Archive for August 2009


DISH: Steamed Vegetables in Curry Sauce
TYPE: Working with What You Have
MAIN INGREDIENTS: Kohlrabi

Sometimes, when I’m in the mood to feel pampered, I’ll take my mother up on her offer to get me some farmers’ market vegetables when she’s out shopping for her own. Though this is a luxury, it also come with some risks. Recently, when I requested “cucumbers, tomatoes, and some greens,” I received cucumbers, tomatoes, and a bunch of kohlrabi, three purplish bulbs with long leafy stems. I had been expecting kale, Swiss chard, or arugula, so I’ll admit I was a little taken back

DISH: Guacamole
MAIN INGREDIENTS: Avocado, Cilantro, Lime

I think with perhaps the exception of a fried egg, guacamole is the dish I’ve made the most in my lifetime. It started as a summer tradition with my mother, but slowly, as I began honing my tricks of the trade in kitchens beyond my mom’s—entertaining friends in high school, college, and beyond—I discovered that mashed-up avocado is a foolproof and simple crowd pleaser. Even at parties where I’ve stuck my nose up at the host’s bland, under-spiced, under-seasoned attempts, the bowl of guac would still be licked clean by the end

We hope very much that you get sick of summer squash‘s ridiculously plentiful bounty before you get sick of us blogging about it. Still, before you write us off as overdoing it (there’s chips, saut ées, and cake, already we know), we offer up this simple pasta, in which the grated summer squash (from Cara’s shopping bag) has a rich, melt-in-your-mouth quality, only bettered by the addition of butter—rather than olive oil—garlic, and freshly grated Parmesan cheese. It is truly very good.


where meals really come together: the shopping bag

Cara’s Shopping Bag: Summer Squash, Parmesan, Onion, Kohlrabi
Phoebe’s Shopping Bag: Tomato, Avocado, Cilantro, Cucumber

It’s been a long time coming, but finally, we have a banner. Quite frankly, we’ve been a little Goldilocks about the whole thing. Over the last six months we’ve tossed around many ideas and design iterations, some good, some bad, but in the end, not one until now, felt just right. For this beautiful, final version, we have to thank Tom (his website is TypeShapeColor) for being patient with our indecision, and offering the endless

Farewell Enchiladas, packed tighter than my co-workers

EVENT: Onto Greener Pastures
VENUE: Cara’s Apartment
PARTY SIZE: Same size as the cube, aka 4
MENU: Nachos; Enchiladas; Raspberry Sorbet Squares

Sitting in a cube breeds a quick, peculiar intimacy. Before you know, say, where your cubemates hail from or what they like to do over the weekend, you know how fast they type, where they prefer to shop online, what their favorite YouTube videos are, how often their cell phones ring, how loudly and long they gab on the phone, the scent of what they eat for lunch, and what time …

EVENT: Julie & Julia Supper Club
VENUE: Phoebe’s Apartment, Flatiron
PARTY SIZE: 10
TYPE: Celebratory Foodie Feast
MENU: Heirloom Tomato Bruschetta; Boeuf Bourguignon; Asparagus with Tarragon Vinaigrette; Organic New Potatoes with Butter and Chives; Reine de Saba (Chocolate Almond Cake)

When Julie & Julia opened last weekend nationwide, you could almost hear the mock multi-octave “Bon Appetit” echoing through the Union Square farmers’ market. Though the media positioned the film as every self-declared foodie’s wet dream and, in the process, did its best to make me sick of it before the opening credits even began, I would have felt hypocritical

Recipe Flash: Hash Browns

Posted by on Wednesday Aug 12th, 2009

Hash Browns are one of those total wildcards of restaurant dining. When they arrive with eggs at a coffee shop—and I’ve been known to order them even independent of eggs as, say, a side to caramel buns when I was in the Midwest and trying to fit in—they might resemble a big soggy mess or they might be transcendent, crispy, and ready to be drenched in ketchup.

If you’re willing to abscond from this game of chance and guarantee yourself good hash browns every time, then here’s how to make them at home. Eat with eggs or alone, and …