Type to search

Issue 38, 2007



Pumpkins (Erica Hauser)


Eat local and laugh: The psychology of sustainable eating. by Todd Essig

Strength in numbers. by Abby Luby


Good stuff: The Hudson in art; Agricultural co-pay; Guided Tour of America wrap-up; “Eat local” recipe contest.

October-November 07 Events


Openings: El Tumi; Le Baron Restaurant; Aroi Thai; Toro.

Seasonal beer picks: Rogue’s “Half-E-Weizen” and Festive Ale; Dogfishhead’s Punkin Ale.

Locally grown: Kobe and the killdeer. by Keith Stewart

Fabulous farms, food, and markets.

Reader survey: Tell us what you think.

Up close: Carol Clement of Heather Ridge Farm. by Anne Dailey

Eating by the Season: A potato is a potato is a potato. by Anne Dailey

By the glass: Sparkling wines for the holidays. by Steven Kolpan

Up close: Mike Scannell and Joan Harris of Harrier Fields Farm.by Tracy Frisch

At home in the kitchen: Bronx kitchen with a (point of) view.

The kitchen garden: The garden in autumn. by Barry Ballister

Saving the season: Can you dig it? by Anne Dailey

What’s fresh: Winter squash; beets; onions; pears; Brussels sprouts. by Anne Dailey


Plum, peach and blueberry pie (Erica Hauser)

Pork and chestnut stew (Carol Clement / Heather Ridge Farm)

Potato salad with hen of the woods saute (Chef Pierr-Luc Moeys / Oriole 9)

Frisco (potato pancake) (Chef Raul Rivas / Le Baron)

Harvest vegetable soup (Barry Ballister)

Pork and Chestnut Stew

Carol Clement / Heather Ridge Farm Ingredients 2 pounds Heather Ridge pork kabobs (or boneless pork), cubed Marinade 1 cup red wine 1 onion sliced 2 sprigs parsley 1 bay

Harvest Vegetable Soup

Barry Ballister Ingredients 3 potatoes, scrubbed, cut into chunks 3 carrots, peeled, sliced into thick wheels 6 celery stalks, washed, cut into 1-inch pieces (including leaves) 1 white turnip, scrubbed,

Plum, Peach and Blueberry Pie

By Erica Hauser Ingredients Crust 4 ounces (1 stick) unsalted cold butter, cut in small pieces 1 1/4 cup flour 2 tablespoons sugar ice water lemon juice Filling 4 to

Bronx Kitchen With a Point of View

Because I love literature and I love food, when I read about food I want more than a recipe list, more than a restaurant critique, more than a description of

A Potato Is A Potato Is A Potato

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

Sparkling Wines for the Holidays

AS WE ENTER the Celebration Season, which starts with the Thanksgiving feast in late November, runs to the conspicuous consumption of Chanukah, Kwanzaa and Christmas in December, jumps quickly to

Potato Salad with Hen of Woods Saute

Chef Pierre-Luc Moey, Oriole 9 Serves 4-6 Ingredients Potato salad 3 pounds starchy potatoes, such as Arcadia, Gold Rush or Yukon Gold, peeled and sliced into chunks 1 cup extra

Potato Pancake (Frisco)

Chef Raul Rivas, Le Baron Restaurant Ingredients 1 pound starchy potatoes, such as Yukon Gold or Carola 1 pound yucca 8 ounces yellow or Spanish onion, minced 2 ounces Parmesan

Hudson Valley Restaurant Week is back this April 8-21!