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Dan’s Visit To A Farm In Argentina
On the farm, everyone works to eat, even the guests. A lot can be accomplished and nothing goes to waste. Five hours outside the busy streets of Buenos Aires, we spent 48 hours on the Valsecchi’s family farm. With the…
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The Best Wine You’ve Never Heard Of: Grignolino
I’m having a love affair with Grignolino, and you should be too. At the very first signs of spring I ditch my snow boots in favor of flip flops (I often end up with chilly toes as a result) and…
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The Best of NYC Specialty Shops: Greenmarkets
I may have made an error in judgement deciding to write Best Greenmarkets as my inaugural post highlighting the best specialty shops in the five boroughs, in August. Let me explain. The idea behind this column is to save you…
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Playing With Spaghetti Squash
Dearest Katina posted on my facebook wall that she finds spaghetti squash intimidating. Its true that its not very special looking (no offense, squash) tucked between its cousins the acorn squash and the butternut with their voluptuous curves. But as…
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Ask Chef Emily: What Is An Heirloom Tomato Anyway?
This Ask Chef Emily question comes from Fiona in West Hempstead, NY. Ah, Fiona, seemingly such a straight forward question that is in fact challenging to answer. Genetics isn’t my strong suit, so I’m going to write this response as…
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What We’re Eating & Drinking Now
Grilled Pizzas with Mushrooms, Caramelized Onions and Pancetta with Pinot Noir Considering all the time and effort we put into perfectly matching what we’re eating to what we’re drinking, sometimes it’s a real treat to stumble upon a pairing that…
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How To Store Fresh Picked Herbs
A few weeks ago I was fortunate enough to pick an array of beautiful herbs from a family garden just outside of the city. When I returned home, I had a million and one ideas for using them in some…
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Video Short: How To Peel A Tomato
It seems simple enough to cut and peel a tomato, but there are a few quick tricks that can help make the process even easier- and a bit less messy. Remove the skin and use for a tasty tomato sauce, or leave it on and discard the seeds to use in some fresh salsa.
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Playing With Mushrooms
I’m pretty sure there are morels growing in my backyard, among the roots of a clutch of trees. But these babies are wild mushrooms! And while I had a microbiologist tell me yesterday that morels only look like morels and…
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Baked Clams
I grew up on the bay an am fairly certain my body is composed of mostly salt water. Clams are my favorite food and I love them every way possible. I’m headed to spend the weekend on the water. If…
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