Archive for July 2011

We started our Great Minds Eat Alike series 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 are incredibly excited to bring you a great anecdote and some quarter-life reflections from Lauren Shockey, author of Four Kitchens, which came out this week. Lauren Shockey is a food writer whose articles have appeared in many print and online publications including “The Village Voice,” “The New York Times,” “The Wall Street Journal,” “Slate,” and “The Atlantic Food Channel,” among…

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We’re on virtual TV! Tune in for our tips on how to pack a perfect picnic, and watch us as we teach Audra Lowe how to make corn and barley salad live on Better.tv!

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We got a wonderful write up in the Martha’s Vineyard Times! Check out what they had to say about In the Small Kitchen here.

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Check out the recap of our reading at the New Canaan Library, and our interview with Patch.com here!

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If you’re in the greater NYC area this coming Monday, August 1st, join us at Ted and Amy’s Supper Club for a hands on class that tackles your favorite take-out dishes at home! We’ll be making some of our favorite recipe from the book: BGSK Peanut Noodles, Vietnamese Fisherman’s Stew, and Pineapple Cashew Fried Rice. Better yet, within the cost of the class, you’ll get to go home with a copy of In The Small Kitchen. For more info or to purchase tickets, click here.

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Here’s a big old disclosure: this dish isn’t really all that compatible with the kinds of limited resources we talk so much about. It doesn’t really save on space–in fact it uses quite of a few pots, pans, and bowls. Time? Not with all the rising of the dough and washing of the fresh arugula. Money? It certainly is economical to make bread from scratch, and the merguez in this dish gets stretched. But merguez, like most meat, isn’t exactly cost-free either. And skill? Depending on your confidence level, you won’t find anything here hard, per se; but the…

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Check out some of these other BGSK tacos: Chicken and Chorizo Tacos, Seared Salmon Tacos, and Mini Pulled Pork Tacos

When we were out in LA, Cara and I spent a lot of time trolling the food truck scene. Probably too much time. But with so many choices, how can you eat it all in one day? While Cara was adventurous and tried the new-fangled Nacho Truck, I pretty much stuck to what LA food trucks are known for: around-the-world tacos. (For the record, our…

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BEST GRAIN SALADS: Rice Noodle Salad with Vegetables and Cashews; Grandpa Caprese Panzanella; Lemon Couscous Salad With Cilantro, Raisins, & Almonds; Quinoa Tabouli with Mint, Parsley, and Preserved Lemons; Teriyaki Soba Salad.

One of the perks of having written a cookbook besides, well, pride and joy, is having an archive of perfectly tested recipes that cater precisely to your tastes. While it’s rare that I follow a recipe in the kitchen, choosing instead to follow my whims and the ingredients in my fridge, it is nice to have a base formula…

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Though I’m only a newby at this whole gluten-free game, there is one thing I know for sure: it’s a lot harder to navigate eating out than cooking at home. One of the many reasons why we advocate making your own food is that you know exactly what you’re eating. When it comes to dietary restrictions, this is particularly important. But alas, until we take up some sort of Cathy Erway pact, eating out at restaurants once in a while seems pretty unavoidable.

Since getting my gluten-free sea legs, I’ve accidentally eaten béchamel sauce and…

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Creamy Gazpacho • Heirloom Tomato Bruschetta • Arugula Caprese with Sliced Baguette, Tomato Jam & Scallion Butter

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