Plain, flavored, frozen or a base for sauces, yogurt is seeing a heyday in more than just the fridge of the health conscious (but for those, there’s even a lactose-free, soy-free almond milk yogurt now available at the GreenStar Co-op).
Down south, our fellow New York Edibles are celebrating their local luxury of oysters, picked right out of the Long Island bays. But up here in our fertile lands, we’d like to take this sixth day of Eat Drink Local Week to celebrate a luxury all our own—local grains, and the local spirits made with Read More…
Lamb is one of those meats that’s really an easy pleaser—with the fewest of herbs and some gentle grill time, you have something as tender as a beef tenderloin with that distinct musky, whisp of the earth flavor that sets you right in the Mediterranean.
Those pink stalks of spring get plenty of love here. The vegetable declared a fruit for its fruit-like uses (yup, in a New York court in 1947), rhubarb is a tart, rose-colored celery look-alike used in everything from baked goods to sauces or simply sautéed like chard.
Before garlic matures and breaks off into pungent cloves, before their stalks turn brown, their bulbs resemble large scallions. If you’ve ever pulled up their still-green stalks, you know, but have you ever sent them to the skillet?