Every night at Zuccotti Park, dinner is served around 7 P.M. What protesters may not realize is that their meals are made from fresh, organic produce donated by a dozen or so small farms located throughout the Northeast. Watch a video of how OWS meals are made here.

A regional candy and childhood favorite gets a makeover.

At Roman's Famous Meats and Seafood, an Eastern and Northern European specialty store in Honesdale, Penn., I expected to find spaetzle, flatbreads, herring and stollen.  

I didn't expect to find a little man made of marzipan, excreting a silvery paper coin.

During the Festival of Lights, which is observed by Hindus, Sikhs and Jains for five days, sugary confections and snacks are given as gifts and shared at home among family and friends. While some people make their own or order them from South Asia, many head to sweets stores in Jackson Heights.

On the city's first annual Food Day Monday, an array of tempting foods and delicacies were on display at Baruch College. Mayor Bloomberg and Speaker Christine Quinn marked the day by attending the first city-sponsored food manufacturing expo.

The Brandenburger Pastry Bakery in Jeffersonville, NY has only been open since April, but it's already got loyal customers.

When Farmer Lee Jones comes to visit Last Chance Foods, he always brings half his farm's yield with him. As our topic this week was sweet potatoes, I wonder if he had to pay a heavy bag fee at the airport.

Jon Bon Jovi's "pay-what-you-can" charity restaurant, Soul Kitchen, in Red Bank, New Jersey, opened for business on Tuesday. Diners pay what they can, and if they have no money, they can work in the restaurant or perform some community service in exchange for their meal.

Sea scallop ceviche, Penang beef curry, and shredded chicken over mole sauce: these are just a few of the dishes being served at "A Taste of Sunnyside,” a food festival and tasting event taking place on Tuesday evening at a community center in Western Queens.

I wanted to make lamb this weekend, and I did. I made a leg of lamb, which would have turned out quite lovely if I hadn't overcooked it.

Overcooking would NOT have been a problem with my original lamb plan: a tagine, or Moroccan lamb stew, recipe courtesy of the now-defunct and much-missed Gourmet Magazine. But I had to change that plan after the butcher talked me out of the cut of meat I wanted.

Wandering back to the break room to get a cup of tea, I stopped to take a cucumber pickle break, courtesy of WQXR host Jeff Spurgeon.

The latest musings on food from All Things Considered host Amy Eddings. In this post, ruining a leg of lamb by leaving it in the oven a little too long.

The first episode in a new Food In Two Worlds podcast features Maharlika Filipino Moderno, a Filipino pop-up restaurant in Manhattan's East Village.

A visit to the Italian imported food emporium, Eataly, is disorienting only for the sheer, 5,000 square-foot size of the shopping hall. Otherwise, it's filled with a lot of familiar products. Cookies. Candies. Canned and fresh fish. Pasta. Soda. And cappuccino and gelato, which are now thoroughly familiar to American palates. And then my gaze fell upon a little jar of walnut sauce.

Worlds collided for me when I met Eldad Zvulen, the top pro at the new Vanderbilt Tennis Club in Grand Central Terminal. Yes, there's a tennis court at the renowned landmark train terminal. There's also a tennis teaching professional who knows his hummus.

The latest Zagat survey, based on interviews with more than 41,000 local foodies, says New York City restaurants are weathering the shaky economy just fine. Survey founder Tim Zagat said things were tough for restaurant owners and diners when the economy tanked three years ago, but they've bounced back.

I've been reluctant to eat kale raw.  The curly versions in the supermarket seem too tough and dominated by thick stems and veins to forego steaming or boiling. But then I tried New York Times food writer Melissa Clark's recipe for raw kale salad, using lacinato kale, and I'm hooked.  

The paper's food critic, Sam Sifton, will become the National Desk Editor after two years of tasting and writing about the city's delicacies.

Did you see that full page ad in The New York Times last Wednesday? The one that asked, "Since when did agriculture become a dirty word?" 

Jars of kosher Andrew's Local Honey are selling fast leading up to the Jewish New Year, since honey is a key ingredient in many traditional Rosh Hashanah dishes. Customers who keep kosher don't seem to mind that labels on Andrew's Local Honey jars don't have the Star-K or the hechsher of the Orthodox Union.