Eat. Drink. Live.
You guys know I’m a freak for Ranch Dressing, right? Well enough with the Hidden Valley crap. I really can’t, in good conscious, keep it in my refrigerator any more. Here’s what I’m going to make instead. Liz’s Homemade Ranch […]
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. […]
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 […]
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 […]
Our friend Laura gave us this recipe, but only under the solemn promise that we would never share it with anyone. You see, the world does not know the secret of good fresh sauce and would not be able to […]
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 […]
A recipe for salad dressing, dipping or drizzling over vegetables. From Patricia Wells’ “Salad as a Meal” (WM Morrow, 2011). Related posts: Butter Lettuce Salad with Creamy Tarragon Poppyseed Dressing Recipe: Mango-Radish Salad with Lime Dressing Cocktail Recipe: Lemon-Thyme Gimlets […]
One of my favorite things about the foie gras terrine with beet juice at WD-50 was the candied olives. They were briny but sweet, and stuck to my molars like a Sugar Daddy. I also loved them in the arroz […]
What to do when you’ve got a bunch of apples in a bowl that are starting to get a little soft? Cut them up, throw them in a pot with some sugar and lemon juice and make applesauce! Related posts: […]
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
I’ve been using this recipe — which I originally found on Epicurious — since 1999. When you’re looking for the flavors of Morocco, it’s a can’t-miss. Related posts: Recipe: Cilantro Rice with Peas Recipe: Jalapeno-Garlic Shrimp Dry Rub for Barbecue […]
A great all-around barbecue sauce from The Cook’s Illustrated Guide to Grilling and Barbecue. It tastes like it took all day to make, but it is really quite simple. Related posts: Dry Rub for Barbecue Flank Steak with Garlic and […]
When we used this recipe from The Cook’s Illustrated Guide To Grilling And Barbecue to season 5 pork shoulders, we doubled this recipe and ended up with just the right amoung. For 1 pork shoulder, this should do, and you’ll […]
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.
