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Food For Thought

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Empty Lot Once Eyed by Protesters Turns into Food Truck Encampment

Wednesday, May 16, 2012

WNYC

The 99% may not have been able to set up camp in the empty lot bordered by Canal Street, Varick Street and Sixth Avenue, but now they can buy tamarind duck sliders and other food cart goodies there.

Starting this week, Tuesday thru Thursday, from 11 a.m. to 3 p.m., the lot will open its chain link fence and hosts a changing roster of food trucks. There's a little stage, too, for bands to serenade hungry workers on their lunch breaks. 

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Features

Pop Tarts: Don't Buy Them, Make Them from Scratch

Friday, May 11, 2012

There's a strong DIY wind blowing through Brooklyn, as a recent New York Magazine article about the borough's artisanal food makers noted. It blew through my kitchen window the other night.

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Features

Ramps versus Gasoline: What Will You Pay Good Money for?

Wednesday, May 02, 2012

I'm supposed to hyperventilate when I see ramps at my local green market. They're wild! They're the first green veggie of the season! But they're so expensive. The price tag is what gets me breathing heavily: $4 a bunch, $15 a pound. Really? For an onion?

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Features

Speedy Romeo Succeeding at Breakneck Speed

Friday, April 27, 2012

In three months, it feels like Speedy Romeo, on the border of Clinton Hill and Bedford-Stuyvesant in Brooklyn, has galloped from start up to neighborhood fixture. I've been there two times, and it's been packed.

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Features

What Fresh Hell is This? Turns Out It's Edible

Monday, April 23, 2012

I did a double-take when walking past a fruit stand on the corner of Canal and Mulberry in Chinatown this past weekend. I saw a pile of small hot pink hand grenades with soft, leathery plumes of lime green. Very preppy. Very weird.

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Features

Meditation on a Starbucks Macchiato

Wednesday, April 18, 2012

WNYC

Feeling adventurous, I ordered a fancy-pants coffee at Starbucks. A "lite" caramel macchiato, tall, extra foam. I could taste the artificial sweeteners in the sugar-free, vanilla syrup, but otherwise, it was pretty tasty.

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Features

When Worlds Collide: Food and Garbage

Tuesday, April 10, 2012

Garbage is a natural extension of our consumption of food. There's waste throughout the process and not just at the end. 

And yet, I was still surprised when I came upon a web site about making a garbage truck cupcake topper.

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Features

Got Any Tips for Making Donuts?

Wednesday, April 04, 2012

WNYC

I recently tried making my own donuts. The result: disappointing, exploding circles of greasy dough. OOOfa. I decided that other people's donuts — like the ones I tried this week at the new eatery, 606 R&D, in Brooklyn's Prospect Heights — are much better than any I could make at home.

Well. Little did I know that I could get donut coaching, like 606 R&D gets.

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Features

Tokyo: An Unknowable Feast

Wednesday, April 04, 2012

Peter Meehan, the editor of Lucky Peach and co-author of the Momofuku cookbook, says Tokyo's cuisine is unknowable, compared to New York City's.  I think I know why.

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Features

60-Second Stir-Fry: Peter Meehan of Lucky Peach

Friday, March 30, 2012

If you can't stand the heat, stay out of the kitchen and away from the hot seat in Last Chance Food's 60-Second Stir Fry.  My advice to this week's guest, Peter Meehan, is to stick with the cold cereal he told me he had for breakfast that morning.  

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Features

Tasting Coffee? Go Ahead and Slurp

Wednesday, March 21, 2012

Leave your manners at the door when attending a coffee tasting or "cupping." Slurping is a vital part of the process.

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Features

Cooking Clam Chowder for Two: Not Easy to Do

Wednesday, March 07, 2012

I love cooking for the masses. My husband and I host a Palm Sunday brunch in our little apartment for 20 to 25 people every year, and I've got it down to a science. How many pounds of salmon per person, how many minutes in the oven per pound, how many side dishes, how many heads of lettuce for a salad. It's cooking for the two of us that is still a challenge.

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Features

DIY Gravlax

Friday, March 02, 2012

WNYC

I usually travel the same, well-worn route with salmon, letting it cure briefly with a rub of salt, sugar, crushed coriander and zests — a mix of lemon, orange and lime. Then I bake it in the oven. But I decided to steer a different course this time.

I decided to make my own gravlax.

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Features

60-Second Stir Fry: Katie Carguilo of Counter Culture Coffee

Friday, February 24, 2012

If you can't stand the heat, stay out of the kitchen. Or away from the steam wand. Barista Katie Cargiulo, my guest this week on Last Chance Foods, submits to a lightning round of questions.

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Features

Is Foodie Fadism Overcooked?

Thursday, February 23, 2012

'Have we gone too far?' That was the theme of a panel discussion Tuesday night at the Housing Works Bookstore and Cafe in NoLiTa, timed to coincide with the launch of Tracie McMillan's well-received book, "The American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table." 

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Features

Brussels Sprouts: Don't Skip Them, Shred Them

Monday, February 20, 2012

WNYC

Learn to love Brussels sprouts by trying out Amy Eddings's recipe for Shredded Brussels Sprouts with Bacon, Raisins and Pecans.

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Features

This, More Than That

Wednesday, February 15, 2012

WNYC

A story this week on "All Things Considered" on why the best chocolate is the one you eat last has me thinking about my own personal food preferences.  Feel free to chime in with yours.

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Features

Valentine's Day: Say It With Roaches

Tuesday, February 07, 2012

WNYC

Nothing Says "I Love You" Like a Chocolate Madagascar Hissing Cockroach.

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Features

Rutabagas: My New BVFF

Friday, February 03, 2012

WNYC

The weather has been warm enough to fool the irises and daffodils, which have sent up three inches of growth in the gardens on my block. But the calendar still says February, and my kitchen still says winter, with all the celery root and butternut squash stacked up on the counter.

Which is why I decided to give rutabagas a try.

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Features

Think Global, Source Local

Thursday, February 02, 2012

WNYC

The world got a little flatter Monday night at Sueños Restaurant. That's where four chefs served up Mexican fare made from vegetables and herbs sourced from local farms run by Mexican and Latin American immigrants.

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