Posts for category ‘Admin’

Want to meet your favorite Good. Food. Stories. editors up close and personal and sample some of our signature dishes? If you’re in New York this summer, you’re in luck, because we’ll be showcasing our favorite seasonal foods with locally-grown ingredients at the New York Botanical Garden’s Edible Garden.

On Sunday, August 1, Danielle and Casey will be demonstrating our famous Spaghetti Carbonara as we celebrate all that is good about garlic. And on Sunday, September 19, we’ll show you how to make a Roman gladiator salad with shaved fennel and oranges.

Cooking demonstrations are at 1:00 pm and 3:00 pm on both days, and we’d love to see familiar faces in the audience. Allow yourselves time to stroll through the NYBG’s 250 acres of more than a million plants; The Edible Garden itself has four (count ‘em, four) kitchen gardens—including a culinary herb garden curated by Martha Stewart!—and the Conservatory Container Garden, which helps all you small-spacers out with ideas for growing on your balconies and rooftops.

If you’re working on your own homesteader’s plot of land, home gardening demonstrations are happening each weekend too. Take a look through the complete schedule of events to see if anything else strikes your fancy, and if you buy tickets online, you’ll save $2 off each ticket with waived print-at-home fees. Plus, all proceeds benefit the Children’s Gardening Program.

The Edible Garden runs through October 17 at the New York Botanical Garden (directions here—easy as pie using Metro-North), but mark your calendars now for Sunday, August 1 and Sunday, September 19 at 1:00 pm and 3:00 pm. And bring your appetite.

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I can’t be stopped! I must share my culinary obsession with all of the interwebs!

What I mean to say is, in case you’re not following Good. Food. Stories. on Facebook or Twitter and you missed our announcements on guest posts, here are links to the stories we’ve written elsewhere across the internet over the past week:

• You’ve heard of the groundbreaking Chicago restaurant Alinea—well, I have this crazy compulsion to make dishes from their super high-tech cookbook. Here, I break down how you too can make a eyes-rolling-back-of-your-head-yes-it’s-that-good pork tenderloin dish, Alinea style on Dinner Party.
• If pork isn’t your thing and you’d rather dream about more traditional tapas instead, here’s what you need for a killer skirt steak with accompaniments that (dare I admit?) might be more delicious than the steak itself. Here’s my take on the Casa Mono skirt steak recipe at CopyKat Recipes.
• Or perhaps you’d rather just read about what cookbooks Danielle and I would save if another blackout hit New York and we were forced to evacuate? Read about our absolute favorite cookbooks, what gives us the burning desire to blog, and more in our profile as part of the Food Blogger Spotlight series on Wasabimon.

Now what are you waiting for? Go become a Facebook fan and follow us on Twitter so you won’t miss a minute! The 21st century is waiting….

There’s a lot that goes on behind the scenes at Good. Food. Stories. We each keep a list of posts to write, recipes to test, and restaurants to visit. We have guest posts assigned to former co-workers, correspondents in cities around the country, a Namibian chef, and of course the enigmatic C.C. 

Following Casey’s return from food blogger camp, all rosy-cheeked and rejuvenated, we had a major brainstorming session in which we began mapping out GFS 2.0.  (We ate some killer tacos and sopes al pastor while doing so. More about those in the future.) We came up with even more food-filled ideas, but before we go on, we’d like to hear from you. As with our food, we’re more interested in quality than quantity. And we don’t want to end up like this…

So we’re asking you to send us your thoughts, wishes, comments, and desires. What would you like to see more of on GFS? Is there something you really want, really need, and can’t find elsewhere on the interwebs? Do you want more recipes and fewer reviews? Perhaps more travel pieces? More articles from professional cooks? Maybe you just want Danielle to stop mentioning her damn dog in her every post!?!

Nah. Who doesn’t love Rocco Di Cane?

Anyway, please post your comments/suggestions/constructive feedback and (like those annoying New York Times commercials that are probably contributing the death of newspapers) get the conversation going. If you prefer to send your suggestions right to the source, you can always email us at editorsATgoodfoodstoriesDOTcom.  Grazie tutti!