All posts tagged: NYC

Miss-You-Summer Galette with Blood Orange Z’hug

There’s a farmstand by me that has been showing off tomatoes these last couple of months like they were just-dug-up rubies. It was startling to see such glorious red globes in February, and so many of them, too. Tory and I had just been flipping through Ottolenghi’s Simple, professing our love to the summer tomato on the page. We miss ’em bad and I know you do, too. But let’s be real. It is simply not tomato season yet. These beauties tasted identical to the beefsteak tomatoes that are sittin’ bland at the grocery store today, and I know they aren’t the sort of farm that grows them indoors. I *just* recently learned about this kind of farm in NJ, and this is what their tomatoes look like on the farmstand today: I am pretty disappointed in myself for not visiting the Union Square Greenmarket throughout all of 2018. I think I spent that entire year living a very sad lie. I could’ve had beautiful tomatoes in January! February! All year long. But this post …

Fig and Orange Chicketta

The problem I’m having nowadays with my market haul? I want to serve every sunchoke, beet, radish, asparagus, artichoke, and green alongside my Chicketta. Think about it. Chicken that’s marinated in fresh lemon juice, olive oil, with a fig-orange jam whisked in. Then more fig-orange jam brushed on top as it roasts in the oven as if it were BBQ sauce…chicken that’s stuffed with a layer of roasted garlic, basil, pancetta (or prosciutto!), mozz…then served with all the spring things I CAN’T EVEN. Here’s a spring thing for you: braised baby artichokes. Purple baby artichokes. Lavender nearest to their hearts. You asked for the recipe, but sadly, I did not write a single thing down as I made it (I will some day!) but if you ever make a lemon-wine sauce, let’s consider that a seriously good start. Sear them, then braise them in that lemony goodness. But if you’re not in the mood to get all fancy, even a spring pilaf or a salad will do. Chicketta don’t ask for much. Porchetta-style chicken is …

One of Many Ways to Eat Spring

When Spring returned to us in all its young green finery, I wanted to eat it. To squeeze a little lime on it in broad daylight and find my way, past the beefsteak tomatoes, standing strong on the sides of heirlooms, the tall, bruised green of the earth. The day before Easter, I grabbed the first asparagus of the season at my mom’s local farmers market and decided I was going to create a spring feast, highlighting these thick spears along with other bright and deep greens, such as peas, spring onions, cilantro, thyme, arugula. I wanted fava beans but I couldn’t find any. I stopped by my favorite kielbasa vendor and he handed me the cutest, smokiest ham I’ve ever held, and tasted. I wasn’t sure what I was going to do with it then, but knew I had to leave with it. “You can use it as decoration for your Easter table,” he told me. I politely shook my head no. I can–and will–use it in everything throughout the week, beginning tomorrow. After tomorrow, …