Busy in Brooklyn – Modernizing traditional food, one dish at a time.

WHITE: Almond Granita!

On July 1, 2026

Welcome back to my Red, White, and Blue Series, where I’m sharing a collection of summer recipes inspired by the colors of the American flag. For the white installment, I’m taking you straight to Sicily with one of my favorite discoveries from my recent trip: authentic Sicilian Almond Granita.

Before visiting Sicily, I thought granita was simply a flavored shaved ice. What I quickly learned is that true Sicilian granita is something entirely different. The texture is smoother and creamier—almost like an icy sorbet, and they serve it alongside a soft brioche bun called a brioche col tuppo. The bun is named for the small round knob of dough baked on top. To eat it, you pull off the top, scoop up the granita, and enjoy the two together. I love any country that’s on board with eating ice cream for breakfast!

Almond granita is one of Sicily’s most beloved flavors, and it’s easy to understand why. Made from fresh almonds blended with water and sugar, it has a rich marzipan-like flavor that tastes both luxurious and refreshing at the same time. When you blanch and peel the almonds before making it, the finished granita becomes almost pure white in color, looking remarkably similar to a scoop of vanilla ice cream, and making it perfect for the WHITE part of this series.

For the next installment of the Red, White, and Blue Series, stay tuned for the blue recipe.

Almond Granita (Granita di Mandorla)
YIELD: 4 cups

12 oz raw blanched almonds (can use whole, sliced or slivered)
3½ cups water
3/4 cup sugar
Pinch of salt
1/2 tsp almond extract

Method:

Place the almonds and water in a high-speed blender. Blend for several minutes until completely smooth and milky.
Pour through a fine-mesh sieve or cheesecloth into a saucepan, pressing firmly to extract as much liquid as possible.
Add the sugar and salt and cook over medium heat, stirring frequently, until the sugar dissolves and the mixture thickens slightly and coats the back of a spoon (do not less it boil agressively). Remove from the heat, cool and pour into a shallow pan.

Freezing options:

Freeze for about 2 hours, until icicles begin to form and use a fork to scrape/mash it. Return to the freezer and do this again every 1-2 hours until flaky.

Alternatively, freeze for 6–8 hours or overnight. Break the frozen mixture into chunks.
Transfer to a food processor or blender and pulse until the texture becomes smooth, fluffy, and creamy, like a soft sorbet.

Serve immediately, or freeze for another 15–20 minutes if needed to firm up slightly.

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RED: Strawberry Sago!

On June 30, 2026

by chanie

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Strawberry Sago! the perfect recipe to kick off my Red, White, and Blue Series for July 4th! Over the next few posts, I’ll be sharing recipes inspired by each color of the American flag—celebrating summer with refreshing desserts that are as beautiful as they are delicious!

Last summer, I was fixated on creating a bowl of sago that was kosher. It popped up on my Instagram feed one day, and I just had to have it! The ice cold bowl of creamy coconut milk, fresh fruit, chewy pearls, and refreshing textures looked too good to be true on a hot summer day. It reminded me of my Bubby’s ambrosia, only less cloyingly sweet, and a lot “cleaner”.

This year, I wanted to give another fruit a try, so I swapped the mango for sweet summer strawberries. The result is this Strawberry Sago: creamy, fruity, refreshing, and surprisingly simple to make.

What I love most about this dessert is the contrast of textures. The tender tapioca pearls add a satisfying chew, the strawberries bring freshness and sweetness, and the creamy base ties everything together into something that feels both indulgent and light. It’s the kind of dessert that’s perfect for a hot summer day when you want something cool and refreshing without turning on the oven.

Strawberry Sago

1/4 cup small tapioca pearls (such as @bobsredmill )
1/3 cup strawberry popping boba
1 pint strawberries, sliced
13.5oz can full fat coconut milk (unsweetened)
1/4 cup sweetened condensed milk, or more, to taste
1/4-1/2 cup coconut water, optional

Bring 4 cups of water to a boil and add the tapioca pearls, cook for 20 minutes, uncovered, stirring every few minutes so it doesn’t stick together. Cover the pot and rest for 10 minutes or until the tapioca is translucent. Drain and rinse in cold water to remove the gelatinous coating.

In a blender, blend 1 heaping cup strawberries with coconut milk and sweetened condensed milk. Freeze until ice cold.

To a large bowl, add the remaining strawberries, boba and tapioca pearls. Stir in the coconut mixture until fully incorporated. If the mixture is too thick, thin it out with some coconut water until desired consistency. If the mixture is too tart, add more sweetened condensed milk.

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Coffee Rub Pargiot

On June 22, 2026

by chanie

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You guyyyyzzzz, this chickennnnn – it’s our newest obsession and we CAN’T GET ENOUGH!! Seriously so easy, and so. so. good. Of course there is a catch – you’ll need to get your hands on Trader Joes viral bbq coffee rub, but if you can’t you know I got you!! I’m putting my homemade blend below!

YOU’RE WELCOME!!

Coffee Rub Pargiot

6-8 pieces boneless dark meat chicken
1 1/2 tbsp @traderjoes coffee bbq rub
1 tsp smoked paprika
3 tbsp olive oil
1/4 cup silan

Broil on high on the highest rack for 10 minutes on the first side and 10 minutes on the second side, or until edges are crisped and caramelized.

For the stickiest coating, flip the chicken and baste in the sauce every few minutes.

Busy In Brooklyn Coffee Rub

2 tbsp Instant espresso
2 tbsp brown sugar
1 tbsp smoked paprika
1 tbsp kosher Salt
2 tsp chili powder
1 tsp black pepper
1 tsp garlic Powder
1 tsp onion Powder
1/4 tsp cayenne

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Tangy London Broil with Sumac Herb Salad

On June 18, 2026

by chanie

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Lets talk London Broil. Did you know that it’s not an actual cut of meat, but rather, a cooking method? That’s why you see many different cuts at the butcher all labeled “London Broil”. Some are butcher’s cut, shoulder London Broil etc. What it actually means is that it’s a cut of meat that is meant to be marinated and grilled – which means it’s not a braising roast (you don’t cook it low and slow in the oven), but rather, you grill or broil it over high heat.

London Broil is somewhat budget friendly (at least it used to be!), easy to cook and so delicious! It’s great served cold or room temperature, and it’s delicious on a charcuterie board, or in a sandwich.

Tangy London Broil

1/4 cup grapeseed oil
3 tbsp pomegranate molasses
2 tsp sumac
1/2 tsp allspice
1 1/2 tbsp fresh squeezed lemon juice
2 cloves garlic, grated on a microplane
1 tbsp silan
1 tsp kosher salt
1/2 tsp black pepper
2 lb. London Broil

Sumac Herb Salad
1 bunch cilantro, stems trimmed, roughly chopped
1 small red onion, thinly sliced on a mandolin
1/4 cup dried cranberries
2 tbsp extra virgin olive oil
juice of 1/2 lemon
1/4 tsp sumac
salt and pepper, to taste

Method

Add the marinade ingredients to a Ziploc bag. Add the London Broil and marinate for one hour or up to overnight.

When ready to serve, prepare the herb salad by mixing the cilantro, red onion, and craisins and dressing with oil, lemon, sumac, salt and pepper.

Preheat and grease the grill. Place the London Broil over medium-high heat and grill for about 10 minutes on each side, until a thermometer reaches 130-135 degrees. Rest for 10 minutes. Slice thinly against the grain. Serve with herb salad.

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Fig Granita Breakfast Sundae

On June 17, 2026

by chanie

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Oh. Em. Gee. I don’t know if I’ve ever tasted something so delicious in my entire life!! I’m not much of a dessert person, but this components of this breakfast sundae come together like a midsummer’s night dream!! Tart Greek yogurt, shaved frozen figs (yes!!), crispy filo dough, honey, pistachios and flaky salt – GIVE. ME. MORE.

Fig Granita Breakfast Sundae

3 sheets filo dough
olive oil spray
kosher salt, to taste
cinnamon, to taste
1 cup Greek yogurt
1 package collagen, optional
2 tsp honey, plus more for finishing
2 frozen figs
2 tbsp chopped roasted, salted pistachios
flaky salt, for finishing

Method:

Preheat oven to 375 degrees. Crunch up the filo dough and place on a parchment lined baking sheet, spray with olive oil spray and season with salt and cinnamon. Bake for 15 minutes, stirring occasionally, until golden brown. Mix the yogurt with the collagen and honey. Add to a serving glass. Shave the frozen figs on a microplane directly over the yogurt. Top with filo flakes, pistachio, honey and finish with flaky salt.

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