Fideo is simple comfort food all the way, made with ingredients you probably have in the pantry right now; photo by Robin Catalano.
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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.
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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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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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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
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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.
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
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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
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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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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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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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On Plenty #15, we hear from Chef Brian Alberg about Seeds, the new Tap House, and Eating the Landscape.
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