Food and Finance High, founded in 2004, is the only vocational public school in the city with food as a “major.” Aside from the usual math and English classes they need to graduate with a Regents diploma, students learn how to wield knives, tend a garden, cook like a pro and start a restaurant from the ground up.
Chef Takashi Inoue knows his meat and serves it well…or should we say rare? The nose-to-tail West Village Japanese restaurant serves up unusual cuts like cow’s testicles, calf’s brains, and three kinds of cow stomach, all gorgeously presented and prepared in inventive ways.
Navigating the city that never sleeps (or should we call it “the city of a million stairs”?) doesn’t get easier with aging joints. Neither does schlepping heavy bags of groceries home from the market, which is why GrowNYC (the organization that runs the Greenmarkets) is reaching out to our city’s elderly to help get them fresh food.
Dating back to ancient times in Ukraine, korovai is a sweet, eggy yeast bread that is served at weddings and believed–by some–to possess magical powers. The ornate loaf is adorned with herbs, ribbons and bits of dough deftly shaped into birds, acorns, circular braids and infinity signs, all to bring fertility, happiness and wealth to a newlywed couple.
“Lots of sun; hot; humid.” Whether or not you checked the forecast before you stepped outside this morning, we’d bet you worked up a sweat on your commute. Here’s a recipe that will cut the heat and quench your thirst: horchata. It’s crisp, it’s sweet and just one sip takes you back to those childhood summers of years gone by.
Zak Pelaccio, of Fatty Crab and Fatty ’Cue fame, earned his stripes for cooking unpretentious Malaysian-influenced food in the city. Now he’s traded the crowds and cabs for a post-and-beam barn upstate, closer to the farms he’s long worked with. His new restaurant, Fish & Game, opened this month in the town of Hudson.
Can six o’clock get here already??? We’re ready to hear those corks a poppin’ and fill our plates with all sorts of decadent bites at tonight’s Brooklyn Uncorked, our annual celebration of Long Island Wine. Here are some photos from last year’s fun so you can get excited, too.
Rebecca Louie, aka The Compostess, knows more about worms than is reasonable for someone who’s spent her whole life in New York City.
Rhubarb! The first glimpse of those fibrous red stalks reminds us that winter is long gone and food is once again growing in these parts. If you’re already a home carbonating fanatic, you’ll love this simple, easy recipe for Rhubarb Soda Syrup.
If you missed our amazing panel of food writers and journalists at last month’s Food Media 101 at Brooklyn Brewery, you’re in luck. We caught a few of their expert tips for making a career in food media on video and, generous beings that we are, decided we’d share them with you!
In honor of Eat-Drink-Local week, our annual 8-day celebration of our foodshed, we’re teaming up with ‘wichcraft for a backyard pig roast in Bryant Park. Aside from the obvious, a pig–this one sustainably raised at Niman Ranch–we’ll have loads of Greenmarket fixings and ‘wichcraft’s award-winning oatmeal cream’wiches, plus Long Island wines, New York state beers and music.
We are still high from the 2013 James Beard media awards last week. Not because we won another of those medals—which are basically the academy awards of the food world—but because some of our very favorite peers took home the top honors.
