Test Kitchen

Our virtual test kitchen is a place where we invite you to experiment, taste, think, swoon — in short, to play with your food. All of our own kitchen experiments and research are located right here so you can see what we’ve been up to. In our perfect universe, the whole world would be one giant kitchen, so we’re trying to get as close to that ideal as possible. Here’s what we’ve got for you:

DINNER PARTIES & ENTERTAINING: Perhaps our crown jewel — and the source of our Gilded Fork: Entertaining at Home cookbook. Here we’ve put together the dinner party menus AND wine pairings for you. From there you can riff, play and dazzle your guests with everything from brunch to a fall harvest dinner.

HOW-TO: Wondering how to cook a lobster? Sharpen your knives? De-bone a fish? Find our quick tips here.

INGREDIENT PROFILES: We’re geeky about ingredients, so here you can find all of our Test Kitchen Dossiers. Wondering what to do with fennel? Squash? Truffles? Find the history, cooking properties and recipe ideas here.

RECIPES: We’ve built up quite a collection of recipes over the years (we’ve been here a while), so we invite you to play with our ideas — and create a few riffs of your own.

And in case you just want to browse, here are our most recent posts:

Post image for A Journey of the Senses – Sept 13, 2014 – A Very Special Dinner Event with Jennifer & Chef Mark

The torrent of centuries rolling over the human race, has continually brought new perfections, the cause of which, ever active though unseen, is found in the demands made by our senses, which always in their turns demand to be occupied.
Jean Anthelme Brillat-Savarin

When we leave behind our pre-conceived notions of food and drink, and let our senses guide us through the magic, we offer ourselves the opportunity for new insight, new sensations, and even titillation.

Let me put it more simply, in the words of someone who attended one of my dinners:

My whole life, food has been the enemy. In these last few hours, you’ve changed my life.

I invite you to experience food and drink in a new way — as if for the first time — during a very special evening of guided and interactive tasting. You will see, hear, touch, taste and smell your way through an exploration where your senses will be heightened, tickled, tempted, and sated.

With my cohorts, Chef Mark Tafoya and Chef Monica Glass, along with a team of spokesmodels, bartenders and stylists, we have created an interactive food experience that’s a little bit dinner party, a lot interactive fun, and ever-so-sensual.

In other words, you’ll play with your food as we play with your mind.

Tickets are $150 per person and available by invitation only. The location will be revealed the morning of the event, which will take place in Brooklyn. Seating is very limited, so if you are interested in attending, please email jennifer@gildedfork.com and I will arrange to speak with you. See you at the table.

Photo: Kelly Cline


Moroccan Lemon Chicken with Chickpeas and Honeyed Sauce

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This simple and rustic dish uses honey to sweeten the sauce and bring together the dish.

Chestnuts: The Taste of December

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Take an afternoon by the fire with some warm chestnuts and a spot of brandy. Go ahead, it’s the holidays.

Mulling Things Over

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The soothing fragrance of cinnamon and its mulling companions is the perfect match for red wine — and holidays.

Cocktails, Anyone?

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The origin of the term “cocktail” itself is rife with rumor and speculation, so we’ll leave that to the drink historians.