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“Sometimes, too much of a good thing can be wonderful.” Mae West

Hi there,

Last Saturday, I had the opportunity to attend the New York Times Food Festival in NYC. It was foodie heaven. There were loads of cooking demonstrations. Also, some very interesting talks about the future of the food industry. There was a cookbook corner where you could purchase a cookbook from your favorite NYT author and have an opportunity to chat and get an autograph. I purchased Melissa Clark’s new cookbook, Dinner in One. In another section of the pavilion were booths called “worth the wait”. This section was designated for the newest restaurants where it is virtually impossible to get a reservation. One of the food items that we tried was from Michael Solmonov’s Laser Wolf. It is a recipe for Pomegranate Harrisa Chicken Wings, and I snared the recipe and have it to share with you. Oh my, are they delicious.


  • 15 ounces kosher salt
  • 7 ½ ounces sugar
  • 1 gallon water
  • 5 pounds chicken wings

For the Rub:

  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons sweet smoked paprika
  • 1 teaspoon hot smoked paprika
  • 1 teaspoon black pepper

For the Pomegranate-Harissa Glaze:

  • 1 ½ cups pomegranate molasses
  • ¾ cup harissa
  • ¼ cup honey
  • 2 tablespoons water

For the Tehina Ranch Dip:

  • 2 cups Quick Tehina Sauce (double the recipe)
  • 2 cloves garlic, grated
  • 1 shallot, grated
  • 1 bunch dill, chopped
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons black pepper


Add water in a large bowl until the salt and sugar are fully dissolved. Submerge the chicken wings in the brine for 45 minutes, then drain and set aside. 

Preheat the oven to 325°F.   

For the rub, mix together all of the ingredients in a large bowl. Add the wings and toss to coat, then arrange the wings on a sheet pan (use a rack, if you have one). Bake for 50 minutes. 

Meanwhile, make the glaze. Process all of the ingredients in a blender until smooth, then set aside and make the dip. Mix together all of the ingredients in a medium bowl, then set aside. 

Preheat a grill to medium-low heat.  

Toss the baked wings in the glaze until evenly coated, then grill them for 6 minutes per side. Serve the wings with the dip. 

Since it will probably be months before I can snag a reservation at Laser Wolf, I am definitely going to be making plenty of these sticky, delicious morsels of chicken.

And, I promise to review Melissa’s cookbook and share a recipe from it soon.

25 responses to “NEW YORK TIMES FOOD FESTIVAL – a foodie heaven”

  1. V.M.Sang – UK – I was born and educated in the north west of England. I trained as a teacher in Manchester and taught in Salford, Lancashire, Hampshire and Croydon. I write fantasy novels currently. I also make cards, knit, crochet, tat, do cross stitch and paint. I enjoy walking on the Downs, cycling and kayaking. I do not enjoy housework, but like cooking.
    V.M.Sang says:

    It sounds a wonderful treat. I went to an international food fair in Southern Spain last April. The foods from all around the world were fascinating and delicious.

  2. Those chicken wings look lipsmackingly delicious! The ranch dip sounds really wonderful.

  3. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    Lucky you! What fun you must have had! Thanks for snaring that recipe, it certainly looks and sounds like a good one!

  4. Heaven, indeed!!! How fun that you were able to go to the festival! These pomegranate harissa wings sound pretty amazing. I can’t wait to hear more about Melissa’s cookbook. Did you get to see Kenji at the festival??

  5. Chef Mimi – As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!
    Chef Mimi says:

    Okay. When she writes tehina, does he mean tahini? I’m confused. But boy that chicken looks fabulous! And how much fun to attend such a fun event!

  6. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    Jenna says:

    What a fun event, I bet it was amazing!

  7. Ronit Penso Tasty Eats – NY, NY – Private chef, cookbook author, food journalist and translator. I love traveling and love to find out more about food wherever I go.
    Ronit says:

    Delicious feast on a plate! 🙂

  8. Snowflakes – I am trying to get people to contribute to my holiday edition, so I thought I would add a little bit of holiday decor. Have a great weekend Sherry

  9. D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
    D. Wallace Peach says:

    I love food festivals, Bernadette. I can’t cook worth beans, but I love food. Those wings look fabulous. Now, that’s a recipe I’ll try. 🙂

      • D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
        D. Wallace Peach says:


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