Food & Drink

by Rona Boyer
The sun sparkling on the fall foliage provided a picturesque welcome to the hundreds of wine lovers who bused and trained up from Manhattan or drove from Connecticut, Massachusetts and elsewhere to celebrate the harvest and buy cases of Millbrook Winery's award-winning 2013 vintage. Executive Chef Waldy Malouf, Senior Director of the Culinary Institute, instructed each of the CIA's restaurants to prepare...
by Rona Boyer
The latest addition to my kitchen works like magic. It makes two pounds of crispy French Fries with just one tablespoon of oil. Its "innovative pulsating heat technology and an automatic stirring paddle ensure even distribution of the oil." We bought it for the French Fries.
by Rona Boyer
This is a dish I make about once a month, especially throughout the winter. It is best with the thin haricots verts but works with classic string beans. It can be a tasty side dish with lamb chops, or add the potatoes and make it a meal in itself.  The secret is stewing the beans with tomatoes and their sauce instead of boiling them in water. 
by Rona Boyer
There is much confusion as to the differences among pates, terrines, and the other, similar forms of charcuterie. Even many French enthusiasts do not know the difference, due to the fact that the word "terrine" refers both to the earthenware container in which they are both cooked and one of the specific types of dishes cooked in it. The situation has been further muddled by uninformed food writers, chefs...
by Rona Boyer
As the Farmers’ Market season inches to a close, many of us wonder how we will survive a winter without the great-tasting treats to which we have become accustomed. If you are focusing on those delicious pies from Ruth's Southern Classic Desserts, no need to fret. Just a hop, skip and a jump (or ten- minute ride) will take you to the heart of downtown Pleasant Valley, where Ruth maintains her shop next to...
by Rona Boyer
The other day I had lunch at my friend E's house. (She hates publicity). She is a very good cook, but that day she served the very best chicken salad I have ever eaten. I asked her for the recipe, and, without her permission, I am sharing it with you ... forgive me, E!
Food beat

More than 100 food lovers gathered at the famous club to enjoy a selection of fine foods from the Hudson Valley. Chef David...