I love poached eggs for breakfast. You already know my favorite way to eat eggs for dinner. But you know what’s just as good? Eggs for dessert.
Long Way on a Little: An Earth Lover’s Companion for Enjoying Meat, Pinching Pennies and Living Deliciously is my new bible on grass-fed meat. Much more than a cookbook, it’s a serious text on buying, cooking and overall understanding pastured meats. Joel Salatin says the book, “should grace every omnivore’s kitchen – open, stained, spattered and loved.” I plan to get mine splattered pronto, starting with this recipe.
Peas are showing up on purportedly locavore menus around town, but honest local pods won’t debut at Greenmarket for another month or so. Until then, we like to pre-game with PEA SHOOTS, which are literally popping up all over and contain the true taste of the finished product, minus the waiting.
This rugged, chunky granola from Joyce Bakeshop in Prospect Heights makes a hearty topping for a bowl of local yogurt. Or enjoy it on its own and wash it down with a cool glass of milk.
With the burst of warm weather earlier this week, it feels like something must be growing out there, right? Sadly, it’s still a bit soon for those first spring crops to hit the Greenmarkets. Until they do, here’s a terrific recipe that will tickle your taste buds and get you through the last, long stretch of early spring.
If this warm, then cold, then warm, then freezing weather has affected you like it has us, your throat is aching and you feel more like cuddling up under a blanket than picnicking in the park. This recipe for Warm Spiced Ginger Tea is the perfect remedy for the where-is-spring blues.
This recipe for Grilled Squid with Chickpeas and Arugula comes from Mark Usewicz, half of the husband-and-wife team behind Brooklyn’s very first community-supported fishery, Mermaid’s Garden. If you don’t have a grill, there’s a sauté option, too.
Anita Lo, renowned chef of the West Village contemporary American restaurant Annisa, has a second home on Long Island where she fishes from a kayak off of Bird Island. This recipe comes from her cookbook “Cooking Without Borders.”
In the current issue of Edible Brooklyn we profiled Liz Gutman and Jen King, the ladies behind Brooklyn’s artisan candy company Liddabit Sweets, and promised our readers a recipe from their recently released Liddabit Sweets Candy Cookbook.
The traditional Nordic spirit for which Aquavit was named literally translates as “water of life.” Infused vodka can capture the essence of anything from horseradish to strawberries, but the beet version is classic, and simple to make at home.
While bartender contests are usually not our scene (don’t you HATE it when you get a recipe that calls for three things you’ve never even heard of, let alone have in your pantry?), there was one drink at the Don Julio Tequila cocktail competition at Good Spirits we tried that we absolutely have to, and can easily, make at home.
When you hit the Greenmarket this weekend, pick up some Farmer Ground Flour (sold at the Cayuga Pure Organics stands) and try this earthy, rustic pound cake from June Russell, farm inspection manager for the Greenmarkets. Made of cornmeal, buckwheat and wheat, it’s a cross between cake and cornbread and makes a wonderful winter treat.