Entertaining

Vermont is for (Pie) Lovers

by Maggie Battista
Vermont is for (Pie) Lovers

I ran off to Vermont a few weeks ago. I did not pass Go. I did not collect two hundred dollars. But unlike my favorite board game (ever), on the other end of the two plus hour drive, I found (pie) heaven. I escaped to have a little family time, take long walks with the

Roasted Veggie Tacos with Handmade Tortillas

by Casey Engleman
Roasted Veggie Tacos and Homemade Tortilla Recipe

If ever there were a time to dine outdoors, with one’s hands, on produce heavy dishes, THIS IS IT. Tacos usually mean meat, but in this case, Casey has conjured up a veggie recipe that is so flavorful, you’ll be too busy tasting all the goodness to miss the… – Amy That time of year

Grilled Oysters with Herb Butter

by Matthew Petrelis
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It’s summer and like I said in this post for Beef, Stout & Oyster Pie last week, I am oyster-crazy right now. Once grilled, small oysters take on an sweeter, concentrated note. And topped with herb butter, well, it’s basically game over. Thanks to Matthew’s recipe, you know where I’ll be next weekend: huddled by

What We’re Loving: Gelato

by Amy Feiereisel
What We’re Loving: Gelato

You scream, I scream, we all scream for… gelato? Oh, yes. Yes, yes, YES. Now, don’t get me wrong, I’m all over good old American ice cream but when I tried my first spoon of creamy, velvety, ludicrously flavorful gelato, I knew ice cream was going to have to budge over and share its space

Blueberry Pie with Cornmeal Crust

by Molly Shuster
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It wouldn’t be summer without blueberries and Molly takes our favorite summer fruit to another level in this simple pie with a cornmeal crust – a cornmeal crust that’s been woven into a pretty lattice and topped with sugar. Happy Independence Day, and happy summer! -Maggie Blueberries hold a very special place in my heart,

What We’re Grilling: Recipes for the 4th of July

by Rachel Wilson
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Happy (early) Fourth of July everyone! I don’t have the statistics to back me up on this, but I suspect that our Nation’s Birthday is the day that the largest number of barbeque grills are used in the United States (followed by Labor Day and Memorial Day). If you aren’t hosting a BBQ, you’ll probably

What We’re Loving: Flaky Phyllo

by Kate H. Knapp
chicken pot pie phyllo

Magic. How else can one explain the dazzling layers of delightfully flaky dough that create such a myriad of different dishes? It has to be some sort of sorcery that turns something so delicate into a delicious dish (and why it always seems to vanish so quickly). I personally fell under its spell with my

Strawberry Rose Pavlova

by Jennifer Menery
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It’s officially strawberry season! And after downing several (fifteen?) cartons of these delectable little berries fresh, you might be looking for a way to showcase them, which is where this dreamy pavlova comes in, courtesy of Jen. The French love to eat their strawberries with a little pile of sugar, and I think of this

A Trio of Tapas

by Sean St. John
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In our continuing recap from Sean’s trip to Andalucía, we begged him for tapas recipes. These are three simple tapas dishes you can create right now, with face turned toward a bit of sun and blushing from a glass or two of something strong. -Maggie Traditionally, tapas would have been no more than a slice of

What We’re Loving: Cinco de Mayo Desserts

by Amy Feiereisel
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So, here’s the loco thing about Cinco de Mayo. It’s a holiday celebrating Mexico’s independence, yet May 5 is celebrated more in the United States than in our neighbor to the south. I guess we’ll take any opportunity to chow down on Mexico’s flavorful and bright cuisine, huh? Carnitas and tortilla recipes are plentiful, so

Revitalizing Wooden Ware: Beeswax and Mineral Wood Preserver

by Gayle L. Squires
Revitalizing Wooden Ware: Beeswax and Mineral Wood Preserver

Every loved kitchen has them – cooking artifacts. The dishes and tools that have a story behind them, and have been used like a much-hugged teddy bear. If one of your kitchen artifacts is a slightly dimmed piece of wooden ware, fear not! Not only can it be cleaned up, but made just like new,

Simple & Crisp Fruit Crisps on Sale

by Kate H. Knapp
Simple & Crisp Fruit Crisps on Sale

Maybe it’s because the sun is shining, the flowers are starting to bloom, or we adore all of you so very much, but whatever the reason, we’re offering a discount on our Simple and Crisp Pear Fruit Crisps. Normally, these organic, gluten-free treats cost $9, but they are now on sale (for a limited-time only)

Shaved Brussels Sprout Salad

by Ali Echo
Shaved Brussels Sprout Salad

Is it Spring, yet? Turns out (if the still-frigid weather hadn’t tipped you off) Spring doesn’t arrive until the Vernal Equinox, on March 20. But if you’re feeling a little ansy for salad season, you can get your Spring fix courtesy of our favorite Brooklyn girls, Ali + Echo! -Amy We love brunch, but it’s

And the Oscar for Best Snack Goes to …

by Kate H. Knapp
oscarsnacks

Movies entertain, thrill, terrify, seduce, and inspire us, but what would they really be without the humble popcorn, candy, or treat that accompanies them? These overlooked bites add so much to the experience (who didn’t accidentally toss popcorn into the air during Jurassic Park? You know the scene I’m talking about). With the Oscars just

Brooklyn Brewery and Bits of Love

by Maggie Battista
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I’ve been thinking a lot about family and the family of friends I’ve built up through this short time on this planet and this long life of a food blog. It’s been an emotional week in Maggie-land, for so many reasons, but one very powerful one is the outpouring of support and generosity you have

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