Cutting the fat in the Hudson Valley

The pantry sits nearly empty and little remains in my refrigerator. With very little food to relish around the cookery, we’ve been eating out the last few evenings. Dining out a couple of nights ago, one among us ordered a 14 ounce rib eye at a Hudson Valley restaurant. Once the fat was cut away, about six ounces looked edible. Hello, cheffie. How could you let this one out of the kitchen?  I hate to make a fuss and I won’t name the restaurant in all fairness because in the end, they were gracious about the quality of the meal that landed on the plate. But . . . if there’s a next time, I’ll recommend the vegetable soup.




Chowder for the Wolf at the Door

When 10 pounds of potatoes and a couple dozen ears of corn show up unannounced, welcome them home to the chowder pot. After transforming our

Apple Soup Sendoff

Farewells bring on mingled emotions. Some signal “goodbyes” and others “so longs,” with hopes to stay connected even over long distances. When the time came

Peppered Corn Meal

Preparing the perfect polenta sounds easy enough, but around my kitchen, it takes added patience to work with the grainy flour ground from white or