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Smoked Salmon Toasts
Since our move, we’re just a few blocks away from one of the most famous New York institutions, Russ & Daughters. These self-professed “kings of appetizing” are so well-known that they’ve even had...
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How to Shuck an Oyster
Oysters are perfect holiday party fare, but the whole process of shucking can be intimidating. For a long time, we even elected to have our fishmonger shuck them for us until one day, we purchased an...
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Oyster Mignonette
Once you’ve shucked all of your oysters, you can slurp them up straight—or you can add a little spice. Good oysters are excellent on their own, but I’ve found that adding just a tiny bit of mignonette...
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How to Make Chicken Stock
Once Thanksgiving passes, you’ll likely have a bounty’s worth of leftovers and scraps. But don’t discard those onion peelings and that chicken carcass yet! All of those odds and ends can come together...
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Your Thanksgiving Survival Guide
We’re planning just a small get-together this year (that we can’t wait to share!), but if your party is a bit larger, we’ve rounded up a few of our favorite recipes for those last-minute additions:...
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Marinated Chicken Legs with Bok Choy
If you’re in post-Thanksgiving beige food overload, it’s nice to eat a meal with a little color. In addition to roasting a whole chicken (and then having meals for a week), roasting whole chicken legs...
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Today’s Bordeaux: Chicken with Tarragon, Mustard, and Cream
We know many people who think that, like champagne, Bordeaux wine has to be an expensive affair for grand dinners or kept locked up for years to age. The truth is that great values can be had for all...
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Today’s Bordeaux: Italian Jam Shortbread Tart
We know many people who think that, like champagne, Bordeaux wine has to be an expensive affair for grand dinners or kept locked up for years to age. The truth is that great values can be had for all...
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