Eat. Drink. Live.
We came across this recipe for Bash Burgers in the Food Network magazine, and knew it was going to hit on all cylinders: bacon! secret sauce! pickles! The recipe comes from Josh Capon, the chef of Lure Fishbar, and, we […]
One of my all-time favorite recipes, truly. It’s sweet, earthy, and full of umami, punctuated with just enough peppery parsley to keep you on your toes. Linguine alle Vongole Adapted from Esca. From the Food Network and Sara’s Secrets. 1/2 […]
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 […]
Sometimes I wonder whether this blog should be called “homage to Bon Appetit.” Another winner here, from chef Yotam Ottolenghi: Tomato, Onion and Roasted Lemon Salad. [amd-zlrecipe-recipe:9] Related posts: Recipe: Watermelon-Peach-Tomato Salad with Chili and Lime Shaved Zucchini and Fennel Salad […]
A nice recipe we found in the August, 2014 edition of Bon Appetit. Link here: Corn and Zucchini Salad with Feta. [amd-zlrecipe-recipe:8] Related posts: Recipe: Sugar Snap Pea-Radish Salad Recipe: Watermelon-Peach-Tomato Salad with Chili and Lime Chilled Corn Soup with […]
We planned an all vegetarian meal this evening for Alexis. Halloumi is a Greek cheese that tastes delicious after a quick saute or grill. We had thought about doing this watermelon and halloumi dish as an entree, but were glad, in […]
Sam has been begging for ice pops lately, but I’m not so keen on giving her frozen sugar on a stick. So we came up with this watermelon ice pops recipe, and then enjoyed some good-for-you ice pops after a summer […]
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’ve been making grain salads for a couple of summers now, and we’re converts. Yes, grain salads are the new potato salad. And, like potato salads, they are endlessly adaptable. Make grains. Make vegetables. Toss with herbs, nuts or […]
Inspired by Hugh Fearnley Whittingstall’s Veg cookbook, we made roasted beets with walnuts and yogurt sauce: Toss beets with oil, garlic, salt, pepper and thyme, then roast for an hour until soft. Peel them by using a paper towel to […]
I present the South Slope Cocktail. The recipe comes to us from the beloved The PDT Cocktail Book: The Complete Bartender’s Guide from the Celebrated Speakeasy,” and, even though I own the book, was brought to my attention by Mr. Ed […]
In its May-June 2014 issue, Imbibe magazine did a feature on New Classic Cocktails. One of the prerequists for inclusion was this: “Simplicity. We love the creativity of many of today’s bartenders, but there are no guarantees that future generations […]
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 […]
Another great winner of a recipe from TheKitchn: Asparagus and Radish Salad with Mint. Marissa and Trae brought the Asparagus and Radish Salad with Mint to Easter supper, and it was a big hit. Easy, delicious, and very spring-y. […]
Here’s a nice twist when you’re looking for a room-temperature potato dish: Instead of an old-school, mayonnaise-y potato salad, make this Marbled Potato Salad with Arugula Pesto. Make everything ahead, then dress it and serve. Admittedly, there are a few […]
The second recipe in our Easter menu that came from The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor” by Matt Lee and Ted Lee was a lovely straddling-the-seasons dish of parsnips (winter!) and mint (spring!). The spring […]
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.
