White Grape, Apple + Sage Shrub

Post by Molly If living on a Tuscan farm isn’t the Tupp Ups dream, I’m not sure what is. From ribollita to grappa, the Tuscans make the most of every crumb, stem, and core —… Continue reading

Leftover Pie Dough Swirls

Post by Anna Summer 2015 was all about pie. Bev and I decided that our friend’s wedding was the perfect opportunity to demystify the folk art of pie. Real pie. With butter measured… Continue reading

Stone Fruit Financiers

Post by Anna We’re in the heart of CSA season, which makes Tuesday the best day of the week. Switching from grocery to CSA has been given me the opportunity to embark on… Continue reading

Cherry-Cornmeal Scones

Post by Anna Ten and a half months out of the year, supermarket cherries are sad, rubbery imports that are just one step away from a canned fruit cocktail. But when you’re sitting… Continue reading

Horseradish Grilled Cheese

Post by Anna In the world of leftovers challenges, Passover is a league of its own. For eight days, we opt out of bread and make do with the beige and brown foods… Continue reading

Sunchoke, Turnip + Leek Soup

Post by Molly Just as spring began to poke it’s little head out of the dirt, I unearthed the very last of my winter vegetables from the refrigerator. If you ever visit Nash’s produce stand… Continue reading

Edamame Kuku + Caramelized Turnips

Post by Anna A little over a month ago, Molly and I scaled up our little weeknight kitchen operation for a five-course, two seating pop-up dinner with our friends at The Gefilteria. One… Continue reading

Borekas

 Post by Anna All over the world, there is somebody, somewhere, getting behind a small pocket of food. Whether the calzone, samosa, piroshky, empanada, hom bow, or the knish—the dough-wrapped-with-stuff formula is adaptable to myriad cuisines and fits in your cupholder. What’s… Continue reading

Leftover Bread Series Part III: Ribollita

Post by Anna Leftovers, like everything else good and practical, are becoming hip. Previously untouched pieces of animal fat and organs — sometimes called ‘variety meats’ — are sold at butcher shops and… Continue reading

Vegetable Broth

Post by Molly I know the holidays are in full swing when the amount of chopping, slicing, peeling, and grating in my kitchen just about matches the level of late night cookie consumption… Continue reading