Eating My Feelings: Mini Vegan “Cheesecakes” with Blueberry Topping
This non-dairy take on a worldwide fave dessert is proof that nibbling your way through the crisis can still be healthy.
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Eating My Feelings: Fideo
Fideo is simple comfort food all the way, made with ingredients you probably have in the pantry right now; photo by Robin Catalano.
Snapshot Travel Guide: Portsmouth, New Hampshire
For all its longitudinal eastern border, New Hampshire doesn't boast a long coastline. Portsmouth provides a granite-solid argument for why NOT to overlook one of New England's most charming harbor towns.
Wine of the Finger Lakes, Part II
Nancy Koziol guides us back to the dreamily rustic Finger Lakes Valley and gives us a chance to explore this increasingly important wine region.
Finger Lakes breezes impart a breath of moisture to the vines at Keuka Lake Vineyards; photo courtesy Keuka Lake Vineyards.
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Plenty #16: Jake Levin, author, Smokehouse Handbook
Smokehouse Handbook, by Jake Levin, with gorgeous photos and approachable instructions and recipes, is a treasure map for your tastebuds.
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Smoked bluefish and vegetables; photo by Keller + Keller Photography.
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The Brisket, Egg & Cheese is the best breakfast sandwich in town—also the stealthiest.
I bristle at breakfast sandwiches over $5, so I was initially skeptical about a sandwich that was JUST egg and cheese, with an invitation to add a slab of brisket or a sausage patty for another $2.
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The unadvertised Brisket, Egg & cheese sandwich is legendary, and not just because it's a limited edition; photo by Jason Velázquez.
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The Finger Lakes: A Composition in Three Movements
The story—and experience—of Finger Lakes wine is no more perfectly analogized than with a nearly note-by-note match with Rachmaninoff’s Prelude in C♯ Minor.
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Dr. Konstantin Frank vineyards overlooking Keuka Lake. Frank ignited the “Vinifera Revolution” in the FLX; photo by Nancy Koziol.
Unsung Eats: The KShack in New Lebanon
Drive through New Lebanon on Route 20, and you may notice something a little different: a colorful, comics-esque sign for The KShack. It’s easy to pass if you’re on a mission from Pittsfield to Albany or from New York City to the Berkshires, but this roadside food stand, set off the main drag on Tilden Lane, is worth a stop. In each travel direction.
Robin CatalanoRobin Catalano believes in the power of storytelling to connect communities and cultures. She’s applied her creative approach to writing for magazines, books, blogs, websites, and a wide variety of marketing projects, and has published more than 75 articles and 1,000+ blog posts.…
Dried tomatoes: Summer’s bounty becomes winter’s secret ingredient
As you who follow my food rants know, I’m a big fan of the dehydrator. In mid-September mine has one major task—drying tomatoes. This year the fruit of choice is the Juliet grape tomato. A bounty of them will provide the special touch to the soups, stews, and pasta dishes of winter.
Sheila VelazquezSheila Velazquez is a writer and editor whose work has appeared in more than 100 print newspapers and magazines, including Grit, New Woman, the Hartford Courant, the New Haven Register, the San Antonio Express-News and Bay Area Parent.…
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Green beans and carrots: Good individually, spectacular baked together
A ridiculously small space can yield massive taste and nutrition. Green beans picked right off the vine in your yard have a taste you'll remember — especially when you combine them with their BBF, the humble carrot, and some spices.
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Green beans and carrots, ready to go in the oven; photo by Sheila Velazquez.
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Savoring Homegrown Onions
Home-grown onions, like home-grown anything, have their advantages. In the case of my little garden, no heavy doses year after year of pesticides and chemical fertilizers. Plus, the taste is always superior.
A collection of onions; photo by Sheila Velazquez.
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Confessions of a prepper: Freeze it, dry it
There are a few things everyone can do to be more food secure, including learning how to plant a simple garden that bears enough to keep for another day (unless Peter Rabbit gets to it first...); photo by Sheila Velazquez
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