Bromberg Bros. Blue Ribbon Cookbook

Classic bistro dishes

 


New York City is a funny food town. We love our diners as much as we love our haughty haute cuisine, though I’m more partial to the diner myself, especially if the diner is serving inspired food.

The great diner is to New York what the great bistro is to Paris: the city’s culinary lifeblood available for all to sample. Now I’m not calling Blue Ribbon a diner, though in my world it would be the perfect diner: casual yet neat, and willing to set you up with a plat du mer, matzo ball soup, or fried chicken with mashed potatoes and collard greens.
Related Imagery
Hanger Steak with Caramelized Onions, Mushrooms, and Pan-Roasted Potatoes
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You can sort of tell from the menu where I was getting that bistro-diner analogy. Blue Ribbon is the sort of restaurant everybody should want right down the street. With a menu that can suit all moods, it’s a real gem of a place and now with the release of the Blue Ribbon Cookbook you can recreate their delectable dishes anywhere, anytime.

Blue Ribbon Cookbook is a book for indulgent cooks; make that self-indulgent, unless you’ve gotten this as a gift. It’s filled with well laid-out recipes that are easy to follow while cooking, matched with great images of some of the completed dishes -- maybe too great, since my hanger steak paled in comparison to theirs!

Buy: Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking

Find the recipes after the jump


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Comments

  • ...and for those of us in Europe, "hanger steak" = onglet

    Nov 06, 2010 at 2:18 PM


  • Will be making the hangar steak this afternoon. Wine suggestions would really complement this article.

    Nov 14, 2010 at 8:39 AM


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