Roasted Delicata Squash Salad with Guanciale and Goat Cheese 2 medium delicata squash cut crosswise into 1/2 inch slices, seeds removed 6 ounces of guanciale, pancetta or slab bacon, cubed into 1/4 inch dice 1 tbsp brown sugar 4 cups of baby kale and/or arugula 4 ounces aged goat cheese, shaved 1 cup pomegranate seeds… Continue reading Roasted Delicata Squash Salad & Cauliflower and Leek Gratin
While Scandinavian winters must be trying to the soul–or character-building, depending on your point of view–the arrival of summer is surely joyous enough to make all those dark nights worthwhile. Norwegians celebrate Constitution Day, otherwise known as Syttende Mai, or the 17th of May, like we do July 4th. Parades with bunting, marching bands and… Continue reading Bløtkake : Raspberry Cream Cake
When we sat down this year to discuss Easter recipes, we realized what a unique set of circumstances we have: between us, we celebrate Passover, Easter and Greek Easter, and this year we are eating two seders and two Easter meals with a varied crowd of family and friends. The one thing we absolutely agreed… Continue reading Deviled Eggs with Crispy Prosciutto and Spring Salad with Burrata
What food do you think of for Valentine’s Day? Is it steak au poivre, oysters on the half shell, champagne truffles? While pondering what recipes really fired our creative juices, we first fell down a heart-shaped rabbit hole. Jeannine has made a fabulous heart-shaped meatloaf in the past, while Zanthe has used pretty ceramic molds… Continue reading Beet-Ricotta Ravioli & Strawberry Meringues
One of the most beautiful parts of New York City life is what we might call “culinary window shopping.” In so many neighborhoods, you can gaze into shops and spot beautiful, tantalizing dishes and ingredients you’ve never seen or eaten before. New York’s many Chinatowns (in Manhattan, Queen and Brooklyn) are home not only to… Continue reading Dan Dan Noodles & Tiny Egg Tarts
In theory, any food made with oil can be served for Hanukkah, the Jewish festival of light, but we’ve always found it an excellent reason to make (and eat) the kinds of fried delicacies we often don’t the rest of the year. And since lingering over a pan of hot oil isn’t exactly our… Continue reading Carrot & Parsnip Latkes
Although we are always a little sad after daylight savings time, as the skies darken earlier and earlier each evening, there’s some solace in knowing that we’re also embarking on the season of festivals of light. Although Hanukkah and Christmas are the two best known and most widely celebrated of these in the U.S., Diwali… Continue reading Potato & Pea Samosas
When we crafted our mission for the Festive Food Project–to bring amazing, celebratory dishes to a larger audience–we knew we’d be diving deep into familiar holidays as well as exploring more far-flung traditions that were new to us. What we didn’t expect was the new things we’d learn about the holidays we thought we knew:… Continue reading Schnitzel & Red Cabbage
On Labor Day weekend, Brooklyn hosts the annual West Indian Day Parade, the largest street party of the year and the most important celebration of the city’s Caribbean community. While the parade always gets top billing and draws the largest crowds, J’ouvert, the festival that takes place in the wee hours of Labor Day morning,… Continue reading Shrimp Roti
Making and eating holiday foods from around the world is like a magic carpet ride, transporting us across space and time. Ferragosto traces its roots back to 18 BC, when the Emperor Augustus-—in typically Roman fashion—consolidated Italy’s summertime harvest festivals under his own name as the “Feriae Augusti.” Today, the holiday honors both its ancient… Continue reading Crostini Neri & Panzanella
Festive Food Project 