Recipes from A Seat at the Table

A Seat at the Table Cookbook

Beekman 1802: A Seat at the Table is Brent Ridge and Josh Kilmer-Purcell’s most personal cookbook yet, built on food that became a part of the authors’ move from New York City to Sharon Springs, New York—population 500. Based on the tradition of food at the center of community, more than 115 recipes embody the traditional story of stone soup, in which everyone brings together their small piece to the pot to create something much greater than its parts.

A no-knead Italian bread loaf, topped with sesame seeds on a black floured surface with a bowl of oil, brush, bowl of sesame seeds, and an eggshell lying beside it.

No-Knead Italian Bread

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No-knead Italian bread that’s rustic, crusty, and easy as heck. The hardest part is the waiting, so plan accordingly. But believe us when we tell you that it’s absolutely worth it.

A log of ramp butter on a wooden board with a few slices cut from it.

Ramp Butter

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The stinky spring alliums known as ramps are an ephemeral specialty. Get them while you can and turn them into an (almost) everlasting compound butter.

A skillet filled with chicken drumsticks braised in wine with a wooden spoon and wine cork lying beside the skillet.

Chicken Drumsticks Braised In Wine

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Sorta like a cheater’s chicken cacciatore, these tipsy chicken drumsticks make a simple weeknight dinner that’s sufficiently spectacular to serve to guests.