Food Event Fiend

Lou Di Palo, of the infamous Di Palo’s Fine Foods in Little Italy, has devoted his life to Italian food. His great grandfather opened a latteria (dairy store) in 1910 and four generations later, Lou and his siblings  run their store the same way it was done over a century ago. Their business is deeply [...]

Would you like a pair of tickets to attend a Chef Tasting and Benefit Party at Housing Works Bookstore Cafe valued at $130.00? To enter to win, write a comment on this post listing the two restaurants at which Alex Guarnaschelli is Executive Chef. Hint – See below press release. You must have a valid [...]

Baba ganoush, hummus and foul as an appetizer © 2010 sheesergirl Do you want to taste the chick peas or do you want to taste the tahini? This is Chef Moustafa El Sayed’s philosophy behind his thick, rustic hummus which lacks a heavy dose of tahini that characterizes most silky store brand hummus. It’s late [...]

Gloucestershire Old Spot pig Mike Yezzi is running late because he’s driving a whopping 4 1/2 hours down from Washington County to give a small crowd of food enthusiasts a lecture on pig farming. Mike is co-owner of Flying Pigs Farm in Shushan, New York and is featured as part of Pig Week at Jimmy’s [...]

Maria Balinska, author of The Bagel: The Surprising History of a Modest Bread, engaged in a Q & A session with Serious Eats’ own Ed Levine as part of the Tenement Talks lecture series at the Lower East Side Tenement Museum. Balinska’s book chronicles the myths, facts and cross-cultural history of the beloved bagel from [...]

On a freezing mid December night, I wandered over to The Meat Hook at 100 Frost Street in Williamsburg to listen to Julie Powell read from her controversial new book, “Cleaving: A Story of Marriage, Meat, and Obsession.” Having heard about the controversy over Julie’s extramarital affair, but not having read the book yet, I [...]

Nestled on W. 10th Street in the Village, is a small vintage cookbook shop run by Bonnie Slotnick and her neighbor’s friendly dog Rawlins. Stacked on shelves from floor to ceiling are thousands of old cookbooks on every topic imaginable: Regional American, historical periods, Asian, Jewish, Caribbean, sauces, bread making, etiquette, celebrity chefs, state specific, [...]

Judith Jones The New School recently hosted Judith Jones reading from her latest book, “The Pleasures of Cooking for One.” Dressed smartly in a suit and matching scarf, Judith sat before an intimate audience and read passages written richly, reflecting her over fifty years of editorial experience. She paused in between sections to speak about [...]

Someone once asked Julia Child about the way she prepared chickens. They asked, “Why do you slap the chickens?” Julia replied in her trademark voice, “Because I think they like it!” Imagine hearing Judith Jones, the book editor responsible for publishing Child’s legendary Mastering the Art of French Cooking, tell that story and doing so [...]

After having such a rip roaring good time at a pig butchering demonstration (click here), I craved more blood, meat and sinew. Instead of pig, Jeffrey Ruhalter of Jeffrey’s Meat Market, butchered a grass fed Colorado lamb. Already hacked into four large sections when we arrived, this formerly 50 pound lamb was given the impromptu [...]