What to Look For & When During a Total Solar Eclipse
On Monday August 21st, the umbra (dark center) of the Moon’s shadow will race across 12 U.S. states and barely clip two more, giving a dramatic look at the solar corona to anyone standing inside the path of totality. Meanwhile the rest of North America, Central America, the Caribbean, and northern South America, will experience a partial eclipse.
If the sky is clear and you can get yourself inside the 70 mile-wide path of totality , you’re guaranteed an intense experience. The brief couple minutes of total eclipse give you the chance to witness some rare phenomena. But there are other unusual astronomical sights to watch for before and after totality, or if, like most people, you’ll be in the much wider partial-eclipse zone.
Get your solar glasses ready — the upcoming eclipse on Aug. 21 will be a rare chance to see the moon cross directly between the sun and Earth.
The full solar eclipse will be visible across the country from Oregon to South Carolina for the first time since 1918. New York doesn’t fall in its “path of totality,” but you’ll still be able to see about 70 percent of the sun covered by the moon.
Here’s a guide to how you can see the eclipse in the city:
What time will the partial eclipse happen in New York?
The moon will begin to cover the sun at 1:23 p.m. on Monday, Aug. 21. At 2:44 p.m., it will be at its maximum coverage, about 70 percent, and the partial eclipse will end at 4 p.m., according to NASA.
The full eclipse will be visible in the path of totality, which stretches through 14 states. You can also watch NASA’s live stream of the full eclipse.
Do you really need those solar glasses?
If you’re planning to watch the partial eclipse, you should wear solar, or eclipse, glasses, according to NASA. “The only safe way to look directly at the uneclipsed or partially eclipsed sun is through special-purpose solar filters,” the agency says on its website.
If you go to a viewing event, check to see if eclipse glasses will be provided. You can also get them ahead of time at certain public libraries that are hosting viewing events.
Where are viewing events happening in New York City?
New York Public Library: The Pelham Bay (3060 Middletown Rd., the Bronx) and West Farms (2085 Honeywell Ave., the Bronx) branches will host viewing parties beginning at 2:30 p.m.
American Museum of Natural History: The Hayden Planetarium will show NASA’s live stream of the eclipse and hold an outside viewing when the partial eclipse is visible in New York. The event starts at noon.
Brooklyn Public Library: The Clinton Hill (380 Washington Ave., Brooklyn) and Saratoga (8 Thomas S. Boyland St., Brooklyn) branches will host viewing parties starting at 1:30 p.m. and 1:15 p.m., respectively.
Bungalow Bar: The restaurant at 377 Beach 92nd St. in Rockaway Beach will host a Solar Eclipse Party beginning at noon.
Southwestern Mini Frittatas
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30 minutes
Description
These mini Italian omelets cook quickly in muffin tins. And you can play the concept endlessly. Add cubes of tender (cooked) potato, steamed broccoli florets, leftover rice, crumbled cooked sausage or bacon, whatever. Frittatas are a great way to stretch some random bits and pieces languishing in the refrigerator into another lovely meal.
Ingredients
- 2 tablespoons butter, divided
- 1 medium yellow onion, chopped
- 1 red bell pepper, cored and diced
- Kosher salt and freshly ground black pepper
- 2 cups chopped button mushrooms
- 1/2 teaspoon dried oregano
- 10 large eggs
- 1/2 cup crumbled queso fresco or feta cheese
Instructions
Heat the oven to 350 degrees. Mist a 12-cup muffin pan with cooking spray.
In a medium skillet over medium, heat 1 tablespoon of the butter until melted. Add the onion and red pepper, then season lightly with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and tender, about 6 minutes. Transfer the vegetables to a plate, then return the skillet to the heat.
Add the remaining tablespoon of butter and add the mushrooms and oregano. Lightly season with salt and pepper, then increase the heat to medium-high. Saute for about 8 minutes, or until there is no liquid left in the pan and the mushrooms are beginning to brown.
Meanwhile, in a medium bowl, whisk the eggs, then season them with salt and pepper. Add the onion and pepper mixture along with the mushrooms, then stir to combine. Use a small ladle to fill each muffin cup with the egg and vegetable mixture almost to the top.
Sprinkle the cheese evenly over each frittata, then bake until they puffed and set, the cheese is melted and the tops are lightly golden, about 15 minutes. Remove from the oven and let sit for 1 to 2 minutes, then use a butter knife to pop the frittatas out of the tins. Let sit for a few more minutes on a wire rack. Serve warm, at room temp or even cold.
cubes of tender (cooked) potato, steamed broccoli florets, leftover rice, crumbled cooked sausage or bacon, whatever
PB&J muffins
Peanut Butter and Jelly Banana Muffins
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Makes 10 servings
Description
Elvis was onto something with those peanut butter and banana sandwiches he loved so much. These banana muffins, which have peanut butter and jelly concealed in their centers, are truly fit for The King.
Ingredients
- 1 cup unbleached all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ripe, medium bananas
- 1 cup raw sugar
- 1/2 cup rice milk or other nondairy milk
- 1/2 cup vegetable oil
- 2 tablespoons ground flax seeds
- 1 teaspoon apple cider vinegar
- 10 teaspoons peanut butter (creamy or chunky)
- 10 teaspoons jelly or jam (use your favorite flavor)
Instructions
Preheat the oven to 375 degrees. Line 10 cups in a muffin pan with paper cupcake liners.
In a large bowl, mix together both flours, the baking powder and salt; set aside. In a food processor or bowl, purée the bananas until smooth. Add the sugar, milk, oil, flax and vinegar. Stir the banana mixture into the flour mixture just until combined.
Scoop a scant 1/4 cup of the batter into each muffin cup. Drop 1 teaspoon of peanut butter into the center of each, then top with 1 teaspoon of jelly or jam. Use the remaining batter to cover the filling in each cup.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out with only peanut butter and jelly on it. Let cool on a wire rack.
Store in an airtight container in the refrigerator for up to one week
Breakfast pizza
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Makes 4 servings
Description
Leftover pizza is a breakfast staple for college students, and this recipe makes the argument that breakfast pizza is a good thing for grownups, too.
Ingredients
- 1 bag fresh pizza dough, or dough from your favorite recipe
- 3/4 cup pizza sauce (jarred is fine)
- 1 teaspoon dried oregano
- 1 8-ounce fresh mozzarella ball, sliced
- 4 large red onion rings (each 3-1/2 to 4 inches in diameter and cut about 1/2-inch thick)
- 4 large eggs
- 1-1/2 tablespoons chopped fresh parsley, chopped
- 1/2 cup Parmesan cheese shavings
- Salt and freshly ground black pepper
Instructions
Preheat oven to 450 degrees.
On a lightly floured surface, roll out dough to a 12-inch round and transfer to baking sheet. Brush dough will sauce and oregano and cover with half the sliced mozzarella. Arrange the onion rings around the pizza, spacing them evenly apart.
Bake for seven minutes – just as the cheese is beginning to melt. Remove from oven and crack the eggs into each onion ring. Cover with the rest of the mozzarella and put back in the oven to bake until the eggs are softly set, about six to seven minutes.
Remove and sprinkle with fresh parsley and Parmesan, salt and cracked pepper to taste.
Savory Roasted Tomato Tart
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Makes 8 to 10 appetizer servings or 3 to 4 light main-course servings
Description
During the summer, my husband and I roast crates and crates of tomatoes and then freeze them, to enjoy over the bleak winter. Some get set aside for these tarts, which we eat garnished with whatever I find in the fridge: chopped olives, meaty-sweet anchovies or shaved parmesan or manchego cheese. And roasting is the only hope for giving out-of-season tomatoes any flavor. Because tomato roasting takes a long time, you might as well do a large batch; they freeze really well. Use thawed roasted tomatoes to make another tart, or use in soups, stews or vegetable dishes.
Ingredients
- 10 large Roma or other smallish round tomatoes (2 1/2 to 3 pounds)
- 3 tablespoons extra-virgin olive oil, plus more for brushing the pastry
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- Kosher salt and freshly ground black pepper
- 1 sheet frozen puff pastry, thawed (about 9 ounces)
- 1/2 cup crumbled feta or fresh goat cheese (2 ounces)
Instructions
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Cut out the tomato stems, cut the tomatoes in half (lengthwise for the Romas, crosswise along the equator for round tomatoes), and arrange cut side up on the baking sheet. Drizzle with the 3 tablespoons olive oil, then sprinkle with the thyme, rosemary and a light seasoning of salt and pepper.
Roast in the oven until tomatoes have shrunk by at least half, and are shriveled and browned around the edges. Depending on the moisture content of the tomatoes, this could take from 1 1/2 to 3 hours. Leave to cool; they’ll be less fragile and easier to handle once they’re cool.
When the tomatoes are ready, preheat oven to 425 degrees and line a baking sheet with parchment paper or a silicone baking mat. On a lightly floured counter, roll the pastry to a 12-by-14-inch rectangle and cut into two 6-by-14-inch strips. Transfer the strips to the baking sheet (use two baking sheets if the strips are crowded). Prick each strip with a fork at half-inch intervals, leaving about a half-inch border unpricked.
Bake until the pastry is light gold and starting to dry out, about 10 minutes. Take the baking sheet from the oven, press down any puffiness in the center of the strips and arrange the tomatoes in an even layer (a few gaps are fine). Return to the oven and continue baking until the pastry is golden brown (be sure to check the underneath also), the borders are puffed and the tomatoes are hot, 12 to 15 minutes.
Take the baking sheet from the oven and slide the tarts to a cooling rack. Brush the edges with olive oil, sprinkle the cheese on the tomatoes and cool for about 10 minutes, then slide onto a cutting board and cut crosswise into servings, 2 to 3 inches for an appetizer or larger for a main dish. Serve warm or at room temperature.
Bacon-Wrapped Parmesan-Stuffed Dates
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Makes 6 servings
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45 minutes (30 minutes active)
Description
The toasted cumin seeds are a great contrast to the sweet dates, but if you don’t care for those you can leave them out or substitute a chunk of walnut. Or if you like things on the spicy side, you could substitute a couple red pepper flakes.
Ingredients
- 24 whole, plump dates
- 1 teaspoon cumin seeds, toasted
- 1/4 pound Parmesan cheese, cut into 24 chunks (about 1/2 inch each)
- 12 slices bacon, halved crosswise (to make 24 strips)
- 24 wooden toothpicks, soaked in warm water for 20 minutes
Instructions
Prepare a grill for medium-low heat, indirect cooking. For a charcoal grill, this means banking the hot coals to one side of the grill and cooking on the other side. For a gas grill, this means turning off one or more burners to create a cooler side, then cooking on that side. Alternatively, for indoor cooking heat the oven to 375 degrees.
Cut a slit down the side of each date, slicing up to the pit, but not cutting the date in half. Carefully remove the pit from each date. The tip of a paring knife can be handy for prying out the pit. Sprinkle a few cumin seeds into the center of each date, then add a chunk of Parmesan. Press the date closed around the cheese (or as much as possible).
Wrap 1 piece of bacon around the center of each date, securing it with a toothpick.
Set the stuffed dates on the cooler side of the grill, directly on the grates. Alternatively, set a wire rack over a foil-lined rimmed baking sheet and arrange the dates on the rack for cooking in the oven. Either way, cook for 15 minutes, turning the dates halfway through. Serve hot or at room temperature.
Note: Nutritional analysis is based on four stuffed dates per serving.
Mona’s Incredible Cheese Biscuits
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3 dozen biscuits
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20 minutes
Ingredients
- 2 cups (about 8 ounces) shredded sharp cheddar cheese
- 1 cup butter, melted
- 1 cup sour cream (see Cook’s Notes)
- 2 cups self-rising flour (or 2 cups all-purpose flour, 3 teaspoons baking powder and 1 teaspoon salt; see Cook’s Notes)
Instructions
Preheat oven to 425 degrees. Mix cheese, butter, sour cream and flour together; spoon mixture into mini muffin pans a tablespoon at a time. Bake for 10 minutes, or until biscuits are golden brown. Remove from oven, cool for 5 minutes on wire racks and serve.
Cook’s Notes: If you choose to use self-rising flour, be sure it has not expired. The date is printed on the bag. This also applies to your baking powder; check the can or box before using. Old self-rising flour or baking powder will make your biscuits doughy little slabs. The recipe is best with regular sour cream, but if you choose to use reduced-fat sour cream, the texture will be softer.
Back to Eden Bakery’s Chocolate Zucchini Bread
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Makes 16 servings
Description
This chocolate zucchini bread from Back to Eden has everything you want in a gluten-free recipe: It’s moist, delicious, and easy to prepare. It even comes together in one bowl! The recipe calls for “gluten-free flour mix”. We had successful results using Bob’s Red Mill gluten-free all-purpose baking flour, but you can use your favorite blend.
Ingredients
- 1-1/2 cups gluten-free flour mix
- 1 cup organic cane sugar
- 1/4 cup cocoa powder
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup applesauce
- 1/4 cup non-dairy milk such as almond or soy
- 1/4 cup neutral oil, such as safflower or canola
- 1-1/2 teaspoons vanilla extract
- 1 medium zucchini, grated (about 1 cup)
- 1/2 cup chocolate chips (choose dairy-free chips to keep it vegan), optional
Instructions
Preheat the oven to 350 degrees. Oil a standard-size loaf pan (measuring 8-1/2 by 4-1/2-inches at the base).
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Using a spatula, create a well in the center of the dry ingredients; add the applesauce, milk, oil, and vanilla.
Mix the batter until it just comes together. There may still be a few dry spots. Add the zucchini and stir to incorporate it into the batter. Stir in the chocolate chips, if using.
Pour the batter into the prepared pan. Bake for 45 to 50 minutes, until a toothpick comes out clean. Cool for 5 to 10 minutes in the pan before turning the bread onto a baking rack to cool completely.
Note: You can double the recipe and cook the batter in a Bundt pan for a Chocolate Zucchini Cake. Serve alone or cover with ganache or icing.
Summer Tart With Roasted Tomatoes
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Makes 4 main-dish servings, or 6 appetizer or side-dish servings
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3 hours (1 hour active)
Description
This tart takes several hours to make but is worth it for a lunch with special guests or as the opening salvo of a dinner celebration. Both the tomatoes and the onions sweeten while they cook.
Ingredients
- 4 tablespoons extra-virgin olive oil, plus more if needed (divided)
- 18 medium-size Roma (plum) tomatoes (about 2 pounds)
- Coarse sea salt and freshly ground black pepper
- 1 tablespoon mixed dried herbs, such as parsley, thyme, rosemary, chervil, sage and dill
- 3 medium-size onions (about 1 pound), peeled, quartered and very thinly sliced
- 1 Butter Pastry Crust in a 9-inch tart pan with removable bottom, partially baked (see accompanying recipe)
Instructions
Preheat the oven to 350 degrees.
Drizzle 3 tablespoons of the olive oil over the bottom of a rimmed baking sheet.
Cut the tomatoes in half lengthwise. Rub the cut sides of the tomatoes in the oil in the baking sheet, and then arrange them, cut side up, on the baking sheet. If the tomatoes look dry, drizzle a little more oil over them. Sprinkle salt, pepper and the dried herbs over the tomatoes.
Roast for 1 hour, turning the pan around halfway through cooking to ensure that they cook evenly. Meatier tomatoes may take longer to roast. The tomatoes are done when they look smaller and somewhat drier. The cut sides will have browned a bit, but not charred, and the uncut sides will feel soft and pillowy. Take out the baking sheet but leave the oven on. Set the tomatoes aside.
Slick a medium-large skillet with the remaining 1 tablespoon olive oil, and warm it over medium heat until fragrant, 1 to 2 minutes. Add the onions, reduce the heat to very low, and partially cover the skillet to speed the cooking but still allow moisture to escape. Cook, stirring from time to time and making sure the onions do not stick to the skillet or burn, until they are tan and caramelized, with a jamlike consistency, and are reduced to about 1 cup, 45 minutes to 1 hour.
Spread the onions over the bottom of the partially baked tart shell. Then arrange the tomatoes, cut side down, in a single layer of rings, starting at the outside. Overlap them enough so that all of them fit.
Place the filled tart on a baking sheet (to make it easier to handle and to catch any drips). Bake until the crust is set and golden brown and all the ingredients are heated through, 30 to 35 minutes.
Release the tart from the pan by pressing up on the bottom from below, letting the fluted rim drop. Then gently slide the tart off the metal bottom and onto a flat plate, using a spatula to loosen it.
Serve hot, warm or at room temperature, but not cold. It can be made ahead and reheated for 30 minutes at 200 degrees.
Fresh basil variation: Omit the dried mixed herbs and sprinkle 1 tablespoon finely minced fresh basil over the tart just before serving
Prosciutto-Wrapped Apricot Skewers With Gorgonzola
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Makes 4 appetizer servings
Ingredients
- 8 firm-ripe apricots
- 8 cubes (about 1/2 inch) gorgonzola cheese (or substitute fresh goat cheese or your favorite blue cheese)
- 8 thin slices prosciutto
Instructions
Cut a slice into one side of each apricot (along the seam) and remove the pit. Insert a cube of cheese into each apricot. Wrap a slice of prosciutto around each apricot, overlapping the edges. Thread apricots onto skewers or roasting sticks. Grill over a fire until prosciutto is crisp on edges and apricots are warmed through, 5 to 10 minutes. Serve warm.
Egg Cups
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Makes 6 servings
Ingredients
- 3 large eggs
- 3/4 cup 1 percent (or higher) milk
- 2 teaspoons all-purpose flour
- 1/4 teaspoon ground white or black pepper
- 1/8 teaspoon salt
- 1 cup assorted chopped veggies, steamed or sauteed without oil, divided (see note)
- 1/2 cup (or more to taste) fancy shredded cheese, divided (see note)
Instructions
Preheat oven to 350 degrees. In a blender, combine the eggs, milk, flour, pepper and salt. Process on high until frothy. Set aside.
Generously spray a 12-cup nonstick muffin tin with nonstick cooking oil. Spoon a heaping tablespoon of cooked veggies into the bottom of each cup. Top with cheese, divided equally among the cups. Then fill each cup (about two-thirds full) with reserved egg mixture.
Bake for 25 to 30 minutes, or until edges are browning and the top springs back to touch. Remove from the oven and run a sharp knife around the edge of each cup. Let rest 5 minutes and then serve immediately.
Note: For purposes of testing and analysis, I used red pepper, asparagus and yellow onion, paired with a finely shredded Italian blend of 6 cheeses. The analysis is based on 2 Egg Cups with veggies and cheese per serving.
Breakfast Pizza
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Makes 4 servings
Description
Leftover pizza is a breakfast staple for college students, and this recipe makes the argument that breakfast pizza is a good thing for grownups, too.
Ingredients
- 1 bag fresh pizza dough, or dough from your favorite recipe
- 3/4 cup pizza sauce (jarred is fine)
- 1 teaspoon dried oregano
- 1 8-ounce fresh mozzarella ball, sliced
- 4 large red onion rings (each 3-1/2 to 4 inches in diameter and cut about 1/2-inch thick)
- 4 large eggs
- 1-1/2 tablespoons chopped fresh parsley, chopped
- 1/2 cup Parmesan cheese shavings
- Salt and freshly ground black pepper
Instructions
Preheat oven to 450 degrees.
On a lightly floured surface, roll out dough to a 12-inch round and transfer to baking sheet. Brush dough will sauce and oregano and cover with half the sliced mozzarella. Arrange the onion rings around the pizza, spacing them evenly apart.
Bake for seven minutes – just as the cheese is beginning to melt. Remove from oven and crack the eggs into each onion ring. Cover with the rest of the mozzarella and put back in the oven to bake until the eggs are softly set, about six to seven minutes.
Remove and sprinkle with fresh parsley and Parmesan, salt and cracked pepper to taste.
Spicy Bacon Deviled Eggs
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Makes 12 deviled eggs
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Less than 10 minutes
Ingredients
- 6 hard-cooked eggs, peeled and cooled
- 3 tablespoons low-fat mayonnaise
- 1/8 teaspoon hot sauce of choice, or more to taste (I used Tabasco.)
- 2 slices extra-crispy bacon, finely chopped, plus more for garnish, if desired
- 1 tablespoon finely chopped flatleaf parsley
- 1/2 teaspoon warm water
Instructions
Slice each egg in half using a straight (not serrated) knife. Give each a slight squeeze over a medium bowl to dislodge the yolk. Place the white portion on a serving plate.
With a fork, smash the yolks into a fine paste. Add the mayonnaise, hot sauce, bacon, parsley and water to the yolks. Mix well. Scrape mixture into a small plastic baggie (quart or sandwich-size) and clip off one corner. Squeeze the mixture to the cut corner and then pipe mixture into the white halves. Sprinkle more bacon bits over the eggs, if desired. Refrigerate or serve immediately.
Summer’s Fresh Berry Muffins
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Makes 12 servings
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45 minutes
Ingredients
- 2-1/2 cups all-purpose flour, divided use
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup plus 6 teaspoons sugar, divided use
- 1 cup whole milk
- 2 large eggs, lightly beaten
- 1/2 cup melted butter
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries, capped and chopped (see Cook’s Note)
- 1 cup fresh blueberries, stemmed (see Cook’s Note)
- 1 cup fresh blackberries, chopped if large (see Cook’s Note)
Instructions
Center an oven rack and preheat oven to 400 degrees.
In a medium bowl, combine all but about 2 tablespoons of flour with the baking powder, salt and 1/2 cup sugar. In another bowl combine milk, eggs, butter and vanilla. Gently stir the wet ingredients into the dry just until mixed. Sprinkle the remaining flour over berries and toss to coat. Fold berries into batter.
Spoon batter into 12 paper-lined muffin cups. Sprinkle 1/2 teaspoon of the remaining sugar over the top of each muffin. Bake for 22 to 25 minutes or until muffins are light golden brown. Muffins will not test done with a wooden pick because of the fresh berries. Allow to cool 5 minutes before removing. Serve as desired or remove to a wire rack to cool completely. Store muffins in a tin or a glass-sealed container for up to three days. (Plastic will make the muffins sticky.)
Cook’s Note: Any combination of fruit will do as long as there are 3 cups.
Jinx 