Simply pop that skeleton into a large pot, cover with water and set it to simmer; you’ll be rewarded with a nourishing broth more delicious than any canned stand-in money can buy.
Recent Posts by Gabrielle Langholtz
Like that biblical forbidden fruit, one bite of quince gave me a new understanding of Earthly possibilities.
While reporting our Gramercy Tavern feature three years ago, we were so bowled over by pastry chef Nancy Olson’s piled-high New York State apple pies that we put it on our cover. And now, we finally have the recipe.
A year after Sandy nearly washed them away, Red Hook Winery is very much open for business.
Something feels right about buying food off of a sailboat rather than a diesel truck.
Now that I’m doing the work-parenthood juggle, I’m more inclined to preserve the harvest in my freezer than in ball jars. That suits tomatillos just fine, which is a good thing because I’ve lately developed a mole verde habit.
Our writer Nancy Matsumoto recently took a trip up to visit Consider Bardwell in Vermont, for a story that will run in our pages next summer. The farm is beloved at NYC Greenmarket for their award-winning unpasteurized goat and cow’s milk cheeses.
The greatest, most inspirational texts of the good food movement are the many writings of Wendell Berry, who will be honored here in Manhattan next week.