Delicata Squash: Much More Than Ornamental
BY GIANA PORPIGLIA My mother, having had a traumatic experience with sweet potatoes as a kid, limited the function of squash in our house to ornamental centerpieces. (Call it an age-old order to “eat everything on your plate” gone terribly wrong.) She’d much rather display glass bowls full of the green, yellow and orange oblong Read More…
Meal-Budgeting and a Frittata, the Universal Stretcher
Contributor Amy Maltzan is always saving us time and pennies with her seasonal recipes in print and her new online column, Headache-Free Meals with the CSA. But this week, we asked her to give us something special for this Slow Food $5 Challenge, which is having its country-wide potluck today. Pick up some tips here Read More…
Finger Lakes Wine of the Week: Shalestone Harmony 2008, and a Sangria to Fool the Flood
So quickly this week shifted us from sunshine to fall and flood, so we’re adding a twist to this week’s wine, a send-up to summer and a consolation for the moat we find ourselves surrounded by, in hopes of at least fooling our tongues: sangria.
Out of the Husk, a Tomatillo Sauce from Chef Hans
From the kitchens of Cayuga Pure Organics in Brooktondale and Mexeo in Ithaca, welcome Chef Hans Butler. He’ll be giving us a view from the back of the house, as an expert in ringing out the most from our in-season goods. Recently, that meant developing a Horchata for Mexeo using local CPO grains. Here, he’s Read More…
Local Elixir: The Tomato Zinger
Our newest feature comes from Amelia Sauter, co-owner of the trusted cocktail bar Felicia’s Atomic Lounge, where you’re likely to find seasonal quenchers like a Sage Riesling Cocktail or a fig-infused bourbon riff on the Manhattan. Once a month, she’ll bring us a view from the bar and a simple cocktail to serve at home.
A Lifetime Without Cherries (and the Honey Jam to Make Up For It)
For as long as I can remember, I couldn’t stand cherries. My dad often kept them in the house and I always avoided them—they were bland in flavor and tough in texture. I remember a few years ago, seeing quarts mounded with lovely local cherries at the Ithaca Farmers Market and looking around for any Read More…
The Tale of “Berry Back” and Vanilla Bean Jam
I spend a lot of time squatting in a field of green. I was certainly expecting this as part of the job of an intern on an organic farm, and for about five weeks of work, I was very persistent, stretching each morning and night to work out the kinks and twists that had taken Read More…
Eat Drink Local Week, Day 6: Grains (and Their Spirits)
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…
