Producers Note: Hi Friends! I’m so excited to post the first episode of Brooklyn Kitchen TV, a web video series we’re launching today! Each weekday I’ll be posting a new video covering everything from cooking and baking, to knife skills and home canning. And just like the store, we’re here to serve you. 😉 Want us teach you how to braise beef or chiffonade some basil? Drop me a note, or leave a comment below. Cheers! –Dan


In our first episode, Cathy Erway, author of The Art of Eating In and blogger at, explains how her childhood inspired her to rethink the classic Thanksgiving dessert: Apple Pie.

Visit for the recipe.

And let us know what you’ll be doing this Thanksgiving for dessert. Post a comment below.


This Thursday, mere days away, we are hosting a BROWNIE BAKE-OFF with the boys from Baked in Red Hook, Brooklyn.

Thursday, November 11
6:30 -9 PM
100 Frost St, entrance on Meeker GMAP

Details, guidelines and AMAZING NEWS down below….


It’s that time again!  Pre-order your 100% true free range, hormone and antibiotic free turkeys for Thanksgiving!


10-14 lbs * 14-19 lbs * 19-22 lbs

Our birds are raised on small local farms in Lancaster County, PA by Amish and Mennonite farmers, and are 100% true free range, hormone and antibiotic free. All birds are processed (slaughtered) by hand on farm, not in a factory operation. All birds are slaughtered at twice the usual slaughter age as at big factory farms, insuring a healthy, well raised animal that tastes the way a turkey should.

Thanks to Adam Kuban of Slice for capturing Angelo in his true essence.

photograph: Adam Kuban


Sign up for Anthony and Angelo’s next class, Sunday November 7!

In preparation for his much anticipated Fermented Veggies class, Peter Berley put up a few choice items.

assorted fermentation projects Peter made kimchi, of course, but is also pickling cauliflower with onions and peppers, and that mysterious purple guy on the left is actually beets and pickled eggs!  That’s right folks.  Eggs.

You can read more about Chef Berley at his site, or sign up for his Fermented Veggies Class at ours!

Anson Mills Carolina Quick Grits - Anson Mills Antebellum Coarse Grits

Grits! Get pumped!

If, like me, you love grits but have found new york city grocery stores woefully lacking, you, like me, will be excited to hear we’ve got some of the best grits for sale right here at The Brooklyn Kitchen!! (in store only.)

Carolina Quick Grits: 30* minutes.
Antebellum Coarse Grits: 90* minutes.
Choose your adventure!



*cooking time is cut in half when grits are soaked overnight.

This recipe from Kat Randazzo’s Fall Dinner class was such a big hit, we wanted to share it with everyone!

Sweet Potato Gnocchi with Maple Butter & Fried Shallots
serves 8

-1 1/4 lbs russet potatoes
-3/4 lb sweet potato
-1 lg egg
-1/2 tsp grated nutmeg
-1/3 cup grated parmesan reggiano
-1 1/2 to 2 cups all purpose flour
-salt and pepper

-8 oz butter, softened
-3 oz maple syrup
-salt and pepper

-3 shallots, peeled, sliced thin
-2 oz all purpose flour
-2 cup vegetable oil

  • Preheat oven to 450F with rack in middle.
  • Pierce russet and sweet potatoes in several places with a fork, then bake in a 4-sided sheet pan until just tender, 45 minutes to 1 hour.
  • In a stand mixer with the paddle mix to combine the softened butter and maple syrup. Add a pinch of salt.
    When the butter is smooth, scoop from the bowl and place on plastic wrap. Form a log and refrigerate.

  • Cool potatoes slightly, then peel and force through ricer into sheet pan, spreading in an even layer. Cool potatoes completely.
  • Lightly flour 2 or 3 large baking sheets or line with parchment paper.
  • Beat together egg, nutmeg, 1 tsp salt, and ½ tsp pepper in a small bowl.
  • Gather potatoes into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center.
  • Pour egg mixture into well, then knead into potatoes. Knead in cheese and 1 ½ cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some of flour.
  • Before forming the gnocchi put a large pot of salted water on to boil.
  • Cut dough into 6 pieces. Form 1 piece of dough into a ½ in. thick rope on a lightly floured surface. Cut rope into ½ in. pieces. Gently roll each piece into a ball and lightly dust with flour.
  • Repeat with remaining 5 pieces of dough.
  • Turn a fork over and hold at a 45-degree angle, with tips of tines touching work surface. Working with 1 at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side. Transfer gnocchi as formed to baking sheets.
  • Pour the oil into a small sauce pot and put on medium high heat.
  • Slice the shallots and toss in salted flour. Shake off any excess flour.
  • Drop one shallot in the pot to test oil. If it sizzles immediately add a small handful more. Fry until golden and crispy. Transfer to a paper towel and sprinkle with salt. Repeat until all are fried. Set aside.
  • Add half of gnocchi to the pot and stir. Cook until they float to surface, about 3 minutes.
  • Transfer with a slotted spoon to skillet with melted maple butter. Cook remaining gnocchi in same manner, transferring to skillet as cooked.
  • Heat gnocchi in skillet over medium heat, stirring to coat.
  • Transfer gnocchi to a bowl and sprinkle well with the fried shallots