As the temperature in Brooklyn inches closer and closer to 60 degrees and we begin to shed our layers of clothing once again, it’s time to emerge from our cold weather cocoons. Here’s to the rebirth of spring and the rituals that keep us sane: gardening, nurturing the mind and body and learning to live sustainably.
The New Brooklyn Cookbook, out last week from William Morrow, was written by Melissa and Brendan Vaughan, recipe developer and magazine editor, respectively, who are sensitive to the idea that “New Brooklyn” is both difficult to define and somewhat polarizing.
From pie weights to Pyrex, each of us considers a different set of elements to be crucial to our cooking, and we often have strong opinions as to why. In this column, we ask chefs, foodies, and restaurateurs from across the borough for the top ten necessities—both edible and utensil—that they keep stocked in their home kitchens. In this installment, Sarah Peck of Ortine in Prospect Heights shares her top ten list.
Amaranth was brought to the New World by West African slaves, and is a staple of Caribbean cuisine, appearing in Callaloo and also as a juice, in soups, and in places elsewhere occupied by spinach. I used mine in a frittata with goat cheese; for the recipe, read on.
Back when it was still supposed to be as chilly as it has been these last few days, this reporter took a trip to the studios of Shameless Photography, where owner – and we think part time magician – Sophie Spinelle gave me a full makeover for a photo session as my usually-hidden alter ego: the pin up girl.
On Thursday April 29 at Freddy’s Bar, small magnetic LCD lights ascended rapidly from the hands of patrons, fixing themselves to the historic tin ceiling – a glowing, colorful metaphor for how this 70 year old establishment might soon be moving on.
Every third Wednesday, in the middle of the afternoon, the ghost of my Great Grandfather stops into to my favorite bar in Prospect Heights. Inconveniently for everyone, he always sits at the center stool, creating gaps on either side of him as nobody likes getting wet from the splashing beer falling through his translucent body.
