Food & Drink

Dinner Theater in Millbrook
by Rona Boyer

Charlotte’s Restaurant on Route 44 between Millbrook and Amenia has always been a lovely place to dine, outdoor in the summer and indoors in the winter, but I had never before seen their impressive high ceiling catering hall with its magnificent open hearth fireplace where a special Valentine’s event was held this week....

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Interview with Sophie & Craig Mieli
Sophie and Craig, Mieli Farm Owners and Operators
by Rona Boyer

What are you backgrounds?
Craig’s family purchased the farm in 1966.,so e grew uo here and learned to farm with his dad and his brother. Sophie grew up in a rural section of Westchester in North Salem.

Where did you two...

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A Revolution in Cooking
by Rona Boyer

“Sous vide” is the culinary innovation that has taken the food world by storm. Thomas Keller, America's most respected chef, owner of Per Se and The French Laundry is one of the leaders in the development and use of this technique – enough to convince anyone that the results are spectacular.  “Sous...

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String Bean Stew
by Rona Boyer

A tasty dish my family enjoys on a cold winter eve. Serve with a nice warm baguette and it is a meal. Sometimes I add leftover meatloaf or meatballs to make it a more substantial meal. The French beans (Haricots Verts) pictured here are the best. 

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Filets de Sole à la Dumonet
by Rona Boyer
Last week, Chef Jean Luis Dumonet and his wife Karen came up for the weekend. Jean Luis and I cooked together, and here is the master recipe he taught me for the most delicate and delicious Filet of Sole any of us had ever experienced. This recipe is best made with Dover sole, of course, but if you cannot get any, grey sole of fluke will also do quite well.
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Interview with Jean Louis Dumonet
by Rona Boyer

You grew up at your parent’s restaurant in Paris. At what age did you start learning to cook?
Actually I spent my early years with my grandmother. The kitchen was the main room of the house, and cooking was her main occupation. At the age of 9, to help her I killed the chickens and rabbits,...

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Recipe for Chocolate Tart
by Rona Boyer

There is nothing more Valentine’ Day than chocolate. For me there is no better dessert than this chocolate tart. I have frequently made it with the Pillsbury pie crust and it has been much appreciated, but it is so very much better with this shortbread crust.  For special occasions I make it the way Francois Payard, the famous pastry chef recommends, as this recipe was inspired by his.


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