I know what you’re thinking. “Brussels sprouts? Really? Thanksgiving was a month ago.” I know, I was there. But it’s not my fault this charred Brussels sprouts recipe came to me four weeks too late - and I simply can’t wait until next November to share it with you. So I guess you’ll have to make it for Christmas, your office holiday party, or just a random upcoming Tuesday.This recipe evolved from the Balsamic Brussels Sprouts from Friendsgiving, which is, hands down, the most popular recipe in my book. I wanted to make it for a private cheffing gig I do . . .
This colorful beet side dish is inspired by one of my favorite restaurants in NYC's West Village.Whenever anyone asks me where to eat in New York City, my go-to answer is Rosemary's. It's an Italian restaurant with some of the best homemade pasta and focaccia I've ever had, along with local produce and pasture-raised meats. It's spacious - as compared to most West Village (my favorite eating neighborhood) restaurants - and has a cozy, rustic decor. In the daytime, it's flooded with natural light thanks to the floor-to-ceiling windows, while in the evening, it's . . .
These cashew ricotta toasts are an awesome vegan party snack to add to your repertoire. Try them as a Thanksgiving appetizer!One of my favorite parts of writing Friendsgiving was developing and photographing the "Pre-Game" chapter. This section of the book is dedicated to that first hour of a party when your friends arrive - hungry, thirsty, and seemingly eager to help you finish up in the kitchen. As much as I love sharing food with friends, I don't always enjoy people helping me in the kitchen (it throws me off my game and prolongs the whole process, . . .
Turkey may be the sturdy foundation that holds the construction that is Thanksgiving together, but everybody knows it's the sides that are the pretty embellishments inside - the midcentury-style West Elm sofa, the marble coffee table on brass legs, the impeccably-styled bar cart in the corner. Below are six Thanksgiving sides I urge you to try this year. Some - like the Brussels sprouts and smashed potatoes - are unexpected twists to the classics, while others, like the endive apple salad, are flavors you may not have considered adding to your menu before. Charred . . .
Holiday party appetizers don't have to be complicated. These oven-baked sweet potato wedges with a Buffalo-style blue cheese dip are sure to be a crowd-pleaser - and they're pretty healthy, too.Through extensive empirical research in my adult life (aka: talking with friends), I've arrived at the conclusion that while most people would love to host holiday parties at home, many are intimidated by the idea of cooking for others. But what people don't realize is that a get-together doesn't have to be a vision of Pier 1 perfection, and it definitely doesn't have to be . . .
My first encounter with pao de queijo was a pretty unglamorous one. I was shopping in my neighborhood Key Food, starving, and needed something to nom on while walking home. Passing by the bread section, I noticed a new offering - pao de queijo. It sounded so exotic. And plus, it was bread, so I couldn't say no. I grabbed a few of the golden brown bread rolls and headed to checkout. Walking home, I ravenously bit into one of them, which literally stopped me in my tracks - I'd struck gold. The roll was airy yet chewy, and scented with cheese throughout. See, this is . . .
Whoever's idea it was to serve boiled broccoli to humans with functioning taste buds deserves to be put in a corner to think about what he did. To ruin such a versatile, nutritious, and yes, delicious food for the masses is nothing short of a crime. Same goes for the guy who served steamed broccoli. Yuck.Just like kale needs to be massaged to be palatable, broccoli needs to be charred. Charring broccoli (cooking it on high heat until blackened around the edges) brings out a bold nuttiness, as well as a smokey umami flavor usually reserved for juicy seared . . .