Cooking
With blueberry spoon cake for dessert, naturally.
Good morning. One of the great American crossroads is the intersection of Route 82 and Church Street in Pine Plains, N.Y., where Clare de Boer has a restaurant, Stissing House. There’s a flatness there, a feeling of being at the center of a valley, as if you’re in a stream bed, the restaurant beside it, warm and old and clean. You’d like to ride a horse there and take a room upstairs to sleep after dinner.
There’s nothing antique about de Boer’s cooking, though. Hers is a modern, straightforward cuisine, Anglo-American, a little European, the kind served in novels about good, stylish people who have incredible weekend homes in the country, who garden abundantly and make jam.
Make her recipe for grilled chicken thighs and corn with lime-basil butter (above) and you’ll see. It’s a fantastic taste of summer and a strong argument for lingering over your meal in flickering candlelight even though it’s Sunday night and there’s work in the morning. Blueberry spoon cake for dessert? This is your life now. It’s exceptional.
Featured Recipe
Grilled Chicken Thighs and Corn With Lime-Basil Butter
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As for the rest of the week. …
Monday
Pantry staples and a fat squash from the market make for a perfect Monday night meal with Samantha Seneviratne’s recipe for one-pot tuna orzo with zucchini. Canned tuna, silky orzo and sliced zucchini, with raisins for sweetness and capers for tart salinity? Yes, please.
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