Food & Drink

by Rona Boyer
The weather has been so cold and nasty that I decided to make soup the other day. This tomato soup recipe is only good when the tomatoes are good—in the summer, and the later in the season and the better the tomatoes, the better the soup. So it is my ray of sunshine on a bad summer day. Keep the recipe handy—if the spring is any indication, we may be in for quite a few bowls this summer. 
by Rona Boyer
I sat down with Niki last week after the big win to get the inside scoop on being a Chopped contestant and some insights into her life in and out of the kitchen. Congratulations. Has being a Chopped champion changed your life? Yes. It has given me more self-confidence. Of course the $10,000 came in handy, too. What are you doing with it? Part went into buying a new car,...
by Rona Boyer
Amongst his many rows of wines (currently featuring a mammoth display of rosé wines) Will Carter of Pine Plains Fine Wines & Spirits has a section he calls Local and Superb, featuring a map of the local alcoholic beverages he sells. He carries a full complement of wines from each of the local wineries—Millbrook, Tousey, Cascade, and Clinton Vineyards—but also does an impressive business in local...
by Rona Boyer
Trays of food kept circulating through the crowd as attendees traveled from one buffet table to another to sample the many offerings of Millbrook restaurants, caterers and food producers. While just about everything was pretty good, and there was food for all kinds of palates, I had my favorites—and they were not necessarily those I expected to favor. Kudos must go to McEnroe's. Their beef satays were...
by Rona Boyer
As we chatted at the bar in Aurelia, I drank a glass of rosé and Marc showed me a huge bottle of five-year-old white soy sauce, explaining that this was one of his “secret ingredients”—of course, it may not be so secret anymore.   How did you get interested in cooking? My uncle gave me a Tasty Bake Oven when I was four, and I just loved playing with it. When I ran out of the batter...
by Rona Boyer
Of all the dishes I make, this is the one I most often get asked to bring to picnics and BBQs and pot-luck dinners. This may be made many hours in advance, even the night beforebut do not refrigerate. 
by Rona Boyer
Herbs originated mostly from Europe.  Spices are native to warm tropical climates but with the advent of “Fusion” cuisine, chefs from every culinary background are experimenting with the flavors of other countries and creating some fabulous new dishes. Since most come in a variety of forms (fresh, dried, ground, flakes, powders, etc.) it is getting very confusing. Below are my personal preferences and...