What exactly is a bisque? According to my Larousse dictionary it’s a shellfish soup thickened with pureed shells. Julia Child also makes mention of pureeing the lobster shells to thicken the bisque. I daresay you need a very high speed blender to accomplish that task. So back to the drawing… 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 →
The sunchoke, also known as Jerusalem artichokes can be mistaken for ginger at first glance. The flavor is the furthest thing. Sunchokes are wonderful in soups, salads and even roasted in the oven. To read more about our Seasonal Chef’s inspiration for this recipe click this link: Sunchokes are in Season!... Read More →
Even if you love to cook, we all have those weekdays when getting an interesting, healthy dinner on the table is more a chore than a chance to let your creative juices flow. The easiest way to shake a chef’s block is some new inspiration, ideas outside of your chicken, pork chop, pasta… Read More →
As much as I love summer, fall is a favorite time of year for me. The air is crisp and clean, the leaves are just starting to change and the farmers are starting to bring in new array of seasonal fruits and vegetables. Just as the markets burst in July… Read More →
The next time you are at the farmers market and see chocolate mint, don’t pass it by. It’s a really lovely herb. Chocolate mint has a nice bright flavor with a deliciously lingering chocolate taste. Perfect in so many different applications, especially in a chilled soup. Click this link too… Read More →
This easy salad made with quickly sautéed mizuna and be easily combined with couscous or rice. Click this link to read more about leafy greens and mizuna. Print Mizuna, Quinoa and Golden Raisin Salad Yield: 4 servings A quick sauté mellows the flavor of the mizuna and the balsamic dressing brings… Read More →
Warm sunny weather brings beautiful leafy greens to the farmers market and your Community Supported Agricultural share. CSA’s are a great way to get regionally grown produce right to your doorstep, and help a local farmer. Mid-June is typically the kick-off for CSA deliveries in the northeast and the first… Read More →
Swordfish is one of the easiest fish to cook. It’s dense texture lends itself well to pan frying or grilling. Adding fresh herbs brightens the fish and served with seasonal sweet strawberries makes this meal a huge hit. Perfect for lunch or dinner, and a clever way to bring those… Read More →
This quick seasoned pork recipe is a great alternative to use in a hero sandwich or our Seasonal Chef’s Farmers Market Cuban Sandwich. Click this link: to read more about the inspiration behind the sandwich. Print Seasoned Pork Prep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutes Ingredients1 cup onion,... Read More →
There is nothing better than a Cuban sandwich with a buttery crunchy bread filled seasoned pork, pickles and oozy cheese on the inside. Marinating and roasting the pork can take hours, but with this recipe, featuring a quick sautéed pork and savory sweet slaw, will surprise your tastebuds! Many of… Read More →
Pretty white haruki turnips are making their debut at the markets this month. They are also known as Japanese turnips. No need to peel them, the skin is very thin, and the greens are edible as well. Haruki turnips cook quickly and are delicious raw in salads, steamed and sautéed…. Read More →
This quick and easy spicy fennel slaw is perfect over grilled soft shell crabs, chicken or even hot dogs. Make a big batch as it will sure be be eaten quickly! Click here to read more about this spicy slaw and grilled soft shell crabs.. Print Spicy Fennel Slaw Prep Time:... Read More →
Hilltop Hanover in Yorktown Heights is more than just a farm. In addition to community supported shares and u-pick produce, the Hilltop calendar is full of environmental education events, cooking classes and helpful demonstrations for aspiring backyard farmers. Recently I had the pleasure of attending a couples cooking class at… Read More →
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: read more about asparagus from our Seasonal Chef Maria Reina. Print Baked Asparagus Spears Prep Time: 5 minutesCook 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 →
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 beautiful top to garlic has a great spicy punch; but I prefer to mellow them out a bit by doing a quick sauté before pureeing into a tasty Garlic Scape Pesto. If you’ve never tried them now is the time. Farmers markets all over are bursting with garlic scapes…. 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 →