Michael Lomonaco Picks a Winner

Tuesday, July 14, 2009

For the final part of our Food in the City series, chef Michael Lomonaco, is here to announce the winner and runners up of our recipe contest. We’ll speak with them about cooking in the city, and about how they've adapted and reinterpreted recipes to make them their own.

The winning recipe and the runners up are here!


Michael Lomonaco
News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Comments [5]

bonnie weller from Ho Ho Kus, NJ

What a fun show your recipes made. Will you please do it again?! You'd love Peter Drake's Caesar Salad.

Jul. 14 2009 09:41 PM
Hungarian COok

I am Hungarian. "Cubanell" peppers ARE the traditional way of making these. The use of "bell" peppers is the american bastardization of the dish.

Jul. 14 2009 12:41 PM
steph from LES/Loisaida

CSA is the way to go when buying vegetables. It's the most affordable way to get organic, local, seasonal produce, and support local family farms. Hepworth Farms distributes to Sith Street Community Center, which still has fruit and vegetable shares available.

Jul. 14 2009 12:40 PM
Mike C. from Downtown Manhattan

I'm definitely going to make Carla's veggie enchiladas! Thanks Carla! BTW, Leonard, there's some mighty fine Mexican cookin' in Oregon.

Jul. 14 2009 12:29 PM
sharon Stein from new jersey

my family makes ruguluch (sp?) they are from brooklyn italian..they are more like cookies and in the horn shape, like the caller said..

but they are called witchidada's.....i have no idea..

Jul. 14 2009 12:22 PM

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.