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Recipes

A Midwest feast… That’s very do-able on the East End of Long Island.

A Midwest feast… That’s very do-able on the East End of Long Island.

I’ve just returned from the Midwest where the corn was literally ”as high as an elephant’s eye.” And there is plenty of it! We ate grilled corn on the cob nearly every evening, as we do here on the East End. My cousins, Judd and Tracey and […]

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Chocolate Zucchini Cake

Chocolate Zucchini Cake

If you are hungry for a Chocolate cake that is not too sweet, dense, perfect for afternoon tea or easy to take on a picnic cake that needs nothing more than a glass of milk, after dinner cognac, or glass of red wine or port, this is […]

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Refreshing Spring Dishes

After this past winter, we all appreciate the warm sun and the myriad of spring produce…radishes, ramps, scallions, watercress, asparagus, and rhubarb, just to mention a few. The crisp crunchy sweet spring radishes at the Farmer’s Market were so beautiful that I was motivated to immediately make […]

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Extraordinary Soups

Extraordinary Soups

Most likely you’re a veteran soup maker, but in the case you’d like to elevate your repertoire from good to extraordinary tasting using the same ingredients, here are a few tips. First, sauté the protein (beef, sausage, pork, chicken, turkey, etc.) in it’s own fat or a […]

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Festive Side Dishes For The Holidays

Festive Side Dishes For The Holidays

Here are three festive vegetable side dishes to serve at a Christmas dinner party or for dinner during the week. Broccolini is sweeter than broccoli rabe, the secret to this recipe with only three ingredients is blanching the Broccolini before sautéing it with garlic. This spectacular vegetable […]

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Tuscan, Gold/Orange, and white Cauliflower with Broccoli

Tuscan, Gold/Orange, and white Cauliflower with Broccoli

1 large head white cauliflower, cut into florets 2 heads Tuscan cauliflower (light green color), cut into florets 2 heads golden/orange cauliflower, cut into florets 2 heads broccoli, cut into florets About 1/3 cup extra virgin olive oil or more for drizzling Zest of 1 or 2 […]

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Sage, Rosemary, Thyme, and Garlic Roated Delicata Squash

Serves eight to ten 6 to 8 Delicata squash, scrubbed, halved crosswise and seeds removed About 1/3 cup extra virgin olive oil, or more as needed 10 to 12 sage leaves cut into chiffonade 5 sprigs rosemary, leaves removed and coarsely chopped 1 tablespoon fresh thyme, chopped […]

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Sesame Coins

1 1/4 cups all purpose flour 1 teaspoon sea salt 1/4 teaspoon coarsely ground black pepper 1/2 cup (1 stick) unsalted butter, cut into pieces, cold 1 large egg yolk 1 tablespoon Dijon mustard About 2 tablespoons toasted sesame seeds Optional:   1/2 teaspoon smoked paprika 1/4 teaspoon […]

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Parmesan, Rosemary and Fennel Almonds

Extra virgin olive oil 1 to 2 tablespoons chopped fresh rosemary leaves 2 teaspoons coarse sea salt 1 teaspoon fennel seed 1/2 teaspoon freshly ground black pepper or more to taste 2 egg whites 1/3 cup finely grated Parmesan cheese 1 1/2 cups blanched almonds 1 1/2 […]

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Greek Salad Skewers

Greek Salad Skewers

Serves six to eight 1/4 to 1/2 English cucumber (hot house) Kosher salt and freshly ground black pepper 1/4 to 1/3 pound feta cheese cut into 16 small cubes 8 to 10 pitted Kalamata olives, halved 8 to 10 ripe grape or cherry tomatoes, halved 2 to […]

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