fried egg – Not Eating Out in New York

17 Jun 2016

Reason For Not Eating Out #60: Solving the Puzzle of ‘What If You Don’t Have An Amazing Protein?’

by Cathy Erway | posted in: gluten-free, Reason of the Month, Recipes, Ruminations, vegetarian | 4

We live in blessed times. I mean, seasonally. It’s late-spring, and we have things popping out of plants that are incredible and edible (and not edible, but fragrantly incredible, like wild lilacs, too). I recently had the plum privilege of being a judge for a cookoff held by GrowNYC, where I got to observe the making of, taste the outcome of, and help decide the winner of two very excellent dishes prepared by local restaurant chefs. Held in partnership with … Read More

4 Aug 2013

Stinging Nettle Salsa Verde with ‘Good Eggs’

by Cathy Erway | posted in: Beans, Breakfast & Eggs, gluten-free, Recipes, vegan, vegetarian | 2

Things are looking sunny side-up in Brooklyn. First a month of rain, then a scorching week of heat, now it’s clear and mid-seventies, and the first ears of sweet corn from local farms have arrived. All of which inspired this rather hearty breakfast (and, of course, the inspiration of huevos rancheros). But the secret ingredient of stinging nettles in the sauce, and the incredible eggs, were sourced from a grocery delivery startup new to NYC called Good Eggs. Read on … Read More

29 Oct 2012

Kuri Squash “Steaks” and Eggs

by Cathy Erway | posted in: Breakfast & Eggs, gluten-free, Recipes, Sides & Salads, vegetarian | 11

Winter squashes can seem intimidating to cook. They have thick, hardened skins often scuffed with dirt, and their dense flesh can make for quite a dangerous job of cutting it if you’re not careful with a big knife. Their seed pockets are stringy and stick to your fingers. They take a long time to soften — or do they? Not when using these red kuri squashes, in thin slices for instance.

11 May 2010

Brown Rice & Radish Bibimbap

by Cathy Erway | posted in: gluten-free, Grains, Recipes, Sides & Salads | 24

If that isn’t the most fun food name to pronounce, I don’t know what is. Bibimbap is lots of fun to make, too. It simply means, “mixed rice” in Korean and it’s an everyday, meal-in-one-bowl. Any vegetables you have on hand will do; you can marinate some sliced meat and sautee it to add, too. Then you just assemble everything on the rice, add a dollop of spicy gochujang and an egg to pop. You can mix in a little … Read More