braised country-style ribs with cippolini
At the butcher, I felt a little embarrassed that I’d never heard of country-style ribs, given that I come from what is arguably “the country.” And even if you’re not willing to concede my particular home-census-tract is rural enough, it is, at a minimum, part of a country. Also, I really like ribs. So how had I not heard of country-style ribs? 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 »
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 »
tangerine lime bars
Way back when, oranges and other citrus fruits were a Christmas treat — stocking-worthy even. Pay tribute to simpler times with these bright and buttery tangerine lime bars. Tangy, creamy filling floats above an easy, yet flaky, shortbread-type crust. Silky and light, they melt in your mouth. Do yourself a favor and double the recipe (I wish I had). read more »
ginger molasses bundt cake
The week before Christmas is a less-than-ideal time to be swimming in deadlines, but that’s exactly where I find myself. Oh sure, there have been a few parties, cookie making, and other festive tasks, but, for the most part, my to-do list this week seems to have no end. I have an amazing cookie recipe and a new cocktail that I’m dying to share, but for now you’ll have to be happy with a gingery spiced bundt cake. Hey, ’tis the season! And anyway, this cake has an amazingly silky crumb, with plenty of spice and molasses, and serious kick from fresh ginger. Head over to Babble.com’s Family Kitchen for our recipe.
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 »
3 Comments