Spinner

Category Archives: Uncategorized

WATCH THIS COOK THIS!

    WATCH THIS: How To Make Homemade Stock   COOK THIS: Beef Short Ribs Braised in Chestnut Beer

Beef Short Ribs Braised in Chestnut Beer

The Batali Inquisition: Nigella Lawson

  When is your favorite time of day? Early evening on a night I’m not going out – to be celebrated with a cup of tea or a vodka martini (straight up with a twist). Depending on my fancy, a good book and with some kitchen pottering and a delicious dinner on the horizon.   Where…

Gimme A Beet!

I don’t think I’ve ever been to a farmers’ market when I didn’t see beets. This could go a long way to explaining why I like farmers’ markets so much.   Corn and tomatoes are around for a few glorious months. Cherries and strawberries are at their peak for just a couple of weeks. Other…

WATCH THIS COOK THIS!

    WATCH THIS: TRIM A RIB RACK   COOK THIS: ROASTED RACK OF VEAL WITH ORANGE AND HERBS  

ROASTED RACK OF VEAL with orange and herbs

Umami: Everything Right about Fall

Even though summer has not quite ended, I’m already mourning the end of tomato season and the sheer bounty of produce available at the market. But the beauty of the Hudson Valley is its variety. A new crop is almost in bloom.   Italians have a love of mushrooms. They have for generations. During autumn…

5 Ways To Use Gremolata

    Just made a batch of gremolata for Osso Bucco and not sure what to do with the rest? Don’t chuck it. Though gremolata, made from parsley, lemon zest, and toasted pine nuts is traditionally served atop Italian braised veal shanks to add zest and a final dash of flavor, the condiment can also be…

Mario’s Harvest

On Friday, October 10, join Mario to celebrate the return of autumn with “Mario’s Harvest” dinner at Del Posto. Coinciding with the release of America Farm to Table, this five-course dinner will highlight the fall bounty of the Northeast, and feature wine pairings from Del Posto’s Beverage Director Jeffrey Porter.   The festive evening will…

Urban Farming

  America Farm to Table (out on October 7th) explores bucolic landscapes from Maine to Los Angeles and features a variety of farms and farmers growing some of the America’s best food. Images of rolling hills and sweet country breezes generally come to mind when imagining our nation’s foodsheds. But the ever-growing concept of urban and rooftop farming…

Pane Frattau

The Reluctant Chef

I am not a chef. I never trained to be. I never claimed to be. I have too much respect for the term and the people that do it to feel comfortable with the term.   A chef is someone who leads a battalion of cooks. Often, the cooks are executing the vision, in the…