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$2,999,000 | 415 Polly Park Road, Rye | Classic Colonial overlooking the 13th hole of the Westchester Country Club
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< For the cookies>

1½ c. flour

1 t. baking powder

½ t. salt

½ c. butter

1 c. sugar

2 egg yolks, beaten

1 t. almond extract

1 T. milk

½ t. vanilla

<For the icing>

Confectioner’s sugar


Food coloring

Red & green sprinkles

Cinnamon drops

Colored sugar


Preheat oven to 375°.

Sift together flour, baking powder, and salt.

Cream butter in mixer. Add sugar slowly, until mixture is fluffy. Stir in beaten egg yolks and extracts.

Add sifted dry ingredients, alternating with milk. Gather in a ball and chill for 1 hour, wrapped in wax paper or plastic wrap.

Remove from refrigerator and cut in half. Flour a dry work surface and roll out the dough ¼ inch thick. Use festive cookie cutters to create cookies working from the outside in.

Transfer to cookie sheet and bake for 10-12 minutes.

Cool completely on rack before icing.


The number of colors you want will determine how much sugar and milk you will need.

In small cereal bowls, put 1 cup of confectioners sugar and add ¼ t. of milk. Stir. Keep adding drops of milk until you achieve a workable consistency. Then add food coloring to each bowl. Leave one bowl white.

Decorate each cookie and use any fun sugars or cookie decorations you like.


Down to Earth Rye Farmers Market is hosting a special one-day-only pop-up event this Sunday, November 19 from 8:30-2. Sample New York-made spirits, hard ciders, and mead and talk with the makers themselves.

You’ll go home with holiday entertaining ideas dancing in your head, and supplied with all the libations you’ll need.




Serves 8-10


1 c. cranberries

1 c. sugar

1 c. chopped, unpeeled apples (preferably honey crisp)

6-oz. package lemon-flavored gelatin

2 c. boiling water

1 c. pineapple juice

1 c. crushed pineapple, well drained

½ c. seedless red grapes, halved

¼ c. walnuts, chopped


In a food grinder, processor or blender, grind cranberries and apples together. Place in a small bowl with sugar. Let stand 30 minutes.

Meanwhile, in large bowl dissolve gelatin in the boiling water; stir in pineapple juice. Chill until mixture mounds when dropped from a spoon.

Fold in cranberry mixture, crushed pineapple, grapes, and walnuts.

Pour into a 6-cup bunt pan mold or 9” square pan. Chill until firm.




Serves 8-10



6 T. unsalted butter, cut into ½ inch pieces, at room temperature

1¼ c. all-purpose flour

½ t. sugar

Kosher salt

1 large egg, lightly beaten


1 butternut squash (1¾ lbs.), peeled and sliced into ¼-inch thick half moons

2 T. unsalted butter, melted

2 t. finely chopped fresh sage

3 T. honey

Kosher salt

¼ c. grated Parmesan

¼ c. plain breadcrumbs

1½ c. Gruyere cheese, cut into small cubes

2 t. white wine vinegar

½ t. crushed red pepper

For the crust:

Butter a 9-inch springform pan. Put the flour, sugar, and ½ t. salt in a food processor and pulse to combine. Add the butter and process until thoroughly combined with no visible chunks. Add the egg and pulse until the dough just starts to clump. Transfer the dough to the springform pan and press it evenly on the bottom and one inch up the sides. Refrigerate for 30 minutes.

For the filling:

Adjust oven rack to middle position and preheat the oven to 375° F.

Toss the butternut squash slices with the melted butter, sage, 1 T. honey, and 1 t. salt in a large bowl. Sprinkle the Parmesan and breadcrumbs evenly on the bottom of the crust, then scatter over ½ cup of the Gruyere cubes. Lay out a single layer of butternut squash slices, breaking off pieces of squash to fill any gaps. Scatter another ½ cup of Gruyere over the squash. Top with the rest of the butternut squash slices and the remaining Gruyere.

Put the springform pan on a baking sheet and bake until the squash can be pierced easily with a knife, about 1 hour and 40 minutes to 1 hour 50 minutes. (If crust gets too dark, cover loosely with foil.)

Meanwhile, combine the vinegar, crushed red pepper, and the remaining 2 T. honey in a microwave-safe bowl large enough to contain it (the honey may boil over in the microwave). Microwave for 30 seconds. Reserve.

When tart comes out of the oven, drizzle all over with the spicy liquid and serve immediately.


Packing the Perfect Picnic

By Karen Schulz

We live in the land of picnic nirvana. The backdrops are endless — beaches, boats, and parks. My friend Augustina is my picnic hero. I have been begging her for years to write a picnic cookbook. She makes it look so easy and has a way of making the simplest meal look and feel worthy of the Queen. Her eye for details and joyful colors all contribute to the overall feeling of togetherness and relaxation that picnics should yield. Therefore, I consulted with her and asked her for her top three tips on how to pack the perfect picnic.

First, determine the location, which will dictate how you set your table, choose your menu, and execute the set up and break down. If you are at the beach, you may want to steer clear of recipes that contain mayonnaise or eggs. If you are packing for a hike, you will probably want to leave the pretty picnic basket at home and opt for lightweight, easily packed food like high-protein sandwiches and homemade granola trail mix. If you are picnicking on a boat, you will do as much prep at home as you can so all you need to do is assemble and set the table once you’re seaside.

Second, design a menu that is appropriate and easily executed. Pack one cooler with beverages and another cooler with food. Will you be serving sandwiches, salads, or a combo of both? Or, perhaps grill a pork tenderloin in advance and prep a beautiful salad to assemble with the already cooked tenderloin? Basically, do as much prep as is possible before it is time to picnic so you are guaranteed the maximum amount of time with your dining companions. If you are picnicking where there is a grill, marinate your meats and vegetable in large zip-lock baggies, which are easily transported and make for easy cleanup.

Thirdly, it’s all about presentation. Augustina imagines exactly how she wants her picnic to look and builds the scaffolding around it. Tabletop touches make all the difference in a beautiful picnic. She prefers to use a picnic basket and packs it with real cutlery and plates (not plastic), colorful tablecloths, votives, and cloth napkins pre-wrapped around cutlery. It all adds ambiance. One of my favorite things about an Augustina picnic is that you will never see a store-bought container on the table. No milk cartons or ketchup bottles. Not only are they unsightly, but premeasuring condiments and some liquids in small glass jars saves tons of space when packing the basket.

I’m a big fan of al fresco dining and one of my favorite picnic salads is this hearty Udon Noodle Salad with Chicken and Chile Scallion Oil. It works as a great main course for lunch or dinner and can all be prepped in advance. You can make the oil four days ahead and keep it chilled in the fridge. You can roast your own chicken or use rotisserie, and the noodles can be made the night before, just toss with one teaspoon of oil, cover and chill. All that’s left to do is assemble either before you go or when you get to the picnic.

So pick your location, grab your fun salad servers, dust off those tablecloths, and pack up your beautiful delicious perfectly prepped picnic and enjoy these last weeks of summer with friends.

<<Udon Noodle Salad with Chicken>>

Serves 4


<Chili-Scallion Oil>

2 scallions, thinly sliced

2 garlic cloves, thinly sliced

2 star anise pods

2 T. crushed red pepper flakes

1 T. chopped fresh ginger (or 3-4 frozen Dorot ginger cubes)

1 t. Sichuan peppercorns

½ cup vegetable oil


6 oz. Japanese wheat noodles (somen, udon, ramen)

2 T. soy sauce

2 T. unseasoned rice vinegar

2 t. sugar

1 t. toasted sesame oil

2 cups shredded cooked chicken

2 scallions thinly sliced

½ large English hothouse cucumber, halved lengthwise, thinly sliced

4 radishes, trimmed, thinly sliced

1 cup cilantro leaves


Cook all ingredients for the chili-scallion oil in a small saucepan over medium heat, swirling pan occasionally until scallions and garlic are just golden brown, about 3 minutes. Let cool before transferring to a jar.

Cook noodles in large pot of boiling water according to package directions; drain. Rinse under cold water, shake off as much water as possible.

Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions and toss to coat. Just before serving, mix with cucumber, radishes, and cilantro and drizzle with chili oil.


For the shredded chicken, you can use a rotisserie chicken or roast a few bone-in, skin on chicken breasts or thighs at 350° for 1¼ hours. This can be done in advance.

Oil can be made four days ahead. Keep chilled.

Noodles can be cooked the night before, toss with 1 t. oil, cover and chill.

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