Stissing House chef Clare de Boer spends Sunday mornings away from her Pine Plains restaurant kitchen, baking yogurt muffins with her children at home. De Boer, known for her precise approach to seasonal American cooking, keeps the process simple—using a food processor and a straightforward list of ingredients.
She describes the muffins as a family ritual that fits into the slower pace of weekend mornings. The recipe calls for basic ingredients found in most kitchens: yogurt, eggs, flour, and a bit of sugar. The food processor keeps cleanup minimal, a detail de Boer says makes it easier to include her kids in the process.
On a recent Sunday, de Boer’s kitchen table was set with bowls of berries and measuring cups, her children helping to scoop batter into muffin tins. She points out that the tactile steps—cracking eggs, stirring batter—keep young cooks focused and engaged.
At Stissing House, de Boer’s style often reflects her home cooking. She notes that involving children in baking helps them understand food beyond the restaurant setting. For her, these mornings are a reminder that some of the city’s best chefs also value the routine of cooking at home with family.