Brooks Headley
Restaurants
5 of the Best Cookbooks to Steal From
Brooks Headley encourages stealing from other cookbooks, he does it all the time.
Restaurants
How Not to Write a Cookbook
A desperate dispatch from Superiority Burger’s Brooks Headley, a chef attempting to file his (way overdue) second manuscript
Cooking
Why We're Making Frozen Pea Soup in the Middle of Summer
How do you make the most of peak-season produce? If you're market regular Brooks Headley, sometimes you don't.
Recipes
Cream of Cashew Pea Soup
Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.
Culture
Vegetarian Fast Food: Not an Oxymoron
Superiority Burger’s Brooks Headley on the joys of opening a vegetarian fast-food joint—and the one dish that’s kept him sane. (Hint: It’s not the burger.)
Recipes
Charred Broccoli Salad with Eggplant Purée
The broccoli should still have snap and crunch after charring—this is a far cry from the mayo-based broccoli salad you may be thinking of.
Restaurants
How a Four-Star Chef Finds Inspiration in the Kitchen
For Brooks Headley, the crush of dinner service (and a Leonard Maltin movie guide) can lead to greatness.
Culture
Brooks Headley on Why Chefs Should Embrace Allergies and Dietary Restrictions
When you’re the pastry chef at a four-star restaurant, you have to be creative—because people always want you to change your genius desserts. In his new column, Back of the House*, Del Posto’s Brooks Headley explains why he lives for restrictions.*
Recipes
Chocolate-Tahini Truffles
You can make these up to 4 hours ahead; any longer, and the rice coating will go from crisp to soggy. Let sit 10 minutes before serving.
Culture
Del Posto's Best Recipe Isn't on the Menu—In Fact, It Never Even Leaves the Basement
New York’s Del Posto might have four stars and all that, but according to pastry chef Brooks Headley, the best food there never leaves the basement