19 Charles Street

19 Charles Street is a members-only, recipe-specific gourmet food and farmers market delivery service in NYC.
Tomatoes, basil, and garlic… just about all you need for a great sauce.

Tomatoes, basil, and garlic… just about all you need for a great sauce.

On this week’s menu: The makings of a great risotto.

On this week’s menu: The makings of a great risotto.

Yesterday we had the opportunity to guest-judge Bravo’s Top Chef tour. All-stars Antonia and Hung both cooked dishes using hanger steak and their choice of 12 other ingredients. Antonia came out on top with her simply-prepared steak with pesto and a Greek salad with rice (a recipe we’re sure to be borrowing very soon). You can check out tour info here.

Yesterday we had the opportunity to guest-judge Bravo’s Top Chef tour. All-stars Antonia and Hung both cooked dishes using hanger steak and their choice of 12 other ingredients. Antonia came out on top with her simply-prepared steak with pesto and a Greek salad with rice (a recipe we’re sure to be borrowing very soon).

You can check out tour info here.

DO YOU IMPROVISE?   We believe that confidence is paramount in cooking—especially when it comes to seasoning your food. It’s one of the reasons we rarely give measurements for things like herbs, salt or pepper—we don’t want to take away the fun of experimentation. Our best advice is simply to taste and adjust.Of course we’re always here to help. If you have questions about ratios or amounts, please don’t hesitate to email us.  

DO YOU IMPROVISE?   

We believe that confidence is paramount in cooking—especially when it comes to seasoning your food. It’s one of the reasons we rarely give measurements for things like herbs, salt or pepper—we don’t want to take away the fun of experimentation. Our best advice is simply to taste and adjust.
Of course we’re always here to help. If you have questions about ratios or amounts, please don’t hesitate to email us.  

Did we mention…it’s soft-shell crab season?

Did we mention…it’s soft-shell crab season?

Strawberries are here! We’re featuring them in two savory recipes this week. One is this grass-fed pork chop with strawberry sauce, and you’ll have to head over to 19charlesstreet.com to see the other.

Strawberries are here! We’re featuring them in two savory recipes this week. One is this grass-fed pork chop with strawberry sauce, and you’ll have to head over to 19charlesstreet.com to see the other.

A FEW NOTES ABOUT OUR EASTER SPECIALS  Brunch: For the first time ever, we’re featuring a brunch dish—and this recipe is definitely something special. It’s a decadent challah French toast with sautéed apples, and it is only available for Friday delivery. We recommend you avoid the crowded stores this weekend, and let us supply you with farm-fresh ingredients instead.Dinner: Our brown sugar-glazed ham may sell out quickly for Friday delivery, so please order soon. Eggs: We wanted to remind you that we have eggs in our pantry! This week, we’ll be sourcing white eggs from the Greenmarket instead of brown. And we’d be happy to provide you with natural egg-dying instructions and ingredients—just let us know!   

A FEW NOTES ABOUT OUR EASTER SPECIALS  

Brunch: For the first time ever, we’re featuring a brunch dish—and this recipe is definitely something special. It’s a decadent challah French toast with sautéed apples, and it is only available for Friday delivery. We recommend you avoid the crowded stores this weekend, and let us supply you with farm-fresh ingredients instead.

Dinner: Our brown sugar-glazed ham may sell out quickly for Friday delivery, so please order soon. 

Eggs: We wanted to remind you that we have eggs in our pantry! This week, we’ll be sourcing white eggs from the Greenmarket instead of brown. And we’d be happy to provide you with natural egg-dying instructions and ingredients—just let us know!   

(Source: onbitterdays)

SAINT PATRICK’S DAY RECIPE: CORNED BEEF AND CABBAGE  We’re excited to offer our special version of corned beef and cabbage for the second time. Last year it was wildly popular, and we know that many of you have been looking forward to having it again. You may order two to twelve servings on our website, and if you’d like to place a larger order please let us know—we’re happy to accommodate. Choose Friday delivery to cook this weekend—or next Monday or Wednesday if that’s more convenient. Our all-natural, local corned beef comes pre-brined for maximum flavor. Please order as soon as possible—availability is limited.  

SAINT PATRICK’S DAY RECIPE: CORNED BEEF AND CABBAGE 

We’re excited to offer our special version of corned beef and cabbage for the second time. Last year it was wildly popular, and we know that many of you have been looking forward to having it again. You may order two to twelve servings on our website, and if you’d like to place a larger order please let us know—we’re happy to accommodate. Choose Friday delivery to cook this weekend—or next Monday or Wednesday if that’s more convenient.

Our all-natural, local corned beef comes pre-brined for maximum flavor.

Please order as soon as possible—availability is limited.  

THE FIRST SIGNS OF SPRING The weather in March is erratic. It oscillates between freezing winter temperatures and days that are so warm you don’t even need a jacket. There are hints that the seasons are changing—like daffodils pushing through the soil in the park—and we’re getting excited for the first official spring vegetable: asparagus. In the meantime, we’re still enjoying beautiful root vegetables and winter greens. And you’ll find that meat is already beginning to change—spring lamb and chicken is some of the best you’ll have all year.    

THE FIRST SIGNS OF SPRING 

The weather in March is erratic. It oscillates between freezing winter temperatures and days that are so warm you don’t even need a jacket. There are hints that the seasons are changing—like daffodils pushing through the soil in the park—and we’re getting excited for the first official spring vegetable: asparagus. In the meantime, we’re still enjoying beautiful root vegetables and winter greens. And you’ll find that meat is already beginning to change—spring lamb and chicken is some of the best you’ll have all year.    

(Source: everythingyouaskme)

THE BEST SALMON THERE’S BEEN IN YEARS We love salmon—but the difference between a bright orange, sushi-grade, wild filet and a sad, farm-raised piece you find at the grocery store is vast. We make it a point to always source the most beautiful, sustainably caught salmon available. Not only can you taste the difference, it’s also better for you.We were excited to learn that 2012 is shaping up to be an especially good year for salmon. Biologists are saying that both the quantity and quality of salmon available right now is the best it’s been in quite some time. So get ready to enjoy even more of this healthy fish in the coming months. (And even if you’re not a salmon enthusiast, try one of our recipes—you might be converted.)    

THE BEST SALMON THERE’S BEEN IN YEARS

We love salmon—but the difference between a bright orange, sushi-grade, wild filet and a sad, farm-raised piece you find at the grocery store is vast. We make it a point to always source the most beautiful, sustainably caught salmon available. Not only can you taste the difference, it’s also better for you.
We were excited to learn that 2012 is shaping up to be an especially good year for salmon. Biologists are saying that both the quantity and quality of salmon available right now is the best it’s been in quite some time. So get ready to enjoy even more of this healthy fish in the coming months. (And even if you’re not a salmon enthusiast, try one of our recipes—you might be converted.)