Recipes

We started our Great Minds Eat Alike series in order to mix up the usual BGSK offerings with interviews and submissions by cooks and eaters whose mentality towards cooking and eating meshes with ours. Today we are incredibly excited to bring you a great guide and a delicious recipe from a fellow quarter-life blogger, Nadia Tuma.

Nadia is the author of Where 5th Avenue Meets Waverly Place. With the tagline, “making my world healthier, happier, and more free through food,” we knew we’d like Nadia from the first moment she got in touch,…

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EVENT: Jill’s Birthday
VENUE: Cara’s Mom’s House, Long Island
PARTY-SIZE: 7
TYPE: End of Summer Deliciousness
MENU: Hummus, Cheese, and Crackers; Surf and Turf (Lobster and Flank Steak); Grandpa Salad; Roasted Potatoes; Corn; Bread; Raspberry-Lemon Birthday Cake

To each her own.

This, I imagine, had to be my mom’s philosophy when my sisters and I were growing up. When you have three girls, I imagine, it can’t be easy to keep them out of each other’s hair.

Whatever Jill had, I wanted-even if it was a pair of patent leather…

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Earlier this summer, my mom introduced raw kale salad into her rotation of quick veggies to go alongside the requisite salmon with green sauce. The recipe was courtesy of my parents’ friend Monina who made it for a dinner party she hosted on Martha’s Vineyard, and was responsible for my dad actually requesting kale for dinner on the following night. My mom has made it in the double digits since.

It’s rare to find a green salad that can be dressed in advance and won’t get soggy (we usually turn to grains for…

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Thanks to all of you who tuned in to our Prep School knife sharpening video! We chose three randomly selected winners to receive one of the three fabulous Edgeware products used in the video. They are…

Lauren Guerin: Pro Edge Elite

With winter getting closer I would love to know more about safe, easy ways to can, freeze, and store food.

Michelle: Diamond Pro

My husband LOVES onions-I could live my life without them-I would love any ideas on how to prep them without the tears-I swear, I start crying as soon as the knife hits the onion.…

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MAG CLUB HALL OF FAME: Southwestern Artichoke Dip; Lentil and Goat Cheese Salad; Caprese Salad; Chocolate Bottomed Blondies

It’s no secret that Jordana is, er, the weak link of Mag Club cooking. It’s never cause for complaint though, since her contribution usually involves take-out sesame noodles from the restaurant on the ground floor of her building. It also often times means booze. The Jordana recipe we’ve featured in the past was homemade Sangria from this Cinco de Mayo gathering in the first year…

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DISH: Polenta with Fried Capers, Red Peppers, and an Egg
TYPE: There’s-nothing-in-the-house-to-eat Lunch or Dinner
MAIN INGREDIENT: Polenta, Red Peppers, Capers, Egg

Has this ever happened to you-that there’s absolutely nothing in the house to eat? Either it’s been a while since you’ve gone shopping, or you’ve arrived at a weekend or rental house and the cupboards are bare. As likely as not, all the stores are closed, you’re snowed in, or you’re simply too lazy to go out.

But because I live in an apartment of ingredients where there’s very little food you could grab and…

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OTHER INDIAN SPECIALTIES: Chana Bateta; Free-Form Samosas; Potato-Pea Masala with Cilantro-Mint Chutney

In high school, we had a few restaurant eating traditions. If we ventured below 14th Street, it was for pad thai at Republic or dragon bowls at Angelica’s Kitchen. If we went east, it was probably for an Americano Panini at Via Quadrono, before or after a visit to the Met. On the Upper West Side, a.k.a. my hood, the regular spots were more numerous, but if it was a big group of girls, we almost always…

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DISH: Great Garlic Bread
TYPE: Italian-American Side Dish
MAIN INGREDIENTS: Bread, Butter, Garlic

I’m not a food snob. Officially. Though I abhor fast food and flavored corn chips (aka Doritos-yegh), I’m mostly happy eating simple fare, some of it kind of old-fashioned. I do like baking my own bread or canning tomatoes-projects-but I don’t care too much about buying sliced bread from the market so long as it’s not full of preservatives. I don’t love farm to table restaurants, finding there’s too much talk about the food. As much as I love to shop, cook, and eat,…

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A a dull knife in the kitchen is an accident waiting to happen. We used to think using a knife sharpener at home was intimidating—I’m sure a lot of you still feel that way! But our friends at Edgeware (fan them on facebook here) have shown us the light. Tune in to this week’s Prep School video for some knife sharpening tips and three great, small-kitchen friendly products that make knife maintenance a breeze.

Did you think we would leave you empty-handed? We’re also giving away these three great knife sharpeners!

To enter the Edgeware…

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For me, above anything, Jewish food is the ultimate comfort food, from crispy latkes to my Aunt Jennifer’s brisket, which over the years I’ve adapted to be my own. But not matter what the occasion—Hanukkah with the family, or Break Fast this Saturday with your family of friends—the menu item that speaks most to me is lox.

When I was growing up, my dad made sure I was raised on lox and bagels—perhaps to balance my deep-seated desire for a Christmas tree with the everyday joys of a good schmear of cream cheese. He always made…

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