Behind the Scenes

Too Many Cooks: It's Time for a Celebration!

By • February 1, 2013 • 3 Comments

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.

oysters

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?

lemony sardine pate

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.

chocolate

Amanda Li: Cured meats and figs.

Alex: Pink bubbles and cheese, please.

Tags: too many cooks, food52 staff, food, favorites

Comments (3)

Default-small
Default-small
532719_3658538260807_1195156242_32905581_1657496368_n_2

over 1 year 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!

Forest-lighted-wallpaper-christmas-images-wmwallpapers-114428

over 1 year ago pollopicu

Cured meats and aged cheeses!

Gator_cake

over 1 year 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!