What we’ve been up to at Fork in the Road this week:
Lauren Bloomberg interviews Kutsher’s Tribeca’s Zach Kutsher, who talks about kosher cuisine and smelly cow feet.
Robert Sietsema heads over to Ozone Park and reviews the dim sum over at Genting Palace.
We rounded up five creative Cinco de Mayo recipes to enjoy over the weekend: pinata cookies, seven layer dip, strawberry margarita jello shots, sombero cookies, and nacho cupcakes.
Fastest bartender in the world, Sheldon Wiley, tells us that he initially went into bartending to pick up girls.
Sietsema shows us photos of a shop in Texas completely devoted to watermelons.
We share the recipe for Chef Max Hardy’s grilled cilantro-lime sweet potatoes.
Fork in the Road heard that French chef Jean-Yves Schillinger will be taking over the kitchen of the enormous Nikki Beach space in Midtown.