The Diva That Ate New York //

Thursday, April 10, 2014

SOLD OUT Pie Party Potluck LIVE!

THERE WILL BE PIE! Lots of it!

Apologies to the many wonderful members of our community of food bloggers, writers and professionals who missed out on tickets to Pie Party Potluck LIVE! May Day 2014. Ken and I set out to create events that this community would LOVE to go to and this event is back-by-popular-demand for the third time. It was sold out in about two hours—so you like it, you REALLY like it!

While we’d love to move this event to a bigger space so more of you could come, we’d would miss out on the generous hospitality and sponsorship of Paula Cecere, Chef Tagere and the team at GE Monogram Design Center. Julia Stambules, who works with WÜSTHOF and Anolon—two of this year’s sponsors—asked me, “What do the attendees experience when they walk in the GE showroom?” I said, “The most common reaction is asking, “Can I stay here forever?” The space is gorgeous with kitchens and appliances any of us would be thrilled to have. Plus, there’s a sea of pies to eat and discuss over hors d’oeuvres and drinks. Why would you ever want to leave?

We very excited to have Kerrygold, Jarlsberg, OXO, Dub Pies and Woolwich Dairy and more on board as sponsors as well. This event would not be possible without them and we are extremely grateful for them and our community for their enthusiasm and support of this event.

Posted by Jackie Gordon on Apr 10, 2014 – 5:51 AM
Tags Food Community Events
(0) Comments · (138) Views · Permalink

Friday, March 14, 2014



It’s Pi Day Peeps!!! That means all over the world smart people will be celebrating “Pi (π)”. The even smarter people will be celebrating with PIE!!!

It’s the perfect day to officially announce the SAVE-THE-DATE for Pie Party Potluck LIVE 2014 that will take place at GE Monogram Design Center on May Day, May 1st, 2014.

Pi (π) is the ratio of a circle’s circumference to its diameter. Pi is a constant number, meaning that for all circles of any size, Pi will be the same.
The diameter of a circle is the distance from edge to edge, measuring straight through the center. The circumference of a circle is the distance around.

So you can use Pi (π) to measure pie, at least pies that are circular.

BUT pies come in many shapes and forms including:  tarts, galettes, pop tarts, hand pies, quiches, empanadas, turnovers, pasties, pizza, tartlets, strudel, pie in jars, pie-lets, etc.

a baked dish of fruit, or meat and vegetables, typically with a top and base of pastry.
synonyms: pastry, tart, turnover
“the enticing aroma of fresh-baked pies”

Pie Party Potluck LIVE 2014 is an industry only event for food bloggers, food writers and food professionals only.

Posted by Jackie Gordon on Mar 14, 2014 – 7:38 AM
Tags Food Community Events
(1) Comments · (750) Views · Permalink

Thursday, March 13, 2014

White Salad


As Billie Idol sings, “It’s a nice day for a white salad, Yeah!”

Want a salad that will make your guests GASP!!! when they see it?

My mom had lunch at A Di La, a wonderful restaurant in Park Slope, Brooklyn, the other day. When she got home, she was still licking her chops over the roasted vegetable ravioli with a browned butter and sage sauce and she casually said, “We also had a white salad.”

My eyebrow raised, “A white salad? Do tell.” When she told me what was in it, I decided to make one. I thought we’ve had a lot of snow this brutal winter and the last thing anybody wants to see is a salad that looks like a snowball, but I thought it would look really striking as well.

This is a pretty easy recipe, but it’s easiest made with a mandoline and a sharp knife, depending on which vegetables you choose.

Posted by Jackie Gordon on Mar 13, 2014 – 4:58 PM
(1) Comments · (690) Views · Permalink

Thursday, March 13, 2014

Creamy Parmesan Dressing

I needed a white dressing to go with the White Salad, so I whipped this up out of a few things I had in the fridge. White food can often equal BLAND food and I definitely did not want that.

I wanted an umami punch from the Parmesan cheese. I wound up with a one-two punch. First the cheese, followed by the garlic. Or is it the garlic that comes out swinging first. I’m a garlic freak—maybe that’s why I don’t like vampire movies, books or TV—I put a lot in and LOVE IT.

If you are not-so-much of a garlic fan, put in less because it’s STRONG!!!

Posted by Jackie Gordon on Mar 13, 2014 – 3:28 PM
Tags Jackie cooks · Recipes · Salads
(0) Comments · (339) Views · Permalink

Friday, February 14, 2014

Slow-ish Roasted Tomatoes with LOTSA Garlic

Image - Slow-ish Roasted Tomatoes with LOTSA Garlic

I never post seasonally because let’s face it, I’m not that organized and methodical. The only thing that is predictable about me is that I resist predictability.

I like this about myself and only begrudgingly do anything orderly and repetitious, like drinking lemon water nearly every day because it’s good for me (I hate it, but I do it).

Case in point, this was supposed to be my post for Valentines Day, but that did not work out. BUT, that’s OK because the heart still makes sense since I’m in love. BUT… it’s not unconditional love. It’s highly conditional. Or should I say seasonal. [SINGS: This is no ordinary love]

Posted by Jackie Gordon on Feb 14, 2014 – 1:12 PM
Tags Jackie cooks · Recipes
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Thursday, February 6, 2014

Persian-ish Lentil Soup


The only thing I like better than a food crawl is a cabana boy food ncrawl. That’s where I and my most favorite food pals lie around in complete comfort, sipping sauvignon blanc, while being fed the most delicious foods in New York City by hot nubile young men while other hot young things scamper around town bringing more and more treats. Maybe this should be called a cabana boy crawl NOT!

<=== THIS DOES NOT EXIST!!! (but don't you think it should?)

That said, my December food crawl with bloggers: Shulie from

Food Wanderings, who was visiting from DC, and Margaret from Savory Sweet Living, who is often my partner-in-dine, was much improved by having Shulie’s lovely husband drive us to our destinations. Thanks J!

We stopped at the Union Square Holiday Market where we tried a Persian Soup—Asheh Reshteh— that got me very excited.

No, it was not served by a cabana boy, but it had TOPPINGS on it. It was a bean or lentil based soup that they served with fried mint, yogurt and crispy onions. HELLO party in my mouth!

Persian is one of the hot cuisines this year. The soup at the market didn’t blow me away because the soup itself was a bit bland, but it certainly had potential. I didn’t look at an actual recipe for this traditional soup so mine is a complete aberration. I called it Persian-ish because I was inspired by the Persian one.




Posted by Jackie Gordon on Feb 6, 2014 – 5:51 PM
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Saturday, January 4, 2014

The Shrimp Tree Recipe

ImageMIND BLOWN! In early December, I’m surfing the Twitter, as I do with too much regularity and I see this tweet by @thewayweate aka Noah Fecks:






I click on it and I’m all WHAAAAATTT!!!!!!?!?!?!??!!!! A miniature Christmas tree decorated with SHRIMP!!!!!

I’d never seen anything like it before.

You see, I was asked to provide the appetizers for my boyfriend’s family’s Christmas dinner and decided to go with a vintage theme so I was thinking :

  • Marinated Mushrooms
  • Gougeres
  • Giardiniera
  • Cheese Balls
  • Rumaki
  • Devils On Horseback

and Shrimp Cocktail which is ALWAYS on the Christmas menu. I even got a reminder call that no matter what I made for Christmas don’t forget the shrimp cocktail.

This family already loves shrimp cocktail, so turning it into a TREE would be a spectacle— and we know I love a spectacle. Plus, it would be FUN to “trim” on Christmas Day with the whole family and it totally was.

Posted by Jackie Gordon on Jan 4, 2014 – 8:25 AM
(0) Comments · (133) Views · Permalink

Wednesday, November 13, 2013

Roasted Radishes with Anchovies & Rosemary

Sliced radishes in the pan.

Sliced radishes in the pan.

I could marry an anchovy. I LOVE THEM! I like radishes, but we we’re not talking nuptials… until now.

I was searching for antipasto ideas for my Chocabaret success party and I came across a recipe for cold radishes in an anchovy and garlic paste. It sounded good, but I forgot to buy the radishes and I ran out of time.

When I was racking my brain, two days later, for tapas ideas, the radishes popped up. BUT, I thought how much better it would be to roast the radishes. Roasting softens the flavor and makes them sweeter which would contrast well with the saltiness of the anchovies.

Posted by Jackie Gordon on Nov 13, 2013 – 10:26 AM
Tags Appetizers · Jackie cooks · Recipes · Side Dishes
(4069) Views · Permalink