(Our boat tour took us to a private beach, couldn’t get enough of this light) This week Andy and I are in Turks and Caicos celebrating our five- year wedding anniversary, returning to the place where we honeymooned. Five years ago we were newlyweds. At just-turned 23, some would say we were babies, but Andy

Like Sharon, I’m starting to get summer vegetable overload. The French solved this problem long ago and developed a dish we all love–ratatouille! Traditionally it’s stewed stovetop resulting in an utterly irresistible but slightly unattractive dish. We three cooks have found that roasting the vegetables rather than stewing them means they cook through yet sill

This past weekend, Mom, Sharon, Erika and I hosted the second annual Big Summer Potluck in Bucks County, PA at our home on Friday night and then at Linden Hill Gardens on Saturday. We were only able to pull it off because of an enormous amount of support from Dad, Andy, Tony and our dear

I don’t know about you, but I spend an embarrassing amount of time in February and March yearning for fresh tomatoes, corn, peaches, chard, lettuce, and summer squash. By late winter, I am sick of butternut squash, root vegetables, and braising, and I’m ready for the miraculous abundance that summer brings. But it’s almost comical

Eton Mess–totally misnamed, don’t you think– is Three Many Cook’s new favorite summer dessert. In this week’s USA Weekend video Maggy demonstrates how quickly you can make  this stunningly beautiful, utterly simple dessert that she learned while living in England.  Apparently it was served at Eton college’s snack shop in the 1930′s and was traditionally made with strawberries

It’s that time again. Kale season. It’s growing like a weed in our gardens, it’s spilling out of baskets at the farmers’ market, and it’s piling up in our refrigerators. We’ve made soups and stews with kale, we’ve made pasta dishes featuring kale, we’ve made kale chips. We’ve sautéed it, braised it, broiled it, grilled

Light, fresh pizzas are perfect summer food, but who wants to heat up the kitchen oven to 500 degrees? Grilling pizzas makes so much sense. And this grill method that Maggy and I demonstrate in this week’s USA Weekend video is the best, quickest way to get that crisp crust we all love

As soon as Andy and I moved to the city a year and a half ago, we started hearing about a place called Russ and Daughters, located at 179 East Houston Street. We heard from several friends and acquaintances that this fourth generation, family owned store specializing in smoked fish and caviar, had the best

My hunter/fisherman buddy, Ray Ryan, called the day before my birthday. Said he had just caught some largemouth bass on one of his fishing expeditions. Would I like some? I never say no to Ray

Where breakfast is concerned, some people are “gimme a cup of coffee and I’m good.” This would not be me. I need to put food in my morning belly. Could be a smoothie, a bowl of oatmeal or a granola bar on the go, but I’ve got to have something. I’m almost always hungry before

We’ve been at a big family reunion in Tennessee this past weekend, and it’s been pretty warm here. To keep everyone refreshed and rehydrated we’ve made massive vats of iced tea.  In this USA Weekend’s video we demonstrate not only how to make iced tea quick and from scratch but also how to flavor it

There are a lot of things that are great about being in grad school. Being broke is not one of them. In lieu of buying Mom a birthday present (I usually can’t top Maggy in that department anyway), Anthony and I decided to do what we do best: show up and cook. We brought freshly

When Andy and I lived in England, we would visit his grandparents nearly every weekend for a roast dinner. I could wax poetic about Nanny’s roast dinner for ages, but you can read about it here. Nanny made everything from scratch, but she rarely made dessert. Yet she always had at least two (if not

Grilling chicken on a beer can stand is a fun tasty way to cook a whole chicken in the summer. In this week’s USA Weekend video, Maggy and I show you how to prepare, grill, and carve this fun bird. Once you set the bird on the grill it’s about an hour cooking time, but