Crispy skinned skillet chicken with lemon slices, briny capers, artichoke hearts, and olives makes for a wonderfully simple weeknight dinner, created in partnership with Progresso Foods.
a modern holiday party menu
An easy and modern holiday party menu featuring roasted grape and honey chèvre toasts with fresh rosemary, black olive tapenade, and a vibrant beet tzatziki with winter vegetable crudités. This post is sponsored by Mirassou Winery. Thanks for supporting our sponsors! Jump to recipes. [Read more…]
Roasted Cauliflower with Figs and Olives + the Best Art School Advice
A roasted cauliflower salad recipe with fresh figs, Kalamata olives, and a bright chimichurri sauce.
lamb tagine with apricots & olives
Tagines (and I mean the cooking vessel here, not the dish made therein) are the kind of cookware you come across in the store or on a friend’s wedding registry and you picture yourself hosting a dinner party and setting a steaming stew in the tagine base in the center of your table and one of your friends asks “What’s that?”
“Oh, that?” you say, “That is my tagine. [Read more…]
rabbit stew with olives and apricots
Elmer Fudd knew a thing or two about good eating. Rabbit makes an excellent meal. It’s also the cutest of the animals we eat for meat (although lambs and suckling pigs might beg to differ), so eating rabbit proves you’re not a lookist when it comes to your suppers.
Rabbit stew meets a lot of the criteria we have for an excellent meal here at Brooklyn Supper. First and foremost, rabbit is delicious. It has a wonderful subtle gamy taste and when it’s stewed it’s fantastically tender. Second, rabbit is cheap. You could easily feed four adults with enough left over for two lunches with one rabbit and the whole stew cost us less than two burritos and chips and guac from our favorite Mexican takeout. Third, rabbit stew is pretty easy to make and is a fantastic make-ahead dish that really gets better if you let it mellow in the fridge for a day or two before reheating and serving. Our weeknights have been jam-packed lately, so that makes a big difference for us.