The bones go in a pot. I add a bay leaf, peppercorns (fewer are better) a piece of carrot, celery and a halved onion. Then I let it cook forever, reduce it and freeze it for a pasta fagioli later or some risotto.
As Alex Goetzfriend documents in our Winter 2014 issue, excess pumpkins were once vital to making it through the winter, for animals and people. Today, the East End’s growing livestock population is benefiting from the surfeit.
These holidays give the gifts that support our food and beverage artisans.
Predictions for a post antibiotic future, canned pinot and coffee pot salmon… see what our editors are reading, watching and listening to this week.
In the past, I’ve slathered my share of turkeys in butter, perspired over pies and noodled over nouveau-style macaroni and cheese. But, I’ve reached the conclusion that the role of top Thanksgiving chef—while perhaps personally gratifying and certainly a boost to the ego—may just be overrated.
For the past few weeks we’ve been asking you to tell us about the farm stands in your neighborhood that will be open for Thanksgiving shopping. It’s not too late to support our farmers and have the freshest, most delicious, lowest carbon footprint side dishes possible. These are your places for potatoes, Brussels sprouts, parsnips, [...]
It’s a perennial problem. How is it that so many people living in New York City not know Long Island is a major agricultural region with world-class wines and farms producing some of the best vegetables, fruit and livestock?