Eat. Drink. Live.
We made this New York Times Cooking recipe for Chicken Shawarma to take to a pot luck party, and it was a big hit. Everyone raved about the white sauce that accompanies it. Sam Sifton recommends “cutting plain yogurt with […]
A fantastic, and fantasticly easy, recipe that, save S&P, uses just three ingredients: sausage, cabbage and butter. A hell of a lot of butter. The best part is, this is an inexpensive dish that feeds many and tastes decadent. I […]
What a revelation! An easy, set-it-and-forget-it recipe that turns out 12 beautifully crispy, juicy chicken thighs + a lemony sauce in about 45 minutes. You just cut an onion and throw it in a pan with some garlic, rosemary and […]
When you want something with bite — both crunch and a little spice — turn to this great radish salad recipe by Melissa Clark in the New York Times. I made it for a Passover seder and it was a […]
Megan lent me her The Essential New York Times Cookbook, which, despite being only a year old, is already well loved, stained and tattered. I’ve been flipping through it, a little overwhelmed about where to even start. It’s massive. Amanda Hesser, former […]
Greg’s been working on his pizza dough recipe for a while now, and we think it’s pretty good. But when Sam Sifton’s article “A Little Pizza Homework” came out in the New York Times, he was still eager to try […]
A long time ago — so long that I did not even have a blog — there was a failed attempt at Tom and Jerry cocktails. After the recent article in the New York Times, I felt I needed vindication. […]
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 […]
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 […]
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: […]
What took us so long? We’d heard about the bo ssam dinners at Momofuku Ssam Bar. We’ve had the Momofuku cookbook for a couple of years now. Sam Sifton wrote about the Bo Ssam dinner in the New York Times […]
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.
