Category Archives: Sides

Latkes and Indian Spiced Potato Pancakes

potato pancakes and Indian-Spiced Potato Pancakes

When I was a kid, I was envious of those who were Jewish. It has nothing to do with my interest in the faith, the appeal of its strong community, or the preservation of very old traditions. Rather, it came down to simple mathematics; with eight being decidedly greater than one, I was convinced that Christmas-celebrators were being shortchanged days of celebration.

frying

Now I’m grown up and about to marry a Jewish man, and through our courtship I’ve discovered something entirely different to envy about the chosen people – their delicious and comforting foods. It’s a stretch for me to choose, but if I had to pick my favorite from the mass of sumptuous kugels, brisket, noodle pudding, lox, and knish I’ve enjoyed, I’d still have to say that latkes (potato pancakes) are the dish that I look forward to more than any other.

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Roasted Carrots and Potatoes with Fresh Herbs

Carrots

This post serves as a friendly reminder that healthy delicious cooking need not involve a lot of skill or even recipes. When I’m feeling lazy (more often than you’d probably think), I just dip into the bag of fall goodies from the greenmarket. Chances are there’s something in there that can be sliced and or peeled, seasoned, and roasted.

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Spiced Pumpkin, Lentil, and Goat Cheese Salad

Spiced pumpkin lentil salad

Before I get down to business about this truly dreamy fall salad, I just have to ask – what do you think of the new look on the site? Is it not awesome? Major props and heaps of gratitude are in order for Paul, the gifted designer who was able to take the pages of meandering babble I wrote for him about my vision for the East Village Kitchen and translate them into the clean, beautiful design that you see here. I can’t wait to cook a giant thank you meal for he and his wife. Also, while I’m rolling the credits, I’d be remiss if I didn’t mention that Brian spent the better part of a weekend wrangling the HTML to make the design play nice with WordPress, a daunting task that elicited cursing from the computer desk all weekend and proved, as if I didn’t know already, just how much he loves me.

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Roasted Tomatillo Salsa and Roasted Sweet Corn Salsa

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Shorter days and chilly nights be damned, this year I’m just not feeling ready to say goodbye to summer yet. I’m still buying the last ears of corn from the market, no matter how anemic. And I’ll continue buying tomatoes too, even the ugliest, most bruised ones, if it means that I can eat fresh tomatoes for one more meal as we ease into a winter filled with those lackluster replacements we call “hot house” or “canned tomatoes”.

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Orecchiette with Fresh Mozzarella, Grape Tomatoes, and Garlic Chives

Tomatoes, tomatoes, tomatoes. I’m swimming in them. And the most marvelous thing about tomato season is that much of the work has been done for you, by the farmer. In-season tomatoes are the most marvelous thing to happen to cooking, because even kitchen-phobic, “I can’t even boil water, pass the takeout menu!” types can make perfect, delicious, and colorful meals with minimal effort.

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Baked Tomatoes with Hazelnut Breadcrumbs



Happily, tomato season is in full force. The markets are brimming with delicious and beautiful heirlooms and beefsteaks and darling mini tomatoes in their precious little pint containers. I want to take them all home with me each time I go to the market.

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Lazy Man Corn Recipe



Yesterday my team kicked some serious ass on our practical exam on the Breads of Germany and Central Europe, marking the end of our sixth week in the Art of International Bread Baking program at the FCI. Six down, just two to go. It’s really hard to believe that class is almost over.

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Spring Garlic and Tomato Bruschetta Recipe

 

I can stop my whining about the lackluster fare at the markets – spring has finally arrived, and at long last, the farmers are toting something fresh and new in the backs of those huge trucks. There’s lettuce and baby greens, ramps, asparagus, the first teeny-tiny strawberries, and so much more! And the best part: once the floodgates open, the produce just keeps getting better and better each week as the balmy weeks of summer unfold.

 

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How to Cook Artichokes

 

Summertime cooking can be so beautifully simple.

 

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Crack Slaw, an Asian Cole Slaw Recipe


The first time Brian’s parents cooked for me at their house was at the end of a Fourth of July weekend several years ago. Brian’s dad had just assembled an impressive new grill and was showing it off for us, making a long slab of ridiculously fresh teriyaki-glazed salmon, grilled atop a cedar board.

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