Genres

Brooklyn

Lists

In the Year of the Boar and Jackie Robinson by Bette Bao Lord

YA and Middle Grade Fiction Set in Brooklyn

127 books — 20 voters

Breakfast at Tiffany’s and Three Stories by Truman Capote

How to Lose Friends and Alienate People by Toby Young

New York Eats Its Young

75 books — 59 voters

Books Set in New York City

106 books — 34 voters

Authors That Move Me

10 books — 9 voters

Dash & Lily's Book of Dares by Rachel Cohn

YA books set in New York City

354 books — 92 voters

Trueman Bradley - Aspie Detective by Alexei Maxim Russell

New York City

188 books — 53 voters

Featured News & Interviews

Genre Report: What’s Going On in the World(s) of Romantasy This Year

Read »

“ Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down: The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and Every once in a while at a restaurant, the dish you order looks so good, you don't even know where to begin tackling it. Such are HOME/MADE's scrambles. There are four simple options- my favorite is the smoked salmon, goat cheese, and dill- along with the occasional special or seasonal flavor, and they're served with soft, savory home fries and slabs of grilled walnut bread. Let's break it down: The scramble: Monica, who doesn't even like eggs, created these sublime scrambles with a specific and studied technique. "We whisk the hell out of them," she says, ticking off her methodology on her fingers. "We use cream, not milk. And we keep turning them and turning them until they're fluffy and in one piece, not broken into bits of egg." The toast: While the rave-worthiness of toast usually boils down to the quality of the bread, HOME/MADE takes it a step further. "The flame char is my happiness," the chef explains of her preference for grilling bread instead of toasting it, as 99 percent of restaurants do. That it's walnut bread from Balthazar, one of the city's best French bakeries, doesn't hurt. The home fries, or roasted potatoes as Monica insists on calling them, abiding by chefs' definitions of home fries (small fried chunks of potatoes) versus hash browns (shredded potatoes fried greasy on the griddle) versus roasted potatoes (roasted in the oven instead of fried on the stove top): "My potatoes I've been making for a hundred years," she says with a smile (really, it's been about twenty). The recipe came when she was roasting potatoes early on in her career and thought they were too bland. She didn't want to just keep adding salt so instead she reached for the mustard, which her mom always used on fries. "It just was everything," she says of the tangy, vinegary flavor the French condiment lent to her spuds. Along with the new potatoes, mustard, and herbs de Provence, she uses whole jacket garlic cloves in the roasting pan. It's a simple recipe that's also "a Zen exercise," as the potatoes have to be continuously turned every fifteen minutes to get them hard and crispy on the outside and soft and billowy on the inside. ...more ”
― Amy Thomas, Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself

1 likes

“ The symptoms of poverty are timeless, and Winston knew exactly who the weepy kid looked like: an extra from John Ford's Grapes of Wrath. A Brooklyn Joad, sullied from head to toe with the grime of parental and societal neglect. ...more ”
― Paul Beatty, Tuff

0 likes

More quotes...