Roasted Beet Salad with Herbed Goat Cheese & Arugula

Beets are an amazing vegetable - they store really well in a root cellar and because of that, are available virtually year-round at your local farmers' market. They're also really good for you!  On a recent episode of HiB, Chef Cal Elliott of Rye made us a Beet Ravioli that was by far the best beet dish I had ever tasted. … [Read more...]

Chicken Stock

Chicken Stock is a kitchen staple I try to have on-hand at all times. It's perfect for soups and sauces, and gives quinoa and rice extra flavor when you use it in place of water. And the best part is, it's a cinch to make yourself, and a whole lot cheaper than buying it pre-made. Plus, those pre-packaged stocks contain lots … [Read more...]

Pumpkin Soup

This dish was inspired by the flavors of fall, and a fantastic lesson on all things pumpkin in our Hungry in Brooklyn: Pumpkin episode.  Who says pumpkins were just for pie? For a festive twist on this simple soup, try serving it in hollowed out small pumpkins for a presentation your guests will be sure to … [Read more...]

Baked Oysters on the Half Shell

Oysters are perfect for a special occasion. I personally love them raw, but not everyone is down with that. But that doesn’t mean you can’t serve them at your fete! These baked oysters are tender and succulent, and get some serious wow-factor from a topping of crimini mushrooms, shallots, white wine, and cream. Dramatically … [Read more...]

Bacon & Potato Leek Soup

Potato Leek Soup has always been a longtime favorite of mine.  Add bacon, and it's perfection!  The smokiness of the bacon works so well with the earthiness of the leeks  - and it's all rounded out by the tanginess of the creme fraiche.  This has been a favorite at our Hungry in Brooklyn dinners, and is always a special … [Read more...]

Baked Grits with Mushrooms and Gruyere

When purchasing grits, it's best to look for stone-ground organic grits.  Not only will they be better for you (nothing worse than GMO commodity grains), but they will also have a true corn taste and toothsomeness that you won't find from the instant stuff.  You can also use polenta in this recipe in place of actual grits, … [Read more...]

Coq Au Vin

I love Coq au Vin.  There's something so amazing about chicken simmering slowly in red wine - the acidity and the sweetness working together to make the most delicious stew.  While most versions are served over mashed potatoes, I decided to add diced potatoes to the recipe for a one-pot stew that's both simple and hearty. … [Read more...]

Oyster Platter with Mignonette

Throughout college I was a hostess at a fancy Manhattan restaurant, and nothing gave me more anxiety than Valentine’s Day. Even now I refuse to eat out on the 14th, because I know what goes into it: prix fixe menu, shuffling guests in and out, and tables so close together you end up sharing food with strangers. Enjoy your … [Read more...]

Mussels Mariniere

On a recent episode of Hungry in Brooklyn, we had the pleasure of stopping in at Williamsburg seafood spot, Sel De Mer for a lesson on how to make the perfect Mussels Mariniere.  Despite what you may think, mussels are actually VERY easy to cook and, believe it or not, are some of the most inexpensive shellfish out there. … [Read more...]

Sauteed Swiss Chard

While the weather’s still cool, you’ll find that the swiss chard at the farmers’ market is as delicious as ever. Watch here as I visit Westville East and the Union Square Greenmarket to learn more about this lovely leafy green. Then I head into the kitchen to make my own version of sauteed swiss chard.  It’s so easy, anyone … [Read more...]