Applesauce
Arugula Pesto
Brine for Chicken, Turkey and Pork
Candied Olives
Creamy Lemon-Chive Dressing
Cranberry Port-Conserve (Liz’s Cranberry Sauce)
Cranberry Relish (Greg’s Cranberry Sauce)
Crock Pot Caramelized Onions
Dinosaur Creole Seasoning
Dinosaur Dry Rub
Dinosaur Mutha Sauce
Dry Brine for Chicken or Turkey (aka the Judy Bird)
Dry Rub for Barbecue
Franklin’s Espresso Barbecue Sauce
Green Goddess Dressing
Green Goddess Dressing with Buttermilk
Hummus
Kansas City Barbecue Sauce
Kansas City Dry Rub by Paul Kirk
Lemon-Garlic Gravy
Moroccan Charmoula Marinade
Natural Dye for Easter Eggs
No-Cook Pickles
Patrick’s Asian Marinade
Pickled Sour Cherries
Pine Nut Butter
Poached Cherries
Porcini and Bacon Sauce
Quick Barbecue Sauce
Red Eye Gravy
Thanksgiving Turkey Gravy
The Sauce
Smokestack Rub
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.
