This winter in NYC has been an especially chilly one, leaving us to crave warm comforting dishes. We invited our good friends from Ali+Echo for an afternoon in the kitchen. We began by toasting an array of fragrant spices and grinding them in our mortar and pestle. This step is important as it intensifies the flavor of the spices in the dish. We added the spices to our lamb stew and let it bubble away on the stovetop while we rolled out fresh zaatar flatbread to serve alongside it.Read More
As an elegant alternative to turkey this holiday, we've opted to make Cornish hens this year. They are perfect for dinner parties as well, with their tender and flavorful meat.Read More
Friends of ours recently had the brilliant idea of taking over an entire summer camp upstate for the weekend. They invited some of their favorite New York artists to participate in creating an unforgettable weekend filled with good music, performances, food and crafting.
Our installation was based on "The Three Sisters", which are the staples of the traditional Native American diet made of maize (corn), beans and squash. We became fascinated by the “Three Sisters” because they were planted interdependently: the beans grew up the tall stalks of the maize, while the squash spread out at the base of the three plants and provided protection and support for the root systems. We’re intrigued by the idea of this natural support system and wanted to make foods based on it to nourish those around us.
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Photography by Karen MordechaiRead More