Eat. Drink. Live.
Sam has been chosen as Student of the Week, which means she gets to bring in whatever snack she wants to for the class on Friday. I saw these Snickerdoodle Party Cookies in the December, 2018 issue of Bon Appetit, […]
I’ve given Bon Appetit mag a lot of praise here over the years, but now I have to sing from the mountaintops: This Glazed and Lacquered Roast Turkey is one of the best turkeys we’ve ever eaten. It might just […]
OK, maybe frenzy is a bit hyperbolic. But after I posted this photo of the pecan-crusted blueberry galette we made from the cover of this month’s Bon Appetit, the likes just kept on coming! I got more than 400 likes […]
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. […]
This Sparkling Tarragon Gin Lemonade is a wonderfully refreshing gin highball that makes use of the fresh herbs from the garden. It’s from Bon Appetit, which says if you don’t have tarragon, basil would make a nice substitute. I venture […]
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 […]
Another winner from our favorite magazine, Bon Appetit. Beet Salad with Miso Dressing 6 small beets (about 1 lb.), preferably golden, scrubbed, divided 3 tablespoons olive oil, divided Kosher salt and freshly ground black pepper ¼ cup white miso 2 tablespoons rice wine vinegar 1 bunch watercress, trimmed 1 teaspoon black […]
It’s hard to argue with soup in winter. Or anytime, really. And when soup combines all of Greg’s favorite flavors: pork, Asian spices and bitter greens? Well, there’s no arguing at all. Greg did this one all on his own, […]
Another winner-winer salmon-dinner recipe from Bon App. We love that you can just put the fish in a dish and let it cook. Makes the recipe terrific for a dinner party. Or for busy parents. Either one, really. Slow-Roasted Salmon […]
A nice option for our delishy grapefruit from the Rio Grande. From Bon Appetit. As is most everything we like to cook these days! We ran out of rye on day 2 of these, and substituted Canadian Club. Worked great! […]
Another winner of a recipe from Bon Appetit. This time a cocktail, the New York Sour. Hat tip to Sarah at the Sister Outpost for the recommendation. We learned here about “the dry shake,” where you shake the egg white […]
I never thought I could make bread! Not that this is real bread… it’s just rolls. But still! I made rolls! Ingredients. I was inspired by this stunning photo in Bon Appetit, my new Bible, and thought I’d try them […]
A slaw, really, rather than a salad. The recipe for Brussels sprouts slaw can be found here. Here are just a few photos from our cooking extrvanagza of Thanksgiving, 2013. Related posts: Brussels Sprouts Salad with Maple Pecans and Mustard […]
This might possibly be the best stuffing (or dressing, actually, since it was cooked outside the turkey) that I’ve ever had. It was moist, flavorful and had great texture, too. A real winner all around. We started with breakfast sauage, […]
Another hit from Bon App this summer: a grain salad with peaches, arugula, tomatoes and quick pickled onions. And, get this: the pickling liquid becomes part of the salad dressing! Bon App recommended quinoa for the dish, but Greg and […]
Greg made this terrific early-summer salad for our picnic in the park. Sugar Snap Pea-Radish Salad From Bon Appetit, July 2011 1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal Kosher salt 3 tablespoons extra-virgin olive oil 1 tablespoon (or more) fresh […]
Here’s another pasta recipe — pork ragu — from the Sara Jenkins school of sofrito. The mirepoix of onion, carrot, celery, garlic and spices is pureed and sauted to concentrate the flavors. It makes for an impressive ragu with a […]
We were very inspired by the March issue of Bon Appetit: the pasta issue. This is one of two recipes we decided to make by Sara Jenkins, whom SCF fans might remember from such posts as Big Day of Fun: […]
From Bon Appetit, a terrific vegetarian soup for a cold winter’s night. Chickpea Soup with Broccoli 1 1/2 cups dried chickpeas, or 3 15-ounce cans chickpeas, rinsed 3 tablespoons olive oil 2 large onions, coarsely chopped2 4 garlic cloves, chopped […]
A recipe for roasted cauliflower. Not that you really need one. But I liked the addition of onion and Parmesan. And the sprinkling of thyme is nice. So yeah, maybe you do need a recipe. Thanks again, Bon Appetit. Preheat […]
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. […]
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 […]
Sometimes our strawberry buying gets a little out of control. I recently found a terrific strawberry conserve recipe to use those beauties up before they start turning moldy in the fridge. All it takes is strawberries, lemon and sugar. Combine […]
Red Eye Gravy is usually made with leftover ham grease and coffee. But I rather like the way it’s made at Momofuku Ssam Bar, with mayo mixed in. I found a recipe for that in BonAppetit, where they call it […]
Goes great with steak. Right? Yes. Recipe after the jump. Related posts: Quick Barbecue Sauce Recipe: Linguine with Clam Sauce (or Linguine alla Vongole) How To Make Bacon In the Oven Recipe: Cilantro Rice with Peas
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.
