Kitchen Notes and Recipes
Cooking tips and ideas, along with recipes and pictures from the Purple Kale Kitchenworks kitchen studios in Brooklyn, NY.
Cooking Notes and Recipes
Making Rhubarb Sangria Kits
Pickled Asparagus with Tarragon
Ricotta, fennel, grapefruit, and herb salad
Caramelized Onion Jam
Whole Squash Soup
Two for One: Cranberry Syrup and Cranberry Sauce
Restaurant Camp summer 2025
Roasted Potato Nubs
Roasted Squash Slices with Their Seeds
Apple Peel Crisps
Icing Outside the Lines
Writing Recipes
One dressing, many ways.
Vermouth-poached strawberries
Braised Leek and Potato Broth Soup
Crispy Rice Snack
Almond Orange Tart
Little Leeks
Around the Table
The Studio
Captain Noah Clean Plate Award
Roasting Citrus Adds a Little Sunshine to Your Winter Recipes
I Love Polenta
Sear Kale?
Seared Winter Greens
Finger Food: Do Manners Matter?
Labeled Astray
My Mom’s Carrot Cake
A Recipe: Why Size Doesn’t Matter
Notebooks
Otherwise, Trash: Day-Old Salad Turned to Tomato-Olive Oil Soup
The Well-Prepped Pastry Pantry: Making Your Own Dry Mixes
Purple Kale Kitchen Works
(Leftover) Quinoa and Sesame Candy
Pie Dough, A Project in Many Parts
Cooking Kits
Sunchokes
Corn Stalks
Teachings from Chefs’ Menus for Home Cooks
Spring Turnips with Anchovy Dressing
The Line Up
The Stalks
Dumplings
Herbs
Troentorp Clogs
A Bare Studio
It's Citrus Season
Crudite today?
Toward a Personal Taxonomy of Food
Kids in the Kitchen: Ella’s Pink Peppercorn Salt
Beyond the Price Tag
What Restaurants Can’t Do
The “Otherwise, Trash” Trend
A Different Omnivore’s Dilemma
Trip to the Grocery Store
Lemon + Castelvetrano Olives
Clear the Clutter? Not in my kitchen.
The Power of Prepping Your Own Food
The Best Iced Coffee Ever
Fig and Dried Lemon Compote
Embracing the Unknown: Magic in Cassoulet
Kitchen Arts and Letters