Eat. Drink. Live.
Julia Child will tell you: The key to a really good roast chicken is butter. For these, I softened butter and spread it under the skin of the breast and thigh, then nestled some herbs in there, too. To get […]
Melissa Clark’s Thanksgiving brioche chestnut stuffing from the New York Times is a real winner. The brioche and chestnuts make it luxurious, and the fennel and herbs bring it back down to earth. Serve with lavish amounts of turkey gravy. […]
A new method of cooking beef! I’ve read about it for a couple of years now and wanted to try it: Rather than searing a piece of meat, then putting it in a hot oven to finish cooking, you roast […]
A great do-ahead recipe to serve with a roast. You boil new potatoes, then smash them with the heel of your hand and store them on a sheet pan until your roast is out of the oven and resting! Thanks […]
This Northern Spy Kale Salad, discovered on Food52, has become a staple this holiday season: I made it first for the Advent Party, then Kris and Tom brought it for the annual reading of ‘A Christmas Memory,’ and now it’s […]
It being a Sunday night, I took a little extra time with these birds, slipping softened butter, thyme and rosemary under the skin, and rubbing the outside of the birds with garlic cloves, lemon zest and lots and lots of […]
A terrific recipe from Melissa Clark and the Cooking web site of the New York Times. It may become a Thanksgiving tradition in our household. [amd-zlrecipe-recipe:18] Related posts: Lemon Tart with a Layer of Chocolate Mexican Hot Chocolate Cookies Coconut […]
Here’s a great slow cooker recipe for Halloween night — or any night. It’s adapted from this Chicken Paprikash with Sour Cream recipe from Epicurious. [amd-zlrecipe-recipe:17] Related posts: Thai Coconut-Chicken Soup Chicken Soup with Lime and Hominy (Sopa de Lima) […]
After a grain-salad happy summer, it’s time to transition. Yes, we’ll still be combining grains with vegetables and herbs and tossing with dressing, but the vegetables and herbs are changing. Read more: Wheatberry Salad with Zucchini and Snap Peas So […]
Mom, heading out of town, dropped off her CSA share. In it were peppers, eggplant, tomatoes and squash. Ratatouille, then! I dreaded the idea of having to saute (or roast) each vegetable separately, and so I was so thrilled to […]
Kris and Tom brought this recipe for Franny’s Stewed Zucchini to an impromptu supper at Oratamin a few weeks back, and I’ve been dying to make it ever since. I found myself with a few of those extra-large zucchini in […]
Roasting the beans in a cast iron skillet gives them a smoky, charred flavor sort of like that you get with padrones. Adding a little sweet and sour from the orange and vinegar is just the right touch. I’m giving […]
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.
