Quesadillas have become a favorite in my house; they’re on regular rotation in the weeknight dinner category. They’re also quite good eaten at room temperature with
What’s an upstate New York local foods enthusiast to do when it comes to cooking with whole grains? No one wants to give up soothing comfort foods like creamy risotto. Fear not–the Finger Lakes farmers have you covered. Local grain growers like Lakeview Organics have been harvesting emmer (also known as farro), an ancient form of wheat that can replace rice in many dishes. Try it out as we’ve suggested in this recipe, and reap the creamy, comforting benefits of cooking with local grain.
Ithaca Nut Brown Ale and Biermeck Soup with Cheesy Croutons By Christina McKeough Serves 8 Biermeck is the aged Dutch-style cheese that cheesemaker Nancy Richards
Roasted Boneless Pork Loin with Apples, Cider and Mustard By Christina McKeough Serves 4–6 3 pound boneless pork roast 2 tablespoons olive oil Salt and
A twist on classic Duchess Potatoes, these piped orange-and-gold swirls of mashed root vegetables make a beautiful addition to an autumn spread. If you prefer not to pipe them, the puree can simply be baked in a buttered ceramic dish and served as you would traditional mashed potatoes.