meyer lemon pancakes with blueberries

Meyer lemons are a definite bright spot in winter eating. To place their flavor somewhere between a lemon and an orange doesn’t do them justice–Meyer lemons are at once subtle, buttery, and bright, with an incredible depth of flavor. Go get some, OK?

Then you can make these Meyer lemon and blueberry pancakes. read more »

good things and a colorful winter salad

I started writing Brooklyn Supper, along with my husband Brian, three and a half years ago. At the time I was a stay at home mom in need of some community, and was looking for a way to document and share all the great food we were eating. I liked to think of food writing as my hobby. Through happenstance, and a bit of hard work, my hobby has turned into my career–one that I’m increasingly passionate about. But I have another career too–I’m a painter. read more »

persimmon, pear, and clementine salad

Dear December, please slow down. I want to enjoy every second of pine needles, Christmas lights, candles, cinnamon, clementines and laughter. I want to cry to “Have Yourself a Merry Little Christmas” and dance to “Christmas in Hollis” at least five more times. I want to bake cookies for the world, make my own eggnog, make my own holiday gifts, and wear something glittery for a night out on the town. But you, December, seem to have different plans and are rushing by at lightning speed, and I feel a little lost in your speedy wake. read more »

date cake

For whatever reason, I’d been putting this date cake off for weeks. The pound of exquisite Medjool dates I had purchased wallowed in the fridge. Every few days the allure of the dates would prove irresistible and, wondering if the cake would ever get made, I’d pinch a couple. But then, it snowed.

If you live in the Northern Hemisphere you probably heard–the east coast got snow in October. We were mostly expecting nothing, but Saturday morning rain turned quickly to snow. First a  few scattered flakes, then gigantic fluff, then it came faster, and soon, it was straight-up snowing. And then what are you going to? Make a date cake, of course. read more »

yellow watermelon salad

I’ve been pretty behind in things this summer. I do have a great reason, but I still can’t help feeling summer has slipped by. And now the weather has turned from muggy and sweltering to perfectly pleasant. Bright blue skies and crisp shadows mean that fall is near, and it’s time to frantically enjoy summer before it ends. Canning, freezing, berry picking, fig, blueberry, and tomato eating are among the late summer tasks on my agenda.

And before the apples, greens, cabbage, and squash start rolling in, here’s a colorful summer salad brimming with cucumbers, cherry tomatoes, watermelon, and fresh tarragon–perfect for picnics and outdoor parties. We used a yellow watermelon here, but regular watermelon will do just fine. This salad has lots of white pepper, and I love the subtle kick it lends. Head over to Babble.com’s Family Kitchen for our recipe.

corn cakes

The thing about summer corn is, it can add up. We love to steam and freeze several ears for winter, but beyond that, you can only eat so much corn on the cob or corn salad. That’s why there are corn cakes. These awesome little cakes are pretty humble looking, but they have a wholesome, delicious texture that’s perfect for a long list of proteins. I made mine on the plain side, but they’re practically begging for a little heat. If you’re an adventurous type, try adding a tablespoon of sugar and serve them up with some ice cream. Otherwise, they’re an ideal compliment to meats or fish, beans, sauteed vegetables, roasted fruit, grilling menus–you seriously can’t go wrong. Get our recipe over on Babble.com’s Family Kitchen here.

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