At Home with Jessica Seinfeld

At Home with Jessica Seinfeld

The Seinfelds

Jerry, sons Shepherd and Julian (holding their dachshund Foxy Brown), daughter Sascha (holding dachshund Jose), and Jessica in the kitchen. An Elektra Deliziosa coffee maker on the far counter is a crowd-pleaser: "People come over just to have coffee with us—that's how we have friends," says Jessica, laughing.

the Pool Area

"Friends are constantly dropping by to use our pool and our beach, which is great," says Jessica. The family often eats lunch in the adjacent pavilion.

The Sunroom

"This room is party central," Jessica says of the sunroom. "We clear off the tables and put out plates of antipasti. Guests just sit on the floor and eat dip and cheese and crackers."

The Upstairs Bedroom

An upstairs bedroom has a laid-back vibe that's consistent throughout the house: "When it came to decorating the place, I wanted to avoid any feeling of fussiness—Jerry and I are the least formal people," says Jessica.

The Artwork

A mounted deer's head by contemporary artist Kohei Nawa hangs in a room off the main foyer. Jessica purchased the piece at the Frieze Art Fair.

Behind the House

An avid photographer, Sascha snaps a photo of her glamorous mom at one of the outdoor tables behind the house.

The Kitchen

A second seating area in the kitchen houses an office nook, lined with photos of family and friends.

Kitchen Cabinets

Glass kitchen cabinets reveal vintage bottles, while Jessica's cookbook collection is always an arm's reach away: "Mediterranean food—vegetables, fish, simple ingredients—is the way I like to go."

JERRY'S FAVORITE RECIPE: BAKED EGG NOODLES AND CHEESE

SERVES 4

Cooking spray
1½ cups grated sharp white Cheddar (6 oz.)
1½ cups grated sharp yellow Cheddar (6 oz.)
¾ cup 1% or 2% milk
½ cup reduced-fat sour cream
2 large eggs
1 bag (1 lb.) wide egg noodles
¼ cup dried bread crumbs

1. Heat the oven (with the oven rack in the middle) to 425° F. Fill a large pot with water. Place on the stove and turn the heat to high; bring to a boil. Place a colander in the sink. Coat the inside of a 2½-qt baking dish with cooking spray.
2. Grate the cheeses, place in a medium bowl, and mix together. (Protect your knuckles: Stop grating before the cheese block gets too small. Chop into small pieces with a knife instead.) In a large bowl, whisk together the milk, sour cream, and eggs.
3. Once the water is boiling, add the noodles; cook for 3 minutes. Drain into the colander and pass under cold running water to stop the cooking. Transfer the noodles to the large bowl with the sour cream mixture and stir. Add 2 cups of the grated cheese to the noodles; mix well. Using a silicone spatula, pour and scrape into the prepared baking dish. Add the bread crumbs to the remaining 1 cup cheese and toss together with your hands; sprinkle over the noodles. Bake until golden and crispy on top, 15 to 20 minutes.

JULIAN'S FAVORITE RECIPE: SIMPLE PEPPERCORN STEAK

SERVES 4

2 New York strip steaks (about 1 inch thick, 1 lb. each)
1 tbsp whole black peppercorns
2 tsp canola oil
1 tsp kosher salt (½ tsp. + ½ tsp.)

1. Take the steaks out of the refrigerator and let come to room temperature, about 20 minutes. Meanwhile, crack the pepper using the bottom of a small skillet until all of the peppercorns are crushed.
2. If there is a lot of fat attached to the steak, trim it off with a chef's knife. Drizzle each steak with ½ tsp of the oil and rub into both sides. Measure ½ tsp of the salt, then pinch and sprinkle over the tops. Turn the steaks over and season the same way with the remaining ½ tsp salt. Rub the cracked pepper into both sides.
3. Place a large skillet on the stove and turn the heat to medium-high. When the skillet is hot (after a minute or two), add the steaks. Cook the steaks on the first side until a deep brown crust has formed, 4 to 6 minutes. Flip the steaks and cook 4 to 6 minutes more for medium-rare, 125° to 130°F internal temperature. Using tongs, hold each steak to sear the fat on the edges. Transfer the steaks to a cutting board and let rest 5 minutes before slicing.

SHEPHERD'S FAVORITE RECIPE: FRENCH TOAST

SERVES 4

2 large eggs
1 cup low-fat or whole milk
2 tsp pure vanilla extract
¼ tsp ground cinnamon
4 1-inch-thick slices challah or French bread (or whole wheat bread)
1 tbsp unsalted butter Fresh berries, maple syrup, or confectioners' sugar, for serving

1. Crack the eggs into a large baking dish (choose one that's large enough to hold the bread slices in a single layer). Add the milk, vanilla, and cinnamon and whisk together.
2. Slice the bread into 1-inch-thick slices (if not presliced) and add to the egg mixture. Let them soak for a minute, then flip each piece and let soak a minute more until saturated.
3. Place a large skillet on the stove and turn the heat to medium. Add the butter. Once it's melted, swirl the skillet so the butter coats the bottom. Let the excess egg mixture drip off of each slice of bread, then add the bread to the skillet (you may have to cook in batches if your bread is too wide to fit all 4 slices in at once). Listen for a nice sizzle. When you hear that, cook until the undersides are golden brown, 2 to 3 minutes. Carefully flip and cook until golden on the second side, 2 to 3 minutes more.
4. Serve with your favorite toppings.

SASCHA'S FAVORITE RECIPE: MARINATED STRAWBERRIES WITH ICE CREAM

SERVES 4

1 lb. strawberries
2 tbsp sugar Grated zest of 1 lemon (about 1tsp)
1 tbsp lemon juice
1 pint vanilla ice cream

1. Wash the strawberries. Using a paring knife, cut off the stems. Then cut the strawberries in half or into quarters if they are large. Put them in a medium bowl.
2. Sprinkle the sugar over the berries and grate in the lemon zest. Juice ½ of the lemon, add, and stir to combine. Let marinate for at least 20 minutes or overnight. Spoon the strawberries and their juice over scoops of ice cream.

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