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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With a name like Field & Larder, this black-dirt farm in Chester, New York is on a mission to provide you with tasty produce you can enjoy all year long. Meet the farmer behind Field & Larder Charles from Field & Larder is what I would call a “chef’s gardener”. He provides all foodies with…
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Asparagus mimosa is an oldie, but a goodie. Somehow, this classic dish of poached asparagus and hard boiled eggs just vanished. The traditional way of serving asparagus mimosa is simple, quick and most importantly, delicious. So, like a phoenix rising, I decided to revamp this dish without straying too far from the original. The first…
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Historically used to fend off vampires, garlic has earned its place in the culinary world as the single most-used ingredient in savory dishes. Garlic is one of 700 species in the allium (onion) family. There are two different types of garlic: softneck (allium sativum) and hardneck (allium ophioscorodon, also known as stiffneck). Both types of…
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The food in our backyards The Hudson Valley is surrounded by nature. Untapped nature, to be more precise. The Hudson River flows 315 miles through our area. The surrounding ecosystem includes mountains, forests and stream beds that are mostly untouched. We have hundreds upon hundreds of “local ingredients” within that territory. All you need to…
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Yep, I said it. Asparagus is part of the liliaceae (lily) family, which is a cousin of the allium (onion) family. I know, I know. It’s a far reach calling a pointy green spear an onion. But, science! There’s more to asparagus than meets the eye. Believe it or not, they aren’t only green. They…
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Sometimes we take herbs for granted, but we can’t deny that they are flavor boosters. Adding a pinch of sage to roasted butternut squash, mint to your favorite cocktail or classic French blends like “fine herbs” or “herbs de Provence” will make dishes sing. What exactly is an herb? Herbs are plant leaves used in…
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Ramps, ramson or wild leeks are one of the first ingredients to pop up in spring. These lovely, pungent, oniony, garlicky wild edibles arrive around late April and begin to tail off in June. I guess you could say that chefs cause a “ramp-age” during their very short season. The lure of a ramp is…
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This recipe is a play on the classic vichyssoise soup. Traditionally, vichyssoise is served cold, but it can be served hot as well. This soup is perfect for spring weather when one day it is warm and sunny, and the next it’s chilly and raining. I recommend serving the soup cold on warm, sunny days,…
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This dish screams spring, from the zesty lime and cilantro to the beautiful bright colors of the radish and peas. One thing I like to do as soon as spring hits is bring more lightness to my meals since the weather is warmer. I also like to play with the idea of a dish being…
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