As a tribute to the historic Waldorf Astoria Hotel on Park Avenue in New York City, currently under renovation with plans to reopen with condominiums, we’re featuring our own recipe for a winter Waldorf Salad, along with a few more “official” recipes. A healthy addition to any meal, or even a meal unto itself, we hope you enjoy! Read more
“I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.”
“The first thing to look at is the tip of the spear or the bud. It should be tightly closed and erect, not open and droopy. The hue of green asparagus should be fresh, bright, and with no hint of yellow. White asparagus should be a clear, even, creamy color. The stalk should feel firm and the overall look should be dewy. Although asparagus, like nearly everything else, is now marketed through most of the year, it is freshest in the spring, from April to early June.”
–Marcella Hazan, Essentials of Classic Italian Cooking (1992)
Spring, like life, is short. Celebrate the sprouting of Spring with the recipes below for “All Things Asparagus”, the ultimate Spring vegetable.
For something sweet, enjoy a recipe for Drömmar Swedish “dream” cookies. Read more
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” –J.R.R. Tolkien, The Lord of the Rings*
We arrived at the little inn in the tiny village of Doolin*, near the Cliffs of Moher, in the thick darkness of late evening, weary and hungry from traveling all day in the cold, rainy winds of an Irish November. With few options for replenishment, we stumbled back into the darkness, down the narrow road and entered into McGann’s, the local pub whose cozy warmth and Irish hospitality would keep us returning for the following two nights.
With the luck of the Irish on our side, we arrived just before the kitchen closed, sitting down at a table side fire and enjoying a magical, memorable evening of nourishing food (the best Guinness Beef Stew we’ve had), thirst-quenching pints of “Doolin Ale” and soulful live Irish music that one can only expect in a town that has been deemed the traditional music capital of Ireland.
In the spirit of All Things Irish, we share three recipes below to celebrate St. Patrick’s Day.
Sláinte! Read more
Life is tough. Whether you are running across the country campaigning for president or running city blocks to the nearest coffee shop early in the morning, the moments of modern day living can sometimes leave one in a spinning, dizzying delirium.
As we come to the finish line of February, perhaps a bit weary from all the running – running to keep up with the 2016 presidential election, running to work, running a business or running a very crazy household – it might do your soul well to sit down for a quiet moment to enjoy a hot steaming bowl of homemade chicken soup. Maybe even contemplate a different perspective, such as what life would be like on Mars or back in the days of our Founding Fathers…
Enjoy below: the Winter Citrus Salad for some refreshment, the Homemade Chicken Soup for some comfort, and the Chocolate Peanut Butter chip cookies for some satisfaction. Read more
Celebrate Valentine’s Day royally with some creamy, spicy, lovely & sweet Valentine’s Day recipes. Enjoy a royal beginning with the cocktails below, followed by dinner and dessert! Read more
“Good broth will resurrect the dead.” –South American Proverb
“Stock is everything in cooking. Without it, nothing can be done.” –Escoffier
In an ever-changing culinary landscape, I have come to depend on my daughter-in-law to keep me abreast of the latest food trends, which seem to be driven largely by her millennial generation. Gluten-free, dairy-free, grain-free, paleo, organic kale, “The Organic Kitchen” and “Wellness Mama” blogs, microbrews, sustainable wine, house-made sodas, artisanal coffees and bacon-flavored chocolates, cara oranges, coconut oil, almond milk, ghee and sriracha are just a few of the things I have learned more about when visiting her kitchen over the past couple years.
Considering that cauliflower seems to be what all farm-to-table chefs up and down the East coast served in 2015, I think it’s safe to say that it has joined its green cousins (kale and Brussels sprouts) as a “hot and trendy” vegetable in the culinary landscape.
So, what better vegetable to serve up in the New Year than this white cruciferous vegetable that is packed (like a snowball) with antioxidants, has anti-inflammatory and digestive benefits and lots of vitamin C, and can warm a January soul on these cold winter days.
From cheesy cauliflower soup to hearty cauliflower gratin to spicy roasted bites, enjoy all things white, light and healthy this month, beginning with the cauliflower recipes below.
Further below you’ll find another round, white “snowball” treat, perfect for afternoon tea! Read more
“Every year…millions of bottles of a fresh, fruity Gamay from Beaujolais are poured to celebrate the new vintage,” writes S. Irene Virbila in a recent Los Angeles Times article. “Banners all over France — and the world — proclaim ‘Le Beaujolais Nouveau est arrivé!’ French restaurants, of course, get into the spirit of things big-time.”
Shortly after the Paris attacks, when the world became more attuned to all things Paris and France, I viewed a show on television about the annual French festival, celebrating the arrival of the 2015 Beaujolais wine. What a contrast, I thought, between the festivities and the tragic events that had taken place just a week before. And so, when I came across an abundant supply of Georges Duboeufs 2015 Beaujolais Nouveau that was festively displayed for the Thanksgiving holiday, I thought it appropriate to celebrate France and support the Parisians by buying a bottle. Read more
“Man has been munching on apples for about 750,000 years, ever since the food gatherers of early Paleolithic times discovered sour, wild crab apples growing in the forests in Kazakhstan Central Asia.” –Apple Cookbook (2001) by Olwen Woodier
‘Tis the season for apple pie baking! While bakers everywhere are busy rolling out the pie dough, Cornell University’s New York State Agricultural Experiment Station in Geneva, New York has been busy rolling out 66 apple varieties for more than a century including Cortland, Empire, Jonagold, Jonamac, and Macoun.
In her book Apple Lover’s Cookbook, Amy Traverso writes about her visit with Susan Brown, one of the horticulture professors and apple breeders at the 50-acre lab in Geneva near Lake Seneca where they breed, develop and produce apples that are ever more appealing to the tastes of consumers, who tend to favor crisp, juicy and firm varieties.
Along with satisfying the taste buds of consumers, the horticulturalists also experiment with fortifying the health benefits (“an apple a day keeps the doctor away”) by breeding apples that have as much vitamin C as oranges and those that have high levels of quercetin, a natural antioxidant that may have a role in protecting the brain cells from Alzheimer’s disease. Read more
Surely the popular TV series Mad Men has contributed to its resurgence – the “Mad Men Effect” – where men were men who drank manly drinks called the “Old-Fashioned”, but whatever the reasons involved, the rise of the “golden age of bourbon” is an undeniable reality. Read more