cocktails, recipes

Maple Rye Sour

Here’s a nice drink for sipping by the fire in winter. Maple Rye Sour 8 ounces rye 2 ounces lemon juice 2 ounces orange juice 1 ounce maple syrup 1 ounce amaro Albano Combine all ingredients in a cocktail shaker […]

cocktails, recipes

Bronx Cocktail

Earlier this week, I received a big box of citrus from my friend Cherril’s trees. Cherril, a friend I met on my work trip to Nashville last year, lives in Arizona, and grows grapefruit, pomelos, blood oranges, Meyer lemons and more. […]


Winter Panzanella

Did you ever think to have panzanella salad in winter? Martha Rose Shulman did. I made it for a Super Bowl pot luck we threw at work, and I must say it was quite a hit. It’s nice to have […]

cocktails, recipes

Blood Orange Flip

It’s that time of year, when citrus and whiskey make a fine pair indeed. Blood Orange Flip For the honey syrup: 1/4 cup water 1/4 cup honey For the cocktail: 1 ounce freshly squeezed blood orange juice 1/2 ounce honey syrup […]


Chicken Shawarma Recipe

A chicken shawarma recipe has been haunting me. It looks so damn good on the New York Times cooking site. Go ahead, take a look. It’s here: Chicken shawarma recipe. After I clicked on it once, I saved it to my […]

cocktails, recipes

The Boulevardier

We came across The Boulevardier recipe in The Essential New York Times Book of Cocktails. We highly recommend the book; it’s a great addition to any cocktailian’s library. The Boulevardier 4 ounces rye or bourbon 2 ounces Campari 2 ounces sweet […]


Breakfast Strata

The last thing you want to do when you wake up on Christmas morning is cook. So make your breakfast the night before. How does egg, spinach, sausage and cheese sound? I’ve made this Christmas breakfast strata recipe a few times, […]


Pumpkin Bread

There’s something very Christmas-y about baking a loaf of pumpkin bread. It fills the house with the aroma of those winter-warm spices while it’s cooking, and afterwards, becomes the oh-I’ll-just-sneak-a-taste snack cake you just need to have lying around over […]

cocktails, recipes

American 76

We wanted an American cocktail for Thanksgiving, and we wanted something festive and bubbly. Sarah and I came up with a brilliant solution, if we do say so ourselves: a riff on the French 75, with American bourbon instead of gin. We […]


Making Turkey Stock

It’s never too early to start cooking for Thanksgiving! We made a big batch of turkey stock for gravy. Need a recipe? Follow this one for chicken stock, but substitute turkey! Related posts: Turkey Gravy Thanksgiving Turkey Gravy Recipe Dry-Brined […]


Cupcakes for Sam

These cupcakes almost weren’t. I filled the cupcake tins too full, and they puffed up over the top! Luckily, after I scraped the tops off and spread some frosting on top, no one was the wiser. Sam helped  with the […]


Pear Upside Down Cake

What to do with an impressive pear harvest? Well, pear sauce, for sure (that recipe is coming), and some kind of dessert. Right? Right. Pear upside down cake it is, then. I liked this recipe from Food & Wine’s Thanksgiving […]


Linguine with Clam Sauce

Our absolute favorite recipe for Linguine with Clam Sauce comes from an old recipe on the Food Network, back when Sara Moulton was a star. It’s simple and delicious, and you can pull it off in about 10 minutes. PrintLinguine […]


Lobster Rolls

My recipe for lobster rolls does not call for celery. Call me a blasphemer if you must, I just don’t care for it. What I do love, however, is tarragon. There’s hardly a finer combination than lobster and tarragon. Except […]


Peach Cobbler for the Gods

Does anybody remember the Pepperridge Farm Cookies called Bordeaux? They were thin, buttery and burnt-sugar tasting: my downfall in every way. The unusual topping for this peach cobbler, created by sprinkling sugar over the batter then drizzling it with hot […]


Lobster Stock

After a lobster dinner, what else to do but make lobster stock!? I pulled the meat out of our leftover lobsters (we’ll have lobster rolls later!) and set about making this lobster stock recipe from Fine Cooking.   It calls […]


The Best Coleslaw

When I read that the editors at Leite’s Culinaria thought this was the best slaw “known to man,” I knew I had to investigate this claim. Turns out, if they’re not right, they’re darn close to right. This is is […]