RECIPE | Risotto + charred radicchio with Meiomi wine

As we make the transition from Summer to Fall, we find ourselves craving something a little warming with the arrival of cooler evenings.  This risotto with burnt radicchio, made creamy with mascarpone and bright with white wine from Meiomi, is the perfect comforting recipe for the season. We paired ours with a pinot noir from our new California neighbors for a meal that is both rich and vibrant at the same time.


Risotto + charred radicchio

Serves 4 -6


5 cups chicken stock or water

2 tablespoons unsalted butter

1 garlic clove, minced

Salt and freshly ground pepper to taste

1 ½ cups arborio rice

½ cup white wine such as a Meiomi Chardonnay

½ head radicchio, leaves removed

2 teaspoons olive oil

⅓ cup mascarpone cheese

½ cup freshly grated Pecorino cheese, plus more for serving



Preheat the oven to 450°F.

In a large saucepan, bring the stock to a boil. Reduce the heat to low and cover to keep warm. 

In a wide, shallow pan over medium-low heat, melt the butter. Add the garlic, season with salt and pepper and cook until fragrant, about 1 to 2 minutes. Add the rice and cook, stirring until glossy, about 1 minute. 

Add the wine to the rice and simmer over medium heat until almost completely absorbed, about 3 minutes. Add the hot stock, 1 cup at a time, and cook, stirring constantly between additions, until most of the stock has been absorbed before adding more.

Meanwhile, arrange the radicchio leaves in one layer in a large cast iron skillet or sheet pan and drizzle with the olive oil. Roast in the preheated oven until just starting to char, about 5 minutes. Remove and set aside.

The rice is done when it's tender and most of the liquid has been absorbed, about 20 - 25 minutes total. To finish, stir in the mascarpone and ½ cup Pecorino cheese and season to taste with salt and pepper.

To serve, spoon the risotto into bowls, top with more grated Pecorino and arrange the charred radicchio leaves over top. 




Recipe + Styling | Karen Mordechai


RECIPE | Market Fish taco with cilantro-lime crema, cotija + pickled radish

Mexico is a place and culture dear to our hearts, and also a huge culinary inspiration to us. As a result tacos are one of our favorite summer staples (though you’ll often find them at the studio any time of year). Though endlessly maleable, we like to keep our tacos simple and bright using seasonal market finds and plenty of fresh herbs to infuse flavor. Pickled radishes provide a pop of color and acid, while the combination of cilantro and buttermilk here adds an unexpected zest to an already delicious and beautiful dish. Add some sprigs of fresh cilantro and a key lime for an added layer of freshness. We recently served this at our summer dinner, inspired by street food and celebrating the season. 




Market Fish Taco

with cilantro - lime crema, cotija + pickled radish



1 pound fresh salmon fillet

Salt and freshly ground black pepper

4 tablespoons olive oil 

3 cloves garlic, smashed 

1 small bunch fresh cilantro: whole leaves plus chopped leaves for garnish

Juice of 1 lime

18 to 24 small corn tortillas

Lime Crema (recipe follows)

Pickled Radishes (recipe follows)

Crumbled Cotija cheese

Key limes, halved, for serving


Season the fish generously with salt and pepper. Place the fish in a shallow bowl, and add 3 tablespoons of the olive oil, the garlic, whole cilantro leaves, and lime juice. Marinate for 10 to 15 minutes. 


Heat a skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Once the oil is hot, add the fish and the liquid from the marinade (discard the garlic and cilantro leaves). Fry the fish for 3 to 4 minutes on each side. Transfer to a serving platter or board and season again with salt and pepper.


Using tongs, hold each tortilla a few inches above a gas flame to create a charred edge. 


To serve, lay a tortilla on a plate, and add a small dollop of the Lime Crema. Top with a small portion of fish, Pickled Radishes, Cotija cheese, and a sprinkling of the chopped cilantro leaves. Serve each taco with a half of a key lime.



Lime Crema


½ avocado

5 tablespoons crème fraîche

6 tablespoons buttermilk

Juice of ½ lime

¼ cup chopped fresh cilantro

½ teaspoon salt


Combine the avocado, crème fraîche, buttermilk, lime juice, cilantro, and salt in a blender and blend on medium-high speed until smooth.


Pickled Radishes


1 ¼ cups distilled white vinegar

Juice of 2 limes

1 bay leaf

1 teaspoon salt

¼ cup sugar

½ bunch radishes, greens removed and thinly sliced


In a small saucepan, combine all the ingredients except the radishes and bring to a simmer over low heat. Place the sliced radishes in a large bowl and carefully pour the brine over them. Let cool, then transfer to a clean pint-sized jar; cover and refrigerate until ready to use. 


For more inspired recipes with creative herbs, check out the Pinterest Flavor Report.

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Recipe: adapted from the cookbook Sunday Suppers: Recipes + Gatherings

Photos + Styling: Karen Mordechai

RECIPE | Bitter greens, blood orange, manchego + dried fig

Citrus is a staple in the Sunday Suppers kitchen, particularly at this time of year when the market is overflowing with variety. We love to balance our winter dishes with a little brightness and the wonderful taste of Simply Orange does just that in our salad of bitter greens and radicchio.



bitter greens, blood orange, manchego + dried figs

with a citrus coriander dressing


serves 2 - 4


For the salad


2 blood oranges

1 cara cara orange

1 head radicchio, cored and leaves separated

1 head treviso, thinly sliced into a chiffonade

¼ cup dried black mission figs, stems removed and halved

2 ounces manchego cheese, shaved

flaky white salt to taste


For the dressing


½ teaspoon coriander seeds

3 tablespoons Simply Orange orange juice

Juice of 1 lemon

1 ½ tablespoons sugar

½ teaspoon salt

¼ teaspoon freshly cracked black pepper

¼ cup olive oil


Make the dressing |


Toast the coriander seeds in a skillet set over medium heat until light golden and fragrant, about 2 minutes. Finely grind the toasted seeds in a mortar and pestle. Combine the ground coriander, orange juice, lemon juice, sugar, salt, and pepper in a bowl and whisk to dissolve the sugar. Slowly whisk in the olive oil.



Make the salad |


Cut off the top and bottom of each orange, creating a flat surface on which to balance it. Place the edge of a sharp knife just inside the border of the peel, where the pith meets the pulp, and slice down with a firm, clean stroke, following the curve of the fruit. Repeat until the entire fruit has been peeled. Slice the oranges into 3/4” rounds. 

Add the radicchio leaves to a large bowl, tearing any larger leaves into smaller pieces. Add the treviso and dried figs and toss with just enough dressing to lightly coat. To serve, arrange the lettuces on plates and add a few slices of orange to each salad. Top with shaved manchego and serve extra dressing on the side.

To serve, arrange dressed leaves and figs on a platter and distribute blood orange rounds between them. Drizzle with additional dressing and top with shavings of manchego. Sprinkle with flaky white salt to taste.


The mix of bitter, tart and sweet come together so nicely in this salad. Never frozen, sweetened or concentrated, Simply Orange juice is the perfect inclusion in our vinaigrette. Inspired by the vibrant colors of the blood orange and treviso, this salad is the perfect way to celebrate the arrival of Spring.

Also - New York readers: check out + their Facebook page for more Simply ideas and discounts



A Gathering | Cocoa + Craft

While there are many ingredients we crave that change with the seasons, chocolate and ice cream are two that never stray far from the top of our list, regardless of the time of year. When the chance to create a meal and gathering around Magnum ice cream in support of the Rainforest Alliance arose, we felt inspired by the challenge. We chose to incorporate the elements into our menu, tabletop and mood for the gathering. 

We created a conceptual menu integrating sustainably sourced cocoa into several of the dishes. Cocoa nibs offer a beautiful texture to an earthy beet crostini, while coffee and cocoa make for a delicious marriage as a rub for baby back ribs.

To finish, we chose to create one of our favorite simple desserts, a deconstructed affogato. The recipe is simple, serve a dark roast coffee alongside Magnum dark chocolate ice cream bars to be dipped into the espresso as desired. Trust us, they are the perfect pair. 

See the full menu below



Roasted Beet Crostini

goat cheese + cocoa nib


Baby back ribs cocoa + coffee rub


Market potato salad

soft boiled egg, pea shoots + herbs



Dark Roast Espresso + Magnum Bars


For our tabletop we chose to an aesthetic inspired by the beautiful dark ingredients we were highlighting in the meal. Using black and grey plates and linens helped us create a romantic and inviting ambience for an intimate gathering.

Personal touches of care and craft such as the handwritten menu we created here on simple, elegant card adds an extra element of care to the meal.

Magnum is committed to sourcing its cocoa in the best and most sustainable possible way and relies greatly on the Rainforest Alliance to help them achieve this. Here at Sunday Suppers, we are always aiming to source ingredients of the highest quality and to do so in a way that supports small producers with sustainable practices so it was easy to draw inspiration from Magnum’s work in Ghana’s cocoa farms. The Magnum Rainforest Alliance training programs have resulted in an average 20-30%increase in the productivity of the farming communities they work with, along with an increase in quality and greater commitment to conservation of the natural environment. 

To learn more about the project and about cocoa farming, watch the video on their collaboration here.


Photos + Styling | Karen Mordechai

RECIPE | Coq Au Vin

Coq au vin is a classic dish, the perfect, hearty meal for the winter months. Here is our spin on the recipe, using items found at Simon. Find this and an interview with us here


 Coq au vin 

Serves 4-6


1 5lb chicken, cut into 8 pieces, bone in (thigh, breast, wing etc)

Sea salt 

freshly ground black pepper

½ cup all-purpose flour

6 slices of bacon, diced

8 tablespoons unsalted butter

1 large onion, finely minced

5 cloves garlic, thinly sliced

4 sprigs of thyme

2 - 3 fresh bay leaves

4 ½ cups dry white wine (we used Chardonnay)

1½ pounds white button mushrooms, thickly sliced

2½ cups chicken stock or water, as needed

Juice from one lemon



Preheat oven to 400 degrees. 

Wash and dry chicken and season with salt and pepper. Dip each piece in flour until well coated.

In a large skillet over medium-high heat add 4 tablespoons of butter until melted. Add the button mushrooms, and sauté until very tender, about 10-15 minutes. Set aside.

In a heavy bottomed cast iron crock pot, render bacon over medium heat for 8 - 10 minutes, until lightly browned, then remove and set aside. In batches, sear the chicken in the bacon fat in a single layer for about 5 minutes, turning to brown evenly. Remove from the pan. Add a tablespoon of butter to the pan and add onion, garlic, thyme, and bay leaves. Lightly saute for 1-2 minutes.

Add 2 1/2 cups white wine and chicken stock. Put the chicken back in the pot and season with salt and pepper. Bring to a boil and simmer for 30 minutes over medium high heat. Add the mushrooms, bacon and pearl onions, remaining white wine and lemon juice and put it in the oven for 1 hour to and 1 1/2 hours as desired (the longer it cooks, the more easily the meat will fall off the bone).

Remove the chicken from the oven continue to cook on the stove top over medium-low heat and simmer for another 20 minutes. Garnish with parsley and serve alongside potatoes.

For the potatoes

Wash potatoes thoroughly. Fill a pot with enough water to cover the potatoes and salt it well. Add potatoes and bring the water to a boil, before reducing the heat and cooking for a further 10 minutes or until potatoes are fork tender.  Remove from heat and drain the water. Serve potatoes with plenty of butter, parsley and sea salt. 

Recipe | Karen Mordechai

RECIPE | Roasted Garlic Soup with Crispy Prosciutto


This time of year, as the days get colder, a warming soup is nearly a constant in our daily routine. We created this one for Reynolds Kitchens for their Holiday Endless Table.


Serves 2-4

4 heads of garlic, whole

6 tbsp butter

Sea salt and freshly ground black pepper, to taste

3 large shallots, chopped

3 large Yukon Gold potatoes, cut in cubes

3 sprigs thyme, leaves removed from sprigs

1 bay leaf

3 cups chicken broth

2 cups heavy cream

1/4 teaspoon smoked paprika

zest from 1 lemon

4 slices of prosciutto di parma

1/2 cup parsley leaves, torn

olive oil, for garnish


Prep time | 1 hour 30 minutes

Preheat oven to350 °F

Using a sharp knife, trim the top off of each head of garlic, keeping the bulb intact. Place each bulb in a square of Reynolds Wrap® Aluminum Foil. Drizzle each bulb with 1 tablespoon of olive oil, sprinkle with salt and pepper and about 1 teaspoon of thyme leaves. Wrap foil around bulbs and place on a baking sheet. Bake for 30 - 35 minutes or until garlic is very tender.

In a large pot, over medium heat, add two tablespoons of olive oil. Add chopped shallots, and sauté on medium-high heat for 5 minutes. Add potatoes, thyme and bay leaf. Squeeze the soft roasted cloves into the pot. Sauté for 2 minutes over medium heat. Stir in broth and 1 cup cream. Bring to boil, then reduce heat and simmer, stirring occasionally for 30 minutes or until potatoes are very tender. Remove from heat; let stand 10 minutes, to cool. Remove thyme and bay leaf.

For the prosciutto, Place slices flat on Reynolds Wrap aluminum foil over a baking sheet. Bake for about 15 minutes, or until crispy. 

Remove from oven and let cool slightly. Break the prosciutto into small pieces and set aside.

In a blender, in batches, puree soup until smooth; return to pot. Stir in remaining cup of cream and bring to a simmer. Season to taste with salt and pepper. Ladle soup into bowls and garnish with crispy prosciutto, lemon zest, a drizzle of olive oil and a sprinkle of smoked paprika. Finish with a few leaves of parsley.



Find this recipe and more also at Holiday Endless Table


Recipe + Styling | Karen Mordechai

RECIPE | Baked Camembert with Salty Date + Almond Raincoast Crisps

Cheese of all varieties is a favorite in the Sunday Suppers studio, regardless of the season. As the days get colder, however, we find few things more comforting than an wheel of oozy, baked camembert, paired with market concord grapes and our new favorite Salty Date + Almond Raincoast Crisps.


One wheel of good quality Camembert Cheese

3-4 Tablespoons extra Virgin Olive Oil

leaves from 3 sprigs of thyme

1 box of Salty Date + Almond Raincoast Crisps

Seasonal fruit, we used concord grapes from the market


Preheat the oven to 400°F. 

Place whole camembert wheel on a baking sheet lined with parchment. Drizzle with olive oil and sprinkle with thyme leaves. Pierce the top of the cheese with a fork in several places. Bake in the oven for around 10-15 minutes or until just beginning to ooze.

Serve camembert whole on a cutting board or platter alongside fresh grapes and crisps. 


Recipe | Karen Mordechai

Photography + Styling | Karen Mordechai

Sponsored by Raincoast Crisps 

Cooking + girl empowerment

We’re so excited to be working with GapKids and the #GapKidsxED collaboration! Girl Empowerment is a message that really hits home for us, and it is a privilege to be part of something that raises awareness on such a great issue. 

Watch the GapKids Anthem video here:

Empowering a little girl has been one of my great challenges as a mother. Teaching her to find her voice- her will, her loves and her kindness within herself. We talk about beauty that starts from the heart, and I try to teach by example. Sophia knows my job well, I cook, I photograph, I gather - I create. There’s always a new project or endeavor, and Sophia is right there - learning by watching and also celebrating my accomplishments with hugs and high fives.

Our studio is across the street from our home, and so Sophia spends many days here, drawing and hanging out - and cooking with us in the kitchen.

Cooking has always been a central focus in our lives and connectivity. It is my job, yes, but it is so much more than that. It brings us together, it teaches Sophia love and nourishment, community and family. I try to teach her other lessons in the kitchen, like you can do no wrong. Take the risk - do it on your own. She can dice and wash produce and roll out dough and it’s really no big deal if she makes a mistake. This to me is an important point in finding your voice, both in the kitchen and in life.


Photo + Styling | Karen Mordechai


ILĀ Recipe | Figs with Maple + Pink Salt

This recipe is inspired by our new ingredient line ILĀ. A reminder that today is the very last day to pre-order your ingredients and be the first to own this beautiful collection here

When figs are in season, we find ourselves craving them at almost every meal. Here is a perfect end of summer recipe, light and simple and works well for dessert or a snack. 


Serves 2

2 -4 Fresh black mission figs

1/4 cup Creme Fraiche

1/4 cup Mascarpone

1/4 tsp Peruvian Pink Salt

Maple syrup to taste



In a small mixing bowl, combine equal parts mascarpone and creme fresh until well blended and creamy. Using a sharp knife, slice figs down the center from the stem. 

To serve, spread creme fraiche and mascarpone mixture onto a plate and arrange figs halves on top, cut side up. Sprinkle with Peruvian Pink Salt and drizzle with Maple Syrup, both from our new collection ILĀ 


Photo + Recipe | Karen Mordechai

Internships | Sunday Suppers

Internships at Sunday Suppers Studio | Event and Studio Positions

We are currently accepting resumes for Event and/or Event + Studio Interns at the Sunday Suppers. To apply email info(at), please send your resume, a cover letter as well as visual links to your pinterest and instagram or tumblr, please use the Subject "Sunday Suppers Internship” when applying as well as Event or Studio/Event as applicable. Below is a description of the positions - as always we are looking for bright happy demeanors and a love and passion for food, design and community.

Location Sunday Suppers Studio, South Williamsburg Brooklyn

Studio + Event Work

Commitment 12-18 hours / week (2-3 days a week) Availability on weekends for events - additional hours as needed 6 month commitment Unpaid Position

Duties Administrative work PR projects Preparing materials for the website/Blog Photo assisting Online research and event production Prop styling- assisting Sourcing for shoots (city and brooklyn) Food prep, recipe testing, research, on site-production

Event Work

At events it's an all hands on deck approach. We usually host dinners once or twice a month on weekends. You will be notified well in advance of all upcoming events and are expected to be available barring unusual circumstances. Six to twelve month commitment.

At these dinners and in preparation duties may include: Table setting Crafting and diy Preparing cooking stations Overall event sourcing **must be ok with less joyful tasks like: cleaning, serving + washing dishes


Requirements |



Food styling + Event Design

Strong communicator


Super organized

Design sense

Recipe | Dukah

Dukah is one of our favorite spice blends. We use it on everything, from soups, to salads and our beloved crostini. It can be made a variety of different ways - here is our version, using za'atar, Cyprus salt and black sesame seeds from our ILĀ spice line - currently available for pre-order on our kickstarter. By ordering your set in our kickstarter you'll help us bring this line to fruition ! 


Ingredients |

1/2 cup almonds

3 tbsp pistachio nuts

3 tbsp coriander seeds

3 tablespoons black + white sesame seeds

2 tablespoons cumin seeds

1 tablespoon black  peppercorns

1 teaspoon lemon zest 

1 teaspoon zaatar

1 teaspoon Cyplus salt 


Heat a heavy skillet over high heat, add the almonds and pistachios, and dry-toast until slightly browned and fragrant, being careful that they don't burn. Remove from the heat and cool completely. Repeat the procedure with each of the seeds and the peppercorns. Allow each of them to cool completely.

Chop the nuts as desired. We like to keep the nuts coarse so that they add texture to the spice blend. Place the peppercorns, cumin and coriander seeds, along with the lemon zest, za’atar and salt into a mortar and pound until the mixture is crushed. Or pulse in a food processor to a coarse consistency; do not allow the mixture to become a paste. 

Finish by adding the coarsely chopped nuts and whole toasted sesame seeds and blend until just combined.

Store in an airtight container in a cool place for up to 1 month.

  Recipe + Styling | Karen Mordechai


Recipe + Styling | Karen Mordechai

ILA| Essentials For A Beautiful Home

It is with great excitement that we are telling you about a project that is close to my heart, our new line of beautiful home essentials - ILA, set to launch in the Fall of 2015.

ILA is a collection of essential ingredients for your kitchen + home. Carefully sourced from farms, purveyors and artisans around the globe, each of our products has been selected for its integrity and delivered to you with great care and purpose.

ILA officially launched via kickstarter on August 5th at 10 am Eastern time. Now, we turn to you for support- the funds raised through kickstarter will allow us to create our line’s debut products.

Over the last few years, we have dreamed to bring this line to fruition - it is with great pride that we bring you this premier line of essentials, curated by Sunday Suppers.

ILA | Essentials for a beautiful home.

To lend your support or for more information, visit us here




Create | A Mediterranean Feast with Pottery Barn

The Mediterrannean has long been a source of inspiration here at Sunday Suppers, both in atmosphere and in the cultural approach to seasonal eating. We love a rustic table setting, and find there are few better ways to display the best of the market's offerings than with a cheese table. Pottery Barn's new Summer Collection of kitchen and tableware helped us create the perfect foundation for an elegant yet rustic feast.

Along with an array of our favorite cheeses and breads from the Bedford Cheese Shop, we made a Black Radish Salad and a Honey Sage Gin Fizz. The bright whites of the Pottery barn tableware, make for the perfect clean and minimal canvas to highlight the season's most vibrant ingredients. Their large crock and and great white coupe are the perfect vessels for an intimate family style meal.


Our selection of assorted cheeses included | 

Pierre Robert

L’Amuse Brabander 

Meadow Creek 


Aussie Feta 

Parmigiano Reggianno 


Croute Noir 


With the help of our friends at Fox Fodder Farm, we created an oversized herb bundle of rosemary sprigs, eucalyptus and olive branches. You can find out how to make this and the black radish salad on the Pottery Barn blog.


Photo + Styling | Karen Mordechai

Tabletop | Pottery Barn

Greens | Fox Fodder Farm

Recipe | Market Fish with Charred Greens, Radish + Citrus Honey Yogurt


citrus honey yogurt


Serves 2

1 cup plain whole-milk yogurt
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
1-2 tablespoons of Nature Nate’s Raw & Unfiltered Honey sea salt to taste

2 Tablespoons Olive Oil
Two 8 oz hake filets (or other white fish available at the market)
Sea Salt + Pepper
1 watermelon radish, sliced thinly 1/2 cup basil leaves, torn
1/4 cup parsley leaves, torn

This is the perfect summer dish that utilizes seasonal market ingredients. One should feel free to experiment with the ingredients that are available to them. We chose a hake fish, and for greens we used a variety of chard, kale and grilled peas. Other fish fillets could work perfectly well, especially thicker cuts that will grill well. If one doesn’t have a grill accessible - a grill pan on the stovetop is a good alternative.

The highlight of this dish is the creamy yogurt that goes well on anything, salad, toast and vegetables.


For the citrus honey yogurt |
Combine lemon juice, yogurt and olive oil in a bowl until blended evenly. Drizzle 1 to 2 tablespoons of Nature Nate’s Raw & Unfiltered Honey into the mix, depending on preferred sweetness and whisk to combine. Add sea salt to taste.

For the fish |
Prepare grill to medium-high heat. Brush Hake filets generously with olive oil and season with salt and pepper. Grill filets until just cooked through, about 4 minutes per side. Set aside.


2-3 Tablespoons of Olive Oil 2 cloves of garlic, crushed
1 bunch Rainbow Chard
1 bunch of kale

1 Tablespoon of water
1 cup of sugar snap peas Sea salt to taste

Wash and dry the chard and kale. In a large cast iron pan, heat the olive oil and the garlic over medium-high heat until aromatic, being careful not to burn the garlic.

Add about chard and kale to pan and add 1 tablespoon of water. Cook down for 3 to 5 minutes until liquid is absorbed.

Wash and dry snap peas, removing and discarding any stems. Toss in 1 tablespoon of olive oil and a pinch of sea salt. Distribute peas evenly across preheated grill. Let peas grill for 2 minutes on one side before turning and allowing them to cook a further one to two minutes. Remove from grill and set aside.

To serve, spread 1 tablespoon of citrus honey yogurt over center of the plate. Place sauteed chard over yogurt and top with filet of hake. Top with grilled snap peas and garnish with shaved watermelon radish, torn basil and parsley leaves. Add sea salt to taste.




Photo + Styling | Karen Mordechai

Recipe | Spring Pea Crostini by Rikke Storm

SPRING PEA CROSTINI mint + lemon 3 cups frozen peas 4 - 5 cups of water, salted 1 bunch of spring onions 1 cup fresh mint 4-5 Tablespoons of olive oil Juice of 1/2 a lemon 1 - 2 baguettes  Sea salt and pepper Pea Shoots for garnish   Fill a large bowl with ice water and set aside. In a large pot bring salted water to a boil. Add 3 cups of peas and boil for 2 minutes. drain peas in colander and place immediately in bowl of ice water to stop the cooking process. Set aside. Wash and dry the spring onions and cut them into thin slices. Sauté them in a hot pan with 1 Tbsp olive oil for a few minutes until they are soft but not browning. Wash the mint carefully and pick the leaves of the stems. Place the peas, spring onions, fresh mint, 3-4 spoons of olive oil and lemon juice in a blender and pulse until just blended. We prefer there peas to have a little texture so be careful not to over blend the puree. Season with salt, pepper and lemon to taste. If a smoother puree is desired then add a few teaspoons of olive oil until mixture is of desired consistency. Preheat the oven to 350 degrees. Cut the bread into slices 1 inch thick. Drizzle generously with olive oil and arrange on a baking sheet. Toast the bread for 3-5minutes. Remove from oven and set aside to cool. To serve, spread 1 tablespoon of puree over each slice of bread. Garnish with pea shoots and sprinkle with flaky sea salt and olive oil to taste.   Photo + Styling | Karen Mordechai Recipe | Rikke Storm

mint + lemon

3 cups frozen peas
4 - 5 cups of water, salted
1 bunch of spring onions
1 cup fresh mint
4-5 Tablespoons of olive oil
Juice of 1/2 a lemon
1 - 2 baguettes 
Sea salt and pepper
Pea Shoots for garnish


Fill a large bowl with ice water and set aside. In a large pot bring salted water to a boil. Add 3 cups of peas and boil for 2 minutes. drain peas in colander and place immediately in bowl of ice water to stop the cooking process. Set aside.

Wash and dry the spring onions and cut them into thin slices. Sauté them in a hot pan with 1 Tbsp olive oil for a few minutes until they are soft but not browning.

Wash the mint carefully and pick the leaves of the stems.

Place the peas, spring onions, fresh mint, 3-4 spoons of olive oil and lemon juice in a blender and pulse until just blended. We prefer there peas to have a little texture so be careful not to over blend the puree.

Season with salt, pepper and lemon to taste. If a smoother puree is desired then add a few teaspoons of olive oil until mixture is of desired consistency.

Preheat the oven to 350 degrees. Cut the bread into slices 1 inch thick. Drizzle generously with olive oil and arrange on a baking sheet. Toast the bread for 3-5minutes. Remove from oven and set aside to cool.

To serve, spread 1 tablespoon of puree over each slice of bread. Garnish with pea shoots and sprinkle with flaky sea salt and olive oil to taste.


Photo + Styling | Karen Mordechai

Recipe | Rikke Storm

VIPP + Sunday Suppers | A Nordic Gathering

This past month, we had the great pleasure of hosting an intimate dinner in collaboration with VIPP, the Copenhagen based design brand, famed for their elegant pedal bin. Held in their beautiful Tribeca loft, company owners Sofie and Frank Egelund regaled guests with the story of VIPP in their custom kitchen of their design.

In keeping with their Danish origins, the meal and decor were Nordic in theme, kept clean and simple with tables laid with white linens and minimalist ceramics and glassware from the VIPP line. A combination of simple greens and white flowers were used in both small bud vases on the table and in large arrangements throughout the loft, created by Anna of Fox Fodder Farms.

The menu was created and produced by Rikke Storm, a Danish native living in New York and writer of the blog New York Notes. A meal vibrant in flavor and color, standout dishes included home cured salmon with chilli + lime, crostini with ricotta + fig and roast pork with mustard aioli on Pain D'Avignon brioche.

The elegant but cosy evening was capped off with a rhubarb cake and coffee served in VIPP espresso cups.


Photos + Styling | Karen Mordechai

Menu | Rikke Storm

Ceramics + Venue | VIPP

Florals | Fox Fodder Farm