For many New Yorkers an oven is the place where you store winter clothes, extra aluminum foil and maybe some back issues of The New Yorker you aim to get to later. But some people actually use them (and their stoves), and get very unhappy if they are removed! Also, litigious. Meet Beverly Taki, 66, and her husband Louis Maione, 68, who, the Post reports, are now suing their old Park Avenue co-op board and management company after the gas to their commercial-size, six-burner double oven was inexplicably turned off for nearly ten months. They're looking for $27,000 to make up for the takeout and restaurant meals they say they were forced to consume while they waited. more ›

The front page of the New York Post today is all about a pastry chef whose show, "Dessert First," was canceled because her recipes were allegedly not so fresh. STOP THE PRESSES! Headline: "Food Network's 'Dessert First' star axed in recipe-copy flap: sources." The sources, as usual, are unidentified, and the "exclusive" is actually based on a single source, not plural sources, but why get bogged down in trivial details when you can lead with: "This puff-pastry princess is a purported plagiarist"? We don't want to egg on the Post, but this whipped-up scandal seems a little half-baked! more ›

So, we all know that Thanksgiving is happening, and if you're not one of the lucky souls skipping a home-cooked meal, there's an extremely high likelihood that you will be stuck with leftovers after the actual dinner. Here's what you can do about it. more ›

Thanksgiving is just around the corner, and if you're cooking instead of eating out on the big day, it's time to talk turkey. Who better to break the bird down than a professional butcher? We spoke to Brent Young at Williamsburg's The Meat Hook, which transforms into a one-stop Thanksgiving shop next week, to get the ultimate turkey tips. And if you're more of a visual learner, stop by the shop all day on November 19 and 20 for free Thanksgiving how-to demos on everything from turkey carving to pie making. Take it away, Brent! more ›

October is beer month at Gothamist, and our mission is to bring you a new beer-related post every day, until our hangovers become so crippling we wind up forgetting what we promised halfway through the month. Last time we baked with beer so for today's beer-related report, we're diving into savory meals enhanced by a brewski (or four). more ›

Grilling on the Upper East Side usually involves going to Parlor or flying to the Humid Pampa in Argentina to hand-pick a cow for slaughter. However, one couple who dared to dirty their hands on a "grill" are being sued by their co-op for "creating dangerous fire conditions on their balcony each time they cook," according to court filings obtained by the Post. more ›

Monica Cookman apparently lives up to her last name name. This weekend the South Bound Brook police arrested the 29-year-old New Jersey woman for getting a little too creative in the kitchen and spiking her boyfriend's dinner with two lines of cocaine. It seems her unidentified boyfriend wasn't blown away by the yeyo seasoning—so he called the popo on her. more ›

Just in time for your big Labor Day cookouts, Martha Stewart-on-crack expert Amy Sedaris stopped by Jimmy Fallon last night to show him and buddy Will Forte how to cook hotdogs with a rake ("because some people can't afford sticks."). Jimmy has some trouble shimmying his dogs onto the rake, but Amy give him a hands-on lesson in the proper technique, proving that is never not funny to watch a woman manhandle wieners. Is there anything this woman cannot do? Behold: more ›

It's hot, it's summer, it's a Friday... that means you'll likely be seeing plenty of news outlets testing out the "frying an egg on the sidewalk" schtick today, and you might even spot a "sunny side up" pun. We chose to stay indoors because Bill Nye the Science Guy says this process could take about 22 minutes at 130 degrees, but we did venture over to YouTube for some visuals—check it out: an egg frying under the sun, and it only took 120 minutes. more ›

You know what's hard? Deciding what to cook. Especially when you're in the middle of the grocery store, overwhelmed by three dozen kinds of artisanal granola. This is the point where Gojee, a new food porn-heavy recipe website, steps in. more ›

Only occasionally do artisanally-minded urban dwellers get to forage for our meals—which is why, upon hearing about the limited-edition serviceberries cropping up in Brooklyn Bridge Park, we rushed over to pluck some ourselves. more ›

Prepare to have your childhood memories blown (or make others feel old by asking what we're talking about): Soleil Moon Frye, the woman (yes, woman) formerly known as Punky Brewster is back, as the host of a "mommy-centric" video cooking blog called Her Say. Gone are the pigtails of yesteryear, exchanged for glossy long locks and tips on cooking with Kraft products like Jell-O, Chips Ahoy! and Macaroni & Cheese. Oh, how times have changed. more ›

It's pretty easy to harp on New York's Semi-First Lady, Sandra Lee, and her "Semi-Homemade" cooking. Even Governor Cuomo's mom is on board! But Sandra Lee says everyone needs to shut up about her recipes, like "Bat Wings with Goblin Dip." "I think everyone needs to lighten up," she told the Daily News. "Our job is to serve the overextended homemakers, our job is to make their life better." She also says, "My recipes are created from what people are buying at the grocery stores," which apparently involves acorns. Behold, the Kwanzaa Cake (video below)! more ›

Gwyneth Paltrow has become some twisted version of her former self + a Stepford wife + the faux-British Rachel Ray + a small part of James Franco (the part that makes him want to conquer everything). It is a terrifying combination! Her latest rumored endeavor is her own magazine under the Hearst umbrella. According to the NY Post, the glossy empire is intrigued, and one source says, "It's a super-secret project." more ›

Dilemma! Who does one vote for in a Gwyneth Paltrow versus Real Housewife Bethenny Frankel deathmatch? The Daily News reports that Frankel, who is also a chef when she's not busy being a reality television puppet, doesn't want to see the Hollywood starlet-turned-lifestyle guru get her own cooking show; "I'd rather staple my eyelids shut than watch Gwyneth cook. [She] is afraid to [reveal] who she really is—she's so manhandled by publicists and managers. Her show would be way too boring to watch," she declared. As opposed to watching the Real Housewives of New York, which isn't boring or contrived and is just a delight for everyone watching. If you recall, Gwyneth recently roasted a chicken, which apparently put the fear into Frankel—there have been rumors that she left the Bravo show and is working on her own food series. more ›

Last October, Almond, the unpretentious French bistro that's become a Bridgehampton hotspot, boldly expanded to Manhattan with an outpost in the Flatiron district. But even before the city's economy drifted into its current deep funk, chef/co-owner Jason Weiner faced a daunting task: finding a way to fill the massive East 22nd Street space that's been the ruin of many a restaurateur, including Rocco DiSpirito’s Rocco's, Jeffrey Chodorow’s Caviar & Bananas, and Borough Food & Drink. more ›

These sweet and savory meatballs make good use of the fresh eucalyptus you can sometimes find at the local greenmarkets. The eucalyptus in this recipe must not be eaten—the toxic leaves can cause adverse health effects if consumed in large quantities—but as the skewer is right up against your nose when nibbling the kofte, the eucalyptus scent radically changes the way you experience the flavor of the kofte itself. more ›

These truffles were inspired by Goat Lady Dairy, a Greensboro, NC farmer who makes chevre truffles using a blended ganache of about 60% chocolate to 40% chevre, with a bit of vanilla and salt. more ›

Everyone loves romanesco, the green fractal cauliflower that has been appearing more prominently in stores and greenmarkets over the past few years. It's gorgeous, in a geeky sort of way, and very tasty, especially when you let it get a good pan sear during the cooking process. more ›

Like a tart tatine, this quince tart is made of flaky puff pastry, sweet, tender fruit, and caramel pulling it all together. This tart is safer, though, and more easily constructed. more ›

Can't swing New York's top rated restaurant, Per Se, for Thanksgiving? Enjoy chef Thomas Keller's cuisine at a fraction of the cost with this selection from his cookbook, The French Laundry. Some of these meals can take hours of preparation and require obscure ingredients and advanced cooking techniques, but there are also plenty of simpler, shorter recipes here; you just need to know where to look. more ›