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for the local, sustainable, and food-justice-promoting nonprofit Just Food, and raised more than $1,800 for the organization through everyone’s risotto efforts. Also that spring, I started a supper club and cooking community with my friend Akiko, called the Hapa Kitchen. For each dinner, we source the night’s meal from local farmers and food purveyors and often bring them to the event to dine with the guests. Founded on the idea that people who are half Asian share a unique take on food from their multicultural households, our signature is innovative dishes peppered with Asian references.

Also in 2009, I decided to tap into other people’s thoughts on dating without going to restaurants by hosting a podcast radio talk show called Cheap Date. The weekly program on Heritage Radio Network features different in-studio guests, like food or dating experts, as we tackle the subject.

Then of course, I wrote this book. Thanks so much for reading.

Acknowledgments

I might not have thought to write this book without the instigation of Libby O’Neill, my former agent. Her patient encouragement in conceptualizing it, and convincing me that enough people would want to read about “not eating out in New York” to print a book was truly a gift. And when she left for law school, she couldn’t have trusted my project to a more thorough, professional, and food-loving successor than Ethan Bashoff at Inkwell Management, who completed the job seamlessly.

Hats off to my hardworking editor, Jessica Sindler, whose insights were always right on, and everyone at Gotham/Penguin for believing in this book. I’m so glad to have worked with the talented illustrator Evah Fan, who put such imagination and whimsy into drawing my likeness, and who was a joy to get to know along the way. And uberthanks to Robert Sietsema, who is just about the coolest guy, ever.

Writing a book solely based on real experiences involves trusting people around you to have an iron tolerance for humility. Which, of course, few people do. So my deepest thanks to Karol, Matt, Jordan, my family, and all the folks who walk through this book, as they did in my life. Thanks, in the first place, for touching my life.

Most of all, I want to thank anyone who’s read my blog, attended a food event I hosted, or anyone I cooked beside. It’s such an exciting and warm surprise to know that I’ve made so many friends through cooking. And knowing how awesome these people (who love food and cooking) are, it’s been such a blessing. Let’s keep cookin’, and keepin’ it real, fun, fresh, and delicious.

About the Author

Cathy Erway writes the tremendously popular blog “Not Eating Out in New York” (www.noteatingoutinny.com), featuring recipes, ruminations, and rants about all things home cooked. She also writes about food, agriculture, and green living for Saveur and The Huffington Post. Her work has appeared in such publications as Edible Brooklyn, Time Out NY, The L Magazine, and Serious Eats. She lives in Brooklyn.

1

If you don’t have sushi vinegar, you can substitute 3 tablespoons rice vinegar, 1 tablespoon water, and 2 teaspoons sugar, dissolved over heat.

2

It’s best to use pure, unseasoned red chili powder, which can be found in Latin American or specialty spice stores. Most seasonings called “chili powder” have a mixture of other spices, such as cumin, and a lot of salt. You’ll want to adjust the salt accordingly if using one of these.