Good Eats Club

What better way to say good bye than with good food, drinks and conversation with friends?
Our good friend Juyoung’s  departure back to Korea and Fay ’s residency in Hawaii was the perfect excuse to throw a “kitchen sink party”. » Continue Reading…

If you’re cooking a recipe that takes longer than 40 minutes, there’s no better accompaniment than roasted vegetables. Even as a full meal, winter vegetables are a great way to have a healthy lunch or dinner. We tend to add some grains like quinoa, couscous, or brown rice.
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Here’s another great soup that works equally well in cold weather. I’ve been meaning to work in some more buckwheat noodles since a friend of mine made me a quick noodle dish for dinner one night. It’s much lighter than pasta, but perhaps even more complex.
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Near the Williamsburg-Greenpoint border, among the industrial buildings that represent the last few factories in the area, is an amazing source for smoked fish – aptly named, Acme Smoked Fish.
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Frittata. It’s just fun to say, really. It’s also an extremely quick and easy dish to make if you’re looking for a quick dinner. We’ve been working with the Jamie Oliver’s Jamie’s Italy which was a gift to us from our good friend Aimee. For a brit, he actually does a very good job taking the reader around several kinds of Italian food and offers some new twists on old Italian favorites and some recipes that I never really considered Italian at all, like this frittata.
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Usually Sunday dinner for Italians consists of so much food you can’t leave the table and escape your family. While it’s not as intense in our kitchen, we do share the need to eat tons of pasta. Looking to finally put Cheryl’s pasta maker to good use, we decided to make some whole wheat pasta and some marinara sauce for dinner.
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This post comes from Wilson and might be the first recipe that has a mom joke in it.

Somewhere on the eastern arm of Cape Cod, up in the heart of clam-diggin’ country, there’s an old lady that makes a cardamom sweet bread and sells it at an ol’ timey local general store under the handle of “Yummy Braid.” It’s delicious shit – perfect as either a tasty breakfast bread or a dessert. But this particular bread’s creator has grown some brass balls in her curmudgeony old age, and she won’t share her recipe. So short of tracking down that old lady and extracting the recipe by force (and we shouldn’t have to toss old ladies down the stairs to make quality bread, should we?), this traditional Portuguese sweet bread recipe is my best attempt to emulate her fabled version. And I gotta say, it comes pretty damn close.
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I’ve already professed my obsession with Mark Bittman recipes, so I just wanted to show another recipe that I made recently that went over well at the poker game – chicken liver pâté.
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Sometimes you can’t make everything from scratch so you have to rely on your local food market. I’m lucky to live near a great shop called Choice Greene (the sister to Choice Market around the corner). While I generally stop by there for their meat, cheese and bread selection, I was running late for dinner and decided to grab some fish.
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As we were hanging out in Whisk this week, we got to talking with Eli about baked (or shirred) eggs, which is a dish we discovered while we were vacationing in New Hampshire last Fall. Baked eggs are easy to make in your standard toaster oven in the morning or for a nice weekend brunch. If you don’t have a toaster oven, then a regular oven will do, but it takes more time.
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