Food & Drink

by Rona Boyer
Chef Nicole “Nikki” Mummolo of La Puerta Azul was audacious enough to become a contestant on the Food Network’s reality show “Chopped.”  In this outrageous cooking competition, chefs are given a basket of impossible ingredients and very little time to prepare first an appetizer, later a main course and finally a dessert. After each course one of the chefs is eliminated, or “chopped,” and the remaining...
by Rona Boyer
This salad can also be made with ricotta cheese, for those who prefer a milder cheese, or feta, for those who prefer a sharper flavor. The beets can be chopped or sliced, and pecans can substitute for the walnuts. Orange sections and/or red- or Vidalia onion slices may be added. Be creative with the ingredients and the presentation of this healthful and delicious summer salad. 
by Rona Boyer
Readers of last week’s food page will have noticed I had been to McKinney & Doyle from the spotlight I wrote on “Jerry Aron’s favorite soup” which immediately became a favorite of mine as well.  As a matter of fact I loved everything I tasted that day, so this week I went back to interview Chef-owner, Shannon McKinney. How did you become a chef? Throughout high school I worked in...
by Rona Boyer
I stopped in at “La Puerta” last week and was pleasantly surprised by the food which has much improved under chef  Nikki Mummolo. I enjoyed the carne asada and the light and fluffy empanadas but the break out dish was clearly the Tuna Ceviche made with Ahi Tuna, orange segments, tomatoes and red onions. Ceviche is probably the best ration of low calorie/high flavor food that exists so when we find a...
by Rona Boyer
Gerard found a reference to this rice as being the Best in the world, so he immediately invested $26+ shipping to buy a 10 pound sack and have it sent to us. The sack sounds daunting but it is conveniently equipped with a zipper that allows you to take a cup of rice at a time without spilling any. I was quite taken aback because normally Gerard does not like rice. But this one he does, And so do I. It may...
by Rona Boyer
This is inspired by a recipe I found on the Internet while searching for ideas for gluten-free meals (doctor’s orders). I hate to admit that I feel better because it has turned my world upside down. I made this last week and we all enjoyed it, so I thought I would pass it on. 
by Rona Boyer
Last Wednesday I attended an evening at the Cooper Union’s Great Hall with Leonard Lopate interviewing some of the most “célèbre” French chefs who have made their success here in the Unites States: Jacques Pépin, Daniel Boulud and Eric Ripert. Readers will recognize that these last two are friends of ours and have been interviewed by me in the past (their interviews are archived on our website). But I am...