A shaved Brussels sprout salad with Parmesan and lots of lemon that has just six ingredients and all the brightness and crunch you could want in a cold weather salad.
Pimentón Aioli + the Scuttlebutt and Brooklyn, Revisited
A recipe for wonderfully delicious homemade pimentón aioli that’s velvety in texture and smoky and bright on the palate; and an ode to the best sandwich ever: the Saltie Scuttlebutt.
blueberry swirl sour cream ice cream
From the Van Leeuwen Artisan Ice Cream cookbook, a recipe for rich, tangy blueberry swirl sour cream ice cream. Jump to recipe. [Read more…]
jerusalem artichoke gnocchi with sautéed kale
I’m prone to think myself an expert on too wide an array of topics. Brian’s similarly afflicted, so in this way, and the fact that we’re both not the dollars and cents types, we’re a bad match. Or at least, he’s not the absolute yin to my yang. One way we both learned we knew much less than we had thought we did was moving to Virginia. In Brooklyn, artisan products and farm-fresh produce (that you buy from the farmer) are available almost any day of the week at one of the city’s Green Markets and also at local specialty shops like the Bedford Cheese Shop or the Meat Hook. Not only that, but because vendors range from Vermont to southern New Jersey, we enjoyed a particular food’s season longer as it stretched up the eastern seaboard. Here in a small city in central Virginia, vendors aren’t exactly flocking, so eating locally has a far more strictly defined meaning. That’s one of the main reasons we were thrilled to have signed up for a CSA. (Have you sent in your check yet?) [Read more…]
stout ice cream with bittersweet hot fudge
A creamy, boozy stout ice cream recipe with hints of bitterness from strong stout beer and a sweet finish topped with bittersweet hot fudge. Jump to recipe. [Read more…]