Behind the Scenes
Too Many Cooks: It's Time for a Celebration!
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.
Have you heard? We're moving into a new office! And as many of you know, moving in Manhattan is a serious feat. We have champagne and all manner of festive foods on the brain for the minute we're done, which brings us to today's question:
What is your favorite special occasion food? (It should pair well with bubbly.)
Lauren: Oysters, hands down.
Merrill: This may sound dated and weird, but I'm going to go with pâté -- any sort, really.
Gheanna: Agree with Merrill -- pâté, cheese, baguette!
Kristy: Oysters!
Maddy: I agree with Merrill and Gheanna -- pâté!
Jennifer: Can I jump on the pâté wagon?
Ryan: I'm in the pâté camp as well. On a thin baguette slice, topped with cornichon.
Marian: Cake!
Brette: An ice cream cone with sprinkles.
Stephanie: Definitely with Marian on this one. Cake.
Lindsay-Jean: Bite-sized anything. Nothing says special occasion to me like tiny morsels of food.
Amanda Li: Cured meats and figs.
Alex: Pink bubbles and cheese, please.
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Tags: too many cooks, food52 staff, food, favorites
Alex Lampert
I love beans, bikes, brown liquor and all things green. I am the salad queen. My modus operandi of late is working on long-term curing and fermenting projects.
Comments (3)
4 months ago Rhonda35
I'm with the OYSTERS contingent - and I'm going to throw in foie gras canapes and Amanda's Super Bowl tempura sage leaves with anchovy paste. Serve those 3 items with some bubbly and I will happily schlep boxes for hours before the celebration!
4 months ago pollopicu
Cured meats and aged cheeses!
4 months ago hardlikearmour
hardlikearmour is a trusted home cook.
I have an almost inhumanly ridiculous love of rillettes, and find them an easier sell than pâté -- for some reason many of my friends are pâté averse!