Sure, we’ve raved about it from restaurants, we may applaud its sustainability, and we may even have been to a backyard pig roast where we’ve dabbled in it ourselves. But are you ready to cook like a nose-to-tail chef? Then we’re looking for cooks like you to sign up for the I Like Pig Cook-Off at Jimmy’s No. 43 on January 31st. To celebrate the recent launch of the I Like Pig e-cookbook, based on the Pig Island food tasting events for … Read More
Last Saturday was the seventh annual Great Hot Dog Cookoff, and it was a doggone success. With 30 chefs (including six professional businesses in their own category) making inventive hot dog creations for a good cause; some 700 people attending to eat, vote and drink; amazing volunteers; and Kelso Brewery gathered for the event, we raised more than $10,000 for the Food Bank For NYC. And had a pretty good time.
If there’s one thing I love, it’s seeing an entire community of chefs, food writers, and the ecstatic eating public go bonkers over one single dish. Last night at the Brooklyn Academy of Music (BAM), it was latkes. And it was a madhouse. I’ve finally recovered enough from serving as one of nine judges in the Third Annual Latke Festival sponsored by Edible Brooklyn and Great Performances to post a recap, along with a coveted recipe by one of the … Read More
While stuffing tortilla chips into paper bags in preparation for the second-ever Salsa SF Food Wars last Sunday, a fellow volunteer wondered aloud whether many of the contestants would stick to making salsa, as the locals all know it. “Not pico de gallo,” she clarified. I had to squirm. As a New Yorker, I’m used to a chunky mixture of fresh tomatoes, onions, cilantro and peppers — pico de gallo — as the quintessential bowl of “salsa” at a barbecue. … Read More
In my experience (and I’ve been to lots of them), local food cook-offs don’t get much better than this. Twenty-four obsessive people finagling over hot grills and their creative toppings/hot dog treatments, beer funneling into the audience from the kegs at Kelso Brewery, and 100% of the event’s proceeds being donated to the Food Bank For NYC… I’m not sure why this event is held only once a year, but it’s now in its sixth enactment, and bound to be … Read More
We’ve all heard about kimchi and its intoxicating powers of addiction, but July 10th on Governor’s Island, get ready to become acquainted with the fermented vegetable in a major way. Kheedim Oh, founder of the small-batch artisanal Mama O’s Kimchi based in Queens, is holding a Kimchipalooza, which will take place as a highlight of CookOut NYC. Just say, yes, we kim!
For a long time, I could never fathom making many beloved, wintry foods without meat. It seemed like if you took the meat away, you’d lose the whole hutzpah of the thing. And besides, we need something to fortify our chilled bones with. Well, it’s taken a long journey but in the case of cassoulet, I’ve decided that it isn’t the pork, or duck fat that is the whole hutzpah, it’s the tender, melt-in-your-mouth beans swaddled in a creamy, baked-in … Read More
Another weekend in New York, another cook-off to attend! However, this one’s for a brand-spanking new cause. Held at Jimmy’s No. 43 this Saturday, from 1-4pm, pots of chowder will be steaming up the back room in a seafood-filled fest to raise better awareness of what’s in that soup. This cook-off will be a benefit for the Northwest Atlantic Marine Alliance (NAMA) and its continuing efforts to bring seafood into the sustainable food discussion. A $10 donation will get you … Read More
This past Monday, the 6th Annual Casserole Party was just as promised the biggest and best one yet. The casseroles were good, but what was truly golden was the giving community spirit from everyone there. This event was free and open to the public, and any donations received was purely optional. Yet between the 44 teams of chefs who entered their casseroles in the cook-off, its organizer Emily Farris, the Brooklyn Kitchen who held the event at their space, Brooklyn … Read More
It’s a simple conceit: peanut butter and jelly, America’s favorite sandwich combination, in America’s favorite dessert, pie. You could approach this in many ways, and one other person at the pie contest that I baked this for actually did, layering a peanut butter mousse with concord grape mousse in a thin crust. But the way I went about it was more in keeping with pie tradition than pb&j: I made a fresh fruit filling, and instead of just butter in … Read More