Archive for March 2011

Serious Eats: Leek Soup with Lemon and Dill — Phoebe’s favorite spring ingredient takes center stage in this creamy, bright soup accented with lemon and dill. See the recipe here.

Recipe Flash: The Best Seared Radicchio Salad

Posted by on Wednesday Mar 30th, 2011

Last summer, I had a blast cooking up a fresh head of radicchio into these delightfully simple tartines. I photographed them, savored them, blogged about them…and then I failed to have another bite of radicchio for six months.

I love the taste and the texture of radicchio, and I love how it’s as good seared or grilled as it is raw (that’s a versatile lettuce for you!). It was great last summer, but you have to believe me that it’s incredibly satisfying now, when I’m in winter mode–that’s no mood for fresh vegetables at all mode. I make a …

GQ France: BGSK Pommes de Terres — It looks like our potatoes or “pommes de terres” have made it all the way across the pond! Check out this petite write up in GQ France here.

How To: Master Grains

Posted by on Monday Mar 28th, 2011

Without being melodramatic, the ingredient that puts the disaster in most of our kitchen disasters comes from the pantry. Grains, from rice to millet, are some of the most challenging items to cook and serve right. Not only are they prime for over- and under-cooking (or both!), but they can also be somewhat lackluster, wanting for flavor. Still, we like to make them part of our diet, not only because many of them are incredibly healthful, but also since they are truly delicious when we don’t mess them up.

Here are our tips & tricks for getting grains right, which, …


EVENT: Spring Break! with BGSK
VENUE: Phoebe’s “Beach Bungalow, “Flatiron
PARTY SIZE: 20
TYPE: Spring Break Buffet
MENU: Fish Tacos; Cilantro-Lime Crema; Cabbage Crunch; Mango Salad; Spicy Black Bean Dip; Mini Pulled Pork Tacos with Fennel Slaw; Tropical Chocolate Bark

With the launch of Small Kitchen College, and students everywhere migrating to tropical locations, we’ve been hankering for a little old-style, cheap-booze kind of fun. We’ve also been doing a lot of party planning for the book, which is now less than two months away, and so to give ourselves …

Artichokes with Caper-Scallion Mayonnaise • Striped Bass with Salsa Verde • Mediterranean Roasted Vegetables • Lemon Tart with Cream

We started our Great Minds Eat Alike series this fall in order to mix up the usual BGSK offerings with interviews and submissions by cooks and eaters whose mentality towards cooking and eating meshes with ours. Today we bring you a tour through BGSK from Kate Jaffe, a BGSK contributor and fan, who learned how to cook by using the recipes on these pages to motivate her own self-education in the kitchen.

Kate Jaffe was born and raised in Westchester County, NY. She currently works as a teacher in Westchester and lives in NYC. A lifelong food lover and adventurous