Halloween Roasted Red Pepper Deviled Eggs




8 large eggs
1/4 cup drained and chopped jarred roasted red peppers
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon paprika, plus more for sprinkling
Salt and pepper
3 chives, cut into 16 1/2-inch pieces


1. Bring a large pot of water to a boil over high heat. Gently lower eggs into water, return to a boil and reduce heat to a low simmer. Cook eggs 11 minutes, drain and place in a large bowl of ice water. Cool completely, at least 10 minutes.

2. Crack eggs and carefully peel under cool running water. Slice in half lengthwise, scoop out yolks and place them in a food processor with peppers, mayonnaise, mustard and paprika. Cover and refrigerate whites. Process yolk mixture until smooth; taste and season with salt and pepper.

3. Transfer yolk mixture to a pastry bag fitted with a large round tip or a large ziplock bag. If using a bag, squeeze out air, seal and snip off a corner. Pipe about 1 Tbsp. filling into center of each egg white, to resemble a pumpkin. Set a piece of chive diagonally into filling to resemble a stem. Sprinkle yolks with paprika. Serve immediately or cover and refrigerate for up to a day.


Recipe on MyRecipes.com

October Seasonal Produce



It’s always best to shop for foods that are in season. Go crazy on all these delicious foods that are at their peak in October!

Brussels sprouts
Butter lettuce
Collard greens
Sweet potatoes
Winter squash

Client Review: Central Park Horse Show

“I wanted to thank you for all your help this past week; you are always a pleasure to work with and it seems that things work better and better every year! : )

I also wanted to point out how wonderful Max and Jase were to work with.  Their attention to details, customer service and communication skills made all of our last minute changes effortless.

They went above and beyond for us and we truly appreciate all of their hard work and efforts.  Another important thing that both of them showcased (which is rare) is their ability to lead their team efficiently and in a very respectful way; it seems like everyone was happy to be there!

Looking forward to working with you (as well as them) next year.

Have a great week.

Anne Caroline”


Peach Crisp


peach crisp


  1. Topping:
    • 1 cup all-purpose flour
    • 2/3 cup (packed) light brown sugar
    • 1/2 teaspoon kosher salt
    • 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
  2. Assembly:
    • 1 1/2 cups pecans
    • 2 tablespoons unsalted butter, room temperature
    • 2 1/4 pounds peaches (about 7 medium), cut into 1/2″ wedges
    • 1/3 cup (packed) light brown sugar
    • 1/4 cup granulated sugar
    • 3 tablespoons fresh lemon juice
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon kosher salt


  1. Topping:
    1. Whisk flour, brown sugar, and salt in a medium bowl. Rub in butter with your fingers until clumps form and no dry spots remain.
  2. Assembly:
    1. Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.
    2. Smear bottom and sides of a 10″ cast-iron skillet with butter. Toss pecans, peaches, brown sugar, granulated sugar, lemon juice, garam masala, and salt in a large bowl to combine. Transfer to skillet and crumble topping, breaking up into large pieces, over filling.
    3. Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.
  3. Do Ahead
    1. Crisp can be made 1 day ahead. Store lightly covered at room temperature.

Recipe from Epicurious.

10 Ways to Use Mustard


mustard day

1. With pretzels.
Pretzels are basically just an excuse to dip something in mustard. Dip store-bought, crunchy bagged pretzels in a yellow mustard, while the grainy variety pairs well with homemade soft pretzels, fresh from the oven.

2. Honey mustard dressing.
This is one of the easiest shake-and-pour dressing recipes ever. Mustard, honey, vegetable oil, vinegar, and a pinch of salt go into a mason jar, and in seconds you’ve got a deli classic, perfect for topping a salad of iceberg or romaine. Yellow mustard is the classic choice, but grainy mustard is great too.

3. Glazes.
Mustard glazes are great for more than just a Christmas or Easter ham! Baked chicken wings, thighs, or tenders are awesome when topped with a mustard-brown sugar glaze, too. Just brush it on in the last half hour of cooking.

4. Pan sauces.
After sautéing chicken breasts or searing steaks, you’ll have a pan of gorgeous fond (those tasty browned bits at the bottom of the pan). By all means, don’t waste that delicious, savory flavor! Instead, add a splash of wine (red wine if it’s red meat, white wine if it’s chicken) and a good dollop of mustard, then whisk to bring up all of that browned goodness from the pan to make a tasty sauce.

5. Dijon dips.
Combine two ingredients — mustard and mayo — and you’ve got a dip for crudités, or my favorite, steamed artichokes. We always ate them this way in my household, and now an artichoke just doesn’t seem right without a mustard-mayo dip alongside. You can simply mix the mustard and mayo until you like the balance, or go a little fancier and make a creamy parmesan dip.

6. Balsamic vinaigrette.
We love the zippy heat that Dijon mustard adds to a vinaigrette. Just keep in mind that the mustard has a good amount of salt, so you may want to cut back on the salt in the recipe and season to taste.

7. With lamb.
Whole-grain mustard is incredible with lamb. This slightly gamey meat needs strong, assertive flavors to go with it, so mustard is just the ticket. Make rib chops for a quick and impressive dish, or braise shanks for hours for a fall-apart tender dinner.

8. On chicken.
A baking sauce takes boneless, skinless chicken thighs to the next level. There’s so much flavor in the Dijon-based sauce that you don’t even have to marinate this weeknight dish!

9. With potatoes.
Classic French gratin dauphinois is a little bland for my taste. Scalloped potatoes are another story, however — our version is amped up with Dijon mustard, cheddar cheese, and sliced onions. If you’re in the mood for full-on comfort food, this is your dish.

10. Sausage night.
On those nights when you really don’t want to cook anything too fussy, a few good chicken sausages served alongside sautéed cabbage just hits the spot. Serve this with plenty of sharp, grainy mustard to cut through the sweetness of the glaze.


Originally posted on The Kitchn.