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.More
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.More
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.
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
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.
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 TildenMore
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.…More
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.
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.More