The Latest From the 2 Kitchens
Want to suggest an Ingredient?
Email the chefs at firstname.lastname@example.org and we'll work on recipes featuring your ingredient!
There’s nothing like a good salad. Sometimes that means an abundance of crunchy veggies, and other times that means hard boiled eggs and bacon and cheese and a really bad-for-you dressing – proving that a “salad” can really be anything … Continue reading
Last month I had one of the most delicious treats of all time — Spiced Parsnip Bread from the Shandaken Bake stand at the New Amsterdam market in the South Street Seaport. Never before had I experienced parsnips like this … Continue reading
Just two days before Hurricane Sandy came to town I was in pie making bliss. I made two cheddar apple pies: one of which was consumed in the company of dear friends at a lovely dinner party and the other? … Continue reading
I have to admit, carrots are not my favorite food. I like them roasted and baked into cakes but raw? Bleck. I don’t know how the Easter bunny does it. So since that excludes salads and slaws, I picked out … Continue reading
As Hillary mentioned, last Sunday we traveled north to gather autumn’s bounty. Look at these fields! And all those apples!By the way, for those of you who love fall as much as we do, these mulling spices are an absolute must. … Continue reading
Amy and I had a very festive Sunday afternoon at Wilklow Orchards in the Hudson Valley — the farm was all decked out for fall and Halloween, and the sweet smell of apple cider donuts filled the air… I’m hoping … Continue reading