Sgroppino

New Year’s Eve Cocktails

New Year’s Eve drinks set the tone for the night, so kick off your next 365 of them with one of these sophisticated Cary Grant-Deborah Kerr libations.

Bacon-Cheddar Mac & Cheese

12 Recipes to Get You Through the 12 Days of Christmas

These 12 quick recipes will make getting through the Christmas holiday a lot easier. Consider them our gift to you. Merry, merry!

Roasted and Braised Turkey

Thanksgiving 2010: Coloring Outside the Lines

For Thanksgiving dinner this year, we’ve colored outside the lines and put together a fantastic menu. All the familiar ingredients in unexpected ways.

Flying Pigs' Leaf Lard

Leite’s Loves…Leaf Lard

Flying Pigs Farm’s leaf lard is just one of the farm’s superb pork products made from free-roaming and foraging heritage pigs.

Rainbow Swiss Chard Recipe

Oven-Roasted Rainbow Swiss Chard

Roasting rainbow swiss chard is a treat during cooler weather when the leaves are no longer at their peak. A bit of olive oil is all you need.

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Rainbow Chard

Rainbow Swiss Chard

Wooed by rainbow chard, the vegetable world’s most dandy member, our greenmarket girl, Renee, shares suggestions for cool-weather cooking.

Late-Season Corn

Late-Season Corn

Late-season corn, that last vestige of summer, can be, shall we say, starchy. Renee, our ever-intrepid Greenmarket Girl, offers up ways to coax the sweetness out of every kernel.

Lobster Roll

Lobster Rolls: Mayonnaise or Butter?

When making lobster rolls, do you opt for mayonnaise or butter? Our fearless food contrarians, David and Renee, battle it out. Which dressing will reign supreme?

Japanese Cucumber Salad Recipe

Japanese Cucumber Salad

Simple. Surprising. Spunky. Just what we look for in a summer salad. Just what we found in this jumble of cucumbers, vinegar, and ginger.

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Lemon Chill Recipe

Lemon Chill | Sgroppino

This madcap Italian nightcap swirls together vodka, prosecco, and lemon sorbet to ridiculously satiating, giggle inducing effect.

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Cutting Board Cuisine

Cutting Board Cuisine

A sweltering summer kitchen doesn’t stop our fearless Renee. She simply piles her greenmarket finds on the cutting board, chops, drizzles, salts, and eats.

The I Hate to Cook Book

I Hate to Cook, and I’m Not Ashamed to Say It

The classic I Hate to Cook Book turns 50, and a line up of writers, take-out lovers, novelists, and bloggers express their vitriol of kitchenly duties.

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