This quick radish slaw is put together in no time at all and perfect with a quick soft shell crab sandwich. To read more about radishes by our Seasonal Chef click this link: Radishes at the Farmers Market. Print Crab Sandwich with Radish Slaw Yield: Serves 4 IngredientsSlaw 2 cups thinly… Read More →
Nothing says Spring like a wonderful bowl of asparagus soup. Click this link to read more about Spring Time Asparagus by our Seasonal Chef Maria Reina. Print Asparagus, Mushroom and Crab Soup: Seasonal Chef Recipe Serving Size: 4 – 6 This is my riff on the Vietnamese soup Sup Mang Cua. A perfect soup… Read More →
Looking for something new to do with your next bunch of asparagus? Using coarse cornmeal give your baked asparagus a crunchy alternative to the typical grilled or roasted spear. Click this link to: —- from our Seasonal Chef Maria Reina. Print Baked Asparagus Spears Prep Time: 5 minutesCook Time: 15 minutesTotal Time:... Read More →
Salt crusted fish is a very dramatic way to present your cooked whole fish at the table. Carrying it out on a tray and cracking open the crust to reveal the perfectly steamed fish. A gentle hand, and flat server, easily lifts the filets to your guest. How does it… Read More →
Hudson Valley Restaurant Week Spring 2014 (HVRW) is almost here. I for one am very excited. Recently I stopped at Beehive in Armonk, NY to preview their menu offerings for HVRW, and had a chance to meet Valerie Ladis and Dean Modroukas, sibling co-owners of Beehive. I blogged them last… Read More →
Happy National Pancake Day! Granted, these “national” food “holidays” are not completely legitimate, but this one is about pancakes! We’re not complaining. Here are three of our favorite pancake recipes from the Small Bites archives. These aren’t your run-of-the-mill buttermilk variety, but something a bit more exotic, and certainly in… Read More →
Let’s be honest, most snow day recipes out there are not exactly figure friendly. There’s something about hunkering down by the fire as the flakes fall that inspires cookies, cakes and heavy stews. And yes, there’s a special place in our hearts for those dishes, but when the winter is… Read More →
This week on 103.9 WFAS FM and AM 1230, I report on Maria Reina’s Rustic Tomato Sauce video and the story by Megan McCaffrey on all the food fundraisers to put on your fall calendars. Enjoy!
This week on the on 103.9 WFAS FM and AM 1230, I report on our new video series with Maria Reina, our Seasonal Chef blogger! Plus, one of our most popular stories this week has been the roundup of 11 great new restaurants we love. Enjoy!
This chilled corn soup recipe is all about the corn and nothing but the corn. The “stock” is actually made from the cobs. Typically discarded, they hold a lot of flavor as well. Print Chilled Corn Soup IngredientsFor the soup 2 tablespoons butter 2 tablespoons extra virgin olive oil 1… Read More →
Our own Seasonal Chef Maria Reina chatted with Orlando from Orlando in the Morning on WFAS-AM about our Throwdown this week! Check out the clip.
This week on WFAS, I talk about our upcoming Throwdown at the Hastings Farmers Market. Go, bloggers, go!
Seasonal chef Maria Reina says she was inspired by her time in Italy, when she’d go out to little neighborhood bars that would serve nibbles. “Not just tiny bowls of pretzels and nuts,” she says. “The bites could range from slices of cheese and olives to foccacia topped with all… 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 →
Pickled celery makes this egg salad sandwich just a little bit different. Combined with fresh dill, it really takes your egg salad to the next level. Click this link: to read more about cooking with fresh dill by our Seasonal Chef. Print Egg Salad Sandwich with Dill and Pickled Celery Prep Time:... Read More →
Cooking with dill is not something I generally do. Generally it’s parsley, basil, thyme and occasionally rosemary. Dill has a particular flavor, a cross between anise and parsley, and lingers slightly on your palate. My earliest memory of tasting dill was probably in my mother’s Stuffed Grape Leaves. Her version… Read More →
With my friend Shari I ventured to The Beehive, in Armonk, for Restaurant Week. I’ve been to Armonk many times with my husband for dinner, but strangely never there. The Beehive is located only about a half mile from Main Street, on Old Route 22. I noticed it on the HVRW… Read More →
About a month ago I visited Village Social, in Mt. Kisco with my fellow blogger Margaret Rizzuto. For Christmas this year Larry got me a new camera for my food pictures and she offered to help me figure out all the bells and whistles. Village Social not only is a beautiful… Read More →
Last week the Friday Fish Challenge winner was a wonderful looking trout dish from Eastchester Fish Gourmet. So it got me to thinking about what I might be able to do to mix things up a bit with trout. If you know me by now, mixing things up is what I… Read More →
It’s Hudson Valley Restaurant Week 2013, and I am jazzed about the new twist on things! Liz Johnson is mixing things up this time and put together a fun Scavenger Hunt for everyone to participate in, while dining out at our magnificent Hudson Valley restaurants. Last night we decided to… Read More →
Dry beans, you find them in the relatively non-descript aisle at the the supermarket, usually positioned right next to the canned beans. You’re probably saying to yourself, “why bother? the canned ones are here and ready to use.” Truth be told I would have agreed with you a half dozen… Read More →
Halibut, very much like salmon, has tremendous nutritional value. It’s a mild flavored dense fish that has the perfect texture to grill, pan fry or even simmer in stews and soups. Halibut is loaded with Omega-3s, B Vitamins and a whole host of other nutrients. It’s a flat fish that… Read More →
When I found out last week that this week’s #FridayFishDish was going to be salmon, I wanted to jump on that bandwagon. Salmon ranks up there with not only being a super healthy ingredient for you to eat, but incredibly versatile and easy to cook. Salmon is high in protein… Read More →
If you’re like me, getting out to a restaurant in the middle of the week can be tricky. The hours don’t line up if you or your spouse are working late or the idea of sitting down for two hours in a restaurant is not that appealing. Frankly, sometimes it’s… Read More →
It’s February, the holidays are over and we’re in the dead of Winter. My computer weather icon is showing the low 20’s all week and we even got a dusting of snow. The good news is that we’re at the midway point of winter and I could not be happier…. Read More →
Lentejas, lentilles, lenticchie … whatever language or culture you look to you will find this tiny powerhouse. Lentils have been part of our diet for thousands of years. It’s thought to be one of the first domesticated crops during the Neolithic era. Lentils are a relatively inexpensive ingredient and come… Read More →
Last weekend I found myself with a free Saturday morning and feeling the “itch” to go to a farmer’s market. Except for a quick demo in late December at the now defunct Rye Brook Market, I’ve been pretty much off the “circuit” since mid-October. November and December are generally the… Read More →
So here we are, right in the middle of winter. It’s cold and snowy in my neck of the woods, and the vegetables are starting to all meld together for me … potatoes, parsnips, squash …. but what a pleasant surprise to come across this very special ingredient! Meyer lemons,... Read More →
The holidays are behind us now and everyone is making their New Years resolutions. Truth be told, I generally never make a bold statement of resolution. I pretty much feel that you should be resolving every day of your life to do better, live well and be happy. I have… Read More →
You pretty much just have to say “The Cookery“ to me and I’m game. I’ve totally loved everything I’ve ever eaten by chef David di Bari. His food is creative, inspired and just downright delicious. I’ve had the great fortune of dining at The Cookery on many occasions, not the least of which… Read More →