Times Square smelled considerably better than usual Wednesday afternoon as Taste of Times Square returned September 9, turning Broadway and Restaurant Row into one enormous outdoor dining room. More than 30 neighborhood restaurants participated in the annual Times Square Alliance food and music festival, which stretched along 46th Street from Seventh to Ninth Avenues and across the Broadway plazas between 45th and 47th Streets.

For four hours, the neighborhood became a tasting menu of itself. Italian, Mexican, Caribbean, Cuban, Indian and classic American dishes appeared within steps of one another, with longtime Theatre District institutions joining newer arrivals and giving New Yorkers and visitors the chance to graze their way through the neighborhood without committing to a full dinner. Most tastes were priced at $5, with several larger offerings at $10.

Among the participating favorites were Bond 45 NY, Brooklyn Chop House, Ellen’s Stardust Diner, Hard Rock Cafe, Carmine’s, Becco, Havana Central, Le Rivage, Junior’s, Serendipity 3, Toloache, Tony’s Di Napoli and Virgil’s Real Barbecue. It was a rather wonderful reminder of something those of us who actually live and work here already know: Times Square may be famous for its lights and Broadway theatres, but there is an extraordinary amount of food tucked into these blocks.

Toffee Sticky Pudding from The Long Room

We started with dessert—or at least made very certain we didn’t miss it. The Toffee Sticky Pudding from The Long Room proved one of our happiest discoveries of the day. Sweets were surprisingly scarce, particularly compared with the number of savory offerings, making that pudding even more welcome. Between it, Serendipity 3’s Frozen Hot Chocolate and Junior’s cheesecake, the neighborhood’s sweet tooth was represented, but only just.

Toloache’s pork taco

Then came Toloache. Their pork taco was delicious enough to accomplish exactly what an event like Taste of Times Square is supposed to accomplish: it made us want to go back and review the restaurant properly. A few bites can be a far more persuasive advertisement than any press release.

Palermo Argentinian Bistro Steak and cheese bread

We already knew what Palermo Argentinian Bistro could do, having previously reviewed and loved the restaurant, but its steak and cheese bread provided a useful reminder. The steak was quite simply melt-in-your-mouth tender. There is also another Mexican restaurant, Rosa Mexican, preparing to enter the neighborhood, and we are more than ready to see what it brings to the increasingly interesting Theatre District dining scene.

Food, however, was only half the atmosphere. Music spilled through the plazas, including TSQ LIVE + MTA Music performer Bella Breen at Broadway and 47th Street, while the Broadway Dreams Foundation and Ellen’s Stardust Diner’s Stardusters were among the scheduled performers farther downtown. Street musicians filled in the spaces between, and at one point models were being filmed in the middle of it all. It was Times Square doing what Times Square does best: food, theatre, fashion, music and complete visual chaos somehow occupying the same few blocks without asking one another’s permission.

Catherine Russell

One of our favorite encounters was with Catherine Russell, who has spent nearly four decades playing Margaret Thorne Brent in the Off-Broadway thriller Perfect Crime. Russell isn’t simply part of Theatre District history; she is one of those people who actually makes the neighborhood feel like a neighborhood. She owns The Theater Center and Patzeria Perfect Pizza, and there she was Wednesday, not posing beside the booth but serving pasta to the people who stopped by.

That accessibility is part of what made Taste of Times Square work. For one afternoon, the barrier between restaurant and customer, performer and audience, Broadway and sidewalk largely disappeared. Restaurant owners and workers served food in the street while musicians performed a few feet away and thousands of people wandered from table to table deciding what smelled too good to pass up.

New York has an unnerving ability to place celebration and violence almost side by side.

Just a block from Restaurant Row, two people were stabbed Wednesday afternoon inside a West 47th Street building. Early reports differed on the precise address, ages and conditions of the victims, but police confirmed that a man and woman suffered stab wounds in the incident at approximately 2:45 p.m. Later reporting said both victims had been taken to Mount Sinai West and were in stable condition, while police were searching for a suspect. Contrary to some initial information circulating Wednesday, the latest reporting I found does not confirm that the male victim died or that a person of interest was in custody.

The contrast was impossible to ignore. A block away, people were eating tacos, listening to music and celebrating the restaurants that make Hell’s Kitchen and Times Square feel like home. Nearby, police were investigating a bloody act of violence.

That, too, is New York: glorious and maddening, communal and frightening, sometimes within a single city block.

For most of Wednesday, though, Taste of Times Square offered the version of the neighborhood worth fighting to preserve. Restaurants opened themselves to strangers, performers turned sidewalks into stages, Catherine Russell handed out pizza, and thousands of people ate their way through a community that is far richer and more local than the flashing billboards sometimes allow the rest of the world to see.

Somewhere in all of that, we discovered a sticky toffee pudding worth going back for.

Herbed Potato Salad

This potato salad is for last-minute people. This recipe is surprisingly simple and quick to make. This healthy potato salad recipe is mayo-free, easy to make, vegan, egg free and gluten free. Recipe yields 6 side servings.

• 2 pounds small red potatoes, scrubbed and sliced into ¼-inch thick rounds
• 1 tablespoon fine sea salt
• ¼ cup olive oil
• ⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
• ⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 cloves garlic, roughly chopped
• Freshly ground black pepper, to taste
• 3 stalks celery, chopped

1. In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
2. Reserve ¼ cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
3. In a small food processor or blender, combine the olive oil, ⅓ cup parsley, ⅓ cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
4. Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
5. Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
6. Serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

Elote Corn

Corn season is here! Corn is never better than right now. I love sweet fresh corn on the grill with charred crispy kernels. I especially love the versatility of corn.

• Vegetable oil for brushing
• 6 ears corn, shucked
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Mexican crema
• 2 garlic cloves, minced
• 1/2 cup queso fresco or cojita cheese crumbles
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 cup finely chopped cilantro
• kosher salt
• lime wedges

1. In a small bowl combine mayonnaise, sour cream, and garlic. Mix until well combined, set aside. Spread cheese crumbles on a plate, set aside. In a small bowl combine chili powder, cayenne paper, and 1 teaspoon salt, set aside.
2. Brush grill grate with vegetable oil. Heat grill to high heat. Place corn directly on the grill. Grill corn, turning occasionally until cooked and lightly charred, about 10 minutes.
3. Immediately brush the corn with mayonnaise mixture. Roll corn in cheese crumbles sprinkles with chili powder mixture and cilantro. Squeeze lime over corn and serve immediately.

GARLIC BROWN SUGAR FLANK STEAK WITH CHIMICHURRI

• 2 pound flank steak, about 1-inch thick
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup olive oil
• 3 tablespoons brown sugar
• 4 garlic cloves, minced

CHIMICHURRI SAUCE

• 1 cup fresh cilantro
• 2/3 cup fresh parsley
• 1/4 cup fresh oregano
• 2 garlic cloves, minced
• 1/4 cup red wine vinegar
• 2/3 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes

1. Add the flank steak to a large baking dish and season it with the salt and pepper. In a bowl, whisk together the olive oil, brown sugar and garlic cloves, then cover the steak with it and place it in the fridge to marinate. I marinate anywhere from 2 hours to overnight.
2. When you’re ready to cook the steak, you can grill, broil or pan sear it to your liking. I tend to broil it as I find that easiest. Preheat the broiler in your oven and move the oven rack as close as possible. Place the steak on a broiler pan or baking sheet and broil on each side for about 5 minutes. This will result to a medium to medium-well doneness in my oven.
3. Allow the steak to rest for 10 minutes before slicing it thinly against the grain. Serve it immediately with the chimichurri.

EASY RED, WHITE, AND BLUE TRIFLES

• 1 angel food cake About 12 ounces, store bought or homemade
• 2 pounds strawberries
• 12 ounces blueberries
• 3 tablespoons granulated sugar
• 1 pint heavy whipping cream
• 1 teaspoon vanilla

• Place your bowl and whisk for the whipped cream in the freezer for 20 minutes while you prepare the rest of the ingredients.
• Remove the tops from the strawberries and dice into cubes.  If you are making the strawberry stars for garnish, make those first so you can use the prettiest parts of the strawberries.  To make the stars, cut a strawberry in half and use a small star shaped cookie cutter to cut out a star shape.  Cut as many as you need.  Scraps can be tossed in with the diced strawberries.  Set the strawberry stars aside.  With the rest of the diced strawberries, toss with 1 tablespoon of granulated sugar and set aside for 30 minutes to macerate. 
• Cut  or tear the angel food cake into 1/2 inch cubes.  If making the angel food cake stars, use a small star shaped cookie cutter to cut star shapes out of a flat slice of cake.  Scraps can be used in the trifle along with the cubes.
• Make the whipped cream.  Remove bowl and whisk from freezer.  Pour in heavy whipping cream, sprinkle 2 tablespoons sugar on top, and add vanilla extract.  Beat until soft peaks form (1–2 minutes in a stand mixer, 6-7 minutes by hand).
• To assemble the trifles, use 6-8 small glass containers such as mason jars, drinking glasses, or wine glasses.  I recommend using smaller sized glasses, about 4-6 ounces.
• Cover the bottom of the glass with a layer of angel food cake cubes.  Top with a layer of the macerated strawberries.  Top that with a layer of whipped cream, then a layer of blueberries.  Repeat until you reach the top of your glass.  Top with more whipped cream and garnish with strawberry and angel food cake stars.

New York Fashion Week has always been as much about what happens between the shows as what happens on the runway. This September, one of those moments will smell remarkably like fall.

On September 14 beginning at 10 a.m., NEST New York will take over Chelsea Triangle in the Meatpacking District with a complimentary Cardamom Latte café, turning the launch of its new Cardamom Latte Eau de Parfum into something New Yorkers can both wear and drink.

The concept is wonderfully simple: take the notes of a fragrance and put them into a cup. Visitors can stop by for a free fall-inspired cardamom latte while experiencing the scent that inspired it, transforming what would ordinarily be a perfume launch into a small sensory playground in the middle of Fashion Week.

Cardamom Latte was practically made for September in New York. The fragrance combines cardamom with jasmine petals, coconut milk and vanilla cream, moving between spice, floral notes and something warm and deliciously comforting. It is fragrance borrowing from café culture, then café culture returning the favor.

There is also something distinctly New York about launching it in the Meatpacking District during Fashion Week. For years, the neighborhood has been one of the places where fashion, beauty, nightlife, food and street culture continually collide. A perfume-inspired coffee shop appearing for a day in Chelsea Triangle feels considerably more interesting than another fragrance bottle sitting beneath perfect lighting at a traditional launch party.

It also taps into the increasingly blurred line between beauty and experience. We no longer simply want to smell the perfume or see the dress. We want to enter its world. Here, scent becomes taste, a perfume counter becomes a café, and discovering a new fragrance becomes part of wandering through New York during one of its most stylish weeks.

The pop-up is also conveniently located just steps from Sephora, where the Sephora-exclusive Cardamom Latte Eau de Parfum can be purchased after visitors have had their first smell—and their first sip.

NEST New York’s Cardamom Latte Café takes place September 14 beginning at 10 a.m. at Chelsea Triangle in the Meatpacking District. The lattes are complimentary.

Fashion Week may be concerned with what New York is going to wear next, but for one morning, it will also be concerned with how New York smells—and apparently, how it takes its coffee.

Times Square has always been a feast for the senses. On September 9, it becomes a literal one. The Times Square Alliance brings back its annual Taste of Times Square, one of New York’s longest-running outdoor food festivals, turning Restaurant Row and the Broadway plazas into one enormous open-air dining room on Wednesday, September 9, from 4 to 8 p.m.

Presented by The Durst Organization, this year’s festival gathers close to 40 Times Square restaurants, offering a culinary trip around the world without requiring so much as a MetroCard swipe. Mexican, Caribbean, Cuban, Italian, Indian and American flavors will share the streets, proving once again that the neighborhood surrounding Broadway is considerably more interesting gastronomically than its old reputation suggests.

That’s part of what makes Taste of Times Square so much fun. The Theatre District has quietly become a remarkable culinary crossroads in its own right. Within a handful of blocks, one can travel between cultures, continents and cooking traditions—and on September 9, those kitchens come outside.

The festival also returns to familiar territory this year, stretching along West 46th Street from Seventh to Ninth Avenues, including Restaurant Row, and onto the Broadway plazas between 45th and 47th Streets.

The concept remains wonderfully democratic. Rather than committing to one restaurant and one meal, guests can wander, taste and construct dinner one plate at a time. Most dishes will cost $5, with select offerings priced at $10. Visitors register a wristband with a credit or debit card at the event and use it to purchase tastes as they go.

Even better for those who plan ahead: advance purchases made through September 8 receive a 20 percent savings.

Of course, this is Times Square, so food alone isn’t enough. Live music and performances will accompany the evening, with entertainment representing several current Broadway productions, along with performers from the Broadway Dreams Foundation and Ellen’s Stardusters. Dinner, Broadway and several blocks of New York spectacle—all without having to choose between them.

Taste of Times Square has endured because it captures something essential about the neighborhood. Times Square may be internationally famous for its billboards and Broadway marquees, but behind all that neon is a community of restaurants, chefs, bartenders, theatre people and longtime New Yorkers who actually make the district function.

For four hours, they take over the streets. Taste of Times Square takes place Wednesday, September 9, from 4 to 8 p.m., along West 46th Street from Seventh to Ninth Avenues and the Broadway plazas between 45th and 47th Streets.

Taste of Times Square information and advance purchases

Come hungry. This is one night when wandering around Times Square without being able to decide where to eat is precisely the point.