January 9th, 2014



It’s wintertime in New Orleans. It’s a shorter season here than in New York and the average temperature is certainly warmer but when it gets cold here it is COLD. The uninsulated houses are basically large shoeboxes on stilts, impossible to heat. My 100+ year old windows are drafty and my floor feels like an ice skating rink underfoot. It never, ever got as cold in my Brooklyn apartment as it has been in my New Orleans house for the past month. As an antidote to the damp chill that is seeping into our bones I am making gumbo. And baking pecan corn muffins. And making sweet potato green curry soup and roasting a duck. Any excuse to turn the oven on and keep myself over a hot stove is welcome.

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January 3rd, 2014

Elise Kornack and Take Root


A bitter cold night greeted us as my date and I stepped out of the subway and made our way to Take Root, a tiny Brooklyn restaurant somewhere between Caroll Gardens and Red Hook. We eagerly entered the warm, homey interior and quickly found our seats.

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December 26th, 2013

Christmas in New Orleans, Part 2

Christmas Eve Put A Egg On It

It’s the morning after Christmas day and our family is all quietly relaxing with our laptops and books. My husband Gabe is playing with the baby on the rug in the front room. After days of shopping, cooking, partying, wrapping, and Christmas outings, it’s all over now but for a few dishes straggling in the sink.

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December 24th, 2013

Christmas in New Orleans! Part 1

Christmas Eve Put An Egg On It

Today is Christmas Eve. We got a great big tree at Harold’s on St. Claude Avenue and put it in the window of the front room of our new house. My sister Jonica flew down from Brooklyn to be with us. It’s always been our family tradition to have a party on Christmas Eve before we go to church for a candlelit service. We’re skipping church this year but we’re having a party and we’re expecting about 30 people to show up. I am making a ham because ham is the best. Nothing is going to make people happier and also be easier to prepare than a ham. We’re also having a Siberian Kale salad, roasted sweet potato salad with basil, cilantro, lime and peanuts, a big pot of Camellia white beans and my mom’s lemon squares and chocolate chip meringues. We also have a few bottles of wine and some beer, but we hope people bring more booze. The more the merrier, as they say.

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November 21st, 2013

Put A Egg On It #8!

Put A Egg On It #8 will be in stores this December! You can also Pre-Order Here!

November 18th, 2013

Spicy Black Bean Chicken Soup

The weather is getting brisk! Try this fast and easy chicken soup from Put A Egg On It #5, which is full of great pantry recipes!

Spicy Black Bean Chicken Soup

2 15-ounce cans of black beans
2 15-ounce cans of corn
1 15-ounce can of diced tomatoes
1 medium onion
1 clove garlic, diced
2 chicken thighs
1 6-ounce jar of sofrito (or substitute homemade)
1 tablespoon of cayenne pepper
Your favorite pasta  (macaroni, penne, orzo, rigatoni)

1 medium carrot, sliced
1 celery stalk, diced
1 small red bell pepper, diced
1 small jalapeño, diced
1 tablespoon tomato paste
handful of fresh cilantro

I came up with this recipe when I was literally starving in college and the base ingredients ― black beans, corn and sofrito ― were the only things in the cupboard. I mean . . . THE ONLY THINGS. I didn’t even know what sofrito was, or why it was even there. It said “soup base” which made me think of ramen: “Oh, if I add this to water, I’ll have soup!” Since then, I’ve refined it a bit and add whatever fresh ingredients I happen to have on hand.  It’s become my favorite winter soup. I make a big-ass pot and put it in the fridge to eat all the time. I even make it for dinner guests, who are impressed.

Open your cans of beans and corn and rinse them thoroughly in a colander — you don’t want the goopy can juice in your soup, nor the extra salt or sugar. Once rinsed, throw the beans and corn in a 4-quart stockpot. Add in your can of diced tomatoes, including the juice if it’s a good brand. Now is the time to add your chopped up carrots, celery, red bell pepper, jalapeño, onion and garlic. You’ll notice that everything looks pretty and colorful all mixed up. Fill your stock pot with water, leaving about an inch. Turn the heat up high until the liquid starts to get hot, but don’t let it boil. Reduce heat to low medium and let it simmer for about an hour, or until the carrots are soft, stirring occasionally. About halfway through the hour, toss in in your cubed chunks of chicken thighs. You can throw in the bones too for added flavor! Now reduce the heat to low and add in your sofrito, a little tomato paste if you want it a bit more savory and cayenne pepper if you’re not a wimp and let it simmer for 15 to 20 minutes. Salt and pepper to taste.

This soup is fine by itself, but it’s extra hearty poured over pasta! Make your pasta fresh for each serving – don’t make a bunch and add it to your pot or it will suck up all the broth overnight. Garnish with and/or mix in fresh cilantro and serve! Great with corn chips too.

-Ralph McGinnis

August 26th, 2013

Assa in New York, Part 3

On how NYC is the best city to be drunk and hungry!

August 19th, 2013

Assa in New York, Part 2.

Inspired by the long lines you see in New York at popular shops. I don’t think in England they would ever stand in line that long for cupcakes! -Assa Ariyoshi


Inspired by a meal of fake meats and cheeses at Champs, a vegan diner and bakery in Williamsburg.

assa1spacerI’m so pleased to introduce Put A Egg On It‘s August intern: Assa Ariyoshi. She lives in London where she is studying illustration at Kingston University. She is lovely and fun and knows a lot about British snacks. While she’s in town, she’ll be making drawings for us of her experiences dining out in NYC. To see more of her work, look here.

Pairings Box #7

When I was a kid, every year on my birthday I would get a package in the mail from my aunt and uncle in Michigan. I honestly can’t recollect the details of what was in those cardboard boxes, but I do very vividly recall the excitement of getting something in the mail. They were always filled with, what to me, was magic.

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