A Kitchen In Brooklyn

Strawberries and rhubarb mark the beginning of fruit-pie making season. They are the first fruits that come to season into the spring, a...

You know, I never really appreciated deviled eggs until recently. I have always discarded the yolk potion before eating a hard boiled egg,...

Forming a mozzarella ball Last month I took a mozzarella cheese making class at The Brooklyn Kitchen in Williamsburg. The class was taugh...

These may be one of my favorite batches of cupcakes yet. They taste *exactly* like a little bit of key lime pie, which from my point of ...

I'm on a more-fish kick. I'm not sure if it's a health thing, or a variety thing, or what, but I want to eat more fish. So at A...

I recently received a gift card from ShopRite to do some holiday grocery shopping, and discovered that ShopRite had a huge selection of K...

Here's a delicious Passover dessert recipe that I wanted to share with all of you folks who are struggling to keep Passover and can...

Tonight, for the second night of Passover, I am sharing a new recipe that I tried out for our second night seder - an apple sweet potato ma...

Spring is in the air, which means that Passover is around the corner - no leavened bread or items that can be used to make bread for eig...

My first concert that I went to was in the eighth grade and it was a Grateful Dead concert at the old Rich Stadium in Buffalo, NY, only...

I love southern grits, and last night for dinner, I decided that the new Anson Mills Carolina grits that I had picked up the last time I ...