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…
Beet and Carrot Slaw: Winter Color Therapy
By Amy Maltzan The way I see it, there are a few distinct difficulties to contend with this time of year. After all the glitter and warmth of December, the post-holiday letdown come February can be a bit hard to weather, and the piles of root vegetables in my fridge don’t help. Perhaps because “they Read More…
Bubbles and Bitters: A Sparkling Rosé Cocktail to Toast 2012
BY AMELIA SAUTER This year when the clock strikes midnight on December 31, I’ll be toasting the arrival of the new year with Goose Watch Pinot Noir Brut Rosé ($18), an exceptional sparkling rosé made right here along Cayuga Lake in Romulus. The Champagne Cocktail is a classic bubbly drink recipe that has stood the test of Read More…
For Passing at Parties: The Scotch Egg
Not that we need to sell you on an egg with Scotch, but as the story goes, a London department store called Fortnum & Mason claims to have invented the sausage-and-breadcrumb-enclosed snack in 1738, while developing ready-to-eat luxury meals for the Royal Court and British officersfrom its stock of game, dried fruits and spices.
Homemade Jerky (It’s Deer Season)
For those with a license to catch your own meat with a rifle, this Saturday is opening day. So we got in touch with Mo Tidball of Cornell Cooperative Extension for the first in a series of game meat recipes.
In Defense of Garlic Breath
BY TARYN HUBBARD Garlic is in my roots. My Italian Nana made sure of it and put it in everything. My sister and I even joked once that her shampoo and soap were made with it, since the scent seems to permeate the walls of her house. Almost 70 now, she doesn’t look a day Read More…
