At the beginning of every summer we adopt a cocktail and it turns into our drink of choice for the rest of the summer. This year our … ahem, friends … brought back this Hugo Spritz cocktail from the isles of Greece and Croatia and our family readily adopted it. We use La Croix sparkling…
When I was a teenager in New York City, some friends of mine would always visit this restaurant, Mezzaluna, on third avenue on the upper east side of Manhattan. Back then, Mezzaluna was probably the nicest, fanciest, most expensive Italian restaurant I had been to, and it was very different from the kinds of Italian…
This custardy and only slightly sweet dish that doubles as dessert and breakfast has a serious, almost mythic pull on me (and every member of our family) every time stone fruit season rolls around. While slicing and pitting the cherries takes some time (and stained fingers) itβs the only heavy lift in the recipe, and…
What inspires us about Fresh Pea Soup? Spring. There is something un-refusedly optimistic about this dish. It comes at a time when Summer has just begun and we can sometimes feel a bit melancholic β as if the ennui of the dog days of summer comes rolling in and we just canβt find that beach…
I have been making French Fries since I worked at a fast food place in college — 300 pounds of potatoes a day! It’s a lot π Back then, I’d place each potato into a hand-crank machine that cut the fries into about 1/4″ strips. When I’d filled a bucket, we would start to fry…
A sweet and savory way to use up a lot of that discard from the sourdough starter — this Sourdough Waffle recipe hits every point on the palate and over-delivers for Sunday brunch. We top this with powdered sugar and raspberry jam, or sometimes a bit of Maple Syrup, but they are yummy enough to…
Chicken Scarpariello is one of the most important dishes in my family, and the source of no small amount of disagreement. Some would say that the original, and perhaps “iconic” and “best” version is still served by Don Peppe’s in Ozone Park, NY, near where my grandparents lived — the original Crosby and Roamann —…
This is not so secretly my favorite kind of “bread,” probably because it’s more like a cake, but can be served at any time of day and or with any meal: Breakfast, without question. Brunch or lunch, looks good to me. Snack time, please! Or alongside any kind of barbecue, morning noon or night. Plus…
Every other week or so as I prepare our weekend bread, I decide to alter the recipe just a little bit, and more often than not, that alteration simply leads to baguettes. They’re a little more difficult to make, and a little more work, but they are delicious straight out of the oven, they store…
When I was probably around 10-11, my parents took me to London for the first time, and we wandered into a charming, old English pub warmed by a crackling fire. They recommended shepherd’s pie, promising I’d love it. The moment that hearty, savory dish arrived, topped with creamy mashed potatoes, I was hooked. Each bite…
To change things up this week Juliana suggested we add dried cranberries and walnuts to our weekly sourdough. We added a half cup of dried cranberries and a half-cup of chopped walnuts and folded them into the dough as we performed our first three stretchings of the dough. We then let it rest overnight to…
Quiche starts to make an appearance in our house around this time of year, maybe because it makes such a wonderful Sunday Brunch. We like to include things from our winter garden — chives, scallions, green onions, dill, and cauliflower — and pair it with a well-chilled bottle of our Sauvignon Blanc — as we…