How refreshing

 Looking for a quick, easy, refreshing and luscious dessert? Look no further, the Meyer Lemon Posset is here. This incredibly simple recipe with the strange name consists of just whipping cream, sugar and lemon juice. After coming to a bare simmer, it sets up into a hard-to-describe ethereal something. It’s beyond whipped cream, but it’s…

Rockin’ the Recipes

There’s a quirky little band called One Ring Zero that plays regulary at a cozy little neighborhood bar/performance venue called Barbès, where a lot of New York musicians hone their acts before taking them into Manhattan (and where the Herbal Alchemy cocktail crew has perfected at least one recipe with the friendly bartenders’ help).  One Ring Zero has long…

Lazy Sunday

(From top) Birthday treats for my pal Hal. Pastel Cream Wafers; Standing watch over Mike’s Sharpening Service truck; Spring lettuce harvest at community garden, plus good tips on home-made biters; Sunchokes and asparagus for roasting, ends trimmed for soup.

First Feast: The Recipe Recap

To herald spring, the Three Points cooks gathered in Kate’s D.C. kitchen  for our first joint supper club feast.  The menu was inspired by Nowruz, the Persian New Year celebration that takes place on the Spring Equinox, March 20 this year. Guests were greeted with a glass of Molly’s home-brewed mead, candles were lit, and we…

Pasta Project: The Final Chapter

The Raw At last, the beautiful, hand-made tricolor pasta from Molly has gone from being admired on the countertop to being devoured on the plate. Tossed it with a cream sauce made with a bit of Asiago cheese leftover from the Savory Cheesecake bake, and added in some smoked chicken.  The fettucine took only took…

Cheesecake Under the Tree

  Here’s an appetizer (or brunch alternative) that will confound and then delight your guests—a Savory Cheesecake made with asiago and cream cheese. Diners always seem to have a hard time wrapping their heads around the combination of cheesecake and savory.  Be prepared for the inevitable exclamations: “Oh. . . . it’s not sweet!” followed by “Wow, that’s…

Slow and Steady Wins The Race

Candy, despite its hyperactive reputation, seems to like the slow lane when it comes to production. Rebecca and I learned this the hard way (even if the company made the spoiled batches less annoying on balance) so you won’t have to. We were both having a little personal nostalgia trip with homemade candy recipes passed…

Latke Time!

Tonight marks the beginning of Chanukah (Hanukkah, or Hannukah). Three Points has celebrated in the past by frying up a batch of traditional potato latkes. We can’t be with our Jewish friends this year, but we can share our favorite recipe for the accompanying Caramel Applesauce. It’s incredibly easy to make and has a not-to-sweet, caramel richness that’s…

Post-Game Wrap-up

Welcome to guest blogger Amelia Peltz, who shared our Thanksgiving table and brought a dish that became a hands-down favorite.     Who Says Vegetarians Can’t Have Fun, Too?   Ah, Thanksgiving.  The turkey-centric holiday that often left those of the vegetarian persuasion feeling a little freakish for our desire to just eat the vegetables. …

A Thanksgiving Miracle

Kate’s Kitchen, Washington, D.C.—Awoke Thanksgiving morning to a truly miraculous holiday recipe discovery. The Meyer Lemon Posset whipped up the prior evening had set and was ready for tasting. This incredibly simple recipe with the strange name consists of just whipping cream, sugar and lemon juice. After coming to a bare simmer, it sets up…