grilled steak salad with garlic scapes and peaches

grilled steak salad with garlic scapes and peaches // brooklyn suppergrilled steak salad with garlic scapes and peaches // brooklyn supperLast night, around nine in the evening, a tiny prop plane touched down on the runway in Charlottesville. We’d taken off in Charlotte, swinging east around a big storm. As we cleared the towering thunderheads, a magnificent pink and orange sunset set up over the Blue Ridge mountains. In New York, it was the sight of the massive city rising straight out of the water that would bring me the feeling of homecoming. But, as Brian and I became disenchanted with NYC, that sight stopped bringing the same comfort. “Where is nature in all this?” I’d think as I took in all that concrete and glass from above. Now, whether flying or driving, it’s the sight of the Blue Ridge Mountains, stretching out just west of my small city, that lets me know I’m close to home. [Read more…]

grass-fed burgers with quick-pickled shallots and chive blossoms

grass-fed burgers with quick-pickled shallots and chive blossoms // brooklyn supperquick-pickled shallots and chive blossoms // brooklyn supperIn my mental rundown of the year, I always overlook May. It’s green and lush, the leaves have completely unfurled, the garden is shooting up, and storms pass through each evening, giving way to rainbows just before sunset or providing flickering light shows at bedtime. It’s a month filled with firsts, as we slowly remember how to wear sandals, shorts, and sunscreen. Less pleasantly, we pluck the first ticks from our heads and scratch the first mosquito bites.  [Read more…]

ramp and spinach caesar salad with poached eggs

ramp and spinach caesar salad with poached eggs // brooklyn supperramp and spinach caesar salad with poached eggs // brooklyn supperA couple days ago, a deluge churned through Virginia. Big, fat drops fell for hours, filling the day and then the night with the sounds and smells of a soaking spring rain.

Just before the storm moved in, I drove to the store to supplement the sparse offerings at the weekend farmer’s market. My white car was faintly yellow from a thin layer of fluffy pollen. The windshield was covered too, but since it’s the height of pollen season – a time when huge plumes of pollen billow into the air with each gust of wind – my wipers were out of fluid. I made do with the occasional drops already falling and was thankful to be dealing with such a dirty windshield on a cloudy day. Here in Charlottesville, I head out to the grocery nearly every day. I guess I’ve just never recovered from my morning walks back in Brooklyn and being able to pop in somewhere on the way home. So now I drive, a list tucked into my pocket, hopeful that the place I’ve selected will have pretty beets and tapioca, or whatever odds and ends I need on that particular day. [Read more…]

broiled salmon with fennel and radish risotto

broiled salmon with fennel and radish risotto // brooklyn supperHave you heard? Brooklyn Supper is a finalist in the Saveur Blog Awards for Most Delicious Food! We’re incredibly thrilled to be nominated and would be so glad if you could take a moment and give us your vote. Thank you, friends!

I’ve never been one for New Year’s resolutions. If I have any, they are either very specific – put up that shelf in the office – or too central to who I am – like, stop being annoying at parties (a lifelong dream I’m pretty sure I’ll just never fulfill). It’s not a super productive strategy for change. But in the spring it all gets real. The newness, the actual rebirth of life, is inspiring stuff. Against the backdrop of vibrant blooms and newly green trees, I do my best introspection.  [Read more…]

asparagus and caramelized onion mac and cheese

asparagus and caramelized onion mac and cheese // brooklyn supper

When you make a living writing about seasonal ingredients, or if you just really like to eat them, early spring can be brutal. Surely you, like me, have had your fill of turnips and rutabagas. Even citrus feels played. Although it’s mid-April and the world is abloom, we bide our time because food grown in the Virginia earth this year just isn’t here yet.   [Read more…]