chicken pot pie with winter vegetables

These pot pies were inspired by a vivid array of seasonal offerings spotted on a recent trip to the butcher. Besides meats, our neighborhood butcher has a nice selection of local foods and on this day I fell in love with a host of colorful winter vegetables. Purple carrots, golden beets, and pale rutabagas seemed dazzling there in the open cooler. So, we picked up some chicken thighs and headed home with our hearts set on pot pie. read more »

carrot salad with parsley

Though unlikely, mid-week lunch inspiration struck today. I had planned on avocado toast with over-easy eggs and parsley when I realized that the parsley’s true destiny was a supporting role in a carrot salad. So I grabbed a few carrots from the fridge and had this tasty salad made (and photographed) in minutes. Healthy and photogenic? Oh yes. Head over to Babble.com’s Family Kitchen for our recipe.

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 »

clementine olive oil cake

With an upcoming exhibition of my paintings looming, I headed home from the studio late on New Year’s Eve. The streets were oddly quiet for a Saturday evening, though the air was somehow supercharged with anticipation. Though I’ve long loved dressing up and singing “Auld Lang Syne” with something sparkly in my glass, New Year’s Eve babysitters are hard to come by in the city, so this year we planned to celebrate at home.  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 »

baked broccoli rabe with garlic and asiago

As winter finally settles on the city, and the seasonal menu shifts ever more toward rich meats, braises, and gratins, it’s a good time to have a few healthy sides at the ready. One such side is baked broccoli rabe. These distinctly nutty, vivid greens are the perfect counterpoint to some of the season’s richer foods, and creamy Asiago and plenty of garlic just sweeten the deal. read more »

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