Eat Drink Local Profile #32: Clams
The Ingredient: Clams. If you had planned ahead you would have baked a clam pie last night. Because, like many pies, clam pie — at…
Recipes
Art, Artisans, Community, Food & Dining, History, Notable Edibles, People, Recipes, September/October 2010: Issue No. 13
A Wedge of 117-Year-Old Cheese Inspires a Meal and an Album
The cheese stands alone.
Community, Farmers Market, Farms, Notable Edibles, Producers, Products We Love, Recipes, September/October 2010: Issue No. 13
Buzzard Crest Vineyard Grapes are the Best of the Bunch
They’re so good, you won’t mind the seeds.
For Very Lazy Locavores: Make Millicent Souris’ Quick Pickles
Pickles–meaning packing your own produce with vinegar in a jar that can sit on your shelf for up to a year–can be a daunting…
An Icy Drink Turns White Hot
After centuries of quenching, the Latin elixir called “horchata” colonizes cupcakes, cones and cocktails.
Audio Slideshow: Perfect Grass-Fed Beef Burgers
Brandt Beef chef Tom McAliney shows us how to cook a better burger, in more ways than one. Even in Manhattan, where the term…
Patsy’s Italian Restaurant: Frank Sinatra’s Favorite
Francis Ford Coppola ate there, too.
Marcus Samuelsson’s Trout Pierogi
Makes 12 pierogi From New American Table, by Marcus Samuelsson (Wiley, $40) Want to win a copy of New American Table? Tell us about…
