ISSUE 5: AUGUST-OCTOBER 99

Cover:

Outing on the Hudson (unknown)

Contents:

Locally grown: The farmer's apprentices. by Keith Stewart

Aubergine, and beyond. by David Yeadon

Tastemaker: Peter Seidman of Stoney Creek Restaurant. a Valley Table interview

The valley vegetarian: Vegetables on the grill. by Nava Atlas

Technique: Great (late) summer salads. by Scott Jones

Quince: The golden apple. by Liv E. Grey

The other white food. by Kathy Baruffi

Deja vu: Native American foodways in New York. by Peter Rose

By the glass: Wine by the fireside: A port primer. by Steven Kolpan

Recipes:

Roast chicken in herb marinade (David Lawson / Aubergine)

Barbecue beef short ribs (Peter Seidman / Stoney Creek Restaurant)

Grilled ratatouille, olive oil-lemon marinade (Nava Atlas)

Tofu and potato kebabs, teriyaki marinade (Nava Atlas)

Hudson Valley salad (Ric Orlando / New World Home Cooking)

Panzanella (Eduardo Lauria / Aroma Osteria)

Warm quince chutney (David Wurth / Savory)

Pan-seared Hudson Valley Foie Gras with quince jam and potato Macaire (Claire Winslow / The Would)