Eat. Drink. Live.
With such a small sour cherry yield this year, we decided to savor the little we picked, so we made garnishes out of our precious harvest. We found this recipe for pickled sour cherries in Cooking in the Moment: A Year of […]
No-cook pickles! Use for any vegetables you wish to pickle. Best part: it doesn’t heat up the house on a hot summer day. [amd-zlrecipe-recipe:3] Related posts: Recipe: Watermelon Rind Pickles Vegetarian Bibimbap Recipe: Pickled Garlic Scapes Recipe: Sugar Snap Pea-Radish […]
We originally made this Arugula Pesto to dress the Marbled Potato Salad we were serving for Easter supper. But as it turns out, we’ve been spooning it over all sorts of other things now too: on sandwiches, on salads, on […]
Having jar upon jar of Sour Cherry Preserves on hand, I did not follow this recipe exactly. I will give you my version and her version, just in case you don’t happen to have several dozen jars of jam in […]
SCF fans may remember last year’s joyous discovery: pickled garlic scape martinis. (Irene is brilliant, but we knew that.) Well we didn’t want to let another summer go by without repeating the success. We put these up on Saturday night. […]
Who knew? We toasted a bunch of pine nuts and tossed them in the food processor with a bit of oil and a pinch of salt. Delicious! Nutty, earthy and perfect as a schmear under our kale salad. Thanks, Cooking […]
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: […]
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 […]
What a sweet winter treat. With all the Red Cooper grapefruit we’ve been eating — and drinking — I took a cue from Irene and candied some of the peel. What a way to make the citrus season last even […]
There is nothing like an apricot right off the tree, nothing. Eating one is like putting a ball of sunshine in your mouth. Apricots from the farmers market are pretty darn close. Not perfect, but a lot closer than what […]
We’re on to a new barbecue rub this summer, and especially like it because it doesn’t have sugar in it, so the rub doesn’t burn on the grill. The recipe comes from the Smokestack restaurant in Kansas City, and we […]
Over the years, I’ve done different salads and beans to serve with our annual Christmas Day tamale supper. This year, I decided to go with a simple salad — just lettuce! — but with a creamy dressing, which I thought […]
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.
