What We’re Eating Now
Latest from the Blog
Tender stir fried farro, garlicky sautéed kale, and a perfectly poached egg. If that’s not a good breakfast, we don’t know what is. This simple, healthy grain bowl is packed with everything you need to start your day off right.
Breakfast isn’t typically an ideal meal for slow food. Our modern lives pack our days with tasks demanding attention: we have kids to get to school, work deadlines to meet, errands pulling us in twenty directions. But while a cup of coffee and a quick carbohydrate filler, like a bowl of cereal or piece of toast, may get us up and out of the house quickly, they hardly constitute a satisfying and well-rounded meal. That’s why when we’re able to, dedicating a little more time to a breakfast that actually provides a whammy of flavor, as well as going some way to fulfill those balanced-food-groups and five-a-day promises, is a worthy goal.
Note: This recipe is part of our series with Serious Eats.
I like to think of myself as an organized person. I mean, I'm a film editor, for chrissakes. I basically organize millions of digital moments into a cohesive story for a living. So why is it that I cannot, for the life of me, plan ahead and shop for a week's worth of...read more
So you've made a batch of delicious Rhubarb-Lemon Curd. Well done, sir or lady! Now I suppose you want to know what you can do with it (other than devour it slathered on toast or Pound Cake, or, let's be honest, from a spoon straight out of the jar). [Matt says:...read more
Creamy pudding-like rhubarb lemon curd makes a great filling for desserts or as a sweet spread on toast. Believe us, it’s a lot tastier than it looks!read more
Grilled eggplant – or aubergine – is kicked up with a miso ginger glaze before grilling or broiling. This is our favorite addition to a barbecue party.read more
One of the main things I was excited about when we moved out of the city was being able to grill. Clearly I love to cook, but since NYC + outdoor space = $$$, it wasn't until we moved to Beacon that trying to cook outside was even possible. That's why I can't believe...read more
What's that? You say it's spring and you want a delicious, refreshing cocktail. Oh, and it has to be perfectly balanced, not too sweet, not too tart? So demanding! Well, you are in luck, my nerdy friends. Let me introduce you to the Rhubarb 75. As you may know, a...read more
I know it seems like the only spring vegetable I'm excited about is ramps and that's just not true (it's kinda true). At the farmer's market this weekend the ramps were pretty much over (gah, I'm now expecting condolence cards), but the beautiful, bright pink stalks...read more
We make grilled swordfish as soon as the weather is warm enough to fire the grill up – we use a quick marinade and serve it up with tomatoes and ramps.read more
Baked Egg Breakfast Tarts: Buttery, puff pastry tarts filled with everything we love at brunch; creamy spinach, bacon, cheddar cheese and eggs. This is a real breakfast special. Well, I don't know about you but so far my spring has been...less than stellar. Not to...read more
Creating your own home-made Greek yogurt is easier than you might think and doesn’t require any special ingredients, just a little time.read more