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Food & Drink - Page 2

Wine of the Finger Lakes, Part II

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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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Plenty #16: Jake Levin, author, Smokehouse Handbook

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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.

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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.

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

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Unsung Eats: The KShack in New Lebanon

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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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Dried tomatoes: Summer’s bounty becomes winter’s secret ingredient

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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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Green beans and carrots: Good individually, spectacular baked together

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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.

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

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Savoring Homegrown Onions

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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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Confessions of a prepper: Freeze it, dry it

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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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Plenty #15: Eating the Landscape with Chef Brian Alberg

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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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