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Entries tagged with 'Bromberg Bros. Blue Ribbon Cookbook'

Last Week's Contest Winners

Caroline Russock Post a comment

Cook the Book: Rose's Heavenly Cakes: snackpig, chanjying, Sincerefaith, Robert Carpenter, and rebeccagg. Cook the Book: Bromberg Bros. Blue Ribbon Cookbook: charmandluck, mhleung, darragh24, bonnni, and jvconway. Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered! More

Cook the Book: Beef Marrow Bones with Oxtail Marmalade

Serious Eats Caroline Russock 9 comments

Before I had ever eaten bone marrow, one of my friends compared it to meat butter. Having never experienced it for myself I was immediately sold on his description. What could be better than meat butter? With this concept permanently in my subconscious, I made the Beef Marrow Bones with Oxtail Marmalade served at Blue Ribbon Brasserie. The dish was kind of like butter and jam—but made entirely from animal protein. More

Doughnut Muffins

Serious Eats Caroline Russock 3 comments

The following recipe is from the April 8 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg has some incredible breakfast... More

Cook the Book: Northern Fried Chicken

Serious Eats Caroline Russock 31 comments

All of you fried chicken traditionalist out there take warning: This is not a typical Southern fried chicken recipe. There are ingredients and techniques within this recipe for Northern Fried Chicken from Bromberg Bros. Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg that will go against all previous fried chicken notions. The key ingredient: matzo. More

Cook the Book: Spicy Egg Shooters

Serious Eats Caroline Russock 7 comments

If you follow the recipe for these Egg Shooters from Bromberg Bros.Blue Ribbon Cookbook by Bruce Bromberg and Eric Bromberg you'll find that they aren't exactly deviled eggs, more like hard-boiled eggs topped with Olive Oil Mayonnaise and Pickled Peppers or with Crème Fraiche and Salmon Roe. I decided to take a little liberty with the recipe and tweak it into a fancier version. More

Cook the Book: Market Salad

Serious Eats Caroline Russock 8 comments

What I really love about this salad is that, while it's composed of more elements than you can count on two hands, each component is given the right treatment. Beets are roasted, asparagus stalks are blanched crisp-tender, eggs are hard-boiled, and each raw vegetable is cut into the shape that suits it best. It's the ideal mixture of raw, cooked, and preserved ingredients. More

Cook the Book: Duck Club Sandwich

Serious Eats Caroline Russock 9 comments

While a run-of-the-mill club sandwich might not be something to get worked-up over, the version served at Blue Ribbon certainly is. Dry, bland turkey is replaced with seared duck breast, crisp and perfectly seasoned on the outside, moist and medium-rare within. A slightly sweet and cinnamony Raisin Walnut Bread takes over for bland white bread, and a homemade Olive Oil Mayonnaise brings the sandwich all together. More

Cook the Book: 'Bromberg Bros. Blue Ribbon Cookbook'

Caroline Russock Closed

Everyday this week we'll be sharing recipes from Bromberg Bros. Blue Ribbon Cookbook, including Northern Fried Chicken made with a distinctive matzo meal crust and Beef Marrow Bones with Oxtail Marmalade, a late-night favorite of Anthony Bourdain. Enter here to win a copy. More

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