recipes

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 […]

recipes

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 […]

recipes

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, […]

recipes

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 […]

recipes

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 […]

recipes

How to Make Oatmeal for the Week

Sam has been eating oatmeal for breakfast nearly every day since she was able to eat solid food. She loves it. Craves it. Adores it. (Ok, maybe it’s the maple syrup she loves, but let’s leave that between us.) So […]

recipes

Sheet Pan Birthday Cake

For this Sheet Pan Birthday Cake, I combined two recipes: one, Ina Garten’s Birthday Sheet Cake Recipe on foodtv.com, and the other, a frosting, from Magnolia Bakery. Then I added just the right amount of food coloring to make it purple, and decorated […]

recipes

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 […]

recipes

Five Cocktail Recipes for a Chilly Night

The first frost warning of the season is upon us. At the farm, that means it’s time to put down the gin and tonics and move toward something more seasonally appropriate. Last night, we lit a fire and toasted Friday […]

recipes

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 […]

recipes

How to Make the Best BLT Ever

You want to know how to make the best BLT ever? Well, making a kick-ass BLT takes effort. Not a lot of skill, but patiences, smarts and good sense. You have to plan ahead. The first sensible thing to do […]

recipes

6 Ways to Improve Your Caprese Salad

Caprese Salad is just tomatoes, basil, mozzarella and olive oil, but it can go horribly wrong. Here are a few tricks I use to make mine beautiful and delicious. The first is never, ever do Caprese unless it’s tomato season. […]

cocktails, recipes

Gin and Tonic Recipe

Our gin and tonic recipe is probably like a lot of people’s gin and tonic recipes: gin, tonic, lime. But we do prefer Tanguerey, and 2 ounces, please. And we insist on either Schweppes or, even better Q Tonic. Also, we squeeze […]

recipes

Alice Waters’ Ratatouille

Last year I told you that this ratatouille is so good it’s scary. This year I will tell you that it’s still that good. Not slimy. Not mushy. It tastes of summer vegetables: each individual one and all of them […]

recipes

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 […]

recipes

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 […]

recipes

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 […]

recipes

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 […]

recipes

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 […]

recipes

Green Goddess Dressing

The buttermilk really brings out the tang in this dressing. We loved it over romaine, served with corn and lobster. Lobster and tarragon are a match made in heaven. The original recipe calls for 2 anchovies, but we added 3. […]

recipes

Grilled Lobsters

We loved the idea of grilled lobsters. Bon Appetit magazine’s grilled lobster recipe said putting them on the grill intensifies the flavor. Less water, more flavor. But we didn’t actually find that to be the case, and, frankly, stabbing them […]

recipes

Sour Cherry Shrub

With the very last of our sour cherries, we decided to go for a shrub, otherwise known as a drinking vinegar. These were quite popular long ago, but had fallen out of favor until the cocktail cognoscenti decided to explore […]

recipes

Sour Cherry Preserves

We worked all weekend to put up cherries. First, here’s our recipe. Afterwards, our step-by-step photos and this year’s haul (23 pounds in one picking!) PrintSour Cherry Preserves Yield: About 12 (4-ounce) jars. Ingredients4 pounds (about 4 1/2 to 5 quarts) […]