Food & Drink

by Rona Boyer
I have been making lasagna for many years, following many different recipes requiring varying degrees of work and difficulty. This is the recipe that I find offers the most taste and satisfaction for the least amount of work. It uses many shortcuts that do not sacrifice flavor. It takes about 45 minutes to prepare plus 45 minutes in the oven. My family—including Gerard—is always happy when I make it. This lasagna is probably his favorite non-French dish.  
by Rona Boyer
In just two weeks, the season for outdoor farmers’ markets will come to a close. In yesteryear that meant closed until next spring, but recently some of our local farmers' markets have found winter quarters and will continue to offer our neighboring farmers, producers, bakers and craftspeople a place where they can sell their goods and foods. You will find seasonal vegetables (winter squash and greens,...
by Rona Boyer
I have been encouraged to continue my columns on kitchen essentials, so the first thing I would get for an underequipped cook is a set of stainless steel mixing bowls. Mixing bowls may not seem as sexy as an electric appliance, but every chef I know uses them daily for mixing, tossing or just holding ingredients.  These bowls are lightweight, unbreakable and easy to clean, and they have rolled rims,...
by Rona Boyer

One of the most intriguing trends in food this year is toward the sweet and salty. Dishes that combine these two conflicting flavor directions are appearing everywhere. I was reminded of this last week at Stissing House...

by Rona Boyer
I have been a fan of Kate Weiner's puff pastry since I moved to Millbrook. She makes it perfectly. And having hand-made puff pastry tarts to enjoy within a few short days or even hours of their baking is a luxury offered to few outside of France.  Kate makes both sweet and salty versions (none combined -that I know of), but her newest creation is my favorite: Caramel Pear Tarts.  Serve for...
by Rona Boyer
Asado is the national dish of Argentina as well as the Spanish and Portuguese names for "barbecue". Millbrook culinary cullture has been deeply affected by the many Argentine polo players and their families who spend their winters (our summers) here playing at Mashomack and dining al freesco at their Asados. Sunday we attended one of these excellent feasts of beef, pork, sausages and veggies that were...
by Rona Boyer
As soup season is fast approaching and the culinary media will be inundated with recipes, I thought that with the help of a little research, I would clarify some of the confusion about what to call a soup. Is it a "potage," a "bisque" or a "veloute"? A "broth,” a “stock" or a "bouillon"? While some people use many of these terms interchangeably, most of them are extremely precise and should be reserved for...