This year, in addition to the veggies, fruits and eggs we always get in our CSA, we signed up for a biweekly tub of Ronnybrook butter and a monthly share of “meat” from Mint Creek Farm. I put it in quotes to emphasize how little I knew about the carnivorous delights that awaited me.
Recent Posts by Amber Benham
As I sit here, sipping this Summer Weizen Ale from Smuttynose Brewing Company and feeling a heck of a lot better about this work day, I’ll tell you reasons why you, my fellow suds lovers, should be drinking beer soon, too.
An ancient Ukrainian tradition helps a New York newlywed bake up a marriage.
In 2001 a drought inspired the folks at GrowNYC to help New Yorkers harvest a different kind of crop: rain. Since then, they’ve helped backyard and community gardeners across the city set up about 90 “rainwater-capture systems,” saving precious rainfall for watering plants and keeping it out of flooded sewers.
As an enlightened eater, going out for sushi–once a weekly indulgence–has become a guilt-inducing task I try to avoid. Gone are the days of blindly consuming shrimp tempura and eel avocado rolls. Spicy tuna? Forget it. But this week, with a little help from my local Greenmarket, we made a sushi feast even a locavore could be proud of.
Codfish is a humble fish, gracing the table in simple dishes around the world. But despite its seeming ubiquity, there isn’t much cod left in the oceans. Last week we attended part of a 2-day workshop at the OPENrestaurant at Parsons The New School for Design dedicated entirely to tracing the history of the rise and decline of the cod.
Out in the Midwest, Thanksgiving is well under way. We’ve finished the 5K Pilgrim Run, the turkey’s in the oven, the pies are resting on the table and the rolls are rising in the warmest spot in the house. Three dishes left to make and we’ll be ready to chow down.
Cuchifritos literally means “fried pork” in Spanish, but in Harlem the term has come to signify all sorts of Puerto Rican-style soul food. In our current issue we go inside Cuchifritos on 116th in East Harlem, where you’ll find everything from fried pork rinds to mashed cassava filled with meat.