It’s not that I don’t enjoy a salad with just oil and vinegar, but sometimes I want a little bit more! First, my friends, a confession: I was a devoted Russian Dressing girl for years. In fact, I remember making a dinner party for a bunch of my roommate’s parent’s… Read More →
Walking in to Bronxville’s Park 143 Bistro is like walking in to a friend or family member’s dining room. Of course – a very cool and design sponge-y friend or family member. Conversation from the tables and the busy bar filled the room and reminded me more of a dinner party… Read More →
Print I Eat Plants: Black Bean and Quinoa Salad Ingredients1/2 Cup quinoa (uncooked), rinsed well 1 Cup water or vegetable broth 1 Cup black beans, cooked, drained and rinsed well (canned are fine, dried are cheaper) 1 Cup fresh or frozen roasted corn kernels 1 small onion, finely diced, or… Read More →
Cookouts can be tricky for a plant-based eater, so how do you survive one, vegan-style? With Memorial Day coming up, cookouts have been on my mind. Cookouts as a vegan don’t have to be tricky, though. If you’re going to someone else’s cookout, you can bring something fairly easily. Veggies… Read More →
In the Northeast we’re on the brink of Farmer’s Market heaven: in just one more week almost all of our local Farmers Markets will be in full swing. With that explosion comes the first harvest of many delicious ingredients. Some of the first vegetables you see will be seeing are… Read More →
This is a easy dish featuring Swiss chard for your upcoming Memorial Day BBQ. You can put it together on the spot or make ahead. Click this link to read more about swiss chard. Print Sautéed Swiss Chard with Black Rice and Grilled Vegetables: Seasonal Chef Recipe Prep Time: 10… Read More →
Say goodbye to the plain old pork chop. It’s now the more regal porterhouse. Bid farewell to Boston butt; it’s now — thankfully — known as Boston roast. Just in time for Memorial Day grilling, there are new meat labels for some of your favorite cuts of beef and pork…. Read More →
Hit the Links While Enjoying Your Drinks The strange object appeared to have fallen from space, hurtling through the air before thrusting its staff into the earth like a Gold Rush speculator. It had chains and a basket and a silver pole, and someone had affixed a bunch of Captain… Read More →
Most of us would agree that it has been an unusal spring, wet and cool and well not really all that springlike. However, all things has its advantages, it has been very lush and green all around us and the flowers seem to have lasted out their stay longer than… Read More →
This recipe is about simple and pleasing flavors. The basic recipe is relatively light tasting and while I like to enjoy these fish cakes as a weeknight dinner for all, they can be shapes smaller for an appetizer. I find fishcakes, or any cakes for that matter a great way… Read More →
What could help a rainy Monday morning move a little faster? Reading about food, of course. Even better? Food within reach. I didn’t quite get this post together for the weekend, so here it is now: a recap of last week’s food news from The Journal News and Hudson Valley… Read More →
As soon as the weather gets warmish, it’s time to think of outdoor dining. Well, my friends, was Thursday a gorgeous afternoon or what? These days are magnificent for so many reasons. (Have you seen the azaleas? Wow!) The bold and brilliant colors outdoors inspire so many of my creations… Read More →
Hi! Donna Monaco Olsen here, co-coordinator for theTaste of Westchester Continuing Education program for Westchester Community College to share with you from a recent demonstration. All classes are held within Westchester restaurants, where local chefs share their talents and recipes with us in their own dining rooms. Over the years,... Read More →
Owner: Alireza Saifi, a meticulous quality-driven founder learning from his team of friends and trained brewers. “Everybody comes in here and tosses their egos aside,” says Saifi. “The product drives the passion, and the end goal is always the quality of the product.” The space: A 6,500-square-foot building complete with… Read More →
Spring raab is making it’s first appearance at the farmers markets this month, but what exactly is it? Spring raab is a member of the broccoli family, but looks nothing like broccoli. It looks a little like broccoli raab, for which the name might imply, but the taste is quite… Read More →
Spring raab is making it’s first appearance at your local farmers market. It’s a younger version of broccoli raab, but with several differences: the floret heads are much smaller, leaves tender and taste mild and delicious. Raw in salads or cooked briefly, you have a healthy leafy green and can’t… Read More →
LoHud Wine of the Week Juan Gil Honoro Vera Organic Monastrell 2011: Dramatic and dark-fruited, with robustness, herbaceousness, and savory tannins integrated within a sweet, ripe framework. Full-bodied and satisfyingly long. Region: Jumilla, Spain. Price: $7.19. Goes with: Steaks, burgers, pizza. Why I chose it: Here is proof that solidly-made,... Read More →
It has been a fun weekend, it seems like nature is alive, and singing around us, inviting us to join in its catchy and seductive melody. In keeping with its tune, I have a whole spice that I frequently use in my kitchen for stir-frying and with all the greens… Read More →
As we know, fiddleheads are one of the early harbingers of spring in New York. I had learnt to love them for their seasonal quality and enjoy them in pasta. Imagine my surprise when my friend Swapna informed me that fiddlehead ferns are also traditional in Eastern India and savored… Read More →
Well, my friends, unless you’ve been hiding under a rock, haven’t read the newspaper, watched television, checked Facebook, or walked into a holiday-driven locale, you know that Mother’s Day here in the US is on Sunday. Actually, in many countries of Latin America, El Día de la Madre is celebrated… Read More →
LoHud Wine of the Week Francois Pinon Vouvray Les Trois Argiles 2010: All the great aspects of Chenin Blanc are in here: Subtly sweet fragrances of lanolin, quince, and almond oil; Dense flavors of pineapple, herbs and wet stone. Region: Loire Valley. Price: $15.97. Goes with: Shellfish (particularly shrimp and… Read More →
Round two of the Golden Knives Challenge pitted co-Chefs Diane Forley and Michael Otsuka (Flourish Baking Company, Scarsdale) against the Indian flavors of Chef Navjot Arora (Chutney Masala, Irvington). The evening started out similar to the first; Chef Eric Korn’s crew of amazing waitstaff was busily serving the last course… Read More →
I’ve been on a little hiatus recently. As some of you may know from my bio, I’m not a professional chef or food writer- I’m a nurse practitioner. I do full-time work, and like many of you out there, sometimes I get stressed to the max. And despite the fact… Read More →
Frosting cupcakes to look like flowers—such as CIA Dianne Chef Rossomando’s sunflowers, zinnias, and chrysanthemums—is easy when you use a pastry bag and a special “leaf” piping tip that you can find at most kitchen and craft stores. To create a two-tone effect that mimics the looks of flowers in… Read More →
Spring has arrived, with the glorious gifts of daffodils, tulips, irises, and hyacinths. Chef Dianne Rossomando of The Culinary Institute of America has a great suggestion for celebrating spring and summer— frosting cupcakes to look like flowers can create a beautiful “bouquet.” Bring all the wonderful colors of the garden… Read More →
Last night, Chefs Alex Sze (Juniper, Hastings-on-Hudson) and Carl Van Dekker (The Village Dog, Tarrytown) kicked off the first evening of the Golden Knives Challenge at The Lodge at Hudson Harbor. The Lodge was a beautiful backdrop to the make-shift dining room created in the main hall; the all-natural ambiance… Read More →
This is a perfect way to repurpose your leftover rice, making it into a delicious and tasty brunch dish using asparagus and egg. To read my story about asparagus click on this link. Print Asparagus, Black Rice and Poached Egg: Seasonal Chef Recipe Prep Time: 5 minutesCook Time: 15 minutesTotal Time:... Read More →
Asparagus is another spring vegetable making its way to the farmers market this season. It’s a delicious ingredient that is wildly versatile and easy to cook. Incorporating it into any meal is simple: it can be the star of a dish or a supporting character. Steamed, grilled, sautéed or pureed. Asparagus,... Read More →
Greetings Foodies!! We were in the mood for chocolate chip cookies. But not just any chocolate chip cookies. Toll House Chocolate chip cookies. I know, I know, we promised to cook healthier. Well my lovely wife and partner in culinary crime Aimee suggested adding dried cranberries. I love cranberries, so… Read More →
Reimagining the Grapefruit Diet They came from far away, on bicycles, and they came from so close they could walk. They sipped a new beer that makes clever use of a fat, round, semi-sweet fruit, and they sampled some tried and true brews as well. While Captain Lawrence’s digs will… Read More →
