Merrill and I both live in Brooklyn, which means that any time an interesting new restaurant opens, we trade tips. For weeks, she's been raving about The Vanderbilt in Prospect Heights. After I went, we decided to both devote our next two blog posts to Vanderbilt-inspired recipes.
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Restaurant dishes don't always fulfill our expectations, but that doesn't mean we have to give up on them. When I was at The Vanderbilt recently, I ordered the hangar steak because it came with horseradish hash browns. My dream of slim and shaggy hash browns was foiled when a block-shape potato arrived, looming over the plate. No matter -- I took the flavor idea home with me, flattened them out, and paired them with the bacon vinaigrette from OB Cookie's winning potato soup.
Pick up a hangar steak and fire up your grill, or simply top the hash brown with a fried egg and the bacon vinaigrette. You won't send me hate mail, I promise.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.