Go to Top

Blog Full Width

Share Some Luck with Spinach Pie

By Mary Ann Ebner There’s something organic about bring-a-dish gatherings with few rules to pull people together for musings on more than food. We all know someone who cringes at the mention of a potluck. He or she may avoid edible uncertainty, but that’s part of the point. Bringing something you love can spark fresh perspectives for companions. The starting point, at a minimum, should be a dish that can …Read More

World Culture Across the Table

Leonora Burton of The Country Goose in Cold Spring brought her own tastes from Wales to New York’s Hudson Valley, but she caters to a wide range of food preferences. Find your world market and explore culture through cooking.

Choose Your Filling

Hamantaschen are three-cornered treats stuffed with many favorites—prune, apricot, poppy seed or cream cheese fillings. The traditional pastries of Purim, the Jewish holiday that celebrates the defeat of the villain Haman, taste great any time of year. Make hamantaschen and test a triangle or two before curious neighbors smell the delicious aroma and drop in with an appetite.

Wrap and Roll

Puffy golden egg rolls may top plates at all-you-can-manage buffets or come with beef and broccoli servings to go, but when we rely only on these sources, we’re missing out on a joyous do-it-yourself meal. Takeout offers convenience on busy days, but cooking Chinese food at home can bring on even more flavor. As the Chinese New Year approaches, falling on Jan. 28 this year, make room for a meal …Read More

Companion Crops

When savoring good company — with friends, family or even pets — we all benefit. The same goes for favorable food match-ups, from eggs with bacon to soup and salad. Even though a fine panini capably stands alone, a marriage comes together when a sandwich joins a side dish. Burgers with golden fries may not make the wisest nutritional coupling, but there’s a little love trying to breathe through all …Read More

Too Good to Toss

Thanksgiving, with its signature feasts, is a fitting time to thank the farmers, bakers and specialty food producers who make it possible for us to find mounds of fresh vegetables, pastured poultry and cut-to-order domestic cheeses. While families and friends usher in the high season for sharing food and drinks, your to-do list should include a plan for leftovers. Finishing off the stuffing and sweet potatoes not only saves time …Read More

All-Purpose Pasta

Although average strands of spaghetti dressed with a homemade sauce typically fill the dinner plates at our house, there’s no argument that to appreciate the beauty of true noodles — prepared with eggs, flour and a little olive oil — you need fresh pasta. For fine pasta selections, like the hand-rolled pasta at Manhattan restaurant Felidia, it’s hard to beat what culinary pros create with dough. It’s completely unlikely that …Read More

Chocolate Reserve

It often pays off to stash a little chocolate — and cocoa  — in the cupboard. The confectionery staples embellish everything and cool weather calls for cocoa. To those who temper chocolate, temperature matters beyond the chocolate thermometer. As autumn arrives, chocolate delicacies hold up longer, while demand from chocolate lovers increases. When temperatures dipped, Alps Sweet Shop stepped up chocolate production. The family business, which has locations in Beacon …Read More

Share an artichoke

Cook On: 1 part chaos, 2 parts calm Hearty Flowers By Mary Ann Ebner Artichokes sprout a few thorns, but underneath all that armor, their tough leaves protect delicate creamy flesh. Harvested before they blossom with spiky flowers, artichokes are actually unopened buds from a type of thistle plant. The plants produce clusters of large buds, not only tasty to eat but striking enough to use as a centerpiece. With …Read More

Salty Twist

Quarts of local blueberries, ears of Hudson Valley sweet corn and a mess of fresh greens boasted just-picked prominence at the Beacon Farmer’s Market last weekend, but crusty-on-the-outside, delicate-on-the-inside pretzels added to the market’s choice. These weren’t the stadium-style commercial fare thawed at the riverside and warmed up in assembly-line fashion, but individually prepared pretzels made with locally milled flour and pulled recently from the oven. To describe the pretzels …Read More