Cider Rules The House
Anne Dailey
FROM THE DAY IN 1647 when Governor Peter Stuyvesant planted an apple tree on the corner of what is now Third Avenue and Thirteenth Street in Manhattan, New York State
Eating by the Season
A Potato Is A Potato Is A Potato
Anne Dailey
THE POPULARITY OF THE HUMBLE POTATO has waxed and waned with varying degrees of drama over the course of its 2,200-year history. It was revered in ancient Peru, where slices
Mushrooms, Plain and Fancy
Anne Dailey
LARGE-SCALE MUSHROOM production, once a booming business in the Hudson Valley, has shifted almost entirely to Pennsylvania, but in its wake a few small companies and farms have emerged and,
Watermelon Dreams
Anne Dailey
TO MOST AMERICANS, watermelon is synonymous with summer. It’s cool, refreshing and a staple at picnics and barbecues from August through September. We expect a watermelon to look, feel and
The Vegetable Everybody Hates
Liz Consavage Vilato
IT’S A SHAME THAT MOST people don’t see a Brussels sprout on their plate except at Christmas dinner. During the short time they’re available from local farms (which in the
Smoked Meats
Jennifer Clair
WHILE THE IDEA OF SMOKING meats usually conjures up images of crispy bacon or a slab of barbecued ribs, the technique originated as a means of preservation before it ever
Corn Meal, A.K.A. Grits, Polenta, Suppawn, Cornpone…
Robin Cherry
AS THE SPANISH APPROACHED the Hopi village of Awatovi, residents poured a line of cornmeal in the sand as a sign to the invaders that they were not to enter.
Talkin’ turkey
Justin Satkowski
AROUND THIS TIME OF YEAR, when thoughts turn to Thanksgiving, the hunt for the perfect centerpiece of the meal begins—we’re talking turkey here. The choices used to be simple (or
Honey Ice Cream
Valley Table Staff
By Marissa Sertich Ingredients 2 cups heavy cream 2 cups whole milk 1 cup honey 12 egg yolks pinch salt makes 1 quart Method In a medium size mixing bowl,
Honey
Robin Cherry
WINNIE-THE-POOH GOT A BUM RAP. Although he may not have known it, the honey-loving “Bear of Very Little Brain” actually was following the lead of the Roman scholar Pliny the
Rhubarb: Reviving An Old Favorite
Valley Table Staff
NO WONDER RHUBARB IS NICKNAMED THE “PIE PLANT”—say “rhubarb” and most people automatically think “strawberry rhubarb pie.” If that’s the limit of your experience (or your imagination), the versatility of
Summer Berries
Valley Table Staff
Sal drops three berries in her bucket and then eats them. She and her mother are picking berries on Blueberry Hill. AND SO BEGINS Robert McClockey’s 1948 classic children’s book, Blueberries
Crème Fraiche Ice Cream
Valley Table Staff
Marissa Sertich Velie Ingredients 3/4 cup whole milk 1/2 cup sugar 1/4 teaspoon salt 4 egg yolks 2 cups crème fraiche 1/4 tsp vanilla extract Method In a small saucepot,
Homemade Crème Fraiche
Valley Table Staff
Marissa Sertich Velie Ingredients 5 tablespoons buttermilk 2 cups heavy cream Method In a small container, gently whisk the buttermilk into the heavy cream. Let the mixture stand uncovered at
Ricotta Toast
Valley Table Staff
Chef Jamie Parry, Another Fork in the Road Serves 2 Ingredients 4 thick slices of grilled sourdough 4 tablespoons olive oil handmade ricotta 2 ears of grilled corn, shucked off
Homemade Ricotta
Valley Table Staff
Chef Jamie Parry, Another Fork in the Road Makes about 2 cups Ingredients 2 quarts whole milk 1 cup heavy cream 1/2 teaspoon salt 4 tablespoons fresh lemon juice additional
Paneer Tikka Salad
Valley Table Staff
Chef Navjot Arora, Chutney Masala / Photo by Jermaine Haughton Serves 2 Ingredients 1 pound paneer Saunfia marinade (to coat paneer) 2 ounces red and green peppers, julienned 2 ounces
Homemade Paneer
Valley Table Staff
Chef Navjot Arora, Chutney Masala / Photos by Jermaine Haughton Makes about 2 pounds Ingredients 2 gallons milk 16 ounces vinegar Optional Ingredients for Masala Paneer Cheese 1 teaspoon
