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.
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.
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.
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.
Frank Caputo makes twenty pounds of hand made mozzarella every two hours, seven days a week. He’s been doing it for some 20+ years. Go get some. Now. (But first, read about it over on Serious Eats.) Continue reading caputo’s.
We were recently gifted a subscription to Kinfolk Magazine (from a lovely friend with lovely intentions who knows us all too well). In Issue 3, the charming Brittany Watson Jepsen and her husband Paul write about a breakfast experiment, which gave us pause. The experiment being: actually having it, breakfast. At home. At a table. We cherish breakfast. Even in August, a month of weddings … Continue reading iced coffee.
Late October brings an interesting addition to stands heaped with orange squashes and red apples at the Greenmarkets in New York: a strange green fruit, seemingly under-ripened, knobby and oddly leathery, with just the faintest unidentifiable smell of sweetness. Few farmers carry this elusive fruit, and finding one is an annual mission of ours. The fruit is quince, or membrillo. And we got lucky last … Continue reading dulce de membrillo (quince paste).