brown butter nectarine tart

brown butter nectarine tart // brooklyn supperI like to make tarts this time of year.

In the early days of this blog, I made tarts all the time. (Really.) Then, my tart thing dropped off – maybe because pie is more showy and the internet really likes showy things. But for a recent dinner party (I’ll have more details on that tomorrow!), I needed something as simple as it was delicious. Time to break out the tart pan. [Read more…]

summer produce guide: what to eat right now (end of august)

weekly summer produce guide to what’s in season right now based on the contents of our CSA share, with CSA and farmer’s market recipes and ideas. This week’s end of August inspiration: tomatillos, ground cherries, zucchini, and purple string beans.summer produce guide: what to eat right now (end of august) // brooklyn suppersummer produce guide: what to eat right now (end of august) // brooklyn supper

I drove out to our CSA farm on Wednesday in search of tomatillos and whatever else the pick-your-own fields had to offer. Once there, I found tomatillos aplenty, and also a few handfuls of ground cherries. In other rows, I picked sweet lunch box peppers and tender purple green beans. [Read more…]

poached eggs and skillet toast with jalapeño fennel salad

poached eggs, skillet toast and jalapeño fennel salad // brooklyn supperThis post is sponsored by Tabasco. Thanks for supporting the sponsors that make Brooklyn Supper possible!

On a hot summer Saturday eight years ago, Brian and I went to Prune for brunch. Like every meal I ever had at Prune, it was epic. (Lots of places in NYC phone it in when it comes to brunch, Prune, however, is not messing around.) But the reason I remember that brunch in particular is that Prune is teeny tiny. And, well, I was not. I was 41 weeks pregnant with a baby girl who in short order would come into the world at an impressive 9 pounds 10 ounces. Being full-term and all, I needed to go to the bathroom at least twice during our brunch and this meant that literally half the tables in the restaurant had to stand up to let me through. After brunch, Brian and I went on a walk all the way around the southern tip of Manhattan, and back up through Tribeca and on to Union Square. (The adventure was an ill-fated attempt to walk myself into labor.)

All these years later, I’m glad we went to brunch that day and enjoyed our last childless meal at a restaurant. [Read more…]

mozzarella baked eggs with zucchini and tabasco green sauce

mozzarella baked eggs with zucchini // brooklyn supperThis post is sponsored by Tabasco. Thanks for supporting Brooklyn Supper’s sponsors!

Over the summer, I took to working mostly in the evenings. I’d wait for the sun to tip below our neighbor’s house, throwing a lovely golden light over the spot where I take pictures. I’d rush to get everything set up and then snap photos for an hour or so. Sometimes, I’d be thwarted by an evening storm, family, chaos, or poor timing, but I mostly got my shots.

Now, the light is changing – the sun’s tilting southward and each day I’m encountering shifting shadows and weird light. It’s also increasingly unacceptable for my photography schedule to push dinner back past 8 (the kids have school and all). The summer rhythm is dissipating, and though I’m glad for fall, I’m having a hard time letting go of the long days and beautiful light. [Read more…]

jalapeño chicken salad with homemade aioli and fresh fennel

jalapeño chicken salad with fresh fennel // brooklyn supper

This post is sponsored by Tabasco. Thanks for supporting the sponsors that make Brooklyn Supper possible!

The most common reaction to chicken salad is a sigh followed by a reluctant “I guess so.” And generally, that’s the appropriate reaction to chunks of cold, dry chicken and mayo. Still, I’ve tried not to let chicken salad’s rep deter me from an easy lunch staple and am here to tell you that chicken salad can be really good.  [Read more…]

oven-fried chipotle chicken thighs

oven-fried chipotle chicken thighs // brooklyn supperThis post is sponsored by Tabasco. Thanks for supporting our sponsors!

Brian is the chicken master in the house. He’s been roasting it since his stint at a rotisserie chicken place in high school. He makes a mean barbecued chicken. And his devotion to perfect fried chicken is fanatical with everything – prep, how the tools are laid out, cooking time, oil amounts, seasonings. It’s all down to a science. Truly, I married well. But one thing he’s never done much of is baked chicken. But this week, as we use the restrictions of the Tabasco 10 Ingredient Challenge to push our creativity, we decided to break with tradition and try an oven fried chicken recipe. [Read more…]

roasted zucchini and fennel dip with chipotle tabasco

roasted zucchini and fennel dip // brooklyn supper

This post is sponsored by Tabasco. Thanks for supporting the sponsors that help us do what we do!

I once believed I didn’t like zucchini and always passed on it, fearing a soggy, blah eating experience. Slowly, I came around to sautéed zucchini (the more butter, the better). Later, I decided to really go for it and made a batch of ratatouille; dreading the sog, I was pleasantly surprised to find tender vegetables brimming with flavor. It turns out, zucchini’s airy structure takes on flavor beautifully, and even at its most cooked, collapses into a yielding (not soggy!), buttery texture.  [Read more…]

summer produce guide: what to eat right now (late august)

weekly summer produce guide to what’s in season right now based on the contents of our CSA share, with CSA and farmer’s market recipes and ideas. This week’s late August inspiration: corn, zucchini, slicing tomatoes, patty pan squash, and peppers.

summer produce guide: what to eat right now (late august) // brooklyn supperThis deep into the growing season, I’ve found the novelty of slice and eat summer meals has worn off. Now, it’s the cooking that’s exciting. It started with canning, but continued into sauces, stews, and even roasted vegetables. Right now, summer eating is all about tender zucchini, smoky corn, and slow-cooked tomatoes. Along those lines, I’ve rounded up a mix of cooked, roasted, and grilled recipes fitting for a late August feast. [Read more…]

fresh tomato bloody maria cocktails

bloody maria cocktails // brooklyn supperbloody maria cocktails // brooklyn supperSummer obsessives hold on to the season until the equinox makes things official in late September. For others, it’s the end of Labor Day weekend that signals summer’s end (it falls especially late this year). I’m a weather nerd, and as such, tend to adhere to the meteorological calendar in which the seasons change with the weather – meteorological fall ticks over on September 1. [Read more…]

potato, leek and fennel soup

potato, leek and fennel soup // brooklyn supperI’ve had soup on my mind for a while. A few weeks back, I made and froze a batch of rich vegetable stock (made with the first yellow onions of the season from our CSA). Since then, I’ve been plotting. Though hot soups aren’t typical summer fare, there are plenty of great soup ingredients out there right now – young fennel bulbs, leeks, potatoes – and so I’ve abandoned tradition. To give things a more summery feel than a typical potato-leek soup, I’ve tweaked my standard recipe and riced the potatoes for a silky texture, added sliced fennel bulb and a big squeeze of lemon, and used milk instead of cream. Leek-y, light, and lemony, this soup’s good enough to make August soup lovers out of us all.  [Read more…]