RECIPE: Move Over, Ramps — Broccoli Rabe Is April’s Unsung Vegetable
Broccoli rabe is harvested much of the year, but only in early spring is the overwintered crop available.
Recipes
RECIPE: Wake and Bake Rhubarb Upside Down Cornbread
Since Easter falls on 4/20 this year, we’re reappropriating #wakeandbake.
RECIPE: Gramercy Tavern’s Celeriac Purée
Move over, mashed potatoes. Take your time, asparagus. It’s still celeriac season.
VIDEO: The Art of the Black and White Cookie
Black and white cookies are as much of a New York tradition as the Yankees and Mets rivalry. With the help of William Greenberg Desserts, we learn more about the essential characteristics of this local staple.
RECIPE: Num Pang’s Curried Lentil Soup
Num Pang is most famous for their Cambodian sandwiches, but this curried soup is simple to make at home and warms you when it’s too cold to stand in line on the sidewalk.
I Made My Valentine a Honey Pie — and Martha Stewart Gave Me the Bronze
“Honey pie” — which I used to call my husband, back when he was just my boyfriend — stars just honey and eggs with butter and a little vanilla and nutmeg. Stir it up for your valentine.
VIDEO: Betony’s Milk Punch in 15 Seconds
Milk punch hasn’t really received this much attention since the 19th century. Betony’s Eamon Rockey is here to change that.
AUDIO: Pantry Staples for Snowy Weather, or Whenever
Our Gabrielle Langholtz knows a thing or two about keeping both a well-stocked and appealing pantry. Listen as she speaks with WNYC.
What’s in Season? Spelt from Farmer Ground Flour
As part of our new “What’s in Season” series, we spoke with Michelle Russo, mill-hand at Farmer Ground Flour, to learn about the seasonal grains they’re growing and stone-milling upstate.
RECIPE: The Stirling — Celebrate Repeal Day and Drink This Local Hooch ’Cause You Can!
Yes indeed, friends, 80 years ago today, we won back the right to dream, create, craft and imbibe whatever we like, whenever we like. Celebrate your freedom with this all-NY aperitif.
Thanksgiving Stock Options: Don’t Toss That Carcass
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.
VIDEO: How To Brine a Turkey
While it takes a bit of planning, a brined turkey will not only be more moist, but it will give you a bit more leeway in case you leave the bird in the oven a bit too long.
