Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.

    Weekly Giveaway: Win the New York Foodie Special (Trust Us, It’s Cool)

    Last week’s winner in our series of weekly reader contests is Sabrina Korber, who told us about her favorite seafood market (see her wise words below). Each week we choose one winner from comments on both Edible Brooklyn.com and Edible Manhattan.com, and this time Korber scored a Bodum Coffee press. This week’s contest winner will take home The New York Foodie special, which is a triple shot: A year’s subscription to Edible Manhattan, Edible Brooklyn and Edible East End, which covers the Long Island coastline. Here’s how to enter….

    The Weekly Giveaway: Win This Sweet Bodum Press (and Scope the City’s Best Butcher Shops)

    Here’s how to enter to win: Tell us about your favorite seafood shop in the comments below before midnight on Friday. Be sure to register with a real email address so we can contact you later if you win. We’ll pick a reader based on what we think is the best response. Extra points for those who lead us to best-ofs we haven’t already tracked down for our online listings.

    Book It: The Cookbook Conference Comes to the Roger Smith on Feb. 9

    On February 9 to 11, the Roger Smith Hotel in Midtown Manhattan will host the Cookbook Conference, a three day intensive series of panels and workshops for publishers, writers, editors, agents, researchers and readers. The goal isn’t just practical advice–how to pitch, position and test a cookbook, say–but also to think deeply about the history and future of a genre that most of those who read this site take very, very seriously. In our opinion, cookbooks cover as diverse a world as fiction, and can be just as transporting. (Not to mention handy at times.)

    Buttermilk Channel Barkeeps Go Shaker to Shaker Tonight at Our Cocktail Competition

    As promised, the final recipe from the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition. You might recall we asked local professional mixologists to submit seasonal recipes made with the new Compass Box Scotch blend, which is designed for mixing.

    This is the The Scotch Also Rises, from Richard Murphy at Buttermilk Channel. He’ll be competing against his colleague Anthony Sferra, who is making a drink called the Tinderbox; wish them both luck, as the winners are being crowned tonight as competitors make drinks in front of a live panel of judges. Stay tuned for the results right here.

    Perhaps This Will Be Jay-Z’s Favorite New Cocktail?

    Here’s recipe four from the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition; we asked local professional mixologists to submit seasonal recipes made with the new Compass Box Scotch blend, which is designed for mixing. This is the Tinderbox from Anthony Sferra at Buttermilk Channel. (You know, the Carroll Gardens restaurant where Jay-Z and Beyonce spent New Year’s Eve?)

    Been Wondering What to Make with Bittermens Orange Cream Citrate? This Drink’s the Answer

    Here’s recipe three from the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition; we asked local professional mixologists to submit seasonal recipes made with the new Compass Box Scotch blend, which is designed for mixing. This is the Artist’s Commission, from Aaron Cotler over at The Crown Inn, a brand new cocktail/beer/wine bar on Franklin Street in Crown Heights.

    Smoked Rosemary and Two Kinds of Scotch: The Charlie Hustle Cocktail from Fort Defiance

    This drink is pretty impressive: The Charlie Hustle from Abigail Gullo, who tends at Fort Defiance in Red Hook. “With smokey peat and rosemary,” Gullo wrote to the judges, “it only seemed appropriate to name this after Pete Rose.” Gullo also lights a bit of fresh rosemary on fire, blows it out, and then holds the smoldering sprig inside the glass to give it a second dose of smoke. See, we told you it was impressive.

    Scotch, Blood Orange Juice and Winter-Spiced Chai=Whiskey Tango Foxtrot’s Red Skies at Night Cocktail

    As promised yesterday, we scored recipes for each of the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition. It’s something we’re running in conjunction with Compass Box Whisky Company: Great King Street is their brand new Scotch blend designed for making drinks; so we asked local professional mixologists to submit seasonal recipes.