Eat. Drink. Live.
I came across this recipe in “An Apple Harvest: Recipes and Orchard Lore” by Frank Browning and Sharon Silva (10 Speed Press). It turns out to be fabulous — and unlike most anything you’ve ever tasted. Try it. You’ll see. […]
As might be expected, our book club has turned into a sort of cooking club, too. Each meeting, the hosts try to match the meal with the book, whether through food mentioned it it, or inspired by a region. Kris […]
I am so proud of my thrift. I took the bone from our Christmas Eve standing rib roast (which I’d frozen) and the braising liquid from our braised short ribs (which I’d frozen), added some water, a couple of celery […]
We are going way back to the archives for this one. Back on post 48 on Sour Cherry Farm, in January of 2006: French Onion Soup. I haven’t changed the recipe much, except I haven’t done the onion confit in […]
A simple Friday night supper: Buy delicious three-cheese agnolotti from Eataly in October. Throw it in your freezer for three months. Use a garlic press to mince 3 cloves of garlic. Saute them in olive oil. Open a can of […]
We’ve been on a duck jag lately, but I wanted to try something a little different. I came across a recipe for Rice with Duck and Apricots while flipping through Food & Wine, and realized it was a take on […]
OK, I don’t know what’s come over me. I said in this post here on Cook’s Illustrated’s Pot Roast that I’d mostly given up using Cook’s Illustrated recipes because they were too fussy. But this recipe is like they read […]
Braised short ribs on a cold January day? Nothing beats ’em. I found this recipe for braised beef short ribs on Epicurious, but I only used the short rib part, ignored the vegetable part, and served the ribs over polenta. […]
We knew we wanted to make duck. What else? I flipped through a few cookbooks and poked around online until we found what suited the evening best: Breast of Pekin Duck With Creamy Polenta, Olives, Raisins, and Dried Tomatoes from the […]
I also was inspired by Eat Feed Autumn Winter to make the centerpiece of our Christmas Eve dinner what author Anne Bramley calls “A Jolly Great Joint of Beef.” Indeed it is. The only time I varied from her excellent […]
When I lived in Texas as a child, my grandmother Rosamond used to make pot roast with carrots and potatoes most every Sunday. I moved away when I was 9, and I remember coming back to visit and telling my grandmother […]
SCF fans may remember a really fun dinner with Boo where we served a terrific dish we made last year from Michael Symon’s book, “Live to Cook.” It’s a delicious combination of lamb sausage with heady spices mixed in with […]
I was inspired by the book club to make a dish from New Mexico. We’re reading “Brave New World,” and that’s where John the Savage and his mother, Linda, are from. They get brought back to “civilization,” much like, as […]
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 […]
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 […]
This recipe has become a staple at Sour Cherry Farm in the summer, when we like to pick up fresh and beautiful clams from the Jersey Shore or Long Island, take them home in a bag of ice and cook […]
I love Alton Brown’s marinade for skirt steak. I just don’t cook it directly on the coals as he does. (Photo Craig Duff) It’s a soy-based marinade, with garlic, scallions, cumin, brown sugar and lime juice: Put them in the […]
Tofu? Yes. Tofu. I subscribe to this cool web site called No Take Out. When a recipe for Green Rice with Curried Tofu came into my inbox, I was intrigued. I like the fact that tofu is just tofu. It’s […]
A great recipe from Martha Stewart Living. And it takes just seconds to make. You may wish to serve with Mango-Radish Salad and Cilantro Rice with Peas. Related posts: Flank Steak with Garlic and Herbs Quick Barbecue Sauce Dry Rub […]
Flank Steak 5 cloves garlic, smashed and peeled 1 1/2 tablespoons fresh rosemary 1 1/2 tablespoons fresh thyme 1 tablespoon fennel seeds 5 tablespoons olive oil Salt and Pepper 1 (1 1/2 pound) flank steak Prepare a grill for high […]
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.
