Recipes + News + Foodie School

How to Spatchcock a Chicken

How to Spatchcock a Chicken

How to Spatchcock a chicken:

Spatchcocking is a much talked about method of poultry butchery.  You will hear the term thrown around like wildfire every Thanksgiving, because it is a simple way to ensure a faster cooking, more delicious roasted bird.  This is our go-to method of preparing chicken for roasting.  Simply put, when you spatchcock a chicken, you are removing the backbone and breaking the breast bone so that the chicken can lay flat.  This allows the light and dark meat to cook more evenly and results in a perfectly cooked bird every time! To make things as easy as possible we use kitchen shears. You can use a butcher knife as well, but the shears are just so quick. (If you don’t have kitchen shears, consider picking some up, they are cheap, last forever, and are a great time saving tool!)

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Snowdance Farm Chickens - Cooking Tips for these extra-special birds

Snowdance Farm Chickens - Cooking Tips for these extra-special birds

Snowdance Farm Chickens


What's the deal with these Snowdance Farm chickens and why are we so excited about them? These birds are locally raised on a family farm in the Catskills. They are true free range birds that are allowed to roam the pasture and take in all of nature’s bounty (aka bugs and insects galore!) They are never injected with steroids or antibiotics, so you don’t have to worry about what you’re putting in your body when you eat them. 

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Chinese-style White Cut Chicken

Chinese-style White Cut Chicken

In celebration of Chinese New Year next week we decided to make some Cantonese-style White Cut chicken. This is one of the most simple but satisfying dishes to make when you don’t know what to do with that whole bird. The name “white cut” is in reference to the blonde color of the chicken when it has finished cooking. No searing and no roasting means no color! But in this preparation, that doesn't matter. The ginger scallion sauce adds some pop to the delicate flavors of the chicken and the broth, so definitely plan on making a batch of that, maybe even double it! And if you have any sauce left over, spoon some over your eggs for breakfast. 
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Ginger Scallion Soup with Ground Pork

Ginger Scallion Soup with Ground Pork

This soup is simultaneously light, bright, and extremely satisfying on a chilly day! 

Ginger Scallion Soup with Ground Pork

Servings: 6-8

Dive into a bowl of this to satisfy your craving for that big plate of dumplings you miss so much from your favorite Japanese spot. This soup deconstructs the classic pork gyoza. All the flavor, half the labor. No time spent carefully crimping the edges of a dumpling wrapper only to feel a bit defeated when they look more like weird footballs than elegant packages. Don’t be alarmed when we skip the sear on the meat. The silky texture comes from cooking it slowly and gently. Serve this soup on it's own or with some steamed rice for a heartier meal. 

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Beans are Magical! A Guide to Cooking Dried Beans

Beans are Magical! A Guide to Cooking Dried Beans

DRIED BEANS!

We love canned beans as much as the next person. They’re quick, easy and can help you get dinner on the table in twenty minutes or less. BUT, the beautiful dried bean can be the star of your weeknight dinner. The only caveat being that you do need to plan ahead. Come on, we’re all adults here, we know how to make plans...

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Winter Citrus Guide - Get the most tang for your buck!

Winter Citrus Guide - Get the most tang for your buck!

Getting the Most Out of Your Citrus


Peak citrus season is here! We wanted to pass on some helpful suggestions for getting the most out of the great variety we have in house right now! Even we get tired of snacking on a peeled orange sometimes (nevermind, no we don’t.)

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Winter Vegetable Digest - January 2021

Winter Vegetable Digest - January 2021

Need some inspiration for your Winter Vegetable haul? Here are some simple and elegant ideas to make the most of our favorite winter veggies: 
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Crunchy Winter (Pescatarian) Chef’s Salad

Crunchy Winter (Pescatarian) Chef’s Salad

 This winter chef's salad is crunchy, rich and satisfying.  Sustainable oil cured tuna + crip local winter veggies and citrus makes for a quick and easy salad that is healthy yet totally delicious and refreshing.  The secret ingredient: a mix of raw crunchy vegetables (like radishes and cucumber) to complement the lush textures of tuna and Thassos olives.
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Frico Morbido - The Cheesy Potato Pancake of your dreams!

Frico Morbido - The Cheesy Potato Pancake of your dreams!

Frico is one of the simplest recipes we know, and yet the result is so delicious you would never know it was so easy. If you do it right, you get a beautiful cheesy potato pancake that is the perfect base for all kinds of fabulous toppings or all by itself. 
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Building The Perfect Cheese + Salumi Board

Building The Perfect Cheese + Salumi Board

Building the perfect cheese and salumi board isn't as hard as all the "instagram cheesemonger celebrities" make it look, we stick to a few simple principles and if you follow these rules your platters will be the star of your next dinner or date night!
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Squash + Jimmy Nardello Coconut Curry - Whole Squash Cookery - Part 2

Squash + Jimmy Nardello Coconut Curry - Whole Squash Cookery - Part 2

For this squash curry we use the squash as the cooking vessel as well as main ingredient.  The result is beautiful way to impart deep nuanced flavor while reducing dishes and complexity. 
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Crunchy Squash Seeds - Whole Squash Cookery Part: One

Crunchy Squash Seeds - Whole Squash Cookery Part: One

Our farmers work so hard to grow all of the beautiful vegetables that we get from them.  We are always looking for more ways to honor all their care and effort by using as much of every vegetable as we possible can. That's where these crunchy and addictive roasted squash seeds come in.  Since we always prefer less dishes, this is also a great way to reuse the pan you roasted your squash in before you clean it, ensuring that you get a bonus snack for the next day out of your dinner.  
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