For the past few weeks, it feels as if I’ve been camping out in my own kitchen. To acclimate a four-legged family member to our home, we gated off and puppy-proofed that room. We may come to regret the kitchen location, but it seems to make sense for the baby who needs easy access when heading outdoors on quick notice. Already named “Denver” before he joined us, this puppy’s routine …Read More
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
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.
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
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
With his standard limit of one daily cup, Charles Day would rather skip coffee than drink it stale. The Cold Spring resident has tasted his way to faultless flavor not simply by sipping through a procession of espressos or lattes but by perfecting beans before the first pour. Day started home-roasting coffee beans soon after he and his wife, Susan Wallach, relocated from his native England to Brooklyn. “Susan’s sister’s …Read More
For all its warmth, silky smashed pumpkin, mildly spiced and tucked into flaky crust, might as well be classified as health food. No matter how plentiful the turkey and Brussels sprouts, there’s always room for a velvety slice topped with whipped cream or served a la mode. Few Thanksgiving hosts challenge the pastry’s status as a given for holiday spreads which is how the traditional pie will manage to keep …Read More
If red-ripe tomatoes and a humble pie recipe succeed in their temptation, be prepared to reach for bottles of the good stuff, a fine bottle of extra virgin olive oil and a reputable bottle of vodka. You’ll want both of a decent quality to make tomato pie a la vodka. A Southern-ish tomato pie sampled on an evening cruise up and down the Hudson and a not-so-light (but dripping with …Read More
When it comes to bread, not all of us can resist home-baked varieties, the puffy pillowy kind or the crusty-on-the-outside and soft-on-the-inside loaves baked to eat as soon as they cool. Check out this easy-to-bake garden bread infused with herbs.