I’m heading off island next weekend and cruising down to NYC for a couple of really fun book events. So all you New Yorkers, please come and say hello! I will bring some special island treats with me so if bribery helps…consider yourself bribed.

Here are the details:

Saturday September 16th – Union Square Greenmarket from 10:00 – 12:00. Here is the full list of cookbook authors signing at the Greenmarket this fall (so impressive!).

Sunday September 17th – Brooklyn Book Festival Day (Brooklyn Borough Hall and Vicinity) at Roost Books Booth #326 from 10:30-11:00. Click here for festival details.






The Martha’s Vineyard Agricultural Fair was just in town for four days and we hit it hard – rides, games, watching woodsmen chop logs and oxen pull heavy loads. There were piglets and the cutest baby goats of all time. At the end, Dylan announced that the fair is better than Christmas and I have to say, I kinda agree.

Every year we enter homemade goodies in the fair. This year Gray entered a pile of popsicle sticks glued together entitled “Cage” and Dylan entered a clay model of a brown bear. Nick wanted to enter a loaf of sourdough after taking the blue ribbon in mens bread last year but surfed instead of baked. I entered the single crust pie category with a Southern Tomato Pie.

I have to admit I had little hope of my tomato pie fetching a ribbon. This is a very classic yankee fair and summer fruit pies almost always take the ribbons. That said, I am a lover of savory pies and really wanted to take advantage of the amazing island grown tomatoes. I adapted Vivian Howard’s Southern Tomato Pie recipe and got the third place ribbon. This is not a simple, quick recipe. It has many steps but the end result is really special. First, you use over 3 pounds of tomatoes. Half are drained over a sieve and kept fresh while the other half are roasted in the oven with fresh thyme. The crazy part is the cheese mixture that is spread over the tomatoes – fontina, parm, and MAYO. If you know me you know mayo is the one food on this earth that I despise but this was a country fair entry after all and I was baking for the judges, not myself. I have to say, when the pie came out of the oven I was convinced the mayo was a good idea.

*PARTY! If you’re on Martha’s Vineyard this weekend come stop by the West Tisbury Library on Sunday from 6:00 to 7:00. I’ll be there selling books along with island author pals Jennifer Tseng and Susie Middleton. We will have bubbly drinks, cake, and snacks. I hope you come and join us!



Southern Tomato Pie from The First Lady of Carolina Cooking

Makes 1 pie

For the pie crust

1 14 cups all-purpose flour
2 12 teaspoons granulated sugar
12 teaspoons salt
6 tablespoons cold butter cut into 12-inch cubes
2 tablespoons plus 1 teaspoon ice-cold water
12 teaspoon white vinegar

For the filling and topping

3 1⁄2 pounds vine-ripe tomatoes, cored, seeded, and cut into 1⁄2-inch dice, divided
2 teaspoon salt, divided
1 teaspoon sugar, divided
1 tablespoon butter
1 large yellow onion, thinly sliced with the grain
1 teaspoon picked thyme
2 tablespoons extra-virgin olive oil
14 tsp. freshly ground black pepper
13 cup packed whole basil leaves
12 cup mayonnaise
13 cup grated fontina
13 cup grated Parmigiano-Reggiano
2 large Roma or heirloom tomatoes, thinly sliced and blotted dry with paper towels
Make the pie crust: Place the flour, sugar, and salt in the bowl of a mixer fitted with the paddle attachment. Mix on medium for a few seconds. Begin adding the butter one cube at a time. Continue until the flour is speckled and crumbly, about 4 minutes. With the mixer still running, add the water and vinegar until just combined. Do not overmix. Press the dough into a 6-inch disk, wrap tightly in plastic wrap, and chill in the refrigerator overnight.
Bring the crust to room temperature and lightly butter a 10-inch metal pie pan. Preheat the oven to 400°. Dust your counter and rolling pin lightly with flour and roll the crust slightly larger than your pan. Lay the crust in the pan and press gently into its edges. Cut off the edges that hang over and discard. Freeze for at least 15 minutes or until you’re ready to blind-bake.
Lay foil or parchment paper on top of the crust and weigh that down with dried beans or rice. Blind-bake the shell for 30 minutes. Remove the pie weights and foil or parchment and bake 5 minutes more. Set the cooked crust aside as you prepare the filling.
Make the filling: Toss half of the diced tomatoes with 1⁄2 teaspoon salt and 1⁄2 teaspoon sugar. Set them over a colander to drain while you get everything else ready, at least an hour.
Lower your oven to 375°. In a medium sauté pan or skillet, melt the butter and then add the onion and 1⁄2 teaspoon salt. Cook over medium-low heat until deeply caramelized. This will take about 45 minutes. If the onion gets away from you and burns a little, add 1⁄4 cup of water to the pan, scrape up the overbrowned bits, and keep going. In the end, you have a scant 2⁄3 cup caramelized onion.
Toss the remaining diced tomatoes with 1⁄2 teaspoon salt, thyme, and olive oil. Spread in a single layer on a sheet tray with as much room separating the individual pieces as possible. Slide the tray onto the middle rack of your oven and roast for 30-35 minutes. You’re looking for the tomatoes to dry out and brown slightly.
Once all the individual components are done, stir together the onion, the fresh and roasted diced tomatoes, the remaining salt, sugar, black pepper, and basil.
Make the topping and finish the pie: In a separate, smaller bowl, stir together the mayonnaise, fontina, and Parmigiano. Spoon the filling into your blind-baked crust. Top with the cheese mixture and tomato slices. Bake in the middle of your oven for 30 minutes. You can serve this warm or at room temperature. Both have their virtues.




Come join me and Feeding a Family‘s photographer Elizabeth Cecil at the 2017 Martha’s Vineyard Book Festival! We are participating in two really exciting events. All the details are below. This is the perfect excuse to come visit the island and give us a high five in person!

Saturday August 5th: 9:00 am Harbor View Hotel, Edgartown MA (Edgartown Room). Free event.

Cooking & Culture Panel Discussion: Sarah Leah Chase (The New England Open House Cookbook), Susie Middleton (Simple Green Suppers), Joan Nathan (King Solomon’s Table), and Sarah Waldman (Feeding a Family) moderated by Glenn Roberts, Founder Anson Mills.

Sunday August 6th: 10:15 – 11:30 Chilmark Community Center, Chilmark MA (Stonewall Tent). Free event.

Sarah Waldman and Elizabeth Cecil will be in conversation with Laurie David from 10:15 to 11:00. They will then sign copies of Feeding a Family in the book signing tent from 11:00 to 11:30.



Want to win a year of weekly meal plans complete with dinner menus, shopping lists, and helpful tips!? Great! Head over to my Instagram page to enter.

Here are the details…a lucky winner will receive an annual Huckle & Goose Weekly Plan subscription, valued at $120. An annual subscription includes 5 weekly hand-picked seasonal dinners (+ a bonus breakfast, dessert, or drink recipe), complete with shopping list and good ideas like habit shifts, playlists, or simple everyday gatherings.

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The hand-picked seasonal recipes are foolproof and flavorful. Christine and Anca, the ladies behind H&G, test them in their own kitchens and taste-testers include kiddos and dudes too. You can modify the weekly plan and create your own from our growing recipe catalog. Click here for an example! 

I hope you enter! I hope you win! We are drawing a name on Thursday.

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Ps. Huckle & Goose is giving away a copy of Feeding a Family so go here to enter for that too!



I swear we haven’t eaten inside our house in almost a week. I am constantly carting smoothies, bowls of yogurt, sandwiches, and platters of fruit outside to gobble down on the porch or in the yard. We’ve spread blankets, set up beach chairs, and gathered around picnic tables to chow down. Sometimes it’s just us and sometimes we’re surrounded by friends. It’s true that summer food just tastes better out in the fresh air, I’m sure of it. The best type of food to eat outside, in my opinion, is one-pot dishes that are good warm or at room temperature. Things that travel well, don’t need anything more than a serving spoon, and require only one trip from the kitchen to the grass.

Here, I’m sharing my favorite summer picnic crowd please – Tomato & Basil Strata. This dish is perfect for brunch, a picnic lunch (served with a big green salad and fresh berries), or a beach dinner (served with grilled steak and corn on the cob). You can assemble it ahead of time and bake it off whenever you have a free moment or a cool kitchen. The classic combination of tomatoes, basil, and rich Kerrygold Dubliner Cheese (similar to cheddar – nutty and somewhat sweet hard cheese) is a summer entertaining home run.



Tomato-Basil Strata

Serves 8 to 10

 1 yellow onion cut into thin ribbons

 2 tablespoons unsalted butter

 1 pint cherry tomatoes, halved

8 cups cubed French or Italian bread cut into 1-inch chunks

 6 ounces coarsely grated Kerrygold® Dubliner Cheese (2 cups)

 3 tablespoons fresh basil leaves, roughly torn

 8 large eggs

 2 3/4 cups milk

 2 tablespoons Dijon mustard

 1 teaspoon salt

 1/2 teaspoon black pepper


Cook the onion in the butter over medium-high heat until soft, about 5 minutes. Stir in the tomatoes and cook for another 7 to 10 minutes, until the vegetables are soft and starting to caramelize. Now build the strata in layers. Butter a 3-quart gratin dish or other ceramic baking dish. Start with the bread – spread 1/2 of the cubes in the bottom of the dish, top with 1/2 of the vegetables mixture and 1/2 of the cheese. Repeat the layering with remaining bread, vegetables, cheese, and top with torn basil.

Next, whisk the eggs, milk, mustard, salt, and pepper together in a large bowl and pour it evenly over the strata. Cover with foil and chill the strata for at least 8 hours or up to a day.

Before baking, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in the middle of the oven until puffed, golden brown, and cooked through, about 35 to 45 minutes. Let it stand 5 minutes before serving.

This recipe is sponsored by Kerrygold® USA and Martha Stewart Living.