Issue 64, 2013

ISSUE 64: DECEMBER 13-FEBRUARY 14

Features:

Farm to patient: wellness cuisine. text by Abby Luby; photos by Susan Baker

Eating local in Moscow. text and photos by Robin Cherry

Show me the money. text and photo by Abby Luby

A farmer, a chef: Doug and Talea Fincke and Serge Madikians. by Darryl Estrine

Departments:

Editors's letter: Hit the road, Jack.

Good stuff: Art CSA, Dutch Desserts, Super Kitty brew, kudos.

Openings: Mill House Brewing Company, Parlor, Nic L Inn, Towne Crier, Social on 6, Schatzi's, Keenan House, Craft 47.

By the glass: New York State of wine: Long Island. by Steven Kolpan

Locally grown: What's in a seed? by Keith Stewart

Local Travels: On the chocolate trail. by Toni Senecal

On the plate: Pig Out by Marissa Sertich

Events: December 13-February 14

 

Recipes:

Honey chunk trail mix (Peter X. Kelly Teaching Kitchen, Hudson Valley Hospital Center)

Chicken, kale and white bean stew (Peter X. Kelly Teaching Kitchen, Hudson Valley Hospital Center)

Mushroom dumplings; fresh mushroom soup (Elena Molokhovets , Classic Russian Cooking)

Russian potato salad with pickles (Anya von Bremzen, Mastering the Art of Soviet Cooking)

Lamb stew with Pink Pearl apples; Pink Pearl apple crisp (Serge Madikians, Serevan)

Good Stuff
The Traveling Table
Wellness Cuisine
Locally Grown
Editor's Letter
On The Plate
Locally Grown

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