If you’re in the greater New York City area this Saturday, come join us at Broadway Panhandler, at 3pm, for a demo of recipes from the book! We’ll be cooking up Pumpkin Cake with Chai Whipped Cream, Spicy Black Bean Dip, and Sweet Pea Crostini. We’d love to see you there!
Archive for October 2011
Earlier this summer, my mom introduced raw kale salad into her rotation of quick veggies to go alongside the requisite salmon with green sauce. The recipe was courtesy of my parents’ friend Monina who made it for a dinner party she hosted on Martha’s Vineyard, and was responsible for my dad actually requesting kale for dinner on the following night. My mom has made it in the double digits since.
It’s rare to find a green salad that can be dressed in advance and won’t get soggy (we usually turn to grains for…
Thanks to all of you who tuned in to our Prep School knife sharpening video! We chose three randomly selected winners to receive one of the three fabulous Edgeware products used in the video. They are…
Lauren Guerin: Pro Edge Elite
With winter getting closer I would love to know more about safe, easy ways to can, freeze, and store food.
Michelle: Diamond Pro
My husband LOVES onions-I could live my life without them-I would love any ideas on how to prep them without the tears-I swear, I start crying as soon as the knife hits the onion.…
MAG CLUB HALL OF FAME: Southwestern Artichoke Dip; Lentil and Goat Cheese Salad; Caprese Salad; Chocolate Bottomed Blondies
It’s no secret that Jordana is, er, the weak link of Mag Club cooking. It’s never cause for complaint though, since her contribution usually involves take-out sesame noodles from the restaurant on the ground floor of her building. It also often times means booze. The Jordana recipe we’ve featured in the past was homemade Sangria from this Cinco de Mayo gathering in the first year…
Spinach Strata with Sage and Gruyere • Apple Crumb Coffee Cake • Warm Chai Tea Lattes
Fall is in the air! It’s time for cable-knit sweaters, runny noses, and baking. How lovely. Fall may be the second best eating season on the East Coast, but it’s definitely the best time to bake. Great produce is still at the markets-and it’s there in bulk-but it’s not so hot that we dread turning on our ovens. Grab your apples, your pumpkins, your pears, and your raisins, and join us in the kitchen.
What do you like to bake in the fall? We’ll add it to our repertoire.
**The 7 Best Sweets to Bake This Fall**…
DISH: Polenta with Fried Capers, Red Peppers, and an Egg
TYPE: There’s-nothing-in-the-house-to-eat Lunch or Dinner
MAIN INGREDIENT: Polenta, Red Peppers, Capers, Egg
Has this ever happened to you-that there’s absolutely nothing in the house to eat? Either it’s been a while since you’ve gone shopping, or you’ve arrived at a weekend or rental house and the cupboards are bare. As likely as not, all the stores are closed, you’re snowed in, or you’re simply too lazy to go out.
But because I live in an apartment of ingredients where there’s very little food you could grab and…
OTHER INDIAN SPECIALTIES: Chana Bateta; Free-Form Samosas; Potato-Pea Masala with Cilantro-Mint Chutney
In high school, we had a few restaurant eating traditions. If we ventured below 14th Street, it was for pad thai at Republic or dragon bowls at Angelica’s Kitchen. If we went east, it was probably for an Americano Panini at Via Quadrono, before or after a visit to the Met. On the Upper West Side, a.k.a. my hood, the regular spots were more numerous, but if it was a big group of girls, we almost always…
DISH: Great Garlic Bread
TYPE: Italian-American Side Dish
MAIN INGREDIENTS: Bread, Butter, Garlic
I’m not a food snob. Officially. Though I abhor fast food and flavored corn chips (aka Doritos-yegh), I’m mostly happy eating simple fare, some of it kind of old-fashioned. I do like baking my own bread or canning tomatoes-projects-but I don’t care too much about buying sliced bread from the market so long as it’s not full of preservatives. I don’t love farm to table restaurants, finding there’s too much talk about the food. As much as I love to shop, cook, and eat,…
A a dull knife in the kitchen is an accident waiting to happen. We used to think using a knife sharpener at home was intimidating—I’m sure a lot of you still feel that way! But our friends at Edgeware (fan them on facebook here) have shown us the light. Tune in to this week’s Prep School video for some knife sharpening tips and three great, small-kitchen friendly products that make knife maintenance a breeze.
Did you think we would leave you empty-handed? We’re also giving away these three great knife sharpeners!
To enter the Edgeware…
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October 22nd: BGSK at Broadway Panhandler!