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Spices and Seasons – Lamb, How to Season and Cook it

I think this week, certainly has brought the promise and hopes of spring, somewhere on the horizon. The days feel longer, the air warmer (I know we have a little more room for improvement there), and we are thinking of shedding our winter coats and thinking of spring holidays. As we say farewell to March, two major April holidays beckoning…

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Spices and Seasons – Lamb, How to Season and Cook it

I think this week, certainly has brought the promise and hopes of spring, somewhere on the horizon. The days feel longer, the air warmer (I know we have a little more room for improvement there), and we are thinking of shedding our winter coats and thinking of spring holidays. As we say farewell to March, two major April holidays beckoning…

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Spices and Seasons – Lamb, How to Season and Cook it

I think this week, certainly has brought the promise and hopes of spring, somewhere on the horizon. The days feel longer, the air warmer (I know we have a little more room for improvement there), and we are thinking of shedding our winter coats and thinking of spring holidays. As we say farewell to March, two major April holidays beckoning…

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Spinach, Quinoa and Shrimp Bowl: Seasonal Chef Recipe

Lent begins today, and many people abstain from eating meat during this period. Whether or not you are such a person, this quick recipe using spinach, quinoa and shrimp is perfect for a Lenten lunch. It can be easily made vegetarian/vegan by simply leaving out the fish. [amd-zlrecipe-recipe:683] One year ago: Millet Two years ago: Versatile Salmon Spinach, Quinoa and Shrimp…

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Spices and Seasons – Lamb, How to Season and Cook it

I think this week, certainly has brought the promise and hopes of spring, somewhere on the horizon. The days feel longer, the air warmer (I know we have a little more room for improvement there), and we are thinking of shedding our winter coats and thinking of spring holidays. As we say farewell to March, two major April holidays beckoning…

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Suburban Sweets: Strawberry Tiramisu

As this seemingly endless winter slowly winds down, we are (I am) desperately craving warm weather, and everything that accompanies it.  I don’t think I’ve ever been so eager to see the first of the spring blooms, which, in my yard, are the humble but spectacularly bright yellow forsythia flowers.  I can’t wait to go outside again…for walks or watching…


Restaurants

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Seasonal Chef
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Seasonal Chef: Making an Easy Lobster Bisque at Home

Lobster Bisque. It’s a soup that seems unattainable in a home kitchen. Generally served at upscale restaurants, it’s not your average cream soup at home. I do like a challenge, and making an easy lobster bisque at home can be just that, easy! Right up front I will tell you this is not one of my typical 30 minute recipes.…

Latin Twist
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Latin Twist: Plantain Stuffed French Toast

Sometimes it’s all about brunch. Yes, mis amigos, if you’re a brunch lover, you know exactly what I mean! As a little girl, I was lucky enough to have lots of French toast on my Sundays. In fact, though my Brighton Beach-based  grandma didn’t cook, she could make a mean French toast. And in Westchester, my mom continued the tradition (and…


I Eat Plants
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I Eat Plants: Get Out That Pressure Cooker!

Do you have a pressure cooker that’s sitting around and gathering dust? It’s time to start using it! JL Fields, the originator of this I Eat Plants column and of JL Goes Vegan, will be holding a Vegan Pressure Cooking 101 class on Sunday, March 15 over at Recologie in New Rochelle.  She is giving this class as part of…

Spices and Seasons
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Spices and Seasons – 8 Indian Condiments – Sequencing the Indian Meal

  We are almost down to the end of the Indian meal sequence, however before we get to dessert we do have to talk about condiments, relishes and salads. In planning an Indian meal, these are a very important component of the Indian table and need to be selected with care. A good Indian meal will have at least…


Suburban Sweets
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Suburban Sweets: Nutella Truffles

Nutella is one of my family’s favorite foods.  We purchase it in bulk and consume it at an embarrassingly rapid pace.  Spread on toast and served with a large glass of milk, it is our favorite snack before bed, what we affectionately refer to as our ‘good night snack.’  Given my family’s obsession with this spread, it is somewhat surprising…

Chef's Tip
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Make a Flavorful Gravy: Thanksgiving Tips from Our Pros

This post is part of our series on Thanksgiving Tips from Our Pros. To see more tips, click here: Thanksgiving Tips from the Pros. Have a question of your own? Ask our experts in our live chat at 12:30 p.m. Thursday, Nov. 6. We might feature your question (and its answer) in print. Tip: Make a flavorful gravy. Roast root…


House of Bedlam
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House of Bedlam: Winning Super Bowl Snack

In preparation for the Super Bowl we test a lot of recipes during the season. My kids have a strong opinion about what we will be cooking on Super Bowl Sunday.  Although our favorite team didn’t make it to the big game we’re still excited to watch and eat!  The winner this year, hands down, at House of Bedlam was our Miso Ginger chicken wings.[amd-zlrecipe-recipe:678] Ingredients 3 Tbsp…

Dishing Well
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“Little Cooks and Gardeners” Class at Stone Barns

A few weeks ago I had the opportunity to sit in on a “Little Cooks and Gardeners” class at Stone Barns Center for Food and Agriculture. “The family program invites 3-5 year olds and their caregivers to the farm each week for 8 weeks to learn about growing food, to discover cooking techniques and tools, to gain confidence in the…