skip to Main Content

Stopped by the road side farm market on the way to the studio this morning and was surprised to find a whole table laid out with heirloom tomatoes. “The very last of the season”, the young woman said as she finished putting out bushy bunches of kale. So we grabbed a few of the largest and ripest Black Krims for lunch today. We thought we might make BLTs, but with no bacon or lettuce in the fridge, we made the next best thing: prosciutto cooked like bacon (nice and crisp), tomatoes pan-fried in the prosciutto fat and some olive oil, and fried toast with butter. Wish we could eat this combo all winter long!


It’s a soup day here in the hinterland. Though our trusty weather app insisted it was clear, a blustery wind pushed dark clouds across the sky and there were showers off and on all morning. So for today’s lunch we made butternut squash soup with ginger and preserved lemon, then twirled it up with sour cream and scallions. Now the clouds are parting and we can see blue sky—could it have been the soup? It is going to be a lovely warm weekend. Remember to cook something delicious for yourselves, dear friends.

If we were in the beautiful Piedmontese town of Alba right now, we’d be shaving white truffles over our uova strapazzate. But we are in good old Frenchtown, NJ. So for lunch today, we served a delicate scramble of local eggs under a pile of buttery sautéed hen-of-the-woods and scallions. Though travel is alluring, we are happy to be here at the studio, still eating like queens.


We feasted on “the king of mushrooms” (aka hen-of-the-woods) for lunch yesterday. And today, we are tucking into plates of tender pappardelle tossed in ragu bolognese, arguably “the king of pasta sauces”. We’re doing our best to eat like queens this week. Wonder what we’ll be having for lunch tomorrow?

An earthy lunch today, thanks to our friend Tama Matsuoka of Meadows + More. The hen-of-the-woods cluster Grifola frondosa (Maitake in Japan) she gave us was so big we had to slice it like a loaf of bread just to get the mushroom into the skillet. We sautéed the fungi in olive oil and butter with a clove of garlic, salt, and pepper. Then we panfried a thickly sliced russet potato until it was golden brown and soft inside then served them with the mushrooms, a few shavings of parmigiana-reggiano, and a drizzle of good olive oil. Both earthy and heavenly.

Today we made a quintessentially autumn lunch: roasted sweet dumpling squash and sweet potatoes (or  yams) simply seasoned with butter, salt, and freshly ground black. We ate with gusto, while we sipped tiny glasses of Danilo Thomain Enfer d’Arvier, a rare wine from a vineyard “in the shadow of Mont Blanc” in the Valle d’Aosta. It was a beautiful pairing and a good way to start the week.

Today we built ourselves sandwiches for lunch—Crossroads Bake Shop heirloom wheat bread, Prosciutto di San Daniele, fresh ricotta, this summer’s tomatoes preserved in olive oil, salt and pepper, crushed red pepper flakes, and a liberal anointing of olive oil. A perfect way to end the week. Remember to cook something delicious for yourselves this weekend, dear friends.

We poached a turkey breast along with carrots, parsnips, and turnips for dinner the other night. Had enough leftovers—broth and breast— to transform into today’s soup-and-sandwich lunch. And since we’re having the finest summer weather we’ve had all fall, we served our puréed parsnip-carrot potage cold, garnished with chopped scallions, as you would a vichyssoise. The accompanying open-face turkey sandwiches, on buttered medieval rye, were drizzled with olive oil, and seasoned with salt and lots of freshly ground pepper.


We were about to make a “chef’s” salad of sorts for lunch today, but switched gears when we noticed the big russet potatoes in the bin on our kitchen counter. Yes, still a salad, but first we peeled the potatoes, grated them on the large holes of a box grater, added chopped scallions, salt, and pepper, then fried them in a lot of butter into crisp rösti. While the potato cakes finished browning, we tossed bibb lettuce, radicchio, and parsley leaves in a garlicky vinaigrette then piled the salad atop the rösti and added a flourish of silky smoked salmon as a garnish. Guess we can call this home cook’s salad.

One chicken, three meals, and eight happy tummies. One of us went to a Yom Kippur dinner last night and the other took the bird, broth, and vegetables (yesterday’s lunch) home and served it to three for dinner. This morning, back to the studio it came. Augmented with a handful of string beans (a gift from our neighbor) and orecchiette, it fed us (plus a hungry young man who wandered in at noon) again this lunchtime. That is our kind of re-cycling.

Ever since the weather changed this past weekend—it got so chilly and crisp—we’ve been dying to make this stewy dish, pot roasted chicken with braised onions, garlic, carrots, and parsnips. Today we found the time and served it for lunch. It is plenty good and there is plenty left for our suppers tonight. We like this kind of economy.


Sunday, we drove home from Kentucky where the weather had been summer-like. Woke up on Monday to a glorious fall day. The autumn light and crisp air in the Delaware River Valley is intoxicating.  It turns out on our day off we both took long walks—who could resist being outside. It also inspired a chili dinner with leftovers for a studio lunch. We recommend making a big pot, it so suits the season.

Back To Top