Where to eat, what to cook, and what's happening around the city. Straight from the team that has been touring Columbus kitchens since 2010.
It is often asserted that Columbus is the ice cream capital of the world, and while the city has a very good case, including the rest of Central Ohio does make a stronger argument for ice cream dominance. Weldon’s have been producing ice cream in the same location for 80 years and their Millersport store,
Read moreColumbus is in the midst of mobile food mania. Following the lead of cities like New York, LA and Portland, the trend of gourmet food trucks is hitting the streets of Columbus. Last year when we started the website tacotruckscolumbus.com, we thought that we might find up to ten taco trucks – we grossly underestimated.
Read moreWhen I was a child I spent many summer afternoons picking fruit with my parents. We were lucky to have some wonderful pick-your-own farms within reach and would come home with baskets full of strawberries and raspberries as well as loganberries, tayberries and redcurrants. The best strawberries I have ever had were eaten crouched in
Read moreThis hybrid dish is part gremolata (garlic, parsley, lemon zest), part pesto (basil, olive oil) and part skordalia (garlic, almonds, olive oil), green and vibrant, garlicky but with a freshness added by the lemon. It has a multitude of uses. The full list of ingredients was: garlic scapes toasted sliced almonds parsley basil olive oil
Read moreSpanakopita is a Greek phyllo dough pastry traditionally filled with spinach and feta cheese. It can either be made as a large pie or, as I prefer, triangles. I started with a recipe from the Food Network, but over the course of several batches refined both my technique and the recipe. 1 package frozen phyllo
Read moreYesterday I had the pleasure of spending the morning with Jim Rockwell, from Toby Run Growers, at the North Market Farmers’ Market. I was preparing samples of Jim’s shitake and oyster mushrooms for the shoppers who braved both the disruption of Park Street festival and the rain. For those of you who didn’t see these
Read moreWild Goose have put on some fantastic food events over the last year. As well as their monthly ‘too many cooks’ series and regular cooking classes they hosted the phenoms of bacon camp and beer camp, even organizing a parade for the latter. Asparafest may have been the most enjoyable yet: a celebration of local,
Read moreI had so many food recommendations for Chicago, I could have eaten non-stop for several months. Unfortunately, my visit was only two days and therefore merely served to whet my appetite. This was my first visit to Chicago and so, of course, I had to start with some of the basics: deep dish pizza and
Read moreToday I went back in time, back to an age when fast food and drive-ins were a novelty. I had this taste of vintage Americana in Greenville, Ohio, a small town better known as the home of the Kitchen-Aid mixer. For the uninitiated (and that will include most people who don’t hail from Iowa), a
Read moreAs the only working chef in the US who is also a Master Sommelier, Steve Geddes is an anomaly. Achieving the honor of Master Sommelier is impressive enough as there are fewer than 200 of them worldwide, but Steve decided that where he really wanted to be was in the kitchen. He moved to Cincinnati
Read moreWine isn’t the first agricultural product that comes to mind when you think of Ohio, so you would probably be surprised by how many wineries there are in the state, and the quality of many of the wines that are produced. June is Ohio wine month and it is a great time to explore or
Read moreLast time we visited Luc’s Asian Market we couldn’t resist buying a case of mangoes. We wanted to make more mango sorbet after a successful trial run last week. The recipe (from Epicurious) couldn’t be simpler. 4 large ripe mangoes or 6 smaller champagne mangoes (about 3.5 lbs total) 1 cup simple syrup 3 tablespoons
Read moreWhen I volunteered for the North Market Apron Gala Mary told me that I would be assigned the role of ‘Apron Fairy’. She assured me that it would be fun. All I had to do , she informed me, was hand out stickers to the best aprons, oh, and wear a set of wings. Dressing up
Read moreI will admit that I have a big soft-spot for John Dornback, the talented chef and owner of Basi Italia. Johnny was the chef for our last two Slow Food open air dinners and as well as cooking up delicious food in far from ideal circumstances (a folding table in a windy field), his enthusiasm
Read moreMy normal Saturday morning routine involves a trip to the North Market Farmer’s Market. The convenience and familiarity make this routine comfortable, but every so often I break out of my usual pattern, tempted to explore other farmers markets. Last year I visited Granville and Athens farmers markets, some of the smaller weekday markets and
Read moreCarlos, the owner of the two Las Delicias trucks told us that he relocates his newer truck to Rhodes Park on Sundays. When he mentioned that there were other food vendors there, we were curious and we’ve been waiting for a sunny Sunday afternoon to check it out. The vendors are here to to feed
Read moreA recipe born from the contents of the fridge, my drive to use up leftovers and some added inspiration from my mother. Ingredients: Frozen phyllo dough (defrosted 6 hours) 1 stick melted butter 3/4 tub of ricotta cheese – leftover from ravioli experiments 1/2 piece of potent and over ripe blue cheese 1 small onion
Read moreWe just wrote a post on about Luc”s on alteats but I am so enamored with this new find that I wanted to post something on hungrywoolf as well. It seems that a lot of the best ethnic food in Columbus is hidden in the back of grocery stores (Arirang, Mecca, Salam) and this is
Read moreIt’s been a long time since I made a quiche, and I’m not sure what first inspired this one, but it seemed to be a good use for the various spring vegetables that have been collecting in the fridge. I did some searching through cookbooks and online to check on the proportions of cream to
Read moreWe had been asked by Johnny di Loretto to suggest a good venue for a Cinco de Mayo spot on Fox 28’s Good Day Columbus. We did a show with him in the fall about taco trucks and had a lot of fun. We suggested the colorful bakery Otro Rollo on Sullivant Avenue, one of
Read moreI have to admit a weakness for food that is cooked or finished at the table. Whether it be a dipping bread into a steaming pot of melted cheese, wedge shaped raclette creations or just assemble-it-yourself crispy duck pancakes, I love the conviviality of sharing food with friends and the freedom to play with your food. Do-it-yourself
Read moreI love a good mole, but they are hard to find because they are so labor intensive to make. Mole Negro takes many hours to made from scratch and the list of ingredients is daunting. There are four types of chilis as well as various nuts and seeds. There is also an art to toasting
Read moreThis dish from Earth to Table: Seasonal Recipes from an Organic Farm is one of those simple recipes that really showcases great ingredients. I knew that it was what I wanted to make with this week’s pound of local farmer’s market asparagus. The asparagus was from Steve Anderson via the North Market farmers market. The eggs were
Read moreIf you ever have the chance to go to Alana’s for a happy hour, you should go. Alana’s has one of the best cocktail menu’s in town: creative and seasonal, just what you would expect from Alana. This one was a CD101 happy hour, part of a partnership with Dine Originals and each month they
Read more