A wintry pressed salad recipe made with red cabbage, carrots, and fresh ginger, and finished with slivers of kumquat and fresh squeezed blood orange juice. [Read more…]
A vibrant wild rice salad with sautéed rainbow chard and shallots, dried cherries, pepitas, and blood orange rounds, drizzled with a pink-hued blood orange vinaigrette.
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As a kid with two parents who balanced full-time jobs with child care and night school, I was a lunch buyer. Each day I’d load up my tray with limp french fries or the saddest hamburger in the world, and look longingly at the kids around me with packed lunches. I can’t recall what I envied exactly but it seemed wonderful to bring a lunch from home. Now that I’m a parent, it’s important to me to send my girls to school with a homemade lunch (even if Brian, the early-riser in our family, is the one who actually packs them). [Read more…]
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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…]
Fermentation is a mysterious alchemy that’s intimidated me for years. The idea of harnessing bacteria to create my favorite foods felt like something only an expert could pull off. I was also pretty sure it would smell terrible.
Then my friend Autumn Giles’ book Beyond Canning, New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before landed on my doorstop. Autumn quickly allayed my fears, showing me how simple fermentation really is and walking me through the process step-by-step. I was ready! [Read more…]