Ushering in the new year with brown butter mushroom orecchiette, a rich, yet simple, weeknight pasta recipe. [Read more…]
We’re celebrating Ashley of Edible Perspective with kale eggs Florentine served over muffin tin hash browns and topped with rich mornay sauce. [Read more…]
I like settling into a new season. Windows open, eating an apple – that kind of thing. We’re in week 20 of our amazing CSA and summer vegetables are quickly winding down. I’ll miss the dizzying bounty for sure, but I’m also looking forward to craftier cooking and making delicious meals out of all the ingredients I forgot existed while I was dazzled by all those technicolor tomatoes. [Read more…]
This post is sponsored by Progresso Foods. Thanks for supporting the brands that make Brooklyn Supper possible!
It’s high summer, and stepping out into the July afternoon humidity feels roughly similar to taking a bath. The girls helicopter their arms, pretending to swim through the murky air as we head to the pool. The cicadas, ever heat-loving, drone so loudly they interrupt our evening conversations on the stoop. The leaves (and egg yolks) have gone pale from the heat, and the garden insists on a daily drenching.
In this heat, I’d like to forgo food altogether, or subsist on only fruit, but my stomach just isn’t having it. [Read more…]