Eat. Drink. Live.
It being fall in New York, we figured it was time to get pumpkins. Mae is a very good pumpkin-picker-outer.
Laurie and I went to see Bloody Bloody Andrew Jackson on Broadway (we loved it!). So for our pre-theater meal, we headed around the corner from the theater to Danny Meyer’s famous Shake Shack — an off shoot of the […]
Each year during October, Van Cortlandt Manor in Croton-on-Hudson sets up thousands of Jack O’Lanterns on its property. It really is a sight.
Supper didn’t turn out quite as we’d hoped at Umami in Croton-on-Hudson. We got there just 10 minutes after Kelli and Patrick, but weren’t able to get our dinners in time before we had to leave for the Great Jack-o’-Lantern […]
Mom had a big anniversary to celebrate. So we celebrated. The four of us went to Barcel. We ate well indeed, as usual. Mom’s shrimp and chorizo:
We had scallops from the Pleasantville Farmers Market once again, so we decided to try out a new recipes from Dorie Greenspan: Scallops with Orange-Caramel Sauce. It’s easy and delicious.
I came across this recipe in Dorie Greenspan’s new cookbook, “Around My French Table.” Dorie Greenspan is the kind of food writer you’d like to hate: A ton of cookbooks to her name, a column in Bon Appetit, she spends […]
So yes, we’ve been living (and gardening) here at the farm since 2002 — eight years. And yet, somehow, each fall, we neglect to add bulbs that will make us happy in the spring. This year, finally, we have changed […]
If I owned a restaurant — and please shoot me if I ever say I’m going to open one — I would put this dish on my brunch menu in seconds flat. Apple crisp over panckes with maple syrup. Sinful. […]
For Saturday night supper, we lit the fire for the first time and enjoyed a warming plate of lamb, kale and squash — with a lovely apple-pear crisp for dessert. And we poured a nice, smooth Rioja. How autumnal of […]
This is a great do-ahead recipe for a dinner party. It’s a butterflied leg of lamb has some Indian-spices, but the flavors are just subtle enough where people will be asking themselves (and you!), what’s that I’m tasting? You marinate […]
I have found a gold standard for crisps: a nutty, dark topping with plenty of oats and nuts, and a snappy, bright filling with lemon and ginger. I just love the contrasts of both tastes — high notes of lemon […]
Soft boiled eggs, cooked for exactly five minutes and then shocked with ice water. Cranberry-walnut toast from Bobolink Dairy. Before. After. Slurp.
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.
