A creamy, cozy pasta perfect for National Pasta Month A British Chef, Italian Sausage, and a Perfect Pasta Supper I’m a sucker for three things: Italian sausage, cream sauces, and pasta. Throw a handful of basil on top for color and I’m done. This dish…

Crispy Pork Cutlets with Tonnato Sauce Crispy, golden pork cutlets are irresistible on their own, but pair them with a luscious tonnato sauce and suddenly you’ve got a dish that straddles continents and culinary traditions. The creamy sauce—built on premium tuna fillets, lemon, and caperberries—adds…

Brisket, Fingerlings & Maple-Glazed Carrots: A High Holy Day Feast Made Easy The Jewish High Holy Days are a time of reflection, family, and—let’s be honest—serious food. Few dishes are more beloved than brisket. It’s the ultimate in Jewish cooking, appearing on Rosh Hashanah and…

The Hampton Classic: Summer’s Last Bow Labor Day in the Hamptons isn’t just about traffic back to the city—it’s about saying goodbye to summer in the grandest way possible. The Hampton Classic Horse Show is the Social Season’s final bow, a week-long spectacle where Olympic-level…

THIS CRISPY CHICKEN BRAISE WITH LEEKS AND PEAS IS WEEKNIGHT COOKING DISGUISED AS COMPANY-WORTHY. There comes a moment when summer’s tomatoes and corn stop calling, and what you really want is something bubbling in the oven. For me, the first sign of fall means braising…

St. Louie Cake: A Buttery Classic with St. Louis Roots When you cut into a butter cake, you’re really slicing into history. This humble yet indulgent category is one of the cornerstones of American baking. Unlike lofty sponge cakes that rise on whipped egg whites,…

Minestrone alla Milanese is named for Italy’s most sophisticated city…certainly not the home of ‘cucina povera’ I’ve always had a soft spot for Italian dishes in the category of  cucina povera—the so-called “food of the poor.” It’s proof that humble ingredients, cooked with care, can…

A Raspberry Chocolate Cake for our out-of-this-world Goddaughter Olivia Whitmer has been a part of our lives since the night she made her grand entrance into the world, and in the 26 years since, she’s only grown more extraordinary. A gifted young actress with a…

Savoring France Aboard the Riverside Ravel: A Rhône River Cruise for Food and Wine Lovers From the moment Andrew and I stepped aboard the Riverside Ravel, we knew this Rhône and Saône River cruise was going to be as much about the table as it…

HOW I MET MY FIRST FOODIE AND LEARNED HOW TO MAKE THIS HALIBUT AND MUSSEL STEW Years ago, I had a boss named Susanne who had a wonderful house on Fire Island. She was very kind in opening the place up to her staff, particularly…

WE CAN’T GET ENOUGH OF SUMMER’S CAPRESE SALAD BUT WAIT TILL YOU TASTE IT WITH PLUMS… Caprese salad has been the Belle of the Summer Table for a surprisingly long time. Named for the isle of Capri, it first turned up in the 1920s not…

A Chewing The Fat Survival Guide to Oversalted Dishes It happens to the best of us. One enthusiastic shake of the salt shaker—or worse, the dreaded lid pop-off—and suddenly your lovingly prepared dish tastes like it’s been rescued from the Dead Sea. But before you…

SUMMER’S BEST SALADS: COLOR, FLAVOR, FRESHNESS FOR YOUR TABLE.  These are our picks for three of Summer’s Best Salads. We’re using as many seasonal vegetables and fruits as we can get our hands on this summer. We’ve been entertaining with salads.  Not just your garden…

STRAWBERRY RHUBARB: A 4th of JULY LOVE STORY ON A PLATE Nothing says summer like strawberries. And nothing says “soulmates” like strawberries and rhubarb. Honestly—has there ever been a more devoted culinary couple? They’re opposites that just click. Rhubarb struts in with all its sharp-tongued,…