seasonal, modern, exuberant
I can’t think of a breakfast fare my husband, Marc, and I relish more than these poached eggs with sautéed greens. I often make this dish on Sunday mornings, in the fall and winter, when I can still harvest mustard greens or Swiss chard from our veggie garden.
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I often throw together this pasta (A one-stop meal!) when I’ve had a long, busy day. The only thing I need to buy is the chicory – the rest of the ingredients have a permanent spot in my pantry – so I don’t even have to come up with a shopping list.
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Are you planning a Hanukkah party this year?
Take a look at my feature for the 2010 holiday issue of Rockland Magazine. In it, I share my thinking on how to blend a little tradition with a lot of glamour and make this year’s Festival of Lights your brightest one yet.
My mission is always to apply a little creativity to local, seasonal ingredients. This being a Hanukkah party, potato latkes are certainly on the menu – but with a gourmet twist.
And, thinking seasonally of course, I created two other latkes as well: butternut squash-leek latkes with cumin for an exotic flair; and beet-scallion latkes with a cayenne-spiked crème fraîche.
No holiday party is complete without some bubbly – after all, what drink says celebration more than sparkling wine? For this party I’m serving two spectacular sparklers: The Blanc de Blancs from Lieb Family Cellars on the North Fork of Long Island; and the Brut Rosé from Graham Beck Winery in South Africa.
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In our household, a salad is always on the menu: no matter what the season or the occasion!
Here’s a lovely, crunchy, bitter-yet-refreshing salad that’s the perfect antidote to winter’s richer fare.
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A couple of months ago, my husband Marc and I spent a weekend at Shelburne Farms in Vermont, celebrating our 10th anniversary. I’d lived in Burlington for many years in the late 80s and 90s, but I could have never imagined that after moving to New York and meeting Marc we would end up tying the knot in Vermont, and specifically at Shelburne Farms.
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