Created in partnership with OXO, this nutty toasted farro salad features al dente farro tossed with massaged lacinato kale, ruby-hued fresh figs, creamy goat cheese crumbles, and fresh parsley.
We’re celebrating a decade of Brooklyn Supper with a summery avocado and tomato salad sprinkled with lime juice and fresh za’atar.
In partnership with Emmi USA, we’re celebrating the height of tomato season with sumptuous aged Kaltbach Gruyere and roasted tomato tartines. An ode to a classic grilled cheese, these tartines feature jammy roasted tomatoes and melted Emmi Kaltbach Le Gruyere atop thick-cut sourdough smeared with garlic butter and fresh herbs.
Crispy-edged summer squash fritters – imbued with the distinctive flavors of toasted cumin and fried black mustard seeds – are an unexpected and delicious way to make use of your summer squash stores. The fritters are served with a cooling green onion and cilantro raita and a handful of sweet cherry tomatoes.
A refreshing cucumber-watermelon salad that pairs spicy-sweet watermelon wedges with lime-infused cucumbers. Spicy and cooling, effortless and composed, this simple summer salad is a knockout.