Kielbasa Crisis Averted With Help of Rapacki & Sons
With Easter approaching, I received a rather disturbing e-mail from my brother: subject line “Kielbasa Crisis”.
Eat
Danny Macaroons, Not Your Grandmother’s Macaroons
“There’s something about making people happy via food that resonates with me on a much deeper, visceral level,” says Cohen.
RECIPE: Horseradish for Passover; a Rooted Tradition
Of all the symbolic foods on the seder plate, the one that packs the most sensory wallop is horseradish. According to Rabbi Jonathan Waxman, of Temple Beth Sholom in Smithtown, horseradish became a custom for maror (bitter herbs) from the Ashkenazi Jews of northern Europe.
Chef Guy Reuge Celebrates 30 Years at Mirabelle
France’s gift to Long Island, (and featured Edible chef) Guy Reuge, is commemorating his 30 years at Mirabelle Restaurant with some temptingly delectable specials at the Stony Brook village restaurant throughout the month of April.
Long Island Joins World in Champagne to Protect Place Names
To protect place names, in 2005 the Joint Declaration to Protect Wine Place Names & Origin was signed in Napa Valley. Since then 19 regions have signed the declaration including Long Island, which joined in 2010.
North Fork Horseradish Festival on April 12
I once attended a horseradish party in someone’s backyard where men showed up with three Cuisinarts to which they had dedicated the shredding of horseradish. Once fresh horseradish goes into a kitchen appliance the flavor and aroma are never go out.
March: Out Like a Lamb?
While the weather might not feel lamb-like, lambing season has begun at farms throughout the area, though not as earnestly as expected.
They Swear: Long Island Chefs Sign Pledge to Use New York Ingredients
Governor Andrew Cuomo has announced that, to date, more than 100 restaurants have signed the Pride of New York Pledge. The pledge, part of the Taste NY initiative, is a commitment to increase by 10 percent New York State grown or made products and ingredients on their menus.
Vive la Tavola di San Giuseppe: the Feast of Saint Joseph
It seems Italians will always find an excuse for a feast, even during the 40 days of Lent when meat consumption is prohibited and favorites like prosciutto are off limits. And they’ve found one in St. Joseph’s Day, March 19.
Tradition, Alchemy and Art at Roots Bistro Gourmand
Cross the threshold at Roots Bistro Gourmand, and it is clear that chef co-owners Philippe Corbet and James Orlandi encourage a new vernacular to describe their work—and, they enjoy upending culinary norms.
Frosae: The Love Child of Ice Cream and Long Island Wine
Spring is the season of all things fresh and new. This spring, my new thing is frozen wine sorbet! Frosae is the love child of ice cream and wine.
Barnaby Black, Into the Woods
Wild, woodsy, rugged, yet refined — all of these form the signature of Barnaby Black, a mythical, mysterious man’s man whose strength equals his sophistication.
