Issue 5, 1999
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)