'The New Brooklyn Cookbook' on Serious Eats
This recipe for Beef Sauerbraten with Red Cabbage and Pretzel Dumplings is a mix of old world and new—fairly standard brisket in a sour and aromatic marinade, slow-roasted and served with melting sweet and sour red cabbage. The Franks' modern take comes in with the pretzel dumplings. Day-old soft pretzels are mixed into a rich egg dough, rolled into logs, poached, and finally pan-fried into something that I can only compare to a crisp pretzel bread pudding. When the super tender brisket, sweet cabbage, and carb-tacular dumplings come together they make for a knockout of a cold weather plate.
Franny's take on modern Italian begins with a great selection of appetizers including incredibly rich Chicken Liver Crostini. By adding capers, anchovies, rosemary, and sage to the browned livers the pâté takes on an incredible depth of flavor. And while the pâté could happily be spread on slices of rustic bread, at Franny's they up the ante by adding a smear of mayo and a crisp slice of pancetta.
[Photograph: Caroline Russock] As far as Michelin-starred Brooklyn restaurants go (not that there are very many of them) Dressler has to be the most unassuming. Tucked away in the south side of Williamsburg, Dressler puts out consistently elegant new American...
This recipe for Butterscotch Pudding with Sautéed Pears joins sweetly caramelized pears with a rum-spiked butterscotch pudding. Cooking the pears down in a combination of olive oil, sugar, and lemon and orange juices renders them sweet with a welcome hit of citrus, perfect for cutting through the rich creaminess of the butterscotch pudding. At No. 7 in Brooklyn, chef Tyler Kord and pastry chef Amanda Clarke serve their puddings with a dollop of freshly whipped cream and a few crisp shortbread cookies flavored with finely ground Turkish coffee.
The husband and wife team behind The Good Fork, Sohui Kim and Ben Schneider, have created a menu that leans on both Korean and new American flavors to make what is arguable their most famous creation, Steak and Eggs Korean Style. The dish begins by marinating skirt steak in an combination of rice wine, sesame oil, Korean hot pepper paste, and a slew of other Asian ingredients. Once grilled the steak sits on top of a pile of spicy-sour-crispy kimchi fried rice and each portion is topped with a fried egg and a side of lightly dressed baby arugula.
This recipe for Brick Chicken with Mustard Greens is adapted from one of my favorite Brooklyn restaurants, Marlow and Sons in Williamsburg. The daily menu consists of cheeses, oysters, charcuterie, and a few select entrees, but it's supplemented daily with a host of specials created with seasonality and sustainability in mind. Marlow's Brick Chicken has been on the menu since the beginning of the restaurant's conception. It's a simple dish that showcases Marlow's strengths—perfectly cooked proteins and raw, seasoned greens. Enter here to win a copy of the book.
Whether it's small batch pickles, rooftop farms, or restaurants manned by bearded dudes with thick-framed glasses, the culinary movement in Brooklyn has made its mark on how we eat and think about food over the past five years. It's a unique blend of Alice Waters-inspired farm-to-table cuisine mixed with an urban DIY aesthetic that gave Brooklyn its place on the culinary map, full of worth-the-train-ride-from-Manhattan restaurants and intrepid artisans producing everything from craft beer to single-source chocolate.