This recipe for roasted strawberries is your solution. Take those strawberries that have turned the corner on straight-up eating, trim off any dubious bits and roast them with a bit of sugar and balsamic vinegar and then you have a wonderful jammy syrup that goes great on ice cream, shortcake or buttered toast.
Going In the Kitchen With Miss Amy for our Summer 2014 Issue was easy-peasy. Amy Acierno, proprietress of Miss Amy’s Preserves, was engaging and…
For a story in our summer issue, we spent an afternoon at the beach with an Edible Icon, George Motz, talking burgers. Instead of grilling, Motz schooled us in his method for smoking burgers, and wow, were they delicious!
Eat these with your fingers! Simple is often best, especially with summer vegetables. We grow radishes in our raised beds every year, because…
For foragers like our friend Kyle Fiasconaro, spring hasn’t arrived until the ramps are rampant. Ramps, or wild leeks, are a native onion that grows abundantly on the island’s forest floors.
Our hot chocolate recipe collection is growing. Got any to add?
For my six-year-old, it was all about the creamy, sweet, warm yumminess of some homemade hot chocolate. For me, it was all about channeling my grandmother.
It came upon me one of many snow days this year: I had some great Brooklyn Brown Ale and some canned pumpkin. This may not sound like the recipe for a cake for most, but it does for me!
You must obey the beer. Since it has been so cold of late, hot chocolate is the perfect pick. You’re hiding under a baggy sweater, so we can make it a bit decadent.
As the wife of a clammer, I am perpetually on the lookout for clam recipes. I have perfected several over the years: Long Island clam chowder, white clam sauce and baked clams, in particular.
I always buy those boxes of clementines around the holidays. About half of them end up juiced into Prosecco or peeled and eaten as a snack, but mostly they look nice as holiday tabletop decor.
If you happen to have a few left over and in good shape, try them in a salsa.
Cooking for holidays can be overwhelming, but Escarole di Natale is a simple addition that won’t stress you out, stays true to Italian heritage.