My blender turns the persistent problem of a refrigerator full of scraps or surplus into a world of gastronomic opportunity.
To make cheese in my kitchen, to form a funky chunk then sip a mug of piping hot whey, feels like a bit of a miracle.
When miso first hit the US shores back in the 80s, it was primarily associated with sushi. Learn more about the wide world of miso.
How best to connote true love? Clasped hands? A passionate clinch? Perhaps a hazy image of embracing lovers in a sundrenched meadow filled with bees and butterflies? Let’s take that last one and run with it.
For nearly 40 years, the Clarke family has offered the chance to pick your own fruit at their own Prospect Hill Orchards farm, in Milton, NY.
These cousins to raspberries are a cocktail-favorite… and forage as many as you want as they’re actually considered invasive in New York!
Created by Hudson Whiskey for Storm King Art Center’s Summer Solstice Celebration, this cocktail is inspired by Isaac Witkins’ sculpture, The Birth of Aphrodite.
What is it that finally pushes us over the edge and motivates us to try something new? Even when it’s something we’re pretty sure is easy and know would be rewarding, it can be a real effort to begin a new venture.
Chef Halvorsen suggests this electric purple gastrique drizzled over fatty meats and warns to use sparingly, as it provides an intense flavor.
Learn how to make this Nice and Easy cocktail recipe by Tyler Zielinski of Fish & Game in Hudson, New York.