Monthly Archives: June 2014

June 29, 2014 – Glazed Lemon-Ginger Scones

It was a busy weekend of cooking for Two at the Table, but we made the Glazed Lemon-Ginger Scones as planned. Here’s how it went for Tony: I don’t do much baking, but I’ve made this recipes a few times. It’s not too … Continue reading

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Special Feature: Mushroom and Asparagus Frittata

While most New Yorkers go out for brunch on Sunday, we often stay in. This morning, Kim was inspired to make a frittata using some extra asparagus from the Penne with Asparagus, Sage and Peas and left over mushrooms from the … Continue reading

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Special Feature: Bread and Butter Pickles

With the Fourth of July coming up, Tony figured it was time for his annual, summertime ritual of making bread and butter pickles. This year though, he decided to try something a little different: For the past couple of summers, … Continue reading

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June 28, 2014 – Grilled Fontina, Mushroom, and Sage Sandwiches

This evening, we made Grilled Fontina, Mushroom, and Sage Sandwiches, which we were originally going to have Thursday night. Tony describes exactly how they came together. We had made these sandwiches once before, but had forgotten how quick and easy they … Continue reading

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Menu for the Week of June 29, 2014

Two at the Table_Menu_Week of June 29 2014 This will be a bit of a busy week, with several dinners out, so we won’t be cooking as much as usual. We’ll try to make up for that by introducing you … Continue reading

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June 27, 2014 – Penne with Asparagus, Sage and Peas

Tonight we made Penne with Asparagus, Sage and Peas, a simple pasta dish that we thought would be perfect for a Friday night when we didn’t want to do a lot of complicated cooking. Tony describes making the dish: There was … Continue reading

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June 26, 2014 – Baked Orzo with Shrimp, Tomato Sauce, and Feta

Tonight we made the Baked Orzo with Shrimp, Tomato Sauce, and Feta that we originally were going to have on the 25th. Tony describes making the dish: Since we’re halving the recipe, there was very little prep for this dish, so I … Continue reading

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