Posts in Food
We Found Something Even Better Than Butter

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

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Drown Yourself in Bread Balls

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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Can You Love a Vegan Sushi Roll?

Sometimes the proof is in the flavor, and it’s almost impossible to convey something through a video. That’s how I felt when I tried a Beyond Sushi roll - because as a huge sushi lover it was hard for me to believe I could also fall in love with a vegan version. But Chef Guy Vaknin came by to share his methods and explain that his plant-based take on the classic Japanese dish could have its own excitement. And while I might never give up the real deal, I am definitely a convert.

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You Need Carla Hall's Brilliant Shrimp Technique

Any time spent with Carla Hall is just pure delight, due to her being among the most genuine and charming people around. But it is extra fun getting to cook from her newest book - Carla Hall’s Soul Food - because it is such a beautiful personal exploration. The book takes a unique perspective on her own background and includes a lot of vignettes via a road trip.

But of course the recipes are what really draw us all in and I couldn’t wait to get her unique take on shrimp. Her Cracked Shrimp recipe is a twist on the cracked conch she saw when she worked in the Caribbean and it has completely shifted my view on cooking shrimp. Watch the video below to see her technique and get the recipe to try it yourself!

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Dorie Greenspan Has a Salad To Save You

When I met Dorie Greenspan many years ago I was so delighted to learn that the voice I relate to so much on the page of her cookbooks is the exact person you get if you are lucky enough to have her standing in front of you. For so many of us she is our helpful and enthusiastic guide, coaxing us along to make recipes that bring out our best selves without feeling a lot of stress.

For her newest book, Everyday Dorie, she really brings us into her home and I wanted to tackle a recipe from it with her that really spoke to her demeanor. This salad we made together doesn’t have an artfully done photograph in the book nor was it one of the ones she suggested. But I love it because it reminded me of the quintessential way all of Dorie’s books make me feel - like I can do anything with whatever I have on hand and it will still turn out fabulously.

So watch me gush over one of my favorite people (sorry, I just have to every time I see her) and then get inspiration for a salad that will have you reaching into your pantry in no time.

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Martina McBride Is a Country AND Cooking Sensation

Sometimes life just isn’t fair. You’re not supposed to be able to sell 14 million albums AND be a great cook. But alas, that’s what you get with Martina McBride. The country music superstar just happens to also be an accomplished cookbook author and her second book, Martina’s Kitchen Mix, was recently released.

Martina came by the kitchen to share a little bit about her book as well as one of her recipes. She was so sweet we might even forgive her for being good at everything.

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What Exactly is a Pu Pu Platter?

I grew up with an American lens to Chinese food. In Charleston, where I was raised we had Chinese food that mirrored a lot of other places across the country, with its own unique dishes. When I moved to New York I started to learn more about more traditional versions of Chinese food but it also gave me an appreciation for the unique sub-culture that is Americanized Chinese cuisine.

One of the best things to me - and apparently, one of the most American - was the Pu Pu Platter. It was a dish that any children who grew up in the latter third of the last century would find familiar. It had everything you could want - fire, spinning and lots of choices.

But as our culture tried to move towards greater authenticity in different cuisines a lot of these stalwarts fell by the wayside. It had been a long time since I saw a Pu Pu Platter on a menu until I recently had dinner at Kings County Imperial. So I just had to sit down with Chef Josh Grinker to get his thoughts and to really hash out the special place of this uniquely multicultural dish

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