We make a lot of empanadas here at ¡dpm does! In the Before Times, when Brooklyn was a city, not a brand, and folks experimented with small batch cooking in church basements and at art parties, we had an artisanal empanada biz. We may not have the biz anymore, but we never need an excuse to make empanadas. To be honest, we always have a … Continue reading masa criolla para empanadas.
Morocco. The land of olives and oranges, dates, bread and harisa, strong mint tea, cookies laced with honey and almonds, lamb. A place were soccer is played in narrow alleys late into the night, neighborhoods are organized around bakeries and the hammam, and even the simplest of homes is a visual feast of painted tile, carved wood, chiseled plaster. The call to prayer. Men in … Continue reading morocco.
There are many ways to visit a place. This time, for our trip to Vietnam, Cambodia and Thailand, we went with the lens of street food. Though we spent most of our trip exploring this deliciousness (stopping for the occasional temple, and to gawk, open mouthed, at what the Vietnamese can balance on a moped), we return knowing we tasted and tried only a small … Continue reading southeast asia.
A street view (which is but one view.) Continue reading cuba.
Ah, summers in New York! Makes me think of sticky nights (hugging a fan by an open window), the squeal of neighbors splashing in open fire hydrants, and the pervasive ditty of the ice cream truck. Yes, summer in New York makes me think of the ice cream truck, and with good reason — they are everywhere. Whether it’s the quintessential truck of our childhoods, … Continue reading cassata.
Ah, the caper. That polarizing garnish that oh-so-often languishes uneaten on plates of smoked salmon or trays of creamy deviled eggs. The tiny green buds tend to inspire extremes–it’s either love it or hate it–and understandably so. Capers themselves are extreme: the briny buds, which call to mind olives and anchovies, pack a powerful punch. I’d wager they have one of the highest flavor-to-size ratios … Continue reading capers and caper berries.
Fresh lemons are a workhorse in my kitchen, finding their way into everything from ice cream and tarts, to bitters and homemade cheese, to my go-to household cleaner. In fact, I thought I’d pretty much exhausted my uses for lemons—that is, until a fall afternoon in 2006, when I met a friend for lunch at the then new-to-me Cafe Mogador in New York’s East Village. … Continue reading preserved lemons.
Glorious mid-August markets have us thinking about the whole vegetable these days — how to use up all the little bits of deliciousness on display Saturday mornings in McCarren Park. There’s a practical reason for this — our freezer is only so big, and can only hold so much compost over the course of a week — but also a responsible one, and we’re relishing the … Continue reading carrot top chimichurri.
We’ve been on a slushy-kick, lately. Campari slushies. Watermelon mint slushies. Cucumber lime slushies. There’s something about the oh-so-refreshing, brain-freeze-inducing, fun-with-a-straw beauty that is the slushy that makes sweltering summer evenings bearable. And delicious. We don’t always have the time to patiently coax our faithful blender through the somewhat painful-to-it process of crushing ice. So for back up, lest it die on us in the … Continue reading campari grapefruit ice pops.
And here we are again with the lemons. These days, they’ve taken the form of limonata, and lots of it. The stickier it gets in New York, the more of this we drink. There’s nothing quite as refreshing and evocative of summer pleasantness as a chilled glass of that ubiquitous sparkling Italian beverage. With the stickiness here to stay, and our small fridge taxed by … Continue reading san pellegrino limonata.
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