Blog / Parties & Potlucks

Need A Picnic Dish? Pick Pickled Beets

Jackie Gordon Singing Chef - Need A Picnic Dish? Pick Pickled Beets

I picked pickled beets. Finding the right savory picnic foods in summer is a challenge. It needs to be not-too-much-work-to-make because it’s usually too hot to cook. It needs to be good “siege” food as in easy to serve and eat while sitting on the ground and being attacked by ants and wasps. It needs the resilience to hold up well in the heat.

How To Host A BBQ in Brooklyn Bridge Park

Jackie Gordon Singing Chef - How To Host A BBQ in Brooklyn Bridge Park

Dinner for two at the River Cafe will run you over $300 without drinks. For the same money or less, you could feed up to 19 friends by hosting a barbecue in Brooklyn Bridge Park with the same multi-million dollar view.  How To Host A BBQ in Brooklyn Bridge Park has tips and a checklist for you to plan, execute and enjoy a successful and stress-free barbecue in the park.

Delight Your Vegan, Gluten Free Food Loving Friends With Cecina: Chick Pea Crêpes

Jackie Gordon Singing Chef - Delight Your Vegan, Gluten Free Food Loving Friends With Cecina: Chick Pea Crêpes

Monday, I was back at Santina, a restaurant in the meat packing district that I’d been to this past February. I’ve been obsessed with one of their dishes, the cecina, since my first visit. It’s rare that I visit the same restaurant twice in a short time since I have restaurant ADHD. I want to eat at pretty, shiny new restaurants all the time. But my cecina obsession trumps my ADHD and I had a good blogger friend in from DC who wanted to try it. It hits many marks. It’s unusual. It’s easy to make. It’s gluten free. It’s vegan. It’s cheap to make. It’s fun to eat. It can be eaten alone or with a myriad of toppings or even a salad on top.

Cinderella Tart: Roasted Asparagus, Mushroom, Bacon & Cheese Tart

Jackie Gordon Singing Chef - Cinderella Tart: Roasted Asparagus, Mushroom, Bacon & Cheese Tart

“Pssst… Your tart was the best thing on the table.” Normally, I wouldn’t be bragging someone whispered this to me about the Roasted Asparagus, Mushroom, Bacon and Cheese Tart I made for a New York Women’s Culinary Alliance potluck last week. But the person to who said it was the former owner of one of the finest bakeries in New York City. Plus, I’d almost threw the tart in the composter early that day.