At the end of winter, I love cooking food that is comforting, hearty and warming. It gives me something to look forward to, like a light at the end of the tunnel as the dark, snowy days draw to a close. It’s also a time of year that I like to spruce up recipes for…Read More
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When it comes to preserving the seasonal bounty of the Hudson Valley, it is imperative to have a conversation about canning. Why is this important to know? Well, everything has a season and a shelf life. That includes fruits, veggies, meat and fish. Canning allows us to enjoy seasonal ingredients all year long, such as…Read More
Poach, Simmer, Boil, Gentle Boil, Gentle Simmer, Rolling Boil. What does this all mean?
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…Read More
Why is Our Food Getting More Expensive in Grocery Stores?
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…Read More
Crispy Pork Belly with Peas, Carrots & Ginger Spring Onion Sauce
Crispy pork belly, what else is there to say? It’s the perfect balance of porkiness, juiciness and crispiness. I love making pork belly because you can cook it low and slow. That means you can set it, forget it and enjoy your day. What says springtime more than peas and carrots? As a kid, I…Read More
As you drive through the rolling hills of Stanfordville, you’ll come across a hidden gem called Taconic Distillery. A giant red barn-style building draws you in with a foxhound painted on the side that appears to jut up from the fields that surround it. You know you’re somewhere special when you see it. The people…Read More
Stocking your Pantry the Farm2ChefsTable Way
One of the easiest ways to make delicious and tasty meals during the week is having a fully stocked pantry. Having flours, grains, spices, herbs, oils, vinegars, dried beans and specialty sauces on hand makes cooking at home a breeze. Can you imagine if you had to purchase every spice, herb or tablespoon of this…Read More