Archive for September 2011

Check out some more dishes that are perfect for a table for two

I’m a ways behind Cara in the relationship department. Josh and I just celebrated our 1-year anniversary a few weeks ago, and for the first time, I finally made it to the second level of the dating game. What does that mean? Dodging speeding taxi cabs, calendars of doom, and roommates lurking around every corner for long enough to actually have a successful relationship. Some people call it a juggling act. But the day to day of dating…

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BAR COOKIES: Chocolate Chip Cookie Squares; Best Brownies; M&M Blondies; Coconut & Brown Sugar Shortbread

There is something so classic about these crumb squares. Perhaps it’s that they are made entirely of “crumble,” that buttery mix so sought over in slices of coffee cake or apple crisp. See, unlike in those confections, in these the crumble takes over all parts of the sweet. Not only is the top-which looks like crumble-made of crumble, but the base is too, just it’s pressed in a little more tightly there, providing a fine foundation…

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OTHER BOOZY FOODS: Oatmeal Stout Cake; Beer-Braised Short Ribs with Soy and Honey; Baked Tofu with White Wine, Mustard, and Dill

If my ex-boyfriend North had his way, he would have eaten Penne alla Vodka for every meal. No matter what the venue—New York diner, upscale Italian restaurant, or our college dining hall—he would try to order this pasta dish, and amazingly enough, most of the time he got his way.

I’ve never been one for depriving myself of rich, indulgent food. But somehow I drew the line at Penne…

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The high holidays are here, and there’s no better time, whether you’re 25 or 55, to embrace the art of Jewish motherhood in the kitchen. For Rosh Hashanah, the menu features apples and honey to celebrate a fruitful New Year. On Yom Kippur, we usually emerge from our hunger black-out mid bagel, and remember little else. But no matter what the holiday, or how pushy a Jewish mother you grew up with, the traditions around the kitchen table remain remarkably consistent: surrounded by family, we eat lots and lots of kugel.

Over the years, we’ve pooled some of our…

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Elderflower Fizz • Southwestern Artichoke Dip with Sweet Corn and Cayenne • Old Bay Cod Cakes with Pickled Radishes • Parmesan-Roasted Potatoes • Rich Chocolate Celebration Cake

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Thank you to everyone who entered the Keurig Coffee Maker Giveaway! We’re really excited about all your weekday breakfast options, and we’ll be sure to make good on some of your ideas in our recipes to come.

Congrats to the winner, Meghan!

Meghan‘s favorite weekday breakfast is…

“Pomegranate greek yogurt with strawberries.”

Stay tuned for lots of weekday breakfasts to come on BGSK, and more opportunities to win great products!

–Cara and Phoebe, THE QUARTER-LIFE COOKS

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OTHER WARM DIPS: Panko-Crusted Spinach Dip; Ali’s Southwestern Artichoke Dip; Gooey Mexican Dip

Back on the hottest weekend this summer, that week in July when the wind stopped and the temperature never once dropped below 100°F during daylight hours, Alex and I journeyed even further south than our overheated New York to Philadelphia, to meet his parents and brother for a concert.

On Friday afternoon and all day Saturday, we walked around the city like regular sightseers, not sightseers who were drenched in sweat, ridiculously thirsty, and even a little dizzy…

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Gin and Gingers

Makes 6-8 drinks

2 cups ginger syrup (see recipe here, omit the thyme)
2 cups gin
1 quart sparkling water
2 limes, quartered (plus more for garnish)

Combine 4 ice cubes, 1/4 cup ginger syrup, 1/4 cup gin, and 1/2 cup sparkling water in a tall water glass. Stir to incorporate. Garnish with a lime wedge.

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Other Homemade Drinks: Lemonade, Spiked or Sober; Iced Chai Tea Latte

I didn’t grow up with many processed foods. My mother rarely brought me to the actual supermarket, and, when she did, it was one big tease. Head down, I would walk by the Gushers and the Oreos and the Dunkeroos-the staples of my friends’ houses-and follow my mother to the frozen vegetable section. But later on, outside her supervision, when I came into contact with these junk food items, especially at my friend Anna’s house, I would Go.…

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Tahini Aioli

Makes 1/2 - 1 cup aioli

Ingredients
¼ cup tahini
¼ cup mayo
1 lemon, juiced
1 garlic clove
¼ teaspoon salt
¼ cup water

Combine all ingredients in a small food processor and blend until smooth. Aioli will keep in the fridge for up to 2 weeks in an airtight container. Drizzle over falafel for best results.

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