Getting into the midst of the Week of Eating In, I figured it was time for a good gathering over (homemade) grub again. As I discussed in The Art of Eating In, everyone can use some time in the middle of their day to relax, sit down and eat. Especially with your friends, fellow workers or family. Just like we all need to sleep, this communal time is restorative and constructive in many ways, even if it’s not a business … Read More
All too often, I hear the same question from home cooks: what do I do with fish? Not terribly much, is usually my answer. And as soon as you bring your catch home. But while most of us know that fresh fish is best at its freshest, the simple feat of cooking it deliciously has evaded some. So I’m going to share my latest favorite preparation, an unlikely hybrid of hearty winter vegetables and summery lightness.
I’ve gone grain crazy as of lately. There are so many different types of them to explore. It started with a pack of bulgur, coarse grinds of whole wheat with a muddy tan color and toothsome, chewy texture. If you like wild rice, you’ll find some similarities here. Then I went freaky for smoky roasted spelt, also known as freekeh. Now I can’t get Missy Elliot out of my head.
You know how salads in restaurants tend to have eight things in them, at least? Or else, it’s not really a salad, it seems. One of those ingredients is usually cheese; another is usually nuts (and it’s usually crusted with something sweet). There’s often meat, grilled and served hot in contrast with the cool greens. It gets more complicated, too. Dried or fresh fruit, oily crusts of bread or croutons, dressings that are an army of ingredients in themselves, and … Read More
I’ve been having a love affair with beans lately. This may have happened by default, with so few fresh muses in season to cook with, or else a newfound appreciation simply gained on its own merit: beans are infinitely versatile, used in every cuisine, hearty, and nutritious. They are the main ingredient in comfort foods of so many cultures, like the French cassoulet. But beans also have a stigma attached to them, especially in our meat-loving culture — that of … Read More
Soak those dry beans! It’s almost time for the second annual Cassoulet Cook-Off at Jimmy’s No. 43, a fundraiser for the Greenmarket of CENYC. Last year, a handful of cold cash was given to the nonprofit organization that feeds so many home cooks and chefs alike throughout the city. (Very cold, I might add, as it was also held in January.) This year, we’re hoping to raise even more, to show our appreciation for the folks who run the show, … Read More
When Taylor Erkkinen and Harry Rosenblum opened their Williamsburg store for kitchen appliances and cookware in 2006, they’d had a notion about cultivating a community around cooking through occasional classes and demos. But who knew that the educational programs they would hold at the store would soon become The Brooklyn Kitchen’s biggest draw, with classes frequently selling out a day after being announced?
Forgive the excessively esoteric sound of this dish’s name. I had tried coming up with other things to call it: Roasted Cauliflower and Broccoli and Braised Broccoli and Cauliflower Greens with Navy Beans and Creamed Potatoes? Too long. White Cauliflower, Cheddar Cauliflower, Broccoli and Their Combined Greens Braised with Navy Beans and Roasted Red Pepper and Served on Creamy, Truffled, Mashed Fingerling Potatoes? Too specific. Stuff That I Got From My CSA This Week, Cooked and Piled Ceremoniously Together on a Plate? That … Read More
Do you like seafood? Goes the childhood tease. Yes, and you “see” an open mouthful of chewed-up food. I hope you like seafood, but I’m not going to show you that. I had meant to show you a whole fish here, a nice, fat, single person-portion sardine. Sardines are the poorman’s seafood, and I thought that was very “me.” They have a fragile little pane of bones that you have to pick around, hence them being more work to eat. … Read More
It’s been a tough year for everyone, and small businesses — farms, especially — are no exception. That’s why it’s so exciting to see more consumers and the media rallying behind them. Today, Serious Eats posted a wonderful video about farmers at NYC’s Greenmarkets, and how they’ve contributed to our food system. It’s centered around a trip the Serious Eats team took to Mountain Sweet Berry Farm, and followed them as they packed up their harvest and trucked it into … Read More