It’s Spiedie Time! Four Spiedies For the Grill

Last summer our Cover Girl was a plate full of fresh-off-the-grill Spiedies, that iconic food of the Finger Lakes. Since the temperatures are in the 80s this holiday weekend, we know some of you will be dusting off the grill and warming up your outdoor cooking skills. Here are a couple of classic and not-so-classic Read More…

Drink Local…Milkshakes

  The weather is unseasonably warm this week and around the office there was an enormous collective craving for milkshakes. Not just any milkshakes but ones made with rich, creamy local ice cream from Cayuga Lake Creamery in Interlaken. The folks there use milk from Upstate Farms, a cooperative of dairy farmers in upstate New Read More…

The Forgotten Root, Celeriac, and a Gratin To Use it Up

By Taryn Hubbard Come March, my body starts to crave new, fresh foods—soft baby arugula, emerald green spinach, and the glowing red of rhubarb. Those cravings usually begin at the first sight of snowdrops poking up from beneath their white wintry blanket. Because of this year’s mild winter, those cravings have come early (and I’ve Read More…

Mastering Heirloom Grains: Freekeh

By Hans Butler We’re starting a new feature to help make use of the heirloom grains, flours and beans grown in the area, now that we’re looking for more hearty dishes for hibernation. Chef Hans Butler works with them daily as a recipe developer for Cayuga Pure Organics and Mexeo, where you’re likely to find Read More…

A Toddy For Six More Weeks of Winter

By Amelia Sauter Winter may seem far away as confused crocuses poke up to announce spring in February, but don’t break out the mojitos yet. Punxsutawney Phil saw his shadow, so we’ve got at least six more weeks of winter. Snow and cold could attack anytime. Be prepared with this hot toddy recipe that incorporates Read More…

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