When Brad and I designed the WordPress theme for this website, I drew those little asparagus in the top corner to celebrate the season. It’s hard to believe, but the asparagus have sprung again and an entire year has already … Continue reading…
Spring
Spring Brunch: Eggs in a Nest
Spring is my favorite time of year for eating eggs fresh from the farm. The chickens are feasting on grass and bugs galore and you can taste all the new growth and life in their rich golden yolks. Between the … Continue reading…
Bootleg Farm Finds: Farro Fettuccine with Wild Mushrooms
A few weeks back my friend Margie invited me to the Old Field Farm Bootleg Buying Club. Old Field Farm is a 160 acre farm in upstate NY that explores the relationship of art and agriculture. This was not your … Continue reading…
Make This Now: Broccoli and Spinach Soup
This is the ultimate health food soup, and it’s also outstanding paired with a golden, gooey, grilled cheese sandwich. Broccoli grows in cool seasons and we see it in the Northeast during Spring and Fall. It’s broccoli season again here … Continue reading…
Start Shelling! Make Sweet Pea Risotto
We’ve been eating a lot of peas since mid-June. Freshly shelled, there is nothing better. The season for shelling peas is short, but the cold rainy Spring seams to be slowing down the parade of Summer produce and I’m still … Continue reading…
Grab Your Spices: Make Swiss Chard and Red Lentil Curry
Last week I had an email conversation with my friend Joe, who knows his way around the kitchen, especially with a dutch oven and a big cut of meat. He told me he was happy to see my Kale Salad … Continue reading…
Kale Salad: The Making Of
Remember when I said I often have the urge to make photo captions based on the song lyrics running through my head? Try this one on for size: “Yeah baby I like it raw”. Seriously, a few years ago I … Continue reading…
Rhubarb Improv and a Weekend’s Worth of Inspiration
I’m having one of those when-it-rains-it-pours moments in terms of my social calendar this week – 3 nights, 3 parties, which means 3 nights out of my kitchen and I’m running on a bit less sleep than I’d like at … Continue reading…
Cheese Sacchetti with Asparagus Puree
Brad and I frequently work late. Too many nights we find ourselves sitting in our studio when one of us says “Sh*t! It’s almost 9:00, we’d better go home.” And while irrational hunger and fatigue will occasionally force us to … Continue reading…
Smoked Eel Satisfaction
After reading this article in the May issue of Saveur, I found myself with both a fascination and an appetite for eel. Our fish vendor, Blue Moon, had recently returned to the greenmarket and the very next Saturday I made … Continue reading…