Celebrity Sightings and a Recipe for Rhubarb Pavlova

Categories: Recipes

Rhubarb Pavlova
Jonathan Roberts for the Village Voice
Two things made my heart beat faster this weekend: The first was seeing Tim Gunn in his natural habitat, wandering around the American Wing at the Met, wearing a suit, on a Sunday afternoon. The second was finding the rhubarb in the supermarket.

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Cape Weather and a Recipe for Roasted Asparagus and Prosciutto

Categories: Recipes

Asparagus for arugula and prosciutto salad recipe
Jonathan Roberts for the Village Voice
Don't you just want to be friends with someone with a balcony and go sit on it and snack on roasted asparagus? I know, it's an oddly specific fantasy, but it hits all the right notes for me, now that spring seems to have finally dug in.


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When Life Gives You Lemons, Use This Recipe for Lemon Curd

Categories: Recipes

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Jonathan Roberts for the Village Voice
"When life gives you lemons..." people say, meaning, here's a bleak thing life's done to you, ugh, but you have to make the best of it. How that phrase became attached to lemons, I don't really know, because lemons are so useful and generally great. The bitterness, perhaps? But radicchio is bitter, and you can't do nearly as much with a basket of radicchio as you can with a basket of lemons. It's a poser.


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Here's Your Excuse to Make Chocolate Nests

Categories: Recipes

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Jonathan Roberts for the Village Voice
Not that anyone ever really needs an excuse to make chocolate nests, but if you do find yourself looking for a reason, Easter/Passover/spring generally is it.

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How to Make the Sazerac and the Tommy's Margarita, Two American Cocktail Treasures

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Information of New Orleans/Flickr
Sazerac
Chris Skillern is a Texan at heart, which is what attracted him to the newly opened Javelina (119 East 18th Street; 212-539-0202), which focuses on Tex-Mex cuisine. However, when the general manager — who can often be seen behind the bar fixing up drinks — isn't feeling a thematically appropriate margarita (one made with agave and not triple sec), he leans on an old New Orleans invention for comfort: the sazerac.

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Baby Showers and a Recipe for Blueberry Lemon Olive Oil Cake

Categories: Recipes

Blueberry Cake by Jonathan Roberts for the Village Voice
Jonathan Roberts for the Village Voice
This will tell you a lot about my age and demographic: Right now, I have invitations on my fridge for three weddings and three baby showers, two of which I'm hosting.

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What to Do With Kohlrabi

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Katherine Knowles for the Village Voice
You've probably seen kohlrabi, sometimes known as the German turnip or even the cabbage turnip, knocking around the farmers' market for a while now. It's a storage crop, a mild brassica, harvested in fall and set aside for just such a day as this, when we're looking for a bit of crunch and freshness to liven up the almost-spring days.

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Overrated Surprises and a Recipe for Lemon Surprise Pudding

Categories: Recipes

Lemon Surprise Cake by Jonathan Roberts
Jonathan Roberts for the Village Voice
Things that took me by surprise over the last few weeks: a piece of bark on the rug that I thought was a massive cockroach. A cat sneezing. Congress's letter to Iran.

Things that did not take me by surprise ever, really: pudding.

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Literary Aspirations and a Recipe for Ye Olde Postcard Soda Bread

Categories: Recipes

Soda Bread by Jonathan Roberts
Jonathan Roberts for the Village Voice
St. Patrick's Day approaches, and thoughts turn to soda bread — and McDonald's Shamrock Shakes, obvs. But most relevantly for the purposes of this blog, soda bread. If you're not into baking because you're not a baking person, this might be the bread to convert you. No yeast. One mixing bowl. Not a whole lot of fuss.

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How to Use Celeriac, a Weird-Looking Vegetable That's in Season Now

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Jonathan Roberts for the Village Voice
There are some vegetables that make you wonder: Which of our venerable ancestors was ever hungry enough to try this weird-looking rock for the first time? That rings true for celeriac.

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