Our life has been all stops and starts lately. Good things (really good things!) will happen and then a moment later there’s an avalanche of annoyances and frustrations. If I could make a blanket fort and wait out spring’s real arrival, I would, but there’s just so much to do. So, I’m starting with the little things. Trying to get right whatever I can. Mostly, this means cleaning and organizing. But also cooking. The cooking has been a good thing. Mostly. read more »
Writing honestly about home cooking involves striking a difficult balance between presenting the reality of our home life and presenting dishes that people will actually want to read about and, we hope, make for themselves. We don’t want you to think that every meal we eat has been planned, prepped, fussed over, and arranged just so before it’s photographed and eaten. With a toddler and a kindergartener, it’s just not possible for us to put that much time into our everyday meals. However, we think about our readers too, and we assume you don’t want to read about spaghetti night four times a month, however real that would be.
So when we make a quick stand-by dish that’s both easy enough for a weeknight and seriously tasty, we’re excited to post about it. Which is to say, we’re glad to be able to share this skillet chicken with you. read more »
At Brooklyn Supper, we love winter produce with a passion, but once the weather starts warming, we get a hunger for all things fresh. The problem is, while spring weather is definitely creeping up on us, it will be a few more weeks before the spring crops start hitting the farmer’s market. So for now, we’re left cooking spring dishes with somewhat stayed winter ingredients, which means we need to be creative to get that spring flavor we’re after. For example, this carrot, fennel, orange soup brings a lightness to good old carrots. The soup is bright and fresh, with a little bit of heat (courtesy of spicy Hungarian paprika), and a big dose of tang from the OJ. read more »
This is a strange week–we’ve been working as hard as ever, but there’s a lightness to things. Brian and I have been having fun after putting the girls to bed, drinking beers, typing away on our respective laptops, talking into the night, and making future plans. Even the baby’s recent decision to stop napping and our oldest coming home with a tiny fever haven’t dampened spirits in our drafty little apartment. Could it be the brighter days? The buds forming on the trees? The fluffy clouds hanging in the crisp February sky over the East River? Whatever it is, I’ll take it. read more »
Observing a person’s cake preferences is akin to peering into the very depths of their soul. Some people, for instance, appear to be impressed by a cake that is covered in impenetrable layers of marzipan has had the hands of about twenty bakers on it and looks very much like a 2013 Chevrolet Camaro. Some people will spend thousands of dollars on a cake like this and others will watch television shows about bakers who make such cakes. Those people–people who prefer the artifice of a well-decorated cake to the taste–are alien to me, not the least for the amount of time they have to waste. Spending hours making a cake look like a golf bag makes as much sense as spending the same time trying to make a golf bag taste like a cake. A cake is for eating, people! read more »
As I stumbled through the produce section of our neighborhood grocery store on a recent frigid morning, I was hunting, however groggily, for something special. And then, there they were, sweet limes.
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