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The Brooklyn Kitchen is one of two favorite stores for all things kitchen-related. They also offer in-depth culinary classes, some in conjunction with their in-house butcher shop, The Meat Hook. If you are a cook in NYC you probably know them already. However, you might not be on their mailing list. Today they sent out their monthly class schedule, full of joke classes for April. The listings ranged from survivalist: Knife Skills 202: Knife . . . → Read More: April Fool! [UPDATE: After publishing this post, I saw how the picture at the end of it ran straight into the picture of our chili mole. What can I say? In the winter we make a lot of food that is served in bowls (stews, soups, chili). I guess this is our standard pic!] We know we’ve been a bit MIA lately. Lindsay was travelling again M-Th for work (as she has been for most of . . . → Read More: How to Make Chana Masala This is definitely the best vegetarian chili I’ve ever had…at home or a restaurant. Thank you, Isa Chandra Moskowitz, for the great recipe. I’m usually a little disappointed in vegetarian chili. I eat it and feel virtuous for having a Meatless Monday, or whatever, but it’s nothing I get excited about. But this is amazing!! I swear you won’t miss the meat. The cocoa gives it incredible richness, but the chocolate flavor is very . . . → Read More: Holy Mole Chili For an easy dinner the other night, Lindsay and I made roasted vegetables, and while that’s not interesting enough to post about again, we did wind up with an interesting radish selection in the dish. We purchased three vastly types of radishes from three different vendors (from left to right in the photo): A black radish (from Paffenroth Gardens) A watermelon radish (from Windfall Farms) Some sort of bizarre purple radish (from Northshire . . . → Read More: Radishes In case you didn’t know, today is Pi Day! Pi equals 3.14 blah blah blah, so this fantastic number is celebrated on March 14th. It’s a pretty awesome thing – it can’t be expressed as a ratio of two integers, it goes on forever, and never repeats. If you’re intriged, read The Joy of Pi, but this is a food blog, so I’ll keep my math-nerdy excitement to myself. Today is, however, a great excuse . . . → Read More: I Love Pi(e)! |
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