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jbrach

Oh, No! SpaghettiOs Pizza

This is awesome. SpaghettiOs (no meat) were in my hurricane Irene survival shop. I ate them post-storm, and was sorry before I had even finished. But already the actual taste has subsided from my memory and nostalgia has crept back in.

Cooking for peers @ work: Do you, and do they think you're nuts?

I don't cook for co-workers, but I do talk a lot about food...and I sure wish I worked with you!!

Cook the Book: 'The Food52 Cookbook'

Chicken tacos with rajas.

Cook the Book: 'Cook this Now'

Candy A Day: Mary Janes

yum! love mary janes. my grandma used to keep them in her candy drawer.

Cook the Book: 'The Splendid Table's How to Eat Weekends'

Something that has been bubbling throughout the day on Sunday -- this weekend a beef stew, with a nod to the sudden onset of "Fall" in NYC.

Cook the Book: 'Latin Grilling'

Grilled skirt steak with chimichurri

Cook the Book: 'Cooking in the Moment'

My favorite seasonal cooking moment is that time in late summer when the corn and tomato stars align. Yum.

What's for Dinner Tonight? The 'Come-Back-GatorPam!' Edition.

I was planning to make soup with merguez, kale and potatoes. But it's suddenly kind of warm again in NY, and now I'm reconsidering....

Win Tickets To Edible Manhattan's Seaport Birthday Party

Brooklyn Brewery

Cook the Book: 'Gourmet Today'

The first cookbook that I really have memories of is my dad's old better homes and gardens cookbook which was a sticky, stained five-ring binder including lots of clipped and saved recipes from newspapers as well as hand written recipes tucked into its pages.

Fried Onions Make Everything Better at 12th Street Bar and Grill in Park Slope

Awesome! So glad you checked it out. I mentioned that I loved a 12th Street burger in response to your Johnny Mack review. Truth is, I've never had one at JM, but now I don't need to waste a burger away from the beloved frizzled onions. Thanks, Robyn!

Juicy Burgers at Johnny Mack's in Park Slope

If I was on that corner, I'd have a burger at 12th Street Bar. The rest of the food there has gone downhill in my opinion, but the burger is both gut busting and delicious.

Anthony Bourdain drunk on latest episode!?!?

Confirmation! I was wondering if I just imagined it. AB was definitely more drunk more consistently in the SF episode than others in recent memory. Was anyone else suprised by his frequently-stated inclination to hate the place? Who hates San Fran? I mean, I know Bourdain is pretty much anti-puppies and rainbows, but I still thought this was an unexpected turn.

Starbucks VIA Ready Brew: Instant Coffee That Actually Tastes Like Real Coffee?

Camping was my first thought too. When I camp, I use the coffee bags (like tea bags, but coffee), and they are disgusting.

Haiku Lunchbox

veg and assorted
items oddly combined
sad midtown salad

Scary: Fungus Outbreak Threatens Northeast, Mid-Atlantic Tomato Crops

Perhaps a naive question... I understand that late blight is hugely destructive to crops, and therefore, if detected on a plant in a home garden, that plant should be sealed and discarded. But, assuming my tomato plant has been infected with late blight and I don't know it (is it just me, or is it very hard to distinguish between plain old brown spots and brown spots due to late blight in those photos?!), is it harmful to humans to ingest fruit that is infected?

What's Your Favorite Food Court Stop?

@redfish, YES! bourbon chicken was the lifeblood of my long island malling days. haven't had it in years!

Sourcing Oysters in NYC

Thanks for your suggestions, everyone. I didn't find any wholesale in time, but ended up getting 4 dozen wellfleet oysters for the pretty reasonable price of $15/dozen at Fish Tales on Court St. in Brooklyn. People shucked their own and they were fantastic! Fresh, briny and delicious. A nice addition to the all-american bbq fare we had.

Hoagie Haven in Princeton, NJ: Phat Ladies, Chocolate Cheesesteaks, and Happy Undergrads

So bummed that I skipped a haven chicken parm on my recent visit! Though I'm not sure that I could convince myself to order a Heart Stop, I'd really like one right now.

French in a Flash: Whole Wheat Pissaladière Pizza with Tapenade, Pine Nuts, Goat Cheese

Kerry - I really love your stories about food and family - they never fail to make me smile and make me hungry. I went back to look at your archives and personal blog after reading this piece and realized that you are P'05. Might I have seen you last weekend (I'm '02)? Sadly, I did not sample any of the real culinary treats while I was there, just Thai Village and the Wa, but sometimes nostalgia and yuengling-fueled hunger win over good taste. Anyway, just wanted to let you know that I enjoy your work. Keep doing what you're doing! -Jessica

Seriously Delicious Holiday Giveaway: Bacon of the Month Club

count me in for crisp!

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

bagel, lox, cream cheese, slice of tomato, red onion, and capers. purchased at h&h and zabars, and assembled by me.

Cook the Book: Taming the Flame

I'm a die hard charcoal grill fan!

Cookbook Giveaway: 'Super Natural Cooking'

I'm on a huge spinach kick. Spinach salad, wilted spinach with garlic, spinach and chickpea soup. I yam what I yam.

Ratios: Meatballs and Meatloaf

It seems like meatballs and meatloaf should be easy go-tos, but I always get way too involved and the whole process takes me forever.

I'd like to be able to make a batch of meatballs without referring to a recipe. Then I could add and change flavors without thinking too much about it. Is there a standard ratio for meat to breadcrumbs/milk soaked bread to egg? Is it different for meatballs and meatloaf? And does it differ based on the meat you're using?

Thanks for your tips!

Complete My Passover Menu

I am really trying to make Passover happen for my mixed Jewish/non-Jewish family. My childhood family seders have petered out, and I'm making my first seder for my parents, in-laws, husband and baby to enjoy. I'm trying to put together a delicious traditional-feeling meal that doesn't drive me too crazy, but am missing a few key components. This is what I've got so far:

Store bought chopped liver and whitefish to munch on pre-seder.

I am going to make haroset...I have very specific and simple haroset tastes - chunky apples, walnuts, golden raisins, wine, spices, done.

There is a gaping hole here -- I don't think I'm up to the task of making my own matzoh balls (along with the rest of the cooking I'm doing). Suggestion for a nice bright salad course?

Braised brisket, horseradish mashed potatoes, FILL IN THE VEG.

Dessert...am I up for making a flourless chocolate cake? Or will it be fruit and (store bought) macaroons.

Anyone have input/ideas?

Sourcing Oysters in NYC

Anyone know a good place where I could get oysters wholesale for a party? My husband used to go to Downeast Seafood when they were in the meatpacking district, but since they've moved to the Bronx, he's lost his connection. We've tried Fairway and a few other local places but have been disappointed by the cost, selection, and quality.

Any suggestions would be greatly appreciated.

Richmond VA Restaurants

I'd like to send a gift certificate to friends in Richmond for a nice dinner, but know nothing about the restaurant scene there. Any suggestions? Thanks!!

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