The Brooklyn brownstone reflects the artistry they live for.
On the last night before I went on holiday break, I cooked for a dinner party in Brooklyn Heights. The hostess wanted to keep it all very casual, so we quickly settled on a menu of chili, salad, an…
Growing up vegetarian, I never had a hot dog. And as an adult I really had no interest in trying them or vegan versions until I met my friend Marino of Yeah Dawg. They have such passion for what they do and make a vegan soy free hot dog using just plain vegetables that is delicious. You can make this recipe with a vega
Simple creamy penne pasta made with fresh cherry tomatoes is so good! A 30-minute meal that is absolutely bursting with fresh flavor - it tastes like lasagna to me! We always have this dish on dinner repeat when we’re picking cherry tomatoes in the garden!!
In the last few weeks, I’ve been posting recipes I developed in my pre-blog days. It’s been way fun to revisit all the things I was making back then! And by “back then,” I mean four years ago :P I …
A simple chive and cheddar quiche recipe that makes the most out of refrigerator staples like eggs, cheddar, and butter. Yellow onions caramelized in butter and whatever fresh herbs you can find lend flavor and contrast to this wonderfully rich vegetarian quiche.
I rarely post on days that aren’t Wednesday or Friday, but I really wanted to get this recipe on here in time for Christmas. Consider this extra post a little gift from me to you.We may not have do…
Baked Garlic Parmesan Chicken Recipe – Try something new and easy with this baked garlic parmesan chicken recipe. Not only is this baked chicken dish super easy to make, but it’s also b…
If I were being executed, my last meal would include a big serving of butterscotch pudding -- that's now much I love it. So I was thrilled to find this handwritten butterscotch pie recipe in a vintage collection I had just purchased on eBay. There is no better way to "enhance" butterscotch pudding than to sandwich it between a flaky pastry crust and light-as-air meringue. It did not disappoint. Before beginning the pudding, prepare the pastry shell -- details at the end of this post. While your pie shell is cooling, assemble the ingredients for the filling. Cook the brown sugar, water and butter until thick. Next you'll add in the milk, egg yolks, cornstarch and salt (a step I neglected to photograph, unfortunately). Don't simply pour the eggs into the hot sugar mixture or you'll have scrambled eggs. Temper them first by adding and few tablespoons of the hot mixture into the eggs, whisking all the while. Pour the pudding into the prepared pie shell. Quickly whip the egg whites with the confectioners sugar to make the meringue. Spread the meringue atop the pudding, being sure that the meringue touches the edges of the crust so the pudding is sealed inside. Brown in the oven for just a few minutes, until the meringue is golden. Remove from the oven and let cool. The pudding may be very liquid-y at this point -- mine was and I feared I'd be serving butterscotch soup that night. But after several hours of resting, the filling firmed to the perfect pudding consistency. The recipe (and method notes) below. Butterscotch Pie Prepare and blind-bake one 8 or 9 inch pastry crust. Preheat oven to 350 F. 1 c. brown sugar 1/2 c. water 1 T. butter 2 T. cornstarch 2 eggs separated pinch of salt 2 c. whole milk 2 T. powdered sugar Beat the egg yolks in a small bowl. Add the salt, milk and cornstarch dissolved in a little water. Set aside. In a medium saucepan, boil the brown sugar, water and butter until thick. Temper the egg mixture by whisking in a few tablespoons of the hot sugar mixture. (The idea is to make the temperature of both mixtures more equal.) Slowly and while stirring constantly, add the egg-milk mixture to the hot sugar. Stir over a medium flame until smooth. It will be very liquid-y. Pour into the pie crust. Beat the egg whites until foamy. Add in the confectioners sugar and beat until stiff peaks form. Spread over the pudding mixture, making sure that the meringue touches the edges of the pastry. Place in oven for a few minutes, until the meringue is browned. Let sit at room temperature for several hours. My Go-To Pie Crust 2 1/2 c. all-purpose flour 1 t. salt 2 t. sugar 8 T. cold butter (one stick) cut into chunks 6 T. cold Crisco cut into chunks 4 - 6 T. ice water Put the dry ingredients in a food processor and blend. Add in the fat and process until the mixture resembles small peas. Add the ice water (though the feed tube) one or two tablespoons at a time, processing between each. When the dough begins to hold together, transfer to a plastic bag and form into a disk inside. Refrigerator for 30 minutes before rolling out. This makes enough for two 9-inch crusts. To blind-bake (pre-bake), preheat oven to 400 F. Roll out dough and place into pie pan. Cover with parchment, foil or plastic wrap and place dried beans inside to weigh it down. Bake for about 10-12 minutes and remove the beans. Prick dough with fork and return to oven for about ten minutes until browned. I served the pie to Bob and Jennifer, friends we had met last year on a food tour in Istanbul. There was a moment of terror when I cut into the pie, not knowing if it would be pie or soup, but all was well. Jennifer noted how "light and airy" it was. (I'll save the vanilla ice cream I'd bought "just in case" for a future baking disaster.)
A rustic savory Gruyere and zucchini tart with a flaky Parmesan and black pepper crust, layers of cheese, tender zucchini, and fresh basil. Served as a main course or appetizer, this tart is delicious.
Thanksgiving is officially less than a week away, and I can barely handle the excitement. We’ve already done Fakesgiving, but now the real deal is coming up and the anticipation is killing me…
Sausage Potato and Bell Pepper Casserole, ready in 55 minutes. Add sausage, potatoes and peppers into a baking dish and cook, it's that easy! My family calls this a 10 star recipe!
As I’ve mentioned before, New York is not the place to live if you love Tex-Mex. Sure, there are plenty of taco and burrito places and many restaurants that claim to serve my native stateR…
This is the most Authentic Italian Pizza Dough Recipe from a Neapolitan pizza chef! Learn how to make pizza at home without a costly pizza oven. You can make incredible New York Pizza with a chewy pizza crust just like your favorite pizza places or restaurant! This pizza dough is best for Margherita pizza or your favorite pizza toppings and it's all made in a home oven!
It feels like I’m jumping the gun by posting a carrot cake-flavored recipe in the middle of March, just after the third nor’easter in twelve days, but Easter is on the early side this year, so I su…
We've been cheffing it up with Nasim Lahbichi (aka @lahbco) a multicultural, Brooklyn-based cook and digital creator to create our most delicious collab yet. Inspired by Nasim's Moroccan and Puerto Rican roots, this limited edition, first-ever VEGAN, Royal Runner, SeaVees x LAHBCO, leans into his experiences growing up by the sea. From details like the heavy duck canvas in a wearable Soft Shell making it an obvious essential in your closet, to the sea glass-inspired transparent jelly tab that adds the perfect touch of fun,—let's just say WE' RE OBSESSED. Oh and how can we forget about the vibrant pop of teal from the recycled rubber outsole on the bottom of the shoe? CHEF'S KISS.
If you’ve been around here awhile, you know I’m a bit of a granola junkie. I eat the stuff almost everyday. I have five recipes in the archives and another twenty that haven’t been posted. Heck, I …
All the best things to do in Williamsburg, Brooklyn by a local including places to eat, shop, drink, & catch the best views in the city.
A simple combination of veggies, beans, and spices transforms into an easy, flavorful vegetarian chili.
Are you tired of berry recipes yet? I hope not because I’ve got at least a couple more coming this summer……starting with Blueberry Doughnuts.Oh, yes. We’re talking crispy-edged, fluffy-…
Sautéed red onions, caramelized in butter and olive oil on the stovetop. The key is cooking them on low heat, stirring often until they caramelize! This recipe makes 1 cup caramelized onions.
Chef Mina Stone began cooking lunch at Urs Fischer’s Brooklyn studio in 2010 and producing private gallery dinners in the New York art world in 2006. Cooking for Artists presents more than seventy of Stone’s family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. Designed by Fischer and Dominique Clausen, the cookbook includes drawings by Hope Atherton, Darren Bader, Matthew Barney, Alex Eagleton, Fischer, Cassandra MacLeod, Elizabeth Peyton, Rob Pruitt, Peter Regli, Josh Smith, Spencer Sweeney and Philippos Theodorides. It also features introductions by Fischer, Eagleton, and Regli; Gavin Brown; and Stone. Publisher: Kiito-San, New YorkPublication date: 2015Contributors: Gavin Brown, Alex Eagleton, Urs Fischer, Peter Regli, Mina StoneDesigner: Urs Fischer and Dominique ClausenPrinter: Asia Pacific Offset, ChinaDistributor: D.A.P./Distributed Art Publishers, New YorkFormat: HardcoverDimensions: 9 3/4 × 12 1/4 inches (24.8 × 31.1 cm)Pages: 226Language: English
This easy homemade Roma Tomato Soup is made with garden fresh roma tomatoes, vegetable broth, and heavy cream. It’s so creamy and fresh, you’ll never want to buy canned soup again!
