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 Brooklyn Supper’s sponsors!
The world of ramen is one of extremes. At one end, there are the styrofoam cups and flavor packets that I grew up with. At the other end are the closely guarded secret recipes of the ramen shops that have, in the past few years, reclaimed ramen as a dish to be made carefully and from scratch. Between these extremes, though, there’s room for home cooks to make a seriously excellent bowl of ramen. These particular bowls feature spicy, incredibly tender braised pork shoulder, a rich broth layered with vegetables and aromatics, and a pile of highly slurpable ramen noodles. [Read more…]
Last week, I fell into a serious internet rut. Among the thoughts troubling me: Is blogging dead? Am I using lemon zest as a crutch? Can we ease up on the edible flowers? (Please?) I felt doubtful and blocked. I had a pile of strawberries on my table and no plans for them. As I leafed through my copy of The Flavor Bible, I decided I needed to create something MAJOR. [Read more…]
This post is in partnership with Sub-Zero. Thanks for supporting the companies we believe in.
In Brooklyn, Brian and I had a pretty impressive container garden. When we moved to Virginia we thought that freed from the constraints imposed by planting in pickle buckets on a small third floor balcony prevented from getting full sunlight by the hulking condos next door, we’d have a dream garden in no time. But as a wet June gave way to a humid summer, blight hit our overcrowded tomatoes which comprised the bulk of our garden, deer struck, and we learned that gardening in Virginia called for a host of skills our container garden hadn’t taught us. [Read more…]
This post is sponsored by Progresso Foods. Thanks for supporting the brands we love!
Ordinarily, chicken is Brian’s realm. Roast chicken, fried chicken, grilled chicken, smoked chicken – they all fall to him. The sole exception is skillet chicken – that’s my thing. The perfectly browned, crispy skin is satisfying to all the senses and the rendered fat means the pan sauce is all but certain to be memorable. But above all, I love the opportunity to play with flavors. [Read more…]