Spicy Cheddar Cornbread Pudding

A little spicy, a little sweet and a lot delicious, this Spicy Cheddar Cornbread Pudding is our most-requested side dish ever. We use two kinds of cheeses — extra-sharp cheddar and pepper jack — to give it loads of flavor. Make it with fresh summer corn when it’s in season, but it’s just as good with frozen corn the rest of the year. 

Thai Basil Gimlet

Thai basil adds spicy, anise-like notes to a gimlet. Together with lime, elderflower liqueur, and good quality gin, the Thai basil gimlet is a cool twist on an elegant classic that we can sip while enjoying the color and scents of our summer herb garden.

Salted Chocolate Chip Peanut Butter Cookies

Is it possible for a cookie made without butter or flour to be the most delicious cookie we’ve ever tasted? The answer is a resounding YES. With only 3 essential ingredients: peanut butter, eggs and brown sugar, these cookies are practically a miracle. Crisp on the...
Pollo a la Brasa (Peruvian-style Roasted Chicken)

Pollo a la Brasa (Peruvian-style Roasted Chicken)

Pollo a la Brasa (Peruvian Chicken)

Our version of Pollo a la Brasa (a classic Peruvian chicken dish) makes a fantastic weeknight dinner. We marinate chicken thighs in garlic, soy sauce, lime juice and spices, then roast them until the skin turns golden and crisp. Serve it with an irresistible tart green sauce, made with chilis and cilantro. 

Growing up in New York City, you learn a few very useful things. One, never get into the empty carriage of an otherwise packed train. Two, don’t even try to find a yellow cab between 4:30 and 5:30pm. And three, the very best food is usually the cheapest. For example, back in the day, you could get a roast pork bun from Hop Shing for less than $1. A big bowl of curried vegetables with roti from Punjabi Grocery & Deli went for a whopping $4. And at Pio Pio, a quarter of a golden-skinned Pollo a la Brasa, with aji verde sauce and a few maduro (sweet fried plantains), was about $7 (I’m sure it’s more now, but probably not much).

But the one bad thing about living in a cute Hudson Valley town is there are no funky little Peruvian chicken joints nearby (although we hope soon to get over to Machu Picchu, a Peruvian restaurant over the river in Newburgh). So when we get a craving for these flavors, the only thing left to do is make our own version.

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Pickled Ramps

Pickled Ramps

If life gives you ramps, make pickled ramps. These garlicky bulbs preserved in a spice vinegar become a tangy crunchy substitute for pickled onions.

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Chilled Cucumber & Avocado Soup

Chilled Cucumber & Avocado Soup

Healthy and refreshing, but oh so satisfying, our fresh and zesty Chilled Cucumber & Avocado Soup is what you want to eat when the weather turns hot.

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Crispy Baked Chicken Thighs with Mustard and Thyme

Crispy Baked Chicken Thighs with Mustard and Thyme

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...

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Rhubarb Curd Tartlets with Whipped Mascarpone and Berries

Rhubarb Curd Tartlets with Whipped Mascarpone and Berries

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:...

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Rhubarb-Lemon Curd

Rhubarb-Lemon Curd

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!

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Miso-Ginger Grilled Eggplant

Miso-Ginger Grilled Eggplant

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.

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Asian-Marinated Grilled Flank Steak

Asian-Marinated Grilled Flank Steak

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...

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The Rhubarb 75

The Rhubarb 75

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...

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Rhubarb Syrup

Rhubarb Syrup

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...

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