Add this to your list of things to do with leftover rotisserie or roast chicken. The recipe is from Jennifer Perillo’s new cookbook; we are big fans of this food blogger (www.injennieskitchen.com), consulting editor, recipe developer and Brooklyn mom.
She...
I love Gwyneth Paltrow. I do — as an actress, as a celebrity, as an organic-hemp-clad organism gliding along the surface of life, occasionally shedding tendrils of blond hair that her followers may gather into some artisanal craft project for her Web site, Goop.
I loved her when she and boyfriend Brad Pitt had matching hairstyles, and...
Comparing meringue to a cloud is a cliche. Yet pondering the whorls and curlicues of a meringue-topped pie is like seeing shapes in the clouds. A pinwheel? A surfer’s wave?
Its texture is as ephemeral as vapor. A knife slides as if cutting through fog. Like a sky full of cumulus, meringue lightens our hearts. We float, if only for as...
Despite its unfortunate reputation, I have always been fond of broccoli. But I did not fully understand broccoli’s potential until I was served an enormous slab of it encased in a golden-brown tempura shell at No. 7 restaurant in Fort Greene, Brooklyn.
Chef Tyler Kord’s flagship establishment, which recombines cuisines the way “Vampire...
Here’s one way to satisfy a craving for lamb. The filling is juicy and well-seasoned. The nigella seed in the yogurt provides a little pop of smoky interest, and store-bought tomatoes taste a bit better after a turn in the oven.
You might have a little filling left over; it can be spooned over the eggplant rolls as you serve them. Warm...
