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.
Truckload of Tacos is the headline of G.A. Benton’s taco truck feature in this week’s Alive! We had a lot of fun showing G.A and the rest of the Alive crew around some of our favorite trucks and were really pleased with their fantastic seven page(!) feature – as well as the plug for our
Read moreThis was the first in what we hope will be a series of dinners featuring unusual dishes and ingredients. Restaurants often shape their menus around the safe choices of what sells well. We hope to give chefs an opportunity to prepare dishes that they would not normally feature, either because they include less popular or
Read moreI first read about risotto style pasta in Mark Bittman’s The Minimalist Column in the New York Times last November. Since then we have fallen in love with this method of cooking pasta and made it in many variations. I have been meaning to write a post about it for months. Slowly adding stock to
Read moreLast week I saw a tweet from the Greener Grocer saying that they had ‘mama and baby artichokes’. I have a hard time resisting baby vegetables, but I have never cooked artichokes before, and have to admit that I was intimidated. A couple of days later Heidi Robb’s post on roasted artichokes appeared in my
Read moreThe real work of Earth Day was done last weekend with a massive volunteer effort throughout Central Ohio. Almost 4,000 volunteers picked up trash, planted trees and worked in community gardens. Events like Thursday’s Earth Day celebration at Franklin Park are a forum for inspiration and education. The event gives non-profits and eco-friendly businesses an opportunity
Read moreWhen I was in London last month, I fulfilled one of my wishes. I have been wanting to visit Books for Cooks for years. This Notting Hill shop has a worldwide reputation. As well as an amazing selection of cookbooks, they also have a test kitchen/ cafe with a daily changing lunch menu, and offer
Read moreI’ve been a bit neglectful in not writing a full post about Captain Cream Cheese – I’ve been a big fan of this little neighborhood gem since it opened back in January. Captain Cream Cheese operates out of the same tiny parking lot hut that houses Mikey’s Late Night Slice, next to Bodega on High
Read moreWe had an interesting evening at Middle West Spirits open house, a new micro-distillery that has opened in the Short North. Sadly they are not allowed to sell any of their product yet, but they hope it will be available in May, and we will be eagerly awaiting it. This is the first micro-distillery in
Read moreThis week I had the pleasure of assisting at a North Market Chef Series cooking class. This week’s chef, Paul Yow has an amazing Columbus restaurant pedigree having worked at The Refectory and Rigsby’s and he is now the Executive Chef of Barcelona Restaurant and Bar in German Village. Paul set out to teach us
Read moreRamps, also known as wild leeks and more properly known as allium tricoccum are a native plant found widely in wooded areas of Ohio and other states from South Carolina up into Canada. They are especially popular in West Virginia. I first tasted them at Details (RIP) last year, mixed into a spoon bread by
Read moreOne of the most fun meals I had while I was at home in England was a raclette dinner with my god-daughter and her family. I have had lots of fondue dinners, but this was a new experience for me. Raclette is both the name of a Swiss cheese and a table-top grill where you
Read moreWhen I first saw these little downy pods in a box at Salam Market and Bakery (in Columbus Square) I had to ask what they were. They looked like over grown pussy willows. I was told that they were green almonds and that I was welcome to try one. In the spring, when they are green
Read moreThe hot weather today made me crave something light, fresh and green. Here’s what I came up with from the nearly empty fridge. It was a surprising hit and was deemed ‘blog-able’. A few handfuls of gorgeous local kale from 1 Fuji apple, thinly sliced a handful of natural sliced almonds some shavings of parmesan
Read moreApologies for the lack of new posts. I have been in England for the last couple of weeks and in between all trains, friends, reunions and babies there wasn’t time to sit down at a computer for anything more than keeping my email under control. Of course, I fit in a trip to Wagamama, branched
Read more(A guest post by the mysterious AD) Unctuous. Almost everything you need to know about the method of preparing bone marrow we touch on below can be found at Michael Ruhlman’s blog (here)… except for the definition of unctuous (though the word is used). Here goes: 1 a : fatty, oily b : smooth and greasy
Read moreYou may have noticed that I haven’t posted about many restaurants on hungrywoolf recently. This is because almost all of my eating-out time has been directed towards our new project and we are finally ready to share it with the world! The idea for alt.eats.columbus came about during the research for our taco truck project. We
Read moreI have written about a couple of the North Market cooking classes I attended in February but so far I have not mentioned the two Dine Originals Chef Series classes. I was privileged to attend classes taught by James Beard Award nominee Kent Rigsby of Rigsby’s Kitchen and one of my favorite chef’s in the
Read more“I could eat this salad every day” said one of our dinner guests last night, “It’s creamy, sweet, salty, spicy, cool and crunchy all at the same time”. The salad from David Chang’s Momofuku cookbook is called fuji apple salad, kimchi, smoked jowl and maple labne.We discovered this salad back in November and have been
Read moreOn May 1st I will be teaching a Mother’s Day kids cooking class at the North Market’s Dispatch Kitchen. We will be making vegetable robots, homemade pasta and ravioli, butter and chocolate truffles as a gift for Mother’s Day. I am really looking forward to it. Last month I assisted at Sheri Lisak’s kids Valentine’s
Read moreIt’s nice when someone thinks that you have had a good idea, but even better when they have the means and motivation to turn your good idea into reality. At some point last year I suggested to Robin Davis that a class on how to make your own bacon would be interesting. I think this
Read moreI had such a good time at last year’s Hills Oscar Dinner that as soon as the 2010 dinner was announced I knew I wanted to attend. Jill (Marketing Director and Event Planner Extraordinaire) and Constance (Wine Director) are so creative with their wine and food pairings and it is fun to interact with the
Read moreIt’s been a long gray winter in Central Ohio, but after a few days of glorious sunshine spring seems to be on the horizon. Time to stop hiding under blankets and get out and about. If the promise of spring makes you want to get out of the house and try something new, there are
Read moreThe Fiery Foods Festival is a fun North Market event with competitions for chefs, amateur cooks and crazy people who want to see how many hot peppers they can eat. Appropriately held in one of the coldest months of the year, the Fiery Foods Festival is definitely a winter warmer. Many of the vendors get
Read moreA guest post from Bear – because it was cool, and delicious and he was the one that did it. Cheryl at Bluescreek Farm Meats in the North Market was looking at me as though I’d finally lost my mind. And I could kind of understand why. I wasn’t quite sure, myself. I’d asked her
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