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Tuesday
Oct222013

Roasted Brussel Sprouts and Apple Salad

New York City has been blessed with amazing weather this fall. Due to our good fortune the farmer’s market is still a bountiful place to shop for a variety of beautiful produce. We made an early fall salad that would be great for a weekday lunch or as a side for dinner. The pomegranate seeds add a vivid pop of color and tart crunch to compliment the hazelnuts and apples.

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Photography and Styling: Diana Yen

Styling Assistant: Brenna Paulsen

 

 

Monday
Sep302013

Wild Mushroom and Fromage Fort Crostini

As we were rushing to host an impromptu weekday dinner party, we came up with a great way to use up leftover cheeses we had sitting around in the fridge. This creamy spread is best made with a mix of flavorful cheeses, so feel free to use whatever odds and ends you have on hand. Here we've used nutty gruyere, Saint Andre triple crème, and white cheddar.

We've combined sautéed wild mushrooms with our cheese to make a perfect crostini to welcome fall. It’s delicious as an appetizer or paired with a green salad as a simple dinner. 

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Photography and Styling: Diana Yen

Styling Assistant: Brenna Paulsen

 

Monday
Sep232013

Bannock Bread at The Last Weekend

Every year at the very end of summer, our friends run a weekend artists retreat at a summer camp upstate. It's always an amazing experience and we get a chance to make things with our hands, listen to our bodies and dance to music until sunrise.

This year at our workshop, we decided to make Native American bannock campfire bread. It's a simple quick bread that is rolled out into a long coil, wrapped around a stick and cooked over a fire until it's golden and brown. We dressed it up as dessert with preserves, honey, and fresh berries. Enjoy cooking this over a cozy campfire. 

For more about The Last Weekend visit here.

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Photography and Styling: Diana Yen
Jimmy Pham (second to last photo)

Styling Assistant: Brenna Paulsen & Erik Wysocan 

 

 

 

 

 

 

Wednesday
Sep182013

Littleneck Clam Pasta

It's time to say goodbye to the summer with a simple meal to eat outdoors while it's still warm and breezy out. A plate of pasta with sweet blistered tomatoes and small, flavorful, Littleneck Clams always satisfies my craving for a seaside meal even when I'm having dinner on a rooftop in Brooklyn. This meal is best when paired with a crisp glass of white wine and good company.

Photography and Styling: Diana Yen

Styling Assistant: Brenna Paulsen

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Thursday
Sep122013

Buckwheat Crepe with Wild Smoked Salmon

For the past couple weeks, I've been stretching out my vacation fantasy by making buckwheat crepes in the studio. After having the ones at Breizh Cafe in Paris, I found myself in awe of how something so simple could be so delicious. The buckwheat flour adds an earthy depth to the crepe and is a blank canvas for an endless variety of fillings. 

One of my favorite combinations shown here is with creme fraiche, smoked salmon, and shaved asparagus. Try filling them with Gruyere, smoked ham and an egg for a hearty breakfast or spread with Nutella and topped with ice cream as dessert. Experiment with whatever you have available in the fridge!

Photography and Styling: Diana Yen

Styling Assistant: Brenna Paulsen

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Friday
Sep062013

Homemade Yogurt with Chestnut Cream

While I was in France, I fell in love with the yogurt aisle in every grocery store. I had it every morning for breakfast, in between for snacks and couldn't help but have another after dinner. My favorite type had decadent chestnut cream lining the bottom and became more addicitve each time my spoon swirled through for another bite.

What made French yogurt so delicious? I found that the taste was silky, smooth and mild, unlike the tart thick American style yogurts. Don't get me wrong, I love Greek yogurts as well but I appreciate the light consistency of the yogurt I experienced while in France. I also discovered how amazingly easy it is to make this style of yogurt at home. It's great to make when you have some leftover milk in the fridge and you can monitor the yogurt, leaving it out longer if you'd like more tart flavors.

Enjoy it for breakfast topped with granola or fresh fruit.

Photography and Styling: Diana Yen

Styling Assistant: Brenna Paulsen

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