Do you make a killer steak sandwich or a potato soup that has been called "the best in the world"?
What about a delectable devil's food cake or those deviled eggs everyone keeps talking about?
How would you like to share your recipe with our readers and have a chance to win a $500 Hannaford gift card to boot?
Then send us your recipe for the 52nd annual Daily Star Recipe Contest and Cook-off. All recipes must be received by Feb. 1.
Six finalists will take part in a live cooking contest, where they will compete for prizes.
A grand prize of a $500 Hannaford gift card, a second place of a $100 gift card to Hannaford and $50 Hannaford cards for the third through sixth place winners will be awarded.
Recipes will be printed in a special supplement to The Daily Star on Feb. 10. After which readers will have a chance to vote for their favorites. One readers' choice recipe will be chosen to compete in the cook-off.
The cook-off will take place at the State University College at Oneonta's My Kitchen in Mills Hall from 10 a.m. to 2 p.m. Saturday, Feb. 25.
The event will be much more than a cook-off of six contestants.
Master chef Joseph K. Poon, a 1978 graduate of the State University College at Oneonta, will return to his alma mater and judge the competition and provide a demonstration.
Catering chef Bryan Bennett and executive chef Billy O'Donnell of SUNY Oneonta will also be judges and compete in a challenge.
There will also be a demonstration by SUNY Oneonta culinary arts students.
Joining Poon, Bennett and O'Donnell on the judging panel will be Sharon Wilsey, owner of Best Wines & Spirits in Oneonta. Wilsey is a former cook-off contestant and judge.
Recipes may be mailed to The Daily Star Recipe Contest, c/o Newsrooms, P.O. Box 250, Oneonta, NY 13820; faxed to 432-5707; emailed to recipes@ thedailystar.com, dropped off to The Daily Star's office at 102 Chestnut St. in Oneonta, or submitted online at thedailystar.com/cookoff.
Up to three recipes may be submitted per person.
All submissions must include a contact name and phone number or email address. All recipes must be clearly written and include complete instructions and quantities for all ingredients.
For more information, call Associate Managing Editor Denielle Ziemba at 432-1000, ext. 259.