Salumi, one of the great achievements of the Italian kitchen, is now available in the Hudson Valley at La Salumina in Hurleyville. Owners, Eleanor Friedman and Gianpiero Pepe, first crossed paths while working in Siena, Italy. Eleanor, a New York native, had an apprenticeship as a butcher and norcino (salumi producer) when she met Gianpiero,…
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London Broil is one of the most misunderstood pieces of meat. It gets a bad rap for being tough if it’s overcooked or sliced incorrectly. Luckily, I’ve been cooking and eating London Broil my whole life, so I have some tips to share with you. While interviewing James from Hover Farms, he mentioned that customers…
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As you walk through the farmers market in winter, you may find it’s slim pickings out there. The vegetables get hardier to brave the cold months. However, there are tasty recipes you can make using locally available ingredients. Cabbage, potatoes, apples, cured pork. Today’s recipe is simple, straightforward and will keep ya warm during the…
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When you think of warm and comfy dishes, you might think of New England chowder. This recipe is a play on New England clam chowder in entrée form. In a way, it’s also a play on fish and chips, but you’re swapping out the chips for a potato crust. This dish’s objective is to highlight…
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They say the grass is always greener on the other side. When I visited the Red Devon cattle at Hover Farms, this saying took on a very literal meaning. Located in the rolling pastural hills of Germantown, Hover Farms is a sixth-generation farm. Their farming practices have been passed down from generation to generation to…
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There’s a lot of lingo when it comes to cooking with liquid: poach, simmer, boil. They all mean different things. It’s all about temperature. Poaching is a gentle way of cooking tender cuts of meat or vegetables. The goal is to shoot for 160 to 180F degrees. I like to poach chicken breast, fish, eggs, fruits…
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Charred and crispy on the outside, tender and juicy on the inside. Octopus is not only easy to cook, but it is also great for feeding a crowd. If you don’t have eight people at your dinner table, no problem. Cooked octopus makes great leftovers. Plancha may seem like a fancy word, but all you…
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As many of you know, I’m a big advocate of farm-to-table food. There’s a million and one reasons to support your local farmers, producers and artisans. But this article is really about food inflation. Yes, inflation. The scariest word in the news right now. It’s a crisis! Prices at the grocery store have risen steadily…
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Prep Time: 10 to 15 minutes | Cook Time: 14 hours | Special Equipment: Slow cooker (crockpot) | Preheated Oven: 275F degrees Ingredients 16 cups cored and thinly sliced apples (about 16 medium apples from Rose Hill Farm) 4 cups apple cider 2-1/2 cups Sugar in the Raw® 2 teaspoons ground cinnamon 2 teaspoons freshly…
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What do bees and breweries have in common? The quick answer is Plan Bee Farm Brewery. A better answer is detailed in this article. Tucked in the corner of Poughkeepsie on a 25-acre farm, Plan Bee is an authentic farm brewery on a mission to shrink the radius from which they source ingredients to produce…
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