Easter

Deviled Eggs with Crispy Prosciutto and Spring Salad with Burrata

When we sat down this year to discuss Easter recipes, we realized what a unique set of circumstances we have: between us, we celebrate Passover, Easter and Greek Easter, and this year we are eating two seders and two Easter meals with a varied crowd of family and friends. The one thing we absolutely agreed… Continue reading Deviled Eggs with Crispy Prosciutto and Spring Salad with Burrata

Valentine's Day

Beet-Ricotta Ravioli & Strawberry Meringues

What food do you think of for Valentine’s Day? Is it steak au poivre, oysters on the half shell, champagne truffles? While pondering what recipes really fired our creative juices, we first fell down a heart-shaped rabbit hole. Jeannine has made a fabulous heart-shaped meatloaf in the past, while Zanthe has used pretty ceramic molds… Continue reading Beet-Ricotta Ravioli & Strawberry Meringues

Chinese New Year

Dan Dan Noodles & Tiny Egg Tarts

One of the most beautiful parts of New York City life is what we might call “culinary window shopping.” In so many neighborhoods, you can gaze into shops and spot beautiful, tantalizing dishes and ingredients you’ve never seen or eaten before. New York’s many Chinatowns (in Manhattan, Queen and Brooklyn) are home not only to… Continue reading Dan Dan Noodles & Tiny Egg Tarts

Oktoberfest

Schnitzel & Red Cabbage

When we crafted our mission for the Festive Food Project–to bring amazing, celebratory dishes to a larger audience–we knew we’d be diving deep into familiar holidays as well as exploring more far-flung traditions that were new to us. What we didn’t expect was the new things we’d learn about the holidays we thought we knew:… Continue reading Schnitzel & Red Cabbage