We went in the kitchen with Katie Lee and came out with some good ideas.
Combine this with creamy ricotta, local honey and a multigrain crostini for a summer party in your mouth.
Gluten-free latkes get their zing from fresh ginger and flavor from sweet potatoes. • Photographs by Lindsay Morris
Just because October and Thanksgiving have passed, pumpkins mustn’t be left off the menu.
Thanks Paula Rosenthal of Just a Bite Desserts!
Simple is often best, especially with summer vegetables. We grow radishes in our raised beds every year, because they are easy to grow…
As a matter of fact, braised or meat stuffed cabbage rolls served with a side of creamy polenta is the equivalent of the all-American comfort food of choice, macaroni and cheese.
Much to my delight, I walked into the Green Thumb Organic Farm in Watermill and spotted some beautiful crisp bunches of fennel alongside whimsically shaped bright orange carrots.
It’s got a stem, looks smart and tastes better.
Cut a large head of white cauliflower into quarters, then slice into flat pieces. The idea is to have flat sides that will brown on a baking sheet.
Peppery Confetti Cauliflower: Follow the recipe for Cauliflower Gratinée, but substitute pepper jack cheese for the American cheese.
Summer is only a week old and I could not keep myself from the first of the farm stand tomatoes.