspberry, cherry and apple. Most of the vodka will evaporate out of the turkeys during cooking, but O'Casey's chef has planned for that, and he's preparing a vodka-infused gravy, served with a straw. more ›

Though they’re grown on the west coast, raw olives are rarely found at produce markets. This is because you can’t pop them raw like candy: they’re filled with a supremely bitter substance called oleuropein that gets obliterated by manufacturers during the curing process, with a hefty dose of lye. The mission olives seen here, found and purchased at Three Guys from Brooklyn, are the worst oleuropein offenders of all, because the green fruit is the most unripe kind. Regardless, these olives are waiting for you. If you listen closely to the tidal winds sweeping off Fort Hamilton Parkway, you can hear the olives calling. "Cure us," they sigh, "We’ll taste good." more ›