Once spring shows up even a little bit I try to lean into it as much as possible - picnics outside (even if it’s a touch too cold), as many snap peas and asparagus as I can find, and light jackets that might require an extra few layers underneath.
But some dishes can help bridge that seasonal gap, and who better to help than Jenni Kayne. You may be more familiar with Jenni as a designer but her new book, Pacific Natural, also lets you into her chic California world. The book is divided by seasons and includes recipes but also a wider look at entertaining. Jenni makes everything look gorgeous while still being effortless, and in the book she shares how as a mom and business owner she gets it all done without a lot of fuss.
So Jenni suggested a chili that is perfect for spring or summer - packed with veggies and beans, it is actually vegan but also includes optional toppings that could satisfy anyone who needs a bit of dairy in their life.
Sometimes I get a cookbook that just sings right from the first page. I shouldn’t have been surprised that Carla Lalli Music’s book had that je ne sais quoi quality - she is, after all, the food director at Bon Appetit.
But her new book, Where Cooking Begins, is a true delight. It starts with methodology rather than recipe and seems to aim to get people to be more spontaneous with their cooking. It is a book that will help people need recipes less. If you want to be a more confident cook you’ll love having Carla along to guide you and if you already are confident then Carla will help you get new ideas and brush up on some classic techniques.
It was a delight to have Carla come to the Potluck kitchen and showcase a recipe that seems to embody the book - super simple and bright but with just enough twist to feel brilliant.
It’s hard to beat butter. Plain, perfect butter can make almost every dish better.
But what if you could improve upon the classic? Josh Green founded Brooklyn Buttery on the notion that butter can be great on its own but also as a conduit for even more flavor. With a high quality butter as the base the addition of flavors like lemon or Sriracha can make for a surprising addition. It’s basically like an instantaneous sauce,
While you can buy the butters of Brooklyn Buttery we decided to have Josh over to give us a little lesson in compound butters - the name for butter combined with other flavors. He talked through the types of ingredients that work; how long you can keep different compound butters; and recipe ideas.
Watch the video and as a bonus we have the two recipes you see in the video, below
This time of year I start to get antsy for spring. February is over and it should be warm.- except it never actually is.
But the good news is that we can enjoy all the incredibly warming recipes of winter for a little longer. Luckily, we have just the recipe, from a book I am particularly excited about: Katie Parla’s Food of the Italian South. If you aren’t familiar with Katie’s work then you just aren’t reading enough about Italy. The Rome-based journalist has written some of the best food and travel guides for the region. Her first book, Tasting Rome, is an engrossing love letter to the food of one of the world’s greatest food cities. And now her upcoming book explores the cuisine of Italy’s Southern regions.
I am so excited for this book (since my love of Italy is basically unsurpassed) and loved having Katie in the kitchen to showcase one of the book’s recipes. She shared her Polpette Casce e Ovo - essentially bread ‘meatballs’. They are doughy delights and perfect for staying inside and eating to your heart’s content.
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Bringing Everyone to The Table.
Potluck aims to be a place to take the intimidation out of food and cooking, through videos and recipes that are a little more intimate and friendly.
You can watch us on TV on NYC Life every Thursday at 8:30pm or you can follow along here. This website aims to be a place where anyone who wants to be a better cook can learn from experts. Every week we'll have new videos and recipes from NYC and around the world chronicling everything from the basics to something new.