Wherein the New York Times' City Room reporters attempt to fry an egg on the sidewalk and document it for our amusement. Talk about street food!
The Heirloom Recipe Index exists to make your Grandma (or great uncle, or second cousin on your mother's side) a superstar and preserve their kitchen legacy.
While Amber DeGrace grew up eating Pennsylvania delicacies like hog maw and scrapple, her husband of French-Canadian descent, Mike DeGrace, grew up eating Grandma Mary's crepes.
"He tells me stories of how she would make him and his friends batch after batch of fresh crepes on weekend or summer mornings. They would slather butter and table sugar on them before rolling them up and eating [them]."
While Amber never had the opportunity to meet Grandma Mary, she did inherit Mary's crepe pan and antique recipe book - with the handwritten crepe recipe taped on the inside of the front cover.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Anita Lo is the executive chef and owner of the recently reopened Annisa restaurant in New York City.
Among her accolades, Food & Wine magazine named classically-trained Lo as one of the “Best New Chefs in America" in 2001. She also competed on the first season of "Top Chef Masters," where she finished fourth.
Unfortunately, during the show's filming in 2009 and after nearly ten years in business, Annisa was completely destroyed by a fire.
Following a complete renovation of the original location, Lo reopened Annisa in April 2010 to a two star review from New York Times critic Sam Sifton.
Of Lo, he writes: "She simply stays in the kitchen and works, cooking as the Puget Sound novelist David Guterson writes: precisely, with earth in closest proximity to sea."
5 Underappreciated Ingredients at the Greenmarket: Anita Lo
This is the first installment of Indefensible Food - a series in which our intrepid team will sample products we all see on the grocery and liquor shelves, yet never quite have the moxie to try.
Don't ever buy a bottle of anything called "wine product." It tastes like sugar juice haunted by grapes. And don't cook with it.
It's illegal to sell wine in grocery stores in New York City. It has something to do with local wine and liquor stores and laws that have helped them stay competitive. I didn't know this. I just grabbed a bottle of something called "Chateau Diana California Merlot" at the grocery.
You see, I was on a mission to make dinner for my girlfriend. I decided to bust it fancy and make her a "Coq au Vin." Which in English, means chicken and wine. In my experience, chicken and anything is a great culinary bet. Chicken and waffles. Chicken and dumplings. Chicken and ice cream (that last one was something I invented with my friends Ben, Jerry and the Colonel.)
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