Spring has struggled to blossom in the Northeast this year; the greenmarkets offering up mostly glassy white cabbage and knobby carrots, still into May. When a springy green vegetable does appear in some quantity, it’s snatched, hungrily, gone before noon, before most have rubbed the sleep from their eyes, pulled their compost from the freezer, and made their way to the park. Such had been … Continue reading spring snack: sugar snap peas & green garlic aioli.
We brought, as is our want, ice cream to our recent Green Dinner Redux. It was a natural choice: having recently experimented with matcha in sweets, we were eager to try our hand at green tea ice cream, and what better opportunity to parade matcha’s showstopping color than at a dinner in honor of said color? The ice cream was easy, just your basic custard … Continue reading matcha green tea ice cream & homemade matcha sprinkles.
It’s been two years (!) since we embarked on our color dinner adventure, and we decided to give it a second go round. With so many more things to test and taste, we just couldn’t leave each color to a single glorious rendition. And so, we embarked on Color Dinners: Redux. As our dinners are seasonal, we started back at the beginning, where we began, … Continue reading green dinner redux.
And we’ve come to our favorite — and, last! — color dinner: indigo continuum, or black to purple (skipping true blue, which doesn’t actually occur naturally in nature). Favorite because it’s the greatest of the color challenges, and the most visually striking, and because it’s full of opportunities to use exotic ingredients like black basil seeds and squid ink. And other delicious things, too, like … Continue reading indigo continuum.
It’s time for another color dinner, the penultimate in our year-long experiment in seasonal cooking! Not much grows in February in New York, so it’s a good time to pull out a color that makes for hearty winter meals without much use of produce: brown! Not the most beautiful of colors, but certainly one of the most delicious: chocolate and coffee and dark ales, earthy … Continue reading brown.
The first snow’s come and gone, and darkness comes early these days. The holiday market’s set up its candy-cane-striped stands in Union Square, and the Greenmarket there, pushed north to make way for holly and cider, is filled with white, glinting icily in the briskness of December: turnips and cheeses, cauliflower and fennel and cream, scallops and rice, sunchokes, potatoes, pale white asparagus. Time for … Continue reading white.
It’s time again for color dinners, and what better color to celebrate October with than…orange! The color of pumpkins! And squash – acorn, banana, butternut, carnival, delicata, kabocha, spaghetti, turban. And, too, apricots and carrots, melon, sweet potatoes, oranges and persimmons and honey. Gorgeous autumn orange. October 21st happened to also be Ms. Erin’s birthday, so to celebrate we made carrot cake and, on a … Continue reading orange.