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Food & Drink

Eating My Feelings: Mini Vegan “Cheesecakes” with Blueberry Topping

Mini vegan cheesecakes with blueberry topping provide the decadence that let's you close your eyes, savor the smooth sweetness, and pretend for a moment that things are normal; photo by Robin Catalano.

This non-dairy take on a worldwide fave dessert is proof that nibbling your way through the crisis can still be healthy.

Eating My Feelings: Fideo

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Fideo is simple comfort food all the way, made with ingredients you probably have in the pantry right now; photo by Robin Catalano.

Fideo is simple comfort food all the way, made with ingredients you probably have in the pantry right now; photo by Robin Catalano.

Wine of the Finger Lakes, Part II

Finger Lakes breezes impart a breath of moisture to the vines at Keuka Lake Vineyards; photo courtesy Keuka Lake Vineyards.

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.

Plenty #16: Jake Levin, author, Smokehouse Handbook

Smoked bluefish and vegetables; photo by Keller + Keller Photography.

Smokehouse Handbook, by Jake Levin, with gorgeous photos and approachable instructions and recipes, is a treasure map for your tastebuds.


Smoked bluefish and vegetables; photo by Keller + Keller Photography.

The Brisket, Egg & Cheese is the best breakfast sandwich in town—also the stealthiest.

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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.

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.

The unadvertised Brisket, Egg & cheese sandwich is legendary, and not just because it's a limited edition; photo by Jason Velázquez.

The Finger Lakes: A Composition in Three Movements

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Dr. Konstantin Frank vineyards overlooking Keuka Lake. Frank ignited the “Vinifera Revolution” in the FLX; photo by Nancy Koziol.

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.

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

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The KShack, which opened on the Fourth of July, 2019 in New Lebanon, serves up seasonal delights, locally sourced when possible; photo by Robin Catalano.

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

Juliete tomatoes on the vine; photo by Jason Velázquez

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.…

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.

Green beans and carrots, ready to go in the oven; photo by Sheila Velazquez.

Savoring Homegrown Onions

A photo of a pile of assorted onions on a table: A treasure trove of oniony goodness; photo by Sheila Velazquez

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.

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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