11/21/16 9:45am

Whether you’re looking for a killer side to bring to dinner, a cocktail to serve before the meal, or something to do with all those leftovers, we’ve got you covered with these Thanksgiving recipes from Brooklyn chefs and bartenders.


How about combining your turkey with some zippy Italian flavors this year? Photo: Zahra Tangorra Thanksgiving lasagna

Main dish or leftover solution

 

This recipe from High Five Girl works as an alternative main course on Thursday, or a clever use for leftovers on Friday.

 

 

RECIPE ➣ ➣

 


olmstedevansung Delicata squash vases

Side dish (or veggie main, with a few tweaks)

 

This savory, salad-y side from Greg Baxtrom, the chef and owner of Olmsted, is a real Thanksgiving Hall of Fame contender.

RECIPE ➣ ➣

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11/21/16 9:43am
The Thanksgiving Club from Hail Mary is quite possibly the best Thanksgiving sandwich of all time. Photo: Hail Mary

The Thanksgiving Club from Hail Mary is quite possibly the best classic Thanksgiving sandwich of all time. Photo: Hail Mary

This sandwich is on the menu at Hail Mary until Christmas, and Ham and Sohla El-Waylly, owners and chefs at the Greenpoint restaurant shared the recipe with us so you can make it at home, from scratch or using your own leftovers. 

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Cranberry sauce

5 cups fresh cranberries

1/2 cup lemon juice

1/2 cup orange juice

1/2 cup calvados

1 cup sugar

Pinch salt

Zest from 3 lemons and 3 oranges

  1. Combine all ingredients in a sauce pot and simmer until cranberries are broken down and thickened to a jam consistency.
  2. Check for seasoning, adjust with sugar and salt if needed. Chill and reserve.

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11/21/16 9:22am
Replace your usual Thanksgiving sandwich with a turkey Balmy, a la Saltie. Photo: Caroline Fidanza

Replace your usual Thanksgiving sandwich with a turkey Balmy, a la Saltie. Photo: Caroline Fidanza

Caroline Fidanza, owner of Saltie, provided us with the recipe for her take on a bahn mi, the Balmy, using leftover turkey. As far as we’re concerned, this could be the main course at Thanksgiving.

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Turkey “Balmy” Banh Mi

Ingredients

2 soft baguette-style breads

Leftover turkey, sliced

Sliced ham (optional)

2 cups sliced pickled carrots (recipe follows)

1 bunch red globe radishes, thinly sliced

1 small bunch cilantro, picked

1 small bunch mint, picked

4 pickled jalapeños, seeded, cut in half lengthwise, and sliced into thin strips

¼ cup toasted sesame seeds

Sea salt

Extra virgin olive oil

1 cup chicken liver mousse, buy it or use the following recipe

1 cup mayonnaise, preferably home-made

Sriracha (more…)

11/20/16 4:28pm
How about combining your turkey with some zippy Italian flavors this year? Photo: Zahra Tangorra

How about combining your turkey with some zippy Italian flavors this year? Photo: Zahra Tangorra

High Five Girl, the restaurant consulting group and soon to launch feminist food blog, from Brucie alums Zahra Tangorra, Jennie Lupo and Nicole Bailey, shared their recipe for turkey lasagna with us. Mix it up this year and serve it on Thursday, or make it with leftover turkey on Friday.

“If you are looking for something wacky, but not too wacky to do with your turkey this year we have some real zippy Italian-American vibes to throw your way,” the High Fivers wrote.

You’ll need to prepare three separate recipes, then assemble the lasagna from those, plus a few more things (detailed below) including lasagna noodles or pasta sheets and Fontina cheese.

MORE RECIPES ➣ ➣

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11/15/16 11:48am
You'll want to add at least one of these to your most-used cookbooks shelf.

You’ll want to add at least one of these to your most-used cookbooks shelf.

The holidays are upon us. We’ve already started spotting Friendsgiving photos on Instagram and Facebook and Thanksgiving is next week. Whether you’re looking for a dish to wow your family with, planning a dinner party, or just storing away recipes for the January hibernation, you’ll find something wonderful in one of these new cookbooks.

Dinner at the Long Table, by Andrew Tarlow and Anna Dunn

No restaurateur has shaped the Brooklyn dining scene quite like Andrew Tarlow. When he opened Diner on New Year’s Eve 1998, on a stretch of Broadway in the shadow of the Williamsburg Bridge, it was one of the only places to eat in the area. The restaurant quickly became a neighborhood anchor, and the restaurants he’s opened since then have all served a similar purpose: to bring people together over food.

Dinner at the Long Table is (unsurprisingly) concerned with that same idea. The recipes in the cookbook, co-written with Anna Dunn, are collected into meals for different occasions. This is not a book organized by season or course. Instead, the celebration (with food as the star!) takes center stage–lunch for eight, a birthday dinner for 15, a Harvest Moon supper.

The recipes are wild: not in that they are untameable, but rather they feature the seasonal ingredients you’ve come to associate with the new Brooklyn cuisine: beets, tomatoes, fennel and herbs appear frequently. There is a Mediterranean streak running through it, too, with plenty of tapenade and green gazpacho. (more…)

03/04/16 7:30am

It seems like every other story we read these days is about how very hard it is to get dinner on the table every night (along with why it’s so very important to eat together around said table). A flurry of meal delivery services and apps designed to make cooking for and with kids easier have popped up in response to this nightly crunch. Here are three we’ve recently tried and liked. (more…)

10/07/14 2:44pm

LeCru640

You feel that chill in the air? That means it’s officially braising season.

Maybe you’ve heard braising thrown around as a cooking term but aren’t totally clear on what it actually means. Braising is basically just slow cooking something, usually meat, in liquid. A stew is essentially a braise. So is pot roast, coq au vin, and many a short rib recipe. The real genius of braising is that it’s incredibly simple to do well and the results are consistently delicious.

We’re so inspired by earthy fall flavors that we’ve teamed up with Food Republic and Cookstr to offer one reader a Le Creuset cookware set worth more than $800, including a 3-qt. saucepan, a 10″ fry pan,  a 7-qt. stockpot, and a gorgeous, 4.5-qt round French oven, perfect for making your own hearty braises. When you enter the contest you’ll be signing up for an amazing recipe trove from Cookstr, and great interviews, food news and technique tips from Food Republic as well. Enter now.

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10/25/13 12:00pm
Sat November 2, 2013

pieWhatever cupcakes, cookies and cake-pops (three gun salute to a horrible trend that finally died), we all know who the real dessert king is in town–pie. And in Kings County, the ruler of pies is Four and Twenty Blackbirds, the little slice of heaven in Gowanus that serves a few hundred slices of delicious pie daily. And finally (finally!) you can grab a fork and make your own claim to the pastry throne because Emily and Melissa Elsen have written the official Four and Twenty Blackbirds Pie Book, and they’ll be at Smorgasburg on Saturday, Nov. 2, for you to snap up a copy and a slice.

08/26/13 8:00am

Grilling. Maybe you’ve been at it all summer, maybe you’re just getting into it. Either way, Lauren Rothman has been whipping up grilling recipes for us for the past month in the Brooklyn Based test kitchen. Here are four recipes, using four different main ingredients–beef, pork, chicken and veggies–that will make the long weekend ahead more interesting and more delicious.

Pork lettuce wraps pack a lot of flavor into a small amount of meat. Photo: Lauren Rothman

Pork lettuce wraps pack a lot of flavor into a small amount of meat. Photo: Lauren Rothman

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08/25/13 12:00pm
Photo: Lauren Rothman

Pork lettuce wraps pack a lot of flavor into a small amount of meat. Photo: Lauren Rothman

For this, the final installment of my summer grilling series, I saved my favorite meat for last–pork. Pork is not always an easy meat to cook, and it can be especially tricky on the grill. A thick chop might get tough if you don’t have the time to brine it beforehand, and ultra-lean tenderloin dries out in a flash.

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