Erica and Stephen of the Brooklyn Brew Shop are reviving the oldest beverage in history, one gallon at a time. It’s kitchen-based, friendly stovetop beer making that gives New Yorkers a new definition of what it means to enjoy a cold one, from curried stout to rhubarb root ale. Starting from the simplest of pasta pots, they’ve built a fun, thriving small business from their passion for brewing at home.
Clafoutis is a French dessert of fruit, but this variation features a brunch twist. This cherry tomato clafoutis is similar to a quiche.
Happy National Tequila Day!
In honor of the big day, it’s time for Summertime happy hour. We’re toasting with a pitcher of Spicy Paloma cocktails featuring grapefruit and jalapenos.
Eating a tiny blini with all the fixins is the embodiment of posh (think czars and Fabergé eggs), and a longtime fixture of Russian cuisine. The pancake itself is soft, springy, and mild, a perfect vehicle for creamy toppings like crème fraîche and beet fluid gel. Pile a little salmon roe and fresh chervil on top, and you have a sweet, salty, and sour treat with amazing textural complexity.
Watch how to make a Blini from ChefSteps
Have you ever tried edible flowers?
These daylily fritters not only make a great campfire snack, but they are a great way to try your first edible flower!
This is a sophisticated, unique tartare that’s well-balanced and flavorful, finished with caviar for a salty pop, and radish sprouts for a bit of bitterness. Many people like to leave tartare to the professionals—they’ll order it in a restaurant, but won’t make it at home. ChefSteps wants to dispel all your tartare-themed apprehension. You’ll be making it at home in no time. All the time.
Watch how to make Beef Tartare from ChefSteps