The Holidays are here! Guests are coming from out of town, we have parties to attend and gifts to share. When you're the host, a stocked pantry will make all the difference between an easy, spontaneous visit and a last-minute trip to the store!
Here are our Top 4 Must Haves for Festive Entertaining
Preparing for overnight guests? What's the one thing that is enjoyed from morning to night? Coffee! To toast the season, we recommend Zabar's Pumpkin Spice Coffee. It's the very best of our custom roasted coffee, delivered fresh from the roaster, with a festive touch!
Have you considered cheese for brunch? If you have, you wouldn't be the first! Zabar's cheese collections are the perfect pairing of cheeses and sides to enjoy with a crowd. And best of all, when the crowds have gone - you get the leftovers!
Warming up the kitchen sounds pretty good right about now here in NYC! These cool days call for roasted veggies, soups and cozy nights. If you already like cauliflower you’ll love the deep, sweet flavors of this recipe. If you’re not yet a fan, this might make you one. When roasted cauliflower crisps up it becomes something that can easily bridge between a snack and a savory side dish. Enjoy
You’ll love this recipe. It’s simple to make, versatile to serve and so delicious. Roasting the butternut squash turns preparation into a snap (no need to cube the hard, raw squash) and the flavors build overnight so it’s a great soup to prepare the day before you plan to serve and just reheat it when ready.
My favorite way to enjoy this is with a huge chunk of crusty, buttered bread and a side salad for a simple meal.
The beautiful weather in NYC these past few days and downright cool nights have really brought on the feeling of autumn! So with fall in the air my first thoughts go towards delicious, warm seasonal treats: fragrant cinnamon, nutmeg and apples! I wait all year for the local NY apples to be ready to crunch, bake with and devour. A Classic Apple Crumble is a delicious way to use all those apples! Sweet, moist, so fragrant and tasty. This recipe comes together quickly. Preparing the apples is the longest part, but it's worth peeling them for the soft texture baking gives the apples. The crumble is the perfect contrast and won't get soggy like a traditional pie crust. Look for tart apples to give it a lively flavor and don't forget to top it with whipped cream!
This is the way to do it during the hot days of summer. Just mix it up in the evening, filter it and enjoy. It takes no extra energy, is cool and ready to ice. Cold-Brewing makes a very smooth cup of coffee; so if you enjoy your coffee black you’ll love this. I personally prefer a touch of cream – it’s delicious.
These Every Morning Blueberry Muffins are the perfect way to enjoy the bountiful blueberries we're now seeing at our markets here in NYC. I love this recipe because it has more blueberries per muffin than your average one, it's just sweet enough and there's a secret to this recipe! You can prepare the ingredients in the evening and when your morning alarm sounds just mix them together and pop them in the oven. By the time you're dressed you'll be enjoying warm, fresh blueberry muffins!
Open flames & grill drippings are one way to tackle a steak. I prefer to make mine in a good old fashioned cast iron pan. It can stand getting amazingly hot and produce a perfect crust on the steak. The only tricks to an amazing steak are 1. start with a great steak, 2. get the heat right, and 3. let the steak rest when it's done cooking before slicing it. That's it. Enjoy!
Asparagus has arrived! In New York it's here, one of our favorite spring time treats. It’s best fresh and new. Look for ones that aren’t too large. If you only can find the larger ones just peel them before you use them, they’ll be just as tender that was as the young ones.
When you serve this very simple recipe it will feel elegant. It’s great along with a soup for lunch or dinner and makes a very nice addition to brunch.
The only prep you really need to do is getting your puff pastry out of the freezer and ready to use. The rest is a breeze.
I developed this recipe after a friend brought a Strata to our back patio brunch. She had prepared it in her grandmother’s enamel cast iron pan, which she was taught to cook using. Her love of cooking had been fanned by her grandmother and as I enjoyed the Strata I realized that this was a dish of character and worthy of the cross-generational gift.
I started experimenting that weekend with what would become my Strata recipe. The key for this dish is to prepare it the night before and just cook it up in the morning. The goal is for the bread to soak up the egg mixture. Like quiche, this can be served warm or room temperature.