'Eric Bromberg' on Serious Eats

Cook the Book: Beef Marrow Bones with Oxtail Marmalade

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

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: Market Salad

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

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

Blue Ribbon's Excellent Matzo Ball Soup

Is Blue Ribbon's matzo ball soup better than either of my grandmother's? I'd rather not say. What I will say is that it lived up to the title of "excellent"—the stock was beautifully flavored, and the matzo balls were the ideal weight and density and tasted of chicken fat in the best possibly way. More

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