Eat your spring greens! A vibrant Italian wedding soup recipe made with fresh herbs, spicy greens, and panko meatballs. This post is created in partnership with Progresso Foods. Thanks for supporting the brands that make Brooklyn Supper possible. Jump to recipe. [Read more…]
smoked pork shoulder with molasses barbecue sauce
As apartment-dwellers grilling with a tiny grill on the balcony of a building we knew from personal experience to be flammable, our adventures in charcoal were limited to things that could be cooked quickly so that coals could be extinguished immediately. Now that we have a little space, though, Brian and I have wanted to get serious with our new(ish) full-size grill and smoke some meat. Last weekend, we finally made it happen. [Read more…]
chimichurri roast pork sandwiches + a mezzetta giveaway {sponsored post}
This post is sponsored by Mezzetta; thanks for supporting Brooklyn Supper’s terrific sponsors!
Back in Brooklyn, busy Saturdays would often lead to a kind of desperate hunger that ended with Brian heading out for sandwiches. If we were flush, we’d either stop by one of our favorite neighborhood places like Saltie, otherwise there were plenty of plain old delis that could be counted for a good sandwich for not much money. And either way, we only had to walk a block from our front door.
Here in Virginia, things are different. We knew when we moved here that we’d be giving up the incredible NYC food culture, and we’ve run into a few painful reminders, like trying to find dinner at 10pm on a Tuesday or a decent sandwich on a Sunday afternoon. To cope, we’ve gotten better at cooking the favorite foods we used to outsource. Good sandwiches are a necessity for us, and over the past few months, we’ve honed our skills. [Read more…]
honey ginger pork braise with kale
Every January, the endless drear of New York City in winter gets to me and I tell Brian I want to move to the country to raise chickens. Afterwards, I usually wander into the kitchen and cook something elaborate like a tart or homemade pasta or a chicken pot pie, and then my yearning for greener surroundings abates and I feel better.
But as this too warm January progresses, there’s a difference. [Read more…]
maple-braised pork belly
Last week, things in my kitchen got real. Like, 13 pounds of pork belly–skin, hair, and all. I unwrapped the butcher paper, and there it was–an actual pig’s belly spread out on my kitchen table. Usually Brian deals with meat, but this time around, it was all me. So, I rubbed the belly down with sugar, salt, and paprika, and made it happen. Eight hours of braising later, the meat was supremely tender and my mission was accomplished.
The pork belly was for Brunch for Barack, an event that we co-hosted with Veronica Chan at the Chan Deck, Long Island City’s up-and-coming test kitchen for new and adventurous ideas in food. [Read more…]