Food & Drink

by Rona Boyer
I have confessed to a number of people that as healthy and as fashionable as it is, I simply do not like the taste of kale. And much to my surprise, almost every one of them agreed. If the vegetable is braised with apples and bacon, to mask the taste,  I can eat it. But served plain—I gag. The truth of the matter is that green leafy vegetables are just too rich in health benefits to ignore, so I am in...
by Rona Boyer
My father-in-law loved this dish, but my mother-in-law (the formidable Loulou) could not eat cooked peppers, so she never chose to make it. Embarrassed to ask her to make something she would not eat, he just went shopping, bought all of the ingredients and left them on the kitchen table for her to get the hint. We were happy he did, because the rest of us loved the chicken infused with peppers, onions, tomatoes and garlic cooked until near melting. 
by Rona Boyer
It is a worthy initiative when those of us who are lucky enough to enjoy great food and wines can partake in our pleasures while supporting the less fortunate. The South African Braai co-sponsored by Pine Plains Fine Wines and Spirits and Wines of South Africa, raised more than $17,000 to fund the Pine Plains Community Food Locker and provide funds for the initiation of a BackPack Program in conjunction...
by Rona Boyer
Some of you may remember that during my trip to France last year, I reported on being served a salad with fresh flowers in it. It was beautiful, tasty and quite a surprise to me. Little did I know that flowers have been used in cooking for thousands of years and after a period of being out of favor, they are back in style and on the tables of the very best chefs. Edible flowers are more than just trendy....
by Rona Boyer
One of the most famous culinary uses of flowers is the dandelion salad. Dandelions greens can replace or be combined with any other greens.
by Rona Boyer
Where were you born and raised, and how did you come to the Hudson Valley?  I am from El Paso, Texas, and came here to attend the Culinary Institute in Hyde Park. You have worn many different chef's hats (all toques). Yes, I was chef and executive chef in fine dining restaurants, executive chef for the governor, owned and operated a bakery, taught courses in culinary...
by Rona Boyer
Courses in craft beer brewing will be added to the  curriculum in 2015 as Brooklyn Brewery donates a brewery to the school. A special bill sponsored by State Senator Terry Gipson and Assembly woman, Didi Barett signed into law by Governor Cuomo last week gives the Culinary Institute of America the same rights and status as the Farm Breweries. Created in  2012 the license stipulates that...