Archive for March 2011

Check out these other great pancakes: Yogurt Pancakes with Pomegranate, Pumpkin Pancakes, and Potato Pancakes

Imagine this: it’s after midnight on a Friday evening in Paris. You’ve been out at a bar on the right bank with your friends, and you’ve just left to catch the last metro home. Suddenly, there’s a crepe stand in front of you. A guy is spreading batter on his electric crepe pan and the line in front of him isn’t that long. On the menu, every combination you could have dreamed up, both savory and sweet.…

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Time to Sign Off chose us as one of their 9 blogs to know in NYC. Check it out, here.

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As spring approaches, I feel less hesitant about presenting a sandwich as dinner food. Me, I’m happy when two slices of bread protect just about any filling, but I’m also the type who’s plenty satisfied with a $1.50 slice of pizza stuffed in my face on the street. In spring and summer, a sandwich is totally justifiable, easy to prepare, cool, and transportable for when the time comes to eat outdoors.

The most economical time to make this sandwich is after you’ve simmered a pot of chicken soup. Salvage the soup chicken from the pot, shred it, and you’re…

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For more hearty veggie dinners, see our 10 Best Vegetarian Main Courses.

When I was abroad in Rome, I was a total white-bean-aholic. I was on a tight budget then, as I am now, and something about white beans just felt so peasant chic-exactly the kind of humble, rustic food I should be eating to stretch my Euro. This Tuscan Baked Bean dish, a recipe from one of our very early posts, was one of the concoctions I ate weekly.

Recently, I came across this Dan Barber recipe for

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Check out our Slightly Springy Dinner Menu for more post-Feb, pre-April fare.

Last weekend, it almost felt like spring. The sun was out, people were frolicking in t-shirts, and the farmers’ market was packed. During the winter months, the stalls can get a little depressing. Come March, I’ve just about memorized every obscure variety of fingerling potato. And though I am a sucker for free samples, if I eat another gala apple sliver, I might be over apples for good. But despite the fact that tulip and hydrangea bouquets were at every other stall, spring…

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Coconut-Lime Coolers • Black Bean Cakes with Mango-Lime Crema • Jennie’s Fish Tacos • Cilantro-Lime Crema • Coconut Cake

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We’ve been huge fans of a good potluck long before we became the bloggers of Big Girls, Small Kitchen. As you’ll read in The Book, we grew up amongst a group of girls who just plain loved to cook-and who had tastes that were wise beyond their (our) years. At least once a month, we would gather at one of our parents’ dining room tables and feast. There were some especially memorable potlucks during college, when we’d come together over thanksgiving break and pass around a token after we were done eating. When you were holding the…

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For tips and tricks on how to host the perfect brunch, see our handy dandy brunch guide.

EVENT: Elyssa’s 26th Birthday Brunch
VENUE: Elyssa’s Apartment, West Villge
PARTY SIZE: 24 girls, 1 boy
TYPE: BFF-BGSK Catered Brunch Buffet
MENU: Individual Huevos Rancheros with Chipotle Black Beans and Creamy Avocado; Baked French Toast with Blueberry Compote; Fruit Platter; Assorted Bread Basket with Raspberry Butter; Moosetracks Cupcakes

One of the downsides of catering is that it’s cooking for strangers, and we really love cooking for…

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We’ll be cooking up a storm next Saturday, March 26th at the annual Food For Thought Expo in Fairfield, CT. You can find out more about the event in this article. Our demo is at 2pm, and we’ll be making take-out at home! If you are in the area, we’d love you to stop by.

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Recently, after a pasta dinner at my friend Rachel’s house, we were talking about, well, pasta. It was about a week after I’d made this linguine to eat for myself. So when Rachel went around and asked each of her guests what our go-to pastas were, I was surprised to hear her say that hers was fairly similar to this one. Here I was thinking I was alone in enjoying a good fishy splash of garlicky olive oil coating my pasta. Apparently not. Rachel’s version-which I’m sure to try soon-includes broccoli rabe, plus the ingredients in this post’s super…

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