Some people might say it’s sacrilegious to use a huge wedge of Cabot Clothbound Cheddar in a casserole of macaroni and cheese. But we say… thanks, Anne Saxelby! The cheesemonger of New York City’s Essex Market has opened an outpost in Brooklyn, right down the street from the brewery. For the grand opening of her [...]

There’s something about these eggs. They make the silkiest scrambled, creamiest poached, and most striking sunny side-up, with its deep orange yolk. They must have twice the richness of average store-bought eggs. And they’ve been popping out of the hens with increasing speed these past few springlike weeks.

This little twist on a classic sandwich came in honor of the hens’ seasonal return to laying eggs. There are at least a dozen brown eggs from the ladies in the fridge now. What to do? I’m reminded of all the ways I tried to sneak eggs into other dishes over the summer, or based [...]

What a luxurious working-day lunch. It’s casual and uncomplicated to make — an open-faced sandwich — but on top of this bread lies slices of home-cured wild-caught red Alaska salmon surrounded by jewels from the garden. Funny to think that cured salmon (not smoked, but similar in texture and taste, sans smokiness) was once a [...]

This follows the same sort of principle as my fried rice post a while back: you take a stale grain (in this case, a loaf of bread), and revive it with everything and anything that’s ripe, or just around. It could be everything that’s past ripe, and needs to get used up soon. Works just [...]

I’ve been cooking and eating the potatoes that we’ve been growing on the roof all summer, usually dug up just a short while before. This has led me to discover the particular differences between these very young, fresh or “new” tubers and the kind you’d typically buy from a store. It’s a blessing, for sure, [...]

What a luxurious working-day lunch. It’s casual and uncomplicated to make — an open-faced sandwich — but on top of this bread lies slices of home-cured wild-caught red Alaska salmon surrounded by jewels from the garden. Funny to think that cured salmon (not smoked, but similar in texture and taste, sans smokiness) was once a [...]

This recipe happened by accident; we were running dangerously low on olive oil — for that matter, any cooking oil — but I wanted to cook something with eggplant. Three plump Asian eggplants were dripping from their stems. Unlike most of the vegetables on the roof, you can’t eat eggplant raw. I suppose I could [...]

I’d never expected to hear this line, from one of the brewers a couple days ago: “I love veggie burgers.” Nobody on the staff is a vegetarian. But I’ve just begun to discover that when done right, veggie burgers are an altogether unique and highly variable food, and they don’t have to echo those clumps [...]

Is so much better than the rest. I’m not sure what that would entail — a world of pale yellow, relatively tasteless mayonnaised mess that I’m assuming of all egg salads — but I’ll bet a scoop of this stuff is better than most. And just maybe it will change our assumptions of egg salads [...]