Weeknd Guide :: 04.09.10

To Market :

The Brooklyn Flea :: Opening Weekend
The outdoor Fort Greene market is back every Saturday, through November. And the Flea at One Hanson moves to Sundays only starting this weekend, (No DUMBO/Brooklyn Bridge market this year.) we're excited to check out a bunch of new vendors and lots of yummy food, as always.

The Greenpoint Food Market will be having its Spring Awakening event. Expect a showing of artisanal, Brooklyn-made provisions--including jams from Anarchy in a Jar and Bacon Marmalade--as well as live music. Church of Messiah, 129 Russell St. (between Nassau and Driggs aves.), Brooklyn

Restaurant Openings:

A new neighborhood spot is soon to open in williamsburg, wittily called "traif," it is a celebration of all things bacon and shellfish. Rumors are it will open this weekend. Traif, 229 S. 4th St., nr. Havermeyer St.; 347-844-9578.

Next week, Dos Caminos will be opening in the meatpacking district (taking over the old Vento space). The menu is a bit different from the other locations, Executive chef Ivy Stark is using a barbecue pit to slow-roast meats over mesquite and applewood. Check out the full menu here
Dos Caminos Meatpacking District, 675 Hudson St., nr. 14th St.; 212-699-2400

Springtime Brunch :: an egg custard with pancetta crisp

Photo by Karen Mordechai

Our first recipe is an egg custard baked in a hollowed egg shell topped with pancetta crisp. This was served as an amuse bouche as guests were seated. It's a wonderful treat, looks so pretty on the table...and you can do it well in advance and keep in the fridge. if you're interested in learning how to cut off the top of an egg- check out these nifty cutters and this one for soft boiled eggs. enjoy !

Egg custard
1 pt heavy cream
½ cup roasted chicken fat
2 cloves garlic
2 bay leaves
Whole peppercorn
-----
4 yolks
1 whole egg
Salt and pepper to taste

Combine all except eggs and steep over low flame for 20 minutes.

Temper the egg mixture in.

Pour into shells, bake, covered, in bain marie for 20 minutes or until set.

recipe courtesy of Marcey Brownstein Caterers

Sunday Suppers :: a Springtime Brunch

Our Lavish Brunch with superstar Chefs Marcey Brownstein and One Girl Cookies was a huge success! The menu was super fun and creative, and not to mention filling :) . Marcey started off by serving guests an amuse bouche (so snazzy!) : an egg custard baked in a hollowed egg shell topped with pancetta crisp. This was followed by a first course: a brioche french toast stuffed with mascarpone and marmalade. The second course: a winter salad of apple and fennel, topped with tea-poached salmon and a potato cake with a fennel seed vinaigrette. And for dessert, One Girl Cookies baked up a gorgeous butternut squash hazelnut clafouti with frangelico whipped cream and hazelnut praline crunch. And for anyone who still had any room, one girl served up some delicious chocolate, orange and pistachio cookies.




For our decor: we wanted to create an effortlessly chic tabletop, abundant with precious wildflowers and soft colors. We collected medicine bottles, on ebay, etsy and such and called upon our fave florist, Jessie from Rountree to create these gorgeous arrangements. Jessie also created a beautiful oval wreath to hang over the table, adding just the right amount of warmth and comfort. Our table linens were a basic white, topped with a runner made from french grainsack material. And the menus and papers were designed by the uber talented Viola from Chewing the Cud (stay tuned for more on Viola's paper goodies soon). Let us know what you think and come back and visit for recipes and photos all week.





Credits/Contributors:
Photography + Styling :: Karen Mordechai
Guest Chefs :: Marcey Brownstein Caterers and One Girl Cookies
Flowers :: Rountree
Custom Stationary :: Chewing the Cud

Weekend Guide :: 04.02.10

Double Crown is offering a great deal of 8 to 12 shareable courses from Malaysia and Singapore every Sunday night for only $35 ! Call 212.254.0350 for reservations and expand your palate at such a reasonable cost.

Some new favorites add brunch to their repertoire this weekend ::
Both Henry Public in Brooklyn Heights and Choptank in the West Village will now be serving their versions of a New Yorker’s favorite weekend meal. Visit Choptank at 308 Bleecker Street and Henry Public at 329 Henry Street.

Next week be sure to check out the opening of restaurant Zengo and a Tequila library below designed by the famous AvroKO ( 40th and 3rd ). The Library will also serve delicious Mexican street food, if you’re looking for something more casual than the Latin American + Asian fusion upstairs. They will open their doors April 6th.

Weekend Guide :: 03.26.10

Brooklyn experiments is back with a brunch experiment ! Visit the Bell House this Sunday from noo to 4pm and check out people’s most creative and delicious interpretations. Tickets are $20.00 in advance, and allow you to taste away. Competitors are out for two Jet Blue tickets anywhere.

Passover begins Monday. Pick up beautiful handmade (round and whole wheat !) matzoh at Le Marais’ retail shop :: 150 West 46th Street. It is handmade in Brooklyn and supervised by Rabbi Avron Keller. It will be available till April 4th for $30.00 per pound.

And speaking of passover, for those of you who are stumped on the sweets- we are loving smitten kitchen's round-up of 17 flourless recipes , genius.

We’re a week behind on this, but if you haven’t checked out the No 7 Sub Shop inside the Ace Hotel it is open and the sandwich selection is downright genius, no matter what your taste. Pick yourself up a hearty lunch this weekend. 29th Street + Broadway

New Class :: Sunday, April 25

Guest Chef : Peter Berley
Tickets available online here
If the class has sold out completely, please send an email to : info@sunday-suppers.com to be added to the waitlist.

This Sunday Supper is an homage to the vegetarian – a frequent request ! Dinner will highlight delicious and creative ways to eat and serve early spring vegetables.

Peter is the former executive chef at the renowned Angelica Kitchen, here in New York. He has gone on to teach at numerous schools such as ICE and Natural Gourmet institute. His acclaimed books include “ The Modern Vegetarian Kitchen, “ “ Fresh Food Fast, “ and most recently “ The Flexitarian : Inspired Flexible Meals for Vegetarians, Meat Lovers and Everyone In Between. “ He has also contributed to Edible Brooklyn, Food and Wine, Bon Apetit and many more. We are thrilled and honored to have him at the helm of this produce celebration, and look forward to having you all join us as well !

Menu:
Crisp Fried Artichoke and Lemon Wheels with Spiced Fennel salt

Salad of Celery, Green Apple, Young Pecorino, and Walnuts
Mustard Vinaigrette

“Risotto” of Spelt and Lentil with Roasted Cauliflower
Brown Butter

Bittersweet Chocolate Bread Pudding with Cognac and Dried Cherries
Whipped Crème Fraiche

** Stay tuned for a Sunday Suppers giveaway of one of Peter’s books.

Weekend Guide :: 03.19.10

Say “Macaroon Day !” at a few select bakeries this weekend and get one free made my Francois Payard . If you choose to purchase too, part of the proceeds will benefit City Harvest. Check here for participating bakeries.

Don’t forget that its Brooklyn Restaurant Week . Or that Hamptons Restaurant Week starts Sunday.

Openings:

Check out the Tartinery in Nolita. A perfect brunch spot with a French bistro menu highlighting, yes, the tartine.
209 Mulberry St(at Spring St) New York, NY 10012 212-300-5838

Fatty Cue - (quietly opened a few days before schedule) bbq fare with a southeast asian twist by chef Zak Pelaccio
91 South Sixth Street (at Bedford Street), Williamsburg, Brooklyn, (718) 599-3090; reservations only for parties of six or more.

Brunch :: Sneak Peak

This weekend we hosted a wonderful brunch class taught by Marcey Brownstein and her staff as well as the crew from One Girl Cookies. It was a smashing success, we can't wait to share photos with you - in the meantime...here's a sneak peak of the table and flowers (flowers by jessie at rountree). more coming soon. xoxo

Golden Beet and Hazelnut Salad

photo by Karen Mordechai

Our last beet recipe in this series is a grated beet and hazelnut salad. We love the simplicity of this recipe and found the fusion of the sweet golden beets and hazelnuts is quite perfect, the tartness of some fresh lemon juice makes all the difference. We used toasted hazelnuts as well as this wonderful roasted hazelnut oil, by la tourangelle which you can find at kalyustan's or online here .
enjoy.


4 small or 2 medium golden beets grated
3 tbsp Hazelnut oil
¼ cup Toasted hazelnuts roughly chopped
Juice of one lemon
1 tbsp Garlic Chives chopped
Salt + pepper to taste

Add lemon juice to the grated beets immediately to preserve color. Toss beets with hazelnut oil, hazelnuts, and chives. We added some of both nuts and garlic chives to top, and the salt and peppered to taste. Serves 2.

Weekend Guide :: 03.12.10

Sunday Brunch
what to do this weekend.... ? Come to a Sunday Supper!
***we have 2 tickets available for this sunday's brunch event - buy tickets here

Chocolate and Spirits
A free tasting of chocolates, wine and spirits will be held on March 13 from 3 to 6 p.m. at Bottlerocket Wine and Spirit, 5 West 19th Street.

Cheescake
Eileen’s Special Cheesecake, 17 Cleveland Place (Kenmare Street), will celebrate their 35th anniversary by selling cakes in the store at 1975 prices: $1.50 for a mini (usually $3.50), and $18 to $22 for a 10-inch cake (regularly $29 to $42)

Restaurant openings
Pulino's - the long awaited project between Nate Appleman and Keith McNally has opened and is accepting lunchtime reservations- we're looking forward to tasting their sure to be fabulous pizza - and what's a McNally spot without a perfect bathroom?
282 Bowery , New York

Above photo are candied beets from Marlow + Daughters. An unusual treat we couldn’t resist trying on one of our quick runs there recently and a perfect tie-in for beet week. These guys taste like most gummy candy, but even sweeter with that thick sugar coating on such a thin slice. Marlow + Daughters makes these guys in house, in fact we’re pretty sure we’ve never seen them anywhere else. Have you ?

Have a wonderful weekend
xoxo

Beet Sandwich with Ricotta Salata + Orange Vinaigrette

This simple sandwich or crostini is a unique spin on the traditional bruschetta. A perfect lunch or serve it as an appetizer at a cocktail party.

Recipe :: Beet Sandwich

4 medium red beets
2 medium golden beets
4-6 slices of thick toast (we used French whole wheat)
Thin shavings of ricotta salata
Juice of ½ orange
1 tbsp white wine vinegar
2 tbsp olive oil
Tsp chopped shallot
Salt + pepper to taste

Bring a pot of water to a boil and boil beets until fork tender. Peel skin (loosened from boil) off the beets and cut in a medium dice. Whisk together vinaigrette ingredients: juice, vinegar, oil, shallot, salt + pepper. Toss beets in vinaigrette. Arrange on toasted bread (we toasted our in a grill pan with a little brush of olive oil). Serves four to six.

Beet Greens Soup

This soup tastes and smells like comfort. It is a touch tart from the lemon and tomatoes, but all the ingredients meld to create a perfect stew. Growing up my mother would make this for us on a friday afternoon. Traditionally it is served with kubeh ( meat filled semolina dumblings) but since I was a vegetarian for most of my youth, I would serve up a big bowl of the soup - and skip the kubeh. Making the soup on it's own is a great way to use the leftover beet greens and is so so easy to make. happy cooking and let us know if you try it !

Recipe :: Beet Greens Soup

1 yellow onion chopped
Greens of 5 beets roughly chopped including stems
1 cup Crushed tomatoes
2 peeled chopped beets
4 cups Chicken stock
½ lemon
Salt + pepper

Soak greens for a long time, and rinse very thoroughly in a strainer and pat dry. Sauté onion in a bit of oil until soft and translucent. Combine all ingredients in a stock pot and bring to a boil. Reduce heat and allow the soup to cook down, approximately an hour or when beets are fork tender.

Beet Carpaccio with Goat Cheese + Mint

photography + styling by karen mordechai

This starter couldn’t be more simple to prepare or more vibrant in color. We used a mandolin for very thin slices, and we also found that the longer you allow the beets to sit in the vinegar and oil, the softer and more enjoyable they are, so perhaps prepare this a bit ahead of time.

Recipe :: Beet Carpaccio

3 small red beets sliced thin with a mandolin
2 small golden beets sliced thin with a mandolin
1/8 – ¼ cup crumbled goat cheese
2-3 tbsp roughly chopped fresh mint
2 ½ tbsp White wine vinegar
¼ cup Olive oil
Coarse sea salt

Toss beets with vinegar and olive oil. Arrange slices on serving platter and crumble goat cheese over top. Sprinkle fresh mint and sea salt on, and serve ! This recipe serves 2 to 4 as a starter.

A Beet Story, Part 1

photography + styling by karen mordechai

Beets, whether roasted or boiled, pickled or grated raw, add a distinctively sugary shock of color to any meal. We've also discovered that they are a wonderful main ingredient, this week we will be presenting a series of beets recipes created at the Sunday Suppers kitchen. We stretched a bit beyond the (overplayed) pairing of beets and goat cheese to discover a few new flavor combinations. Some great pairings include: mint, feta, hazelnuts, orange, ricotta salata and even tomato. So stay tuned this week for some mouth watering beet treats ! We hope you enjoy them as much as we do.

More About Beets :
This multifaceted root ranges in color from familiar crimson to light gold and creamy white; for a real beauty, try the Italian Chioggia beet, which reveals its pink and white stripes when sliced.

Health Benefits:
Beets are a good source of folate. Deep red varieties are also rich in anthocyanins, which may reduce cancer risk. And the greens, often (mistakenly) discarded—are rich in calcium, vitamin C, beta-carotene, and iron.

Selecting, Preparing, and Storing:
Look for beets with smooth, unwrinkled skin and a firm, hard feel. When choosing beets, bigger is not always better. Select the tiny "babies" or the smaller adult variety when you can; anything over two inches or so in diameter can have an unpleasantly woody texture. Buy beet bunches with the green tops still attached: They should appear bright and not wilted. Remove greens from beets and store separately in plastic bags in the refrigerator for up to one week. The greens can be steamed or sauteed in a similar fashion to swiss chard.

To maximize nutrition, flavor and color, cook beets with their skin on. Remove tops and the long bottom root to within 1/2 inch of the beet "globe." Wash carefully and steam in a covered pot, or wrap in foil and bake at 350° F, for 45 to 90 minutes, depending on size. Try to choose beets of approximately the same size to keep cooking times even. When they're easily pierced with a fork, they're done.

Let them cool a bit, and use a paper towel to help you slide the skins off (and to prevent your hands from getting stained red).

Weekend Guide :: 3.04.10

photo by karen mordechai
lavender shortbread at bakeri

Hecho En Dumbo's new storefront opens today ! With this relocation comes an even more comprehensive Mexican menu, on top of their already delicious tacos, sopes, burritos, and more. They will also be serving a seven day a week brunch with "classic mexican breakfast and lunch staples." Yum. You can't beat good Mexican at any hour. Visit them at 354 Bowery today !

Take the chill off our last few winter days (fingers crossed) at Jimmy's 43 this Saturday, where you're invited to a soup-off, judged by the likes of Edible Manhattan/Brooklyn editors and others. Spend $20 to show off your culinary talent/taste yummy soups, and support Harbor Hope and The Fresh Air Fund at the same time. Saturday from 1 to 5pm, 43 East 7th Street at Second Avenue.

Watch the Oscars with specialty cocktails, truffled popcorn and blinis at The Clover Club at 200 Smith Street at Baltic Avenue, Brooklyn. Good company, fancy food, and the red carpet.

Review :: cafe 202

photography + styling by karen mordechai

Ah, Cafe 202. Inside the Nicole Farhi boutique, inside the Chelsea Market. The cafe within the boutique within the market is like a breath of calm. With mismatched vintage chairs + tables, the neutral palate of pottery and clothing sat piled perfectly around us while we studied the menu. One thing for certain is that service here gets an A++. While our adorable server's name has escaped us, his sweet smile and personality have not. We got a kick out of his humor and wanted to tuck him in our back pocket to take home and hang out. The meal we both couldn't say no to was eggs on toast. What sounds simple and boring was luscious and unique. The egg whites were lighter than a feather and seemingly endless. The toast, a wheat sourdough of sorts was lightly toasted to perfection, and the sauteed mushrooms on top were earthy and good. A side of granola, honey and yogurt ? Why not. Oh and the beautiful bloody ? Not ours, we were on the job !

Midday Meal :: Butter Lettuce, Candied Rutabaga and Turnip

This salad, much like the last, can be prepared with a very laissez-faire attitude. The soft butter lettuce, sweet candied rutabaga, peppery turnip and fresh dill share a plate just so for the perfect bite. We also drizzled a simple mustard vinaigrette over top.

photography + styling by karen mordechai

recipe :: butter lettuce, candied rutabaga + turnip salad

for 2 people
1 medium / large rutabaga sliced and quartered
1 medium / large turnip sliced and halved
butter lettuce
fresh dill
olive oil
butter
agave syrup
raw sugar
salt + pepper

Dressing ::
1 tbsp champagne vinegar
1 tsp diced shallots
½ tsp dijon mustard
¼ c good olive oil
salt and pepper

Heat a tablespoon of oil + one of butter in a skillet. Lightly coat rutabaga with agave and raw sugar. place slices in your heated oil + butter and cook for a few minutes on each side, until lightly browned. Heat another skillet with olive oil and saute the turnip slices with salt + pepper to taste. Cook until slightly softened. Arrage lettuce, rutabaga, parsnip and dill sprigs on a platter.

To make the dressing combine vinegar, shallots and mustard. Add the olive oil in a slow steady stream- whisking constantly. Drizzle over your platter. Serve !

Featured :: Kirtsy Book

In case you aren't already familiar, Kirtsy is a website that pools popular blogposts and other online items for women, by women. They recently put together Kirtsy Takes a Bow : A Celebration of Women's Online Favorites, where editor Laura Mayes collected "top blogposts, inspirational designs, and provocative juxtapositions that bring the dynamic online world into the artful permanence of a book" (we couldn't have said it better ourselves). Sunday Suppers was featured for an earlier brunch, and we are so honored to be included among such talented women. You can check the book out for yourself at Amazon, Barnes + Noble, or Borders.

Midday Meal :: Farro Salad

photography + styling by karen mordechai

Did anyone else open their windows a crack today, and need their sunglasses for the first time in weeks ? Of course it's too early to call it spring, but we like these little reminders that bluer skies are on their way. And today's sunshine seemed like a perfect match for this delicious and wholesome farro salad. We made this one very organically--a little of this and a little of that--and it came out divine. So we won't give you strict measurements here--use more of what you love and less of what you don't and you won't be disappointed.

recipe :: farro salad

1 cup farro
fresh mozzarella (diced)
olives (we used beautiful purple Alphonso olives from Chile)
cucumber
red onion
parsley
salt + coarsely ground pepper
juice of 1/2 lemon
1- 2 Tbs olive oil

Prepare farro per instructions on the packaging. Cool, and toss in chopped cucumber, mozzarella, olives, and red onion. Dress salad with olive oil, lemon juice and salt + pepper to taste. Toss dressed salad with fresh parsley leaves. Enjoy !

Marlow & Daughters

Marlow + Daughters is to Sunday Suppers as the corner bodega is to your apartment. We make pit stops here (our closest market), for missing ingredients in midday meals and our own lunches. Marlow offers an interesting selections of meats (cut by the butcher 10 steps away) such as a whole skinned rabbit, or a big pigs head, to the most perfect array of market produce. Why is their range of brining spices, candied beets, cheeses and breads so inspiring ? We’re not sure we can totally put our finger on it. Marlow + their little Brooklyn empire is pretty darn close to perfect, from the black globe in the window, the shrunken sweater on the shop girl to the large wooden pull instead of a door knob. Check them out for yourselves at 95 Broadway. We think you’ll agree.






photography + styling by karen mordechai

Oscars Party :: The end

Ending our Oscar Party for the Post on a sweet note- we created these Pospcorn Ball Favors. Presented in a clear favor box, a sweet bow and calligraphy by Anna Beckman.

Weekend Guide :: 02.1910

This Sunday begins a series of dinners at Hearth Restaurant which will feature three course red sauce dinners for $39. Help them kick of the first :: 403 East 12th Street. 646.602.1300

Support Feed Foundation’s “Hungry in America” Sunday night with delicious food and drinks at Tom Colicchio’s Colicchio + Sons hosted by Tom himself and Natalie Portman. General admission is $250, but if you spring for $750 more you can show up an hour before other guests (6pm) where Tom will be cooking front and center. 85 10th Avenue. Check it out at the feed foundation’s site.


It’s cold outside, but the Tea and Coffee Festival will warm you up this Saturday and Sunday. There is chocolate to be enjoyed as well as tea and coffee tastings, ceremonies, how-to brewing classes, and cooking demonstrations. Held at 7W – 7 west 34th Street from 11am to 5pm. Admission is $20.

How to :: Blini Bar

To make our event less labor intensive we bought these blinis (shhh). Then, we set up a little make your own blini bar with caviar (we used American Hackleback Sturgeon), creme fraiche, and garnishes of your choice--like chives and radish for some color pop. We like this better than pre-making them because it makes for a beautiful display, and is another activity for your guests !

New Class :: March 14th 2010

Tickets are on sale now for the next SS -

Sunday Supper:: March 14, 2010
Guest Chefs : Marcey Brownstein + One Girl Cookies

This will be a lavish Brunch based on seasonal ingredients. The savory portion of the class will be taught by the super talented Marcey Brownstein and her staff. Dessert will be taught by the pastry chefs at One Girl Cookies. We are so honored to have this incredible group of chefs and teachers at this event.

Tickets available online

Recipe :: Truffled Deviled Eggs

Styling and Photography by Karen Mordechai
with Special Guest Styling by Randi Brookman Harris

12 eggs
6 tbsp mayonnaise
2 tsp Dijon mustard
2 tsp white truffle oil
2 tsp freshly squeezed lemon juice
salt + freshly ground pepper
black truffles (optional)

Hard-boil eggs, cool, peel, halve, and carefully remove the yolks; reserve the whites. Combine egg yolks, mayonnaise, Dijon mustard, white truffle oil, and lemon juice in a medium nonreactive bowl. Season well with salt and freshly ground black pepper and mix well until yolks are broken up and ingredients are evenly incorporated. Evenly pipe or spoon yolk mixture into reserved egg white halves. As desired, top with thinly chopped black truffle.

Recipe :: Radish + Butter Tea Sandwich

Styling and Photography by Karen Mordechai
with Special Guest Styling by Randi Brookman Harris

We love how delicately these tea sandwiches present themselves, and they are ridiculously easy to make. Pick a thin white bread and generously spread french butter over the surface. Top with thinly sliced radishes and sprinkle with sea salt. Slice diagonally in half and really, that's all !

Recipe :: Fennel Potato Soup

Styling and Photography by Karen Mordechai
with Special Guest Styling by Randi Brookman Harris

1 tablespoon olive oil

2 medium fennel bulbs

6 medium potatoes, peeled and cubed

3 cups chicken broth

½ cup heavy cream

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Halve, core and chop fennel bulbs.

Heat olive oil and chopped fennel over medium heat for 5 minutes, stirring frequently. Add potatoes and broth. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until potatoes are tender. Blend in a blender. Add cream, salt, pepper Heat through. To serve, sprinkle individual servings with Parmesan cheese and a chive garnish.

Weekend Guide :: 02.12.10

Photo by Karen Mordechai

It's Valentine's Day this Sunday and there are a lot of unique dining options out there. If you're looking for freedom from the fixed price menu, check out Travertine. This Mediterranean restaurant is serving free cocktails with your dinner and have included special items for two such as heart shaped ravioli. Make your reservations for 6pm to 9pm. 19 Kenmare Street.

And if you're sick of restaurants altogether ? Email the Red Hook Lobster Pound. They are putting together $140 packages including all sorts of locally sourced goodies including a lobster pot to cook your two lobsters in, wine to drink with it, sweets for after, pickles for alongside, and chorizo and coffee for the morning after. Brought to you by the Lobster Pound, Brooklyn Flea, Dry Dock wines, Liddabit, Rick's Picks, the Meet Hook, and Crop to Cup. We think that's serious bang for your buck. redhooklobster@gmail.com

Two of our all time favorites have gone halfsies on a pop-up bakery. Liddabit Sweets and Kumquat Bakery are officially open now through Valentine's day. You can visit them from 10am to 7pm at 170 Franklin Street in Brooklyn and take home some famous mini cupcakes, organic local candy bars and much more.

Lastly there is a chocolate festival going on as we speak. For the list of many events check out this Chocolate + I Calendar.

NY Post

Styling and Photography by Karen Mordechai
with Special Guest Styling by Randi Brookman Harris
Calligraphy by Anna Beckman

We're excited over here this morning because you can find our work in hard copy--the NY Post Page Six Magazine (free inside your Newspaper) ! So pull on your snow boots and scamper over to your closest bodega for a copy. An editor approached us and asked that we create an Oscar's party. Our friend and the very talented Randi Brookman Harris joined in on the styling, and as you can see we went for delicate and feminine glitz and glam. Perfect for Hollywood + February (if we do say so ourselves). We'll be posting about it for the next few days, so come back for recipes and tips. We think you'll enjoy the DIY ideas whether its for the awards next week, a girly birthday or any other excuse to celebrate.

Valentine's Day Guide

[Photo borrowed from heartbreakerbaker.com]

Have you figured out how to satisfy your sweetheart's sweet tooth this weekend ? If not, you still have 4 days to shop, and we have a few sugary suggestions. At Heartbreaker Baker send unique cookie flavors made of nothing but the perfect middle--in heart shape of course. Sent express from Brooklyn, they need just 72 hours warning. If its more than a cookie you're looking for, Brooklyn Larder promoted their counter girl just in time. Now in-house baker, treat your Valentine to the likes of her delicious pistachio and buttermilk cakes. Magnolia Bakery will happily spell out love in cupcakes, and if you're looking for a calorie free gift who can resist a heart full of succulents ? But if your sweetheart would rather get his/her hands dirty in the kitchen, we heart simple and timeless tools like this and this.

Brook Farm General Store

This is a favorite stop of ours, conveniently right around the corner from Sunday Suppers HQ. Brooke Farm has a fantastic eye for rustic vintage pieces that are right up our alley. The adorable Rubber Duckies you see are made of natural rubber and hand painted with nontoxic paints—a gift made and given with lots of love. And how much fun is this Stanley Flask ? We think it's perfect for the guy’s guy who enjoys the simple things in life. Truth be told much of the décor you see in the dinner posts is from here. We highly recommend you stop in their space on south 6th Street in Williamsburg. The airy white shop is filled with ironstone jugs and Turkish towels, wire racks and vintage mirrors—we never leave empty handed. And nope, sorry, Nutmeg the pup is not for sale—we wish she was. She will however, give you lots of free lovin during your visit.








Photos by Karen Mordechai