pot luck

Turn to Pot Luck for the latest news on artisan cheeses, indie wines, micro-beers, gourmet finds, restaurant recipes, great kitchen gadgets, trusted cookbooks, and more.

“Fry an Onion and He'll Be Happy”
I know I am one of the lucky ones. I say this because I still have a grandmother (two actually). This week was my Persian grandmother’s birthday—my Bibi. And so I took the train down to Long Branch on the New Jersey shore to visit her. ...
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Posted: May 11, 2008

“Cheese Wiz Sasha Davies on Flagship Reserve...Rethinking an Original”
Welcome to your monthly lesson de fromage with The Strong Buzz Cheese Wiz, Sasha Davies of www.cheesebyhand.com. This month Sasha profiles Beecher’s Cheese Flagship Reserve, a raw cow’ ...
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Posted: May 1, 2008

“Three Ways to Celebrate Cinco de Mayo”
So enough about New York not having authentic Mexican food. While true to someone from California, this doesn’t mean we don’t know how to properly celebrate Cinco de Mayo in the way that it deserves. But first, a little clarification o ...
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Posted: April 27, 2008

“My Lunch at The Rusty Knot”
These are some words that I might use to describe lunch at Ken Friedman’s cool fisherman’s follow up to The Spotted Pig (as if he needed to follow that up), The Rusty Knot: Fabulous. Empty. Pretzel dog. Spiced Colada. Andouille. Chicke ...
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Posted: April 20, 2008

“Meet the Butcher: Hanging out with Diner's Tom Mylan”
I was having lunch a few weeks ago at Diner, the decade-old Williamsburg joint owned by Andy Tarlow and Mark Firth, when the question about the Ossabaw was posed. I can’t say I didn’t ask for it, but still, I was a bit shocked. “ ...
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Posted: April 11, 2008

“Coupole: Small Cheese, Big Deal”
In this month's installment of Cheese Whiz, with Strong Buzz Chese Correspondent Sasha Davies, we look into the world of the coupole, (coop-ole), a pastuerized 45-day aged goat's milk cheese from Websterville, Vermont produced by the Vermo ...
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Posted: April 4, 2008

“Just in Time for Passover...The Best Matzoh Ball Recipe (and more) from Food Maven Arthur Schwartz”
Jewish Home Cooking is not exactly the sexiest culinary genre. It’s doubtful that Bubby’s House of Brisket and Cholent would get a sizzling reception in the Meatpacking. But it is a cuisine that’s rich with history and memory, an ...
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Posted: March 26, 2008

“First Graders Take Over The Waverly Inn (Chef John Delucie Held Captive)!”
As a first grader in elementary school in Queens, I think the most exciting field trip we took was to the New York Public Library. In preparation for our journey to Manhattan, I seem to remember an enforced buddy system (in my mind pairing up just ...
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Posted: March 23, 2008

“Learning about Cool Juice, Wine Bingo and Iron Maiden: A Q&A with Terroir's Paul Grieco”
Paul Grieco may be a partner in two of the most beloved restaurants in the city (Hearth and Insiemme), and he may also be one of the most respected wine directors of his time. But sit down with him and what you won’t get is the pretense you ...
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Posted: March 11, 2008

“Cookie Monster Alert”
My brother David, as some of you may know, is a vegan. (How we came from the same parents is a mystery to me.) He’s also a dedicated yogi (Ashtanga), an endurance cyclist who could probably give Lance Armstrong a run for his money, and one o ...
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Posted: March 7, 2008