Eat. Drink. Live.
A fine recipe from Cook’s Country — lots of umami (even more if you grate some Parmesan on top!). Cooks recommends Lacinato kale, but curly or even baby kale works just fine. The parchment paper helps the beans cook evenly. […]
It’s never too early to start cooking for Thanksgiving! We made a big batch of turkey stock for gravy. Need a recipe? Follow this one for chicken stock, but substitute turkey! Related posts: Turkey Gravy Thanksgiving Turkey Gravy Recipe Dry-Brined […]
A pork, fennel and chard soup we made up on the fly! Well worth saving. A delicious winter’s night soup. [amd-zlrecipe-recipe:28] Related posts: Spicy Pork Soup with Mustard Greens Dan Barber’s Fennel Soup Dorie Greenspan’s Spiced Squash, Fennel and Pear […]
A quick bowl of ramen and Korean spicy soup at our favorite food court: the food stalls at H-Mart in Hartsdale. The ramen broth was soy sauce, and had a delicate, sweet-salty flavor. The pork and the egg? Eh. Not […]
What do you do on a snow-night Saturday? Invite some friends who can walk to your house for an evening of punch and poetry, of course! Earlier in the day, I put together a beef-barley soup: And made the […]
Inspired by our Seasonal Chef blogger on Small Bites, Maria Reina, as well as a spread in the August issue of Bon Appetit. Chilled Corn Soup with Grilled Shrimp Make this chilled corn soup with grilled shrimp ahead for a […]
As I think I mentioned, we’re doing a vegan Christmas supper this year. We planned ahead by making and freezing a vegetable stock (hey, you’re always going to need stock, right?), but in the end, we had to make it […]
A bowl of homemade chicken soup and a sleeping baby, or, as Greg headlined it: “Soup Angel.” Yes, it’s another quiet weekend night here at the farm. And before supper, during playtime, Sam’s latest trick — grabbing stuff and putting […]
With our leftover turkey carcass, what better to make than Turkey Carcass Soup? It’s so satisfying using every last bit of your Thanksgiving turkey, down to the bones. Plus, it’s a a brothy yet hearty soup with barley and mushrooms […]
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.
