Each year brings a different set of challenges for local food systems. But each year has seen some progress in New York City, thanks to the non-profit organization Just Food. From helping small farmers through CSA to bolstering fresh food access through city farms, Just Food makes it more possible to Let Us Eat Local. So on September 17th, we’re celebrating with a benefit event called that. In addition, you can participate by winning a unique prize in its silent auction, … Read More
When Taylor Erkkinen and Harry Rosenblum opened their Williamsburg store for kitchen appliances and cookware in 2006, they’d had a notion about cultivating a community around cooking through occasional classes and demos. But who knew that the educational programs they would hold at the store would soon become The Brooklyn Kitchen’s biggest draw, with classes frequently selling out a day after being announced?
What’s more wakeup-worthy than bacon and eggs? How about Italian pancetta, yolky free-range eggs, and fried sage atop a homemade crust? Followed by six other tantalizingly-topped slices of the good stuff, all freshly baked by yourself with some expert guidance? Actually, I’d say that’s a good recipe for an afternoon nap. Whichever the case, these pizzas were all delicious, and the occasion that spurred them (and that nap) is chef Mark Bello’s Pizza a Casa class.
How to say… thanks? For coming out to serve delicious, unique and inspired food, for eating and enjoying the fruits of everyone’s labor, for lending your discerning criticism of said dishes as an audience member or one of the expert judges, for donating your money to Just Food, and for essentially making Karol and myself’s dream come true. From the bottom of our butter-clogged hearts, thanks to all for Risotto Challenging it up yesterday at Jimmy’s No. 43. Especially to … Read More
Last Tuesday’s Dining section in the New York Times said it all: “Cook-off mania has taken hold in New York,” Steven Stern wrote in the article that many have written to congratulate me on being mentioned in. Thanks so much! A “sizzle of triumph,” indeed! And judging from the proliferation of amateur bake-offs, pork-offs, guac-offs, tofu-offs and other organized food fights lately, the statement couldn’t be more true. For a while there, I’d thought cook-off mania had only taken hold … Read More
It was a frigid Saturday in New York when seven chefs gathered in the back room at Jimmy’s No. 43 to unveil their steaming pots of the French countryside comfort food, cassoulet. A fluid stream of Greenmarket supporters sampled each one throughout the afternoon until pretty much every bean was scooped up. Asked to vote for their favorite takes, each taster turned their attentions to printed sheets describing the cassoulets, their creators and affiliations. Among them were local and seasonal … Read More