03.01.13

At 6 p.m., Elliott made the house cocktail – Katama Kirs – which consisted of vintage champagne and blueberry syrup.

Steven Raichlen

03.01.13

Claire unpacked the grocery bags and the menu began to take shape. She’d whirl the smoked clams and mussels with mascarpone cheese in the food processor to make a dip to eat by the fire.

Steven Raichlen

03.01.13

The salad proved to be equally homegrown – or at least locally gathered.

Steven Raichlen

12.01.12

Inspired by cookbook author Susie Middleton of West Tisbury, who starts her chicken breast-side down on a roasting rack before turning it over, I came up with this recipe that combines my favorite salting technique with Susie’s cooking method at a high heat.

12.01.12

This gravy uses the defatted chicken juices and any bits left in the roasting pan. Before removing the chicken from the roasting pan, tilt the chicken and let any juices inside the bird flow into the pan. If you strain the fat, it’s healthier and you don’t sacrifice any flavor, which is in the juices and the brown bits at the bottom of the pan.

12.01.12

Tarragon and chicken go together nicely, and you can make the sauce while the chicken is resting after roasting.

12.01.12

Make your dinner even simpler by adding some vegetables to the chicken roasting pan.

11.01.12

With sautéed kale, tomato essence, fingerling potato confit, Niçoise olives, and shaved fennel salad.

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