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.
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 limonata.
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 planted hot peppers on the fire escape this summer – fiery scotch bonnets and smoky paprika peppers – and were unprepared for their prolific production. The paprika peppers have found their way into many a dish, but the scotch bonnets — which clock in at 100,000–350,000 Scoville Units, a good 12 to 40 times hotter than the hottest jalapeño — are, shall we say, … Continue reading (hot!) scotch bonnet hot sauce.
Despite it being now officially spring, it’s been cold (and snowy!) in Brooklyn this week, and the winter weather has us dreaming of our recent trip to Miami. Scrolling through the photos of sunshine and empanadas, we were reminded of another dish we’d spent much time with — ropa vieja. The dish is everywhere in Miami. It’s not surprising — it is, according to popular … Continue reading ropa vieja à la argentina.
We’re just going to come out and say it: we don’t get the red velvet cake craze. Sure, it’s red. And thus, to some, pretty. But it’s red not because it’s got chocolate (a mere teaspoon in most recipes) but because it calls for an unhealthy dose of food coloring. Otherwise, it’s just plain old white cake. With an unhealthy dose of food coloring. Frankly, … Continue reading saint valentine’s.
We’ve come to the end of 2012 and it is time, once again, to welcome the new year with good company and a good meal. There’s nothing quite like the ritual of planning a meal — reflecting on the season and the thought to a menu, early morning rounds of the greenmarket, the butcher, the baker, Jery’s — to focus the mind on the simple … Continue reading ricotta.