Eat. Drink. Live.
I’ve become expert at making chicken stock. I’ll do two kinds: the complicated sort where you save up all your bones and caracasses for months and then make an enormous batch of stock, even straining it through cheesecloth and clarifying […]
UPDATE: Try this recipe with lemon zest! Just add a couple of teaspoons of lemon zest (Meyer lemon if you’ve got it) to the dry ingredients before you mix them with the wet, as I did in this post here.) […]
For our vegetable contribution to Thanksgiving, we harvested our own Brussels sprouts. We knew oven space would be at a premium just before Thanksgiving, so we figured we would make a salad that could be served room temperature. This one, […]
We’ve had lots of stuffing recipes over the years: cornbread stuffing, oyster stuffing, sage stuffing cooked inside the turkey. This year, we decided to look for a very simple, straightforward recipe. Imagine our surprise when we found, on Epicurious, a […]
A Thanskgiving turkey gravy recipe from Robert Horton of An American Bistro in Tuckahoe, which was published Nov. 26, 2003 in The Journal News. We’ve been using it ever since! Related posts: Jane Brody’s Turkey Carcass Soup Beef and Barley […]
Maybe it was having the Korean chicken the weekend before? But I got some kind of bug, and we decided to have another bo ssam dinner. (The first one was in February, and it was really delicious.) Two big pork […]
Greg got a beautiful ham from our farmers market from Kiernan Farm. What goes better with ham than scalloped potatoes? Here’s how we made them. Related posts: Beef and Barley Soup Recipe Recipe: Beef Stock Recipe: Braised Short Ribs Cocktail […]
Light, crunchy batter. Spicy, firey sauce. What’s not to love about Korean Fried Chicken? This is the second or third time we’ve made this recipe, which originally came from the New York Times. Since then, we have found that you don’t […]
We used to like bourbon Manhattans. We have seen the err of our ways. Now we only drink them with rye. Yes, for one thing, our tastes have matured. Bourbon is sweet. I mean, it has its place, certainly. Mint […]
When you think of braising, it’s usually meats, right? A pork shoulder, bubbling for hours in a bath of milk? Or a brisket, getting so juicy and tender in tomato sauce? Well one of my favorite braising recipes could be […]
I promised on my Pinterest page: I will make this Pumpkin Spice Bundt Cake recipe! Here it is. Not hard at all and well worth the 20 minutes it took. Sam even helped. Related posts: Mexican Hot Chocolate Cookies Recipe: […]
How do you cook for an interfaith afternoon event, where you need to come up a dish that can serve guests with different dietary restrictions mid-afternoon? Not lunch. Not dinner. Tea, sort of. Well, you go vegetarian, and you go […]
Absolutely brilliant call, David Tanis, bravo. Making polenta for a crowd has never been so easy. Related posts: Braised Lamb Shanks with Baked Polenta Irish Soda Bread Saturday Night Supper: Polenta and Roasted Mushrooms Recipe: Franklin’s Espresso BBQ Sauce
Thank you, David Tanis, for showing me the light. Here I have been stuck in front of the stove each time I want to make polenta, stirring, stirring, stirring. Even the supposed “no-stir” polenta recipes always require attending. No more. […]
Irene, Kris and Tom came over with some tomato water martinis. I don’t have any photos from the evening on the porch, but as usual with the five of us, it was a bunch of fun. I mean, how can […]
I am a bigger fan of the Negroni than Greg. But that said, we enjoyed a nice version on the porch, made according to David Wondrich, of course. I tried to thank him via Twitter, but alas, did not get […]
Greg was making some bruschetta with tomatoes from the garden. He salted them and let them be for a while. As he was draining them, he realized he had a magical elixir on his hands. We mixed the tomato water […]
Hemingway is associated with lots of drinks, including the regular ol’ daiquiri, which is made, as you know, with rum, lime juice and simple syrup. This version adds complexity with maraschino liqueur and grapefruit juice. It’s a nice drink to […]
We’ve been really into grain salads lately, especially farro,to which we’ll add anything from beets to carrots to cheese to onions. So when we came across a whole feature on grain salads in Bon Appetit, we were keen to try all […]
A currant pudding, the recipe for which I found in this month’s issue of Martha Stewart Living. How fortuitous, considering we just harvested exactly six cups of currants! As you can probably tell from the name, it’s a German dish. […]
Another winner of a recipe from Mindy Fox’s Salads: Beyond the Bowl book. I’m taking a little bit of liberty with this recipe, however, because I cook eggs differently than Mindy does. She prefers to prick a hole in the […]
Normally we don’t go for vodka drinks around here anymore. (We’re into amaro lately.) But this drink, which we found originally in Bon Appetit, looked so refreshing (and seasonal!) that I couldn’t pass it up. When I went to pour […]
I have three words for you: Buy. This. Book. Mindy Fox’s new “Salads: Beyond the Bowl” (Kyle Books) is unlike any book you’ve seen before. You will love it. I promise. The salads are creative, fun, good for you and […]
This photo got a lot of comments over on Facebook, so I thought we’d better share the recipe here, too! Yummy refreshing minty rummy drinks, after the jump. Related posts: Watermelon-Basil Mojitos Cocktail Recipe: Mint Juleps Gin Gin Mules Cocktail […]
Chicken salad isn’t the most beautiful dish to look at. I tried to make it a little more appealing by placing it in the blue bowl. Nice bowl, sure. Doesn’t really help, I know. But trust me. This is a […]
Making your own maraschino cherries couldn’t be simpler. And besides, who wants all that sugar and food coloring and preservatives when you can just have cherries and booze! Related posts: Recipe: Watermelon Rind Pickles Recipe: Franklin’s Espresso BBQ Sauce Recipe: […]
Liz originally found a similar recipe in Gourmet while lying on the beach on Long Beach Island. Greg immediately rose from his chair on the sand and proceeded to buy a melon, slice it up and throw it in the […]
Even though I grew up in Texas, the first time I can remember having watermelon rind pickles was at Fatty Crab in Manhattan. And I remembered really really loving them. And so when I was paging through Texas Eats — […]
Frankin BBQ used to be in a trailer that shared a parking lot with a coffee roaster. An espresso barbecue sauce was a natural. From Texas Eats by Robb Walsh. Frankin’s Espresso BBQ Sauce Makes about 7 cups. 4 cups […]
SCF fans may remember our trip to Franklin Barbecue back in 2010. Well that little barbecue trailer has become the most popular barbecue restaurant in Austin, which is to say it is some of the most popular barbecue in the country. […]
My husband, Greg, and I are co-founders of SCF, which chronicles what we eat, drink and grow as we raise our daughter on a tiny plot of land in the Lower Hudson Valley.
