Good Eats Club

Flushing Queens is a huge melting pot of cultures and has a multitude of groceries to suit everyone – especially those who have an eye for produce and are on a budget. On a recent trip to the neighborhood, our friends Harry and Becka picked up a huge piece of really fresh salmon as well as spinach, mushroom and garlic shoots from one of the Chinese markets. Here is a good list of places to visit in Flushing. » Continue Reading…

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.
» Continue Reading…

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.
» Continue Reading…

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.
» Continue Reading…

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.
» Continue Reading…

While we have not gotten to the point where we are making our own pasta, we have been experimenting with different kinds in the kitchen. One of our favorites has been squid ink pasta, especially prepared here with some fresh seafood and lemon butter sauce.
» Continue Reading…