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…]
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…]
This is a consolation salad. As far as consolations go, it’s tops – sweet strawberries and green spinach tossed with smoky bacon and a bacon fat balsamic vinaigrette. Still, it’s not the post I’d wanted to share this week. Last Friday, my 8 year-old’s odd summer cold progressed from annoying cough to an inability to breathe and an ambulance ride in the space of about twelve hours. Today, her little sister’s sick. She doesn’t seem as bad, but we’re heading to the doctor soon anyway. [Read more…]
On Monday, I finished a huge, complicated project that required several days of work, lots of grocery store trips, and a big box of spring produce overnighted from Southern California. After a week of methodical recipe testing and photographing, I thought I’d nearly wrapped things up when a downloading glitch led to hours of terror as I frantically tried to recover images of produce I couldn’t buy again and recipes I didn’t have time to remake. Eventually, I located the buried files and regained the ability to breathe.
Looking back on that panicked morning, what strikes me is how fruitlessly I searched for hours, only to find the missing files just after I’d taken a break to eat. The way that food sustains us often feels abstract, but there are moments when it’s incredibly real and apparent. It was a good reminder to focus on nourishment. [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…]