Step away from the box mix.
A couple of years ago we started coloring Easter eggs the natural way with vegetables and spices that can be teased out in a few…
The basic approach to tomato sauce is relatively easy — time consuming, but not too complicated. First, you’ve got to core and quarter some 20-plus pounds of tomatoes, but with the music playing, one can get a pretty nice slicing rhythm going.
Back-to-school panic season coincides with the height of tomato season in my house. I keep saying I am going to do proper canning, yet the equipment keeps languishing in my basement for reasons of time and intimidation (we do not call it laziness around here and you shouldn’t either).
Everyone “knows” how to open an oyster, but few are actually taken through a technique step by step by such a colorful character. We just had to share.
I know my tomato snobbery game is so on point. But by now it’s no secret that good ingredients will yield good eats. So take advantage of the shiny ruby treats at your famers market while you can. You’ll thank me when your ‘maters are as saucy as a salsa dancer.
Chris Kelley, member of local home brewing club Long Island Beer & Malt Enthusiasts, had an idea: organize and host a Chopped style brew day. Ten teams, each with a head brewer and one or two assistants, were randomly assigned a style of beer and two ingredients, such as wood, peaches or habanero peppers; Kelley’s team drew a rye IPA base with orange peel and basil.
Rhubarb is in season and strawberries are soon to follow. We have an easy peasy recipe for Strawberry Rhubarb Refrigerator Jam.
For the next couple weeks, the Feedfeed, which was profiled in our Spring 2014 issue, wants to see how they’ve inspired your cooking. Post an image to Instagram of food you have made and add the following text in the original caption: “Inspired by @thefeedfeed #feedfeed.”
Not that you would actually eat the shells of the eggs that Christians — observant or not — hard-boil and dye at Easter, but last year we thought it would be fun to try making food coloring from actual food, rather than from those store-bought tablets.
Here’s the cold truth about eating local in winter: my chest freezer is my friend. I’ll say it. I’m a hoarder of frozen local produce. There may be a cable reality show in my future.
Panettone is a traditional Italian staple around Christmas time. Shaped like a giant mushroom, its flaky consistency is something like a cross between croissant and donut dough.