• FITNESS
  • Food
  • Beauty
  • Sports
  • Travel
  • Athleisure Studio
  • Athleisure List
  • Athleisure TV
  • THIS ISSUE
  • The Latest
  • ARCHIVE
  • About
  • Press
  • Connect
Menu

Athleisure Mag™ | Athleisure Culture

ATHLEISURE MAG™ | Athleisure Culture
  • FITNESS
  • Food
  • Beauty
  • Sports
  • Travel
  • Athleisure Studio
  • Athleisure List
  • Athleisure TV
  • THIS ISSUE
  • The Latest
  • ARCHIVE
  • About
  • Press
  • Connect
Frank Sinatra loved eating at Patsy's Italian Restaurant and in honor of his birthday which would have been on Dec 12th, we're sharing favorite dishes from this iconic restaurant, complete with recipes.  

Frank Sinatra loved eating at Patsy's Italian Restaurant and in honor of his birthday which would have been on Dec 12th, we're sharing favorite dishes from this iconic restaurant, complete with recipes. | PHOTOGRAPHY CREDITS Patsy’s

THE ART OF THE SNACK | EAT LIKE FRANK SINATRA

January 13, 2017

In over 70 years of existence, Patsy’s Italian Restaurant has had only three chefs, the late Patsy himself, his son Joe Scognamillo and Joe’s son Chef Sal Scognamillo, who has been manning the kitchen for the past 30 years.  Frank Sinatra first met “Patsy” Scognamillo in 1942, which sparked a lifelong relationship between Patsy’s and Sinatra. Whenever he was in NY, he would visit the restaurant with his friends.

FRANK'S CLAMS POSILLIPO

Serves: 4 
Ingredients

32 littleneck clams
3 tbsp. olive oil
6 garlic cloves, halved
¼ cup onion, chopped
28 oz. can whole plum tomatoes with juice
Salt and fresh ground black pepper to taste
1 tbsp. tomato paste
¼ cup chopped fresh basil
1 tbsp. chopped flat leaf parsley, plus more for garnish

Directions

1. Scrub the clams with a stiff brush, rinse thoroughly in cold water and place in a large pot. Add cold water to just cover (or slightly less) and bring to a boil over high heat. Cook until the clams open, about 5 minutes. Using tongs or a slotted spoon remove the clams to a large bowl as they open and discard any that do not open.

2. Strain the cooking liquid though a chinois/strainer lined with a coffee filter. Reserve ¾ cup of the strained cooking liquid.

3. Return the clams to the pot, add cold water and stir to remove any remaining sand. Drain and reserve clams.

4. Heat oil in a large saucepan over medium flame and sauté the garlic halves until golden, about 2 minutes. Remove garlic with tongs and discard. Add the onions to the garlic oil and sauté 3 to 4 minutes, until soft but do not brown. Coarsely chop the tomatoes and add them and their juice to the saucepan. Bring the sauce to a boil, reduce heat and simmer covered for 25 minutes, stirring occasionally.

5. Season the sauce to taste with salt and pepper. Stir in the tomato paste and add the basil and 1 tbsp. of parsley. Simmer UNCOVERED 5 minutes.

6. Add the reserved clam broth and clams to the sauce and bring to boil. Cover the saucepan, reduce heat and simmer 8 to 10 minutes or until the clams are heated through. Spoon the clams and sauce into serving bowls, garnish with parsley and serve immediately with hot crusty bread.

FRANK’S VEAL CUTLETS MILANESE

Serves 8
Ingredients

½ small Italian stale baguette (½ lb.)
2 tbsp. freshly grated Parmigiano-Reggiano
Pinch of oregano
¼ cup minced flat-leaf parsley
1 cup plus 3 tbsp. olive oil
¼ tsp. salt
1/8 tsp. freshly ground black pepper
½ cup all-purpose flour
2 large eggs, beaten
8 veal cutlets (about 1 ¼ lb.), pounded to slightly less than ¼"
Salt and fresh ground black pepper to taste
1 lemon cut into 8 wedges

Directions

1. Break or cut the bread into large chunks and place in a food processor. Process until the bread is reduced to fine crumbs. Transfer the crumbs to a large bowl and stir in the cheese, oregano, and parsley. Gradually add 3 tbsp. of oil, stirring, until thoroughly combined. Season with salt and pepper.

2. Spread the flour on a large plate, place the eggs in a shallow bowl, and spread the seasoned bread crumbs on a second large plate. Coat each veal cutlet in the flour, then the beaten eggs, and then the bread crumbs, patting with the palm of your hand to ensure adhesion. 
 
3. Heat 1 cup of the oil in a large nonstick skillet over medium-high flame (to a frying temperature of 350 F) and sauté the veal for 2 minutes.  Turn and sauté for 1 additional minute.  Do not crowd pan. If necessary, fry the cutlets in batches. Remove with a slotted spatula and drain on paper towels.  Season to taste with salt and pepper, and serve with lemon wedges.

FRANK’S LEMON RICOTTA TORTE

Serves 8

Ingredients

1 3-lb. container whole-milk ricotta cheese

1 2/3 cups sugar
3 extra-large eggs
½ tsp. vanilla extract
Zest from 1 lemon
Butter and flour, for greasing pan

Directions

1. Preheat the oven to 400º F.

2. In a large bowl, mix the ricotta, sugar, eggs, vanilla, and juice from the lemon until well blended.

3. Butter and flour a 9x2" round baking pan. Spoon the mixture into the pan and smooth the top with a spatula. To prevent the spillage of rising batter over the side of the pan, construct a collar around the pan that extends at least two inches above the top with a sheet of aluminum foil folded in half lengthwise and secured with tape.  Bake on the bottom shelf of the oven for 55 minutes.

4. Refrigerate for three to four hours.  Remove from refrigerator and allow to return to room temperature before serving.

Featured The Art of the Snackk
X 124 125.png
Sep 21, 2023
THE ART OF THE SNACK | CENTROLINA
Sep 21, 2023
Sep 21, 2023
AM APR TAOTS I.png
May 20, 2023
THE ART OF THE SNACK | LUTHUN
May 20, 2023
May 20, 2023
Screenshot (422).png
Nov 22, 2022
THE ART OF THE SNACK | OSTERIA ACCADEMIA
Nov 22, 2022
Nov 22, 2022
Screenshot (552).png
Mar 21, 2022
THE ART OF THE SNACK | VINEAPPLE CAFE
Mar 21, 2022
Mar 21, 2022
Screenshot (464).png
Feb 17, 2022
THE ART OF THE SNACK | SARASHINA HORII
Feb 17, 2022
Feb 17, 2022
AM JUN THE ART OF THE SNACK-1.jpg
Jul 18, 2020
THE ART OF THE SNACK
Jul 18, 2020
Jul 18, 2020
AM FEB THE ART OF THE SNACK-1.jpg
Mar 19, 2020
THE ART OF THE SNACK | GNOCCO
Mar 19, 2020
Mar 19, 2020
THE ART OF THE SNACK | CHOLA
Dec 24, 2019
THE ART OF THE SNACK | CHOLA
Dec 24, 2019
Dec 24, 2019
AM JUL TAOTS.jpg
Aug 12, 2019
THE ART OF THE SNACK | EATALY
Aug 12, 2019
Aug 12, 2019
AM MAY THE ART OF THE SNACK GREEK SNEEK-1.jpg
Jun 11, 2019
THE ART OF THE SNACK | A GREEK FEAST FOR THE TASTEBUDS
Jun 11, 2019
Jun 11, 2019
In Brunch, Food, Dec 2016, Lifestyle, Magazine, Tne Art of the Snack, The Art of the Snack Tags Patsy's, The Art of the Snack, Frank Sinatra, bithday, Art of the Snack, Frank's Lemon Ricotta Torte, Patsy's Italian Restaurant, Joe Scognamillo, Chef Sal Scognamillo, Patsy Scognamillo, Frank's Veal Cutlets Milanese, Frank's CLams Posillipo, recipe, food, foodie, tomato, restaurant
Comment
When you're looking for something refreshing with an array of ingredients, we suggest these beers which will definitely satisfy: Rogue Farms, Hitachino Nest, and Coney Island Brewing Co.

When you're looking for something refreshing with an array of ingredients, we suggest these beers which will definitely satisfy: Rogue Farms, Hitachino Nest, and Coney Island Brewing Co.

PHOTOGRAPHY COURTESY | Rogue Farms

THE ART OF THE SNACK | BEER

December 7, 2016

ROGUE FARMS

We've had the pleasure of enjoying Rogue Ales & Spirits as they have a number of interesting ingredients that they bring together for the perfect pint. This fall, they released the anticipated Rogue Pumpkin Patch Ale, brewed with fresh pumpkins grown and harvested at Rogue Farms in Independence, Oregon.

Pumpkin Patch Ale can only be brewed when Mother Nature deems Rogue Farms Dream Pumpkins ripe. One acre of Dream Pumpkins was planted in late spring alongside the Rogue Farms hops, jalapeños, marionberries and buzzing honey bees. This means the small orange gourds are deep orange in color and their sweetness has peaked from the warm Oregon summer.

As soon as they were picked, the pumpkins were driven to the Rogue Brewery in Newport, Oregon just 77 miles away. The pumpkins were hand-chopped and seeded, roasted in pizza ovens, and pitched fresh into the brew kettle along with vanilla bean, ginger, cardamom, cloves, cinnamon, nutmeg, orange peel and Rogue Farms Independent hops to create Pumpkin Patch Ale.

“It takes time to plant, grow, harvest, roast and brew with our own pumpkins, but real pumpkin beer is worth the wait,” said Rogue Brewmaster John Maier.  

Pumpkin Patch Ale is now available nationwide in 750 Ml bottles and on draft.

About Rogue Farms:

Rogue Ales & Spirits is an agri-fermenter founded in Oregon in 1988, as one of America's first microbreweries. Rogue has won more than 1,700 awards for taste, quality and packaging and is available in all 50 states as well as 54 countries. Since 2008, Rogue has remained committed to saving the terroir of Oregon hops, barley, rye, wheat, honey, jalapenos, pumpkins and marionberries one acre at a time by growing their own.

HITACHINO NEST

A few years ago, our Style Director stumbled upon, Hitachino Nest, because of the owl logo while shopping at Whole Foods. With a number of blends such as Red Rice Ale, White Ale, Espresso Stout and more - it's a beer worth knowing and including within your mix.

This Japanese brewery is so focused on their craft and inspired commitment to flavorful ingredients, you will not find a lot of marketing around this brand but those who know know that "Nest is Best".

About Hitachino Nest:

Hitachino Nest Beer is brewed by KIUCHI BREWERY which has been brewing Japanese Sake since 1823, and now the family is in its 8th generation.

Sakaide ("Spring-out sake") is the place close to the facility which is believed to be the place where sake sprand out of the well.

Hitachino is the name of the province in ancient Japan which covers the area of their brewery and was famous for its fertile soil, making the land perfect for brewing.

Although the malts and hops (in 2014, they began growing their own hops at the brewery site which is a new challenge for better sustainability) are imported from the West, Hitachino Nest is not simply imitating the Western way of brewing, it is still a Japanese beer. The combinations of mixing the malts and hops are infinite. As these are natural plants, flavors and aromas of these ingredients change slightly depending on the crop season. The subtle differences are detected by those who are involved in the process and not the machines. The brewery focuses on matching and balancing the character of each ingredient to create a refined synergy to create the perfect brew.

The "Nest is Best" is distributed to over 30 countries, including the US, Great Britain, Thailand and Australia.

CONEY ISLAND BREWING CO

Each of Coney Island Brewery’s beers are inspired by the seaside boardwalk neighborhood of Coney Island and the surrounding Brooklyn borough. As an active brewery, they encourage guests to visit them on Surf Avenue in Coney Island, Brooklyn! With a number of beers with a following, you can enjoy a pint, take a scheduled tour, shop and purchase growlers to go!

Guests can enjoy 8 house-brewed beers on tap that rotate regularly to offer you something different each time. Depending on the time of year, guests can experience some of our extremely limited, specialty Freak Beer styles, like Kettle Corn Cream Ale and Cotton Candy Kolsch. In addition, you can have your own party there as well as attend an event.

We recommend making your way to this institution (which sits next door to Brooklyn's own minor league baseball team, Brooklyn Cyclones).

About Coney Island Brewery Co.:

The mission of Coney Island Brewing is to brew craft beer that captures the spirit, flavor and romance that is Coney Island. Coney Island Brewing Company is an A&S Brewing Collaborative brand, a subsidiary of the Boston Beer Company.

 

In Food, Lifestyle, Magazine, Nov 2016, Tne Art of the Snack, The Art of the Snack Tags Art of the Snack, Beer, Hitachino Nest, Coney Island Brewery, Rouge Farms
Comment

PHOTO COURTESY | Avocados from Peru

THE ART OF THE SNACK: AVOCADO

June 20, 2016

This vegetable is always trending whether enjoying it on toast, solo, in salads or a number of other ways. In this issue's The Art of the Snack we share recipes for Avocados from Peru for a smoothie as well as a twist on a breakfast classic.

Pictures courtesy of Stuart Ramson/AP
Pictures courtesy of Stuart Ramson/AP
Pictures courtesy of Stuart Ramson/AP
Pictures courtesy of Stuart Ramson/AP

PHOTOGRAPHY COURTESY | Food Deco

PERUVIAN AVOCADO SUPER FOOD SMOOTHIE

Ingredients:

1 ripe Avocado from Peru, peeled and pitted
1 (13.5-oz) can lite or regular coconut milk
1 cup pineapple juice
1 Tbsp fresh lime juice
2 Tbsp sugar
1 cup ice cubes

Directions:

Combine all ingredients in a blender, secure with lid and puree until smooth.

Options:

  • For added sweetness, dip the moistened rim of the glass (water or citrus juices work well) into a pile of sugar that is about ¼” deep.  Shake off the excess sugar and pour the smoothie.

  • Before blending, add your favorite protein powder for a nutritionally boost.  

Yield:  4 cups; 1 cup per serving

PHOTOGRAPHY COURTESY | Food Deco

PERUVIAN AVOCADO EGG SCRAMBLE

Ingredients:

1 large egg
¼ cup liquid pasteurized egg product
1 Tbsp vegetable oil
1 ounce (2 slices) Peruvian Avocado
Salt
Pepper
Slice of whole wheat toast

Directions:

1. In a bowl, whisk together egg product and egg until smooth.
2. Stir in salt and pepper.
3. Heat oil. Whisk in egg mixture and cook while constantly stirring until mixture sets.  
4. Place eggs on toasted bagel and top with avocado.

Options:

  • Add 1 Tbsp scallions, minced or thinly sliced, to the egg mixture before cooking.

  • Sauté 1 tsp fresh gingerroot, peeled and minced, then add egg mixture.

Yield:  1 serving

 

In #Athspo, Brunch, Food, Jun 2016, Lifestyle, Magazine, The Art of the Snack, AM Tags Avocado, Food, Foodie, super food, superfood, smoothie, eggs, egg, Avocados from Peru, Art of the Snack
Comment

PHOTO COURTESY | HGTV

The Art of the Snack - Tacos

May 28, 2016

We love a good taco around Athleisure Kitchen and this month, we shared some recipes from a foodie influencer and former The Bachelor/Bachelorette contestant who is an HGTV TV Personality.

20-Minute Ancho Chicken Tacos

Lindsay, Pinch of Yum - IG @PinchOfYum

Serves: 12 small tacos

Ingredients

Ancho Chicken
•½ cup white whole wheat flour (all purpose also works)
•2 teaspoons ancho chili powder
•1 teaspoon southwestern or taco seasoning
•a generous pinch of salt and pepper
•2 tablespoons oil
•1½ lb. boneless, skinless chicken breasts

Tacos and Toppings
•12 small corn tortillas
•a few green cabbage leaves, shredded
•one bunch cilantro, chopped
•toppings: lime wedges, sour cream, jalapeño slices, avocado slices, minced green or red onions

Instructions

1. Toss the cabbage and cilantro together. Prep the other toppings.

2. Combine the flour, ancho chili powder, southwestern seasoning, and salt and pepper in a shallow dish.

3. In a heavy duty pan, heat the oil to medium high heat. Cut the chicken breasts in half or quarters, toss in the flour mixture, and add to the pan. Cook for a few minutes; flip, and cook for another few minutes until the outside is browned and the inside is no longer pink. Remove from heat, sprinkle with a little more salt, and allow to rest for a few minutes. Cut or shred the chicken into small pieces.

4. Warm tortillas (I just microwave for a 20 seconds or so) and assemble with the chicken and toppings. Be generous with the lime juice and jalapeños for extra zing! 

Air Fried Fish Tacos

Jillian Harris, HGTV Love It or List It Host - IG @Jillian.Harris

Ingredients

Corn Tortillas
Peach Salsa
Avocado Cream (recipe below)
Cilantro
Fresh Halibut
1 can of Beer
1 1/2 cup Flour
1 tsp Baking Powder
2 tbsp Vegetable Oil
1 tsp of Salt
Cholula sauce
Philips Airfryer

Instructions

1. On a plate, lay out corn tortillas, top with peach salsa, set aside.
2. Slice your halibut into small strips.

3. Mix 1 cup flour, salt, baking powder and enough beer until you have a nice consistency

4. Toss the halibut in remaining flour to give it an initial coating, then place it in the beer batter mixture until coated.
5. Set on GREASED philips air fryer rack and cook 6-8 minutes at 200 degrees until golden.
6. Place fish on top of salsa mixture top with avocado cream, more cilantro if desired and Cholula sauce.


Avocado Cream:

1 large avocado
3/4 cup buttermilk
Juice from 1/2 lime

Mix in a blender until smooth

 

In Food, Magazine, May 2016, Athleisure Kitchen, The Art of the Snack, AM Tags food, Athleisure Kitchen, tacos, Pinch of Yum, chicken, recipe, Art of the Snack, lindsay, fish, Jillian Harris, HGTV, Bachelorette, Love it or List it
Comment

GET ATH MAG

Read the JUN ISSUE #114.

GET YOUR COPY OF JUN ISSUE #114

Personal trainers
Personal Trainer Jobs

Sign up for our newsletter!

Sign up for our newsletter!


PODCAST NETWORK

ATHLEISURE STUDIO SLATE.jpg
LISTEN TO ALL OF #TRIBEGOALS’ EPISODES ON SPOTIFY, APPLE PODCAST, GOOGLE PODCAST AND MORE

LISTEN TO ALL OF #TRIBEGOALS’ EPISODES ON SPOTIFY, APPLE PODCAST, GOOGLE PODCAST AND MORE

LISTEN TO ALL OF ATHLEISURE KITCHEN’S EPISODES ON iHEARTRADIO, SPOTIFY, APPLE PODCAST, GOOGLE PODCAST AND MORE

LISTEN TO ALL OF ATHLEISURE KITCHEN’S EPISODES ON iHEARTRADIO, SPOTIFY, APPLE PODCAST, GOOGLE PODCAST AND MORE

LISTEN TO ALL OF BUNGALOW SK’S EPISODES ON iHEARTRADIO, SPOTIFY, APPLE PODCAST, GOOGLE PODCAST AND MORE

LISTEN TO ALL OF BUNGALOW SK’S EPISODES ON iHEARTRADIO, SPOTIFY, APPLE PODCAST, GOOGLE PODCAST AND MORE

LISTEN TO ALL OF THE 9LIST’S EPISODES ON iHEARTRADIO, SPOTIFY, APPLE PODCAST, GOOGLE PODCAST AND MORE

LISTEN TO ALL OF THE VOT3D IO’S EPISODES ON iHEARTRADIO, SPOTIFY, APPLE PODCAST, GOOGLE PODCAST AND MORE


TRENDING

Featured
ATHLEISURE MAG #114 | DARUDE
AM, Jun 2025, Ath Mag Issues, Editor Picks
ATHLEISURE MAG #114 | DARUDE
AM, Jun 2025, Ath Mag Issues, Editor Picks
AM, Jun 2025, Ath Mag Issues, Editor Picks
AM MAY ISSUE #113 TAOTS 1.png
AM, Food, May 2025, The Art of the Snack, Editor Picks
THE ART OF THE SNACK | A.KITCHEN + BAR D.C.
AM, Food, May 2025, The Art of the Snack, Editor Picks
AM, Food, May 2025, The Art of the Snack, Editor Picks
MARPH-OUTSIDE-VIEW-SWIMMING-POOL-GOLF-COURSE-PALM-TREES-PAVILLONS-RESORT.jpg
AM, Athleisure List, May 2025, Travel, Wellness Editor Picks, Wellness, Food, Editor Picks
ATHLEISURE LIST | PARK HYATT MARRAKECH
AM, Athleisure List, May 2025, Travel, Wellness Editor Picks, Wellness, Food, Editor Picks
AM, Athleisure List, May 2025, Travel, Wellness Editor Picks, Wellness, Food, Editor Picks
AM MAY COVER CHEF EC I a.png
AM, May 2025, Ath Mag Issues, Editor Picks
ATHLEISURE MAG #113 | CHEF ESTHER CHOI
AM, May 2025, Ath Mag Issues, Editor Picks
AM, May 2025, Ath Mag Issues, Editor Picks
OS DILLON GABRIEL (1).png
AM, Apr 2025, Athletes, Editor Picks, Sports
IT'S ABOUT THE GAME | DILLON GABRIEL
AM, Apr 2025, Athletes, Editor Picks, Sports
AM, Apr 2025, Athletes, Editor Picks, Sports
OS GODFATHER OF HARLEM Elvis Nolasco_Erik LaRay Harvey (1).png
AM, Apr 2025, Editor Picks, TV Show
MGM+ GODFATHER OF HARLEM | RETURN TO HARLEM
AM, Apr 2025, Editor Picks, TV Show
AM, Apr 2025, Editor Picks, TV Show
ATHLEISURE MAG #112 | CHEF MASAHARU MORIMOTO
AM, Apr 2025, Ath Mag Issues, Editor Picks
ATHLEISURE MAG #112 | CHEF MASAHARU MORIMOTO
AM, Apr 2025, Ath Mag Issues, Editor Picks
AM, Apr 2025, Ath Mag Issues, Editor Picks
SPRINGING AHEAD | KELLY OLMSTEAD CMO ALLBIRDS
AM, Fashion, Lifestyle, Mar 2025, Editor Picks
SPRINGING AHEAD | KELLY OLMSTEAD CMO ALLBIRDS
AM, Fashion, Lifestyle, Mar 2025, Editor Picks
AM, Fashion, Lifestyle, Mar 2025, Editor Picks
THE SPICE OF LIFE | CHEF MANEET CHAUHAN
AM, Food, Mar 2025, TV Show, Editor Picks
THE SPICE OF LIFE | CHEF MANEET CHAUHAN
AM, Food, Mar 2025, TV Show, Editor Picks
AM, Food, Mar 2025, TV Show, Editor Picks
AM MAR COVER I p.png
AM, Ath Mag Issues, Editor Picks, Mar 2025
ATHLEISURE MAG #111 | RASHEE RICE
AM, Ath Mag Issues, Editor Picks, Mar 2025
AM, Ath Mag Issues, Editor Picks, Mar 2025