The Food Network South Beach Wine & Food Festival in Miami just wrapped up this year’s run. Next stop: the New York edition, scheduled for Oct. 17 through 20, but with a big difference. It’s moving its largest events to Brooklyn, to the Brooklyn Army Terminal in Sunset Park. A 450,000-foot sprawl will contain the walk-around Grand Tasting and a host of activities like parties on Pier 4, including a Best of Brooklyn showcase with a capacity for 2,500 attendees. Though Brooklyn will be the focus, the often exclusive Manhattan restaurant events for which the festival is known will continue to be held. “We look forward to welcoming more Brooklyn chefs and partners to this year’s events,” said Lee Brian Schrager, the founder and director. A full schedule and ticket availability will be announced this summer. The festival supports God’s Love We Deliver.
Food Network New York City Wine & Food Festival, nycwff.org.
The Perfect Chicken for Coq au Vin
“She’s no spring chicken” can be a compliment. Heritage Foods, which sells meat and poultry from heritage breeds produced by farmers throughout the country, is now selling chicken parts and whole birds from the Good Shepherd Network that have been allowed to mature for at least a year longer than is typical of the usual broiler. (This is the chicken to use for traditional stewed chicken dishes like coq au vin.) Since most coq au vin recipes have not been written for these older birds, you will probably want to double the simmering time to at least two hours to tenderize their firmer flesh and use more liquid. You might also note how much more fat clings to the parts, and how richly golden it is. It’s worth removing most of it to render for use in frying potatoes and other dishes.
Stewing Chickens, $35 for two to three pounds, heritagefoodsusa.com.
What ketchup is to the American table, jang is to the Korean table, a comprehensive condiment. And there’s more than one choice: You have ganjang, doenjang and gochujang, all with a base of fermented soybeans. On March 12 at 6 p.m. at the James Beard Foundation’s Platform, Mingoo Kang, whose restaurant Mingle in Seoul has two Michelin stars and who is an author of the cookbook “Jang,” will demonstrate four easily prepared dishes using the sauces. He will be joined by his co-authors, Joshua David Stein and Nadia Cho, and there will be a tasting of the food with Korean beverages. Those attending will be able to buy the book.
Demo & Dine: An Exploration of Jang at Platform by James Beard Foundation, March 12, 6 p.m., $95, platformbyjbf.org, Pier 57, 11th Avenue and 15th Street.
Global Recipes Organized by Age Level
Organized according to regions — Asia, Europe, Africa, the Middle East and the Americas — then featuring countries within each, “A Taste of the World” is a palate-broadening, family-style cookbook. It collects more than 60 recipes, labeled with stars according to the appropriate age level, starting at 3 to 8 years, that showcase mostly classic dishes with step-by-step color photos. Japanese cabbage pancake okonomiyaki, Swedish meat balls with pickled cucumbers, Ethiopian red lentil stew, Peruvian lomo saltado and American crab cakes with coleslaw are some of them. Many are made with ground meat or tofu, and deploy bouillon cubes, garlic powder and other shortcuts. Side dishes like grains are given for most of them and the book is seasoned with bits of information about each country. Dietary indications like nuts and gluten are given as are vegetarian and vegan options.
“A Taste of the World: Celebrating Global Flavors” by Rowena Scherer (The Collective Book Studio, $29.95).
A Croatian Amaro That Dates to 1862
The increasingly crowded field of amaros is dominated by Italian contenders. But there are some outliers from other countries that deserve recognition. Croatia’s latest contribution is a bittersweet, coffee-colored blend of more than 40 botanicals, Antique Pelinkovac, from Badel 1862. It’s alluring on the rocks with a twist of orange peel and works beautifully in cocktails, including a Sazerac, as its brochure suggests, and to “correct” that after-dinner espresso, as the Italians might have it. Badel 1862, said to be Croatia’s largest producer of wines and spirits, has been making it on and off since 1862, and after a limited introduction in New York in 2022, it’s now available nationally.
Antique Pelinkovac, $30.95, Amaro Spirits & Wine, 211 Seventh Avenue (Third Street), Park Slope, Brooklyn, 347-689-2660, amarobrooklyn.com.
Milled in Massachusetts for Bakers
Ground Up, in Holyoke, Mass., grinds grains grown in the Northeast into flours. Their stone-ground white and whole wheat, light and dark rye, barley, spelt and corn, previously sold only locally at the mill and in stores, are now shipped nationally. The wheat flour comes in all-purpose, pastry, pizza and bread, each with a different gluten level. Ancient grains is a blend with spelt and barley. Some of the flours are organic, and there are dedicated bundles for sourdough and breads. Flours start at $6.50 for three pounds of whole wheat or pastry flour. The company also sells wheat berries.
Ground Up flours, groundupgrain.com.
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