-
Truth in Advertising: A Novel
by: John Kenney • view -
Flight Behavior: A Novel
by: Barbara Kingsolver • view -
Rabbit, Run
by: John Updike • view -
The Happiness Project
by: Gretchen Rubin • view -
Mamas Bank Account
by: Kathryn Forbes • view -
If It's A Choice, My Zygote Chose Balls
by: Jeremy Hooper • view -
The Smitten Kitchen Cookbook
by: Deb Perelman • view -
Baked Elements: Our 10 Favorite Ingredients
by: Matt Lewis • view -
Home Vegetable Gardening
by: F.P. Rockwell • view -
Classic Zester
Microplane • view -
Hand Blender
Cuisinart • view -
Blade for 5-Quart KitchenAid Mixers
New Metro Design • view -
Cut Kit Tray
Hydrofarm • view -
Seedling Heat Mat
Hydrofarm • view -
Grow Light System
Hydrofarm • view
-
The History of US: A Novel
by: Leah Stewart • view -
The Hungry Ear: Poems of Food and Drink
by: Kevin Young • view -
A Prayer for Owen Meany
by: John Irving • view -
Edible Selby
by: Todd Selby • view -
Slaughterhouse: The Shocking Story of Greed, Neglect and Inhumane Treament..
by: Gail A. Eisnitz • view -
Twain's Feast: Searching for America's Lost Foods in the Footsteps of
by: Andrew Beahrs • view -
Meatless: More Than 200 of the Very Best Vegetarian Recipes
by: Martha Stewart Living • view -
Pure Vanilla: Irresistible Recipes and Essential Techniques
by: Shauna Sever • view -
American Beauty: Renovating and Decorating a Beloved Retreat
by: Thom Filicia • view -
Cookie Cutter Set
Wilton • view -
60-Ounce Utensil Crock
BIA Cordon Bleu • view -
Jumbo Spoon Rest
BIA Cordon Bleu • view -
Stainless Watering Can
Blomus • view -
Copper Watering Can
Master Craft • view -
Stainless Steel Pinwheel
Blomus • view
Dessert
-
The Story of Pie
BY:Josh and BrentPhotographer Paulette Tavormina was at the farm recently for a planning session for the Beekman 1802 Heirloom Dessert Cookbook (Rodale, October 2013). Paulette snapped away as we were preparing Saturday night dinner. Here’s the story of a pie: (click the first image to start the slide show)
-
Blue Ribbon Jumbles
BY:Josh and BrentWe were so honored to be asked to judge the Chocolate Jumbles competition at the county fair this year. Jumbles–a spicy cookie made with molasses, nutmeg and clove–were common in Europe as early as the 17th century and were prepared by twisting the thick dough into shapes and then boiling. The jumble made its way [...]
-
Red Currant Jelly
BY:Josh and BrentWhat does the color red taste like? For centuries, most Westerners would have probably answered “red currant jelly.” While red currants might be difficult to find in your local grocery store today, they were once a staple fruit in their native origin, Western Europe. Their relative ease of cultivation, and resistance to disease and pests [...]
-
Old Fashioned Gooseberry Pie
BY:Josh and BrentEveryone knows how much we love pie at Beekman 1802 Farm. And even though we’re always trying some new experiments with our pies, we always agree that the more traditional the recipe, the better it tastes. Why do grandma’s recipes turn out best? Because she experimented in her youth too, and realized that her [...]
-
Cherry, Forever
BY:Josh and BrentNo fruit signals the beginning of summer at Beekman 1802 farm more than the pie cherry. Over the years we’ve made Sour Cherry Pie Sour Cherry Scones Sour Cherry Strudel Sour Cherry Sorbet Sour Cherry Caflouti and even Sour Cherry Bounce But we’re certainly not the first to carry out a love affair with the [...]
-
Rose Petal Custard Puffs
BY:Josh and BrentWe have several very old cottage rose bushes in the garden at the Beekman, and each time we pass by their intoxicating blooms we wonder “how can we capture that in a recipe?” Of course there are lots of rose recipes out there already. Tea breads. Rose jellies. Candied roses. But we wanted to try [...]
-
Strawberry Rhubarb Pie with Hazelnut Crumble
BY:Josh and BrentWe used to be very anti-strawberry rhubarb pie. We thought there was something…oh…weak about adding strawberries to rhubarb. If you’re not (wo)man enough to handle a straight rhubarb pie, then maybe you shouldn’t be eating rhubarb in the first place, you know? A plain rhubarb pie has always been the first fresh fruit pie we [...]
-
Mother’s Day Cake
BY:Josh and BrentFor Mother’s Day this year we wanted to create a cake that is as fabulous as our moms. Which is pretty darn fabulous. This floral yellow cardamom cake has strawberry rhubarb sauce between layers and is held together with a delectable caramel buttercream icing (courtesy of our friends at Baked NYC and their awesome Baked [...]
-
Chocolate Roulade
BY:204 MainIn the morning before the kitchen at 204 Main begins to heat up, I like to make the desserts for the day. I’ve been making chocolate roulade for the last twenty years and, still, Jim and I look forward to a left-over end. It’ s a favorite of mine because of the short list of [...]
-
Bavarian Cream with Strawberry Coulis
BY:Josh and BrentWe love classic desserts. They’re too often overlooked for the dessert-fad-of-the-moment. But really…isn’t it a little more impressive to serve a Bavarian Cream dessert at your next dinner party than a sprinkle cupcake lollipop? Bavarian Creams are usually a chilled, molded dessert. They’re probably best defined by their unique creamy-but-firm texture, which comes from a [...]