Recipes

Food

Recipe: Coleslaw…Yes, Coleslaw

It pains me to say it, but coleslaw is the ugly stepsister of summer fare.  Potato salads, cold or warm, always robust, carefully seasoned, seem to appear in all manner of fancy guises, but coleslaw is often ignored.  Fair enough—cabbage gets a bad rap, and coleslaw's commercial

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Food

News/Recipe: Mad for Mado

In the last two weeks, everywhere I went in Columbia County—shopping in Chatham, the wonderful "Taste of Columbia County Bounty" event, friends' dinner party—I was accosted by foodies practically vibrating with news:  Mado Patisserie was open on Chatham's Main Street.  One devotee went

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Food

Recipes: Grateful for Gratins

Every time I've pored over cookbooks this summer, looking for ways to use the bounty carted home from my farm share and the farmers' markets, I have found myself choosing some version of a gratin.  According to Julia Child and Jacques Pepin (who should know) the term

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Food

Cocktails: The Grey Ghost

Former beer drinker and Berkshire Mountain Dilstillers founder Chris Weld is becoming an expert on cocktails as travels the region selling the gin, rum and vodka that he makes at Soda Springs Farm in Sheffield, MA. For the opening night party of the Berkshire International Film Festival, he devised this

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Food

Beyond Chopped Liver: Gigi's Chicken Liver Pâté

The other day I took a drive out to Gigi's Market at Greig Farm, which is tucked away half a mile off Route 9 in Red Hook. For lunch, I ordered the Bianca Skizza, a flatbread "pizza" that's an  intoxicating combination of figs, Coach

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Food

Sweet William's Orange Marmalade Linzer Cookies

Jason Young of Sweet William's Bakery in Falls Village, whose cookies are sold at his tiny shop and stores like Guido's and the Co-op, would never part with the recipe for his signature ginger cookies.  But anyone who knows Jason knows he is generous, so he

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Food

Chaseo's Pork Medallions with Apples and Onions

2 pork tenderloins 2 T. chopped rosemary leaves (optional) 1/4 c. olive oil 2 T. butter 2 onions, sliced medium-thick 2 Granny Smith apples, peeled and cut in eighths 2 T. brown sugar 2 T. demi-glaze (or 1 beef bouillon cube, crushed) Splash of brandy Season the tenderloins with

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Food

Herb butter

Apart from chives, herbs don't freeze successfully unless they are suspended in fat (consider pesto).  This recipe is adapted from one by chef Waldy Malouf that appeared in New York Magazine, November 1, 1999.  He suggested whipping up a cup of it on Thanksgiving morning to baste the

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