Food & Drink

by Rona Boyer
One of the most famous culinary uses of flowers is the dandelion salad. Dandelions greens can replace or be combined with any other greens.
by Rona Boyer
Where were you born and raised, and how did you come to the Hudson Valley?  I am from El Paso, Texas, and came here to attend the Culinary Institute in Hyde Park. You have worn many different chef's hats (all toques). Yes, I was chef and executive chef in fine dining restaurants, executive chef for the governor, owned and operated a bakery, taught courses in culinary...
by Rona Boyer
Courses in craft beer brewing will be added to the  curriculum in 2015 as Brooklyn Brewery donates a brewery to the school. A special bill sponsored by State Senator Terry Gipson and Assembly woman, Didi Barett signed into law by Governor Cuomo last week gives the Culinary Institute of America the same rights and status as the Farm Breweries. Created in  2012 the license stipulates that...
by Rona Boyer
I bought a pound of these little orange tomatoes and tasted one. It was so sweet yet tangy with tomato flavor that I bought a second pound. That night we had tomato salad and the next day we just ate them like grapes. I always knew that tomatoes were fruit not vegetable, but this is the first time they really tasted like it. Wow what a treat. 
by Rona Boyer
This French dessert is traditionally made with black cherries, but I Americanized it by using the very American "Rainiers" which come from Washington state. These very sweet cherries have a thin skin and thick creamy-yellow flesh and make for a delicious Clafoutis that does not need the usual sprinkling of confectioner's sugar before serving.
by Rona Boyer
I was so happy to find these precooked baby organic beets last week at the Sharon Market. Since then I have also seen them at the A&P in Pleasant Valley. They are freshly cooked, tender, simple and delicious, and packaged the way I used to find them in France. The sweetness of the beets complements the mild organic vinegar flavor. Simply slice the organic beets onto your salad (my choice: baby spinach...
by Rona Boyer
Among the many varieties of string or green beans are the  "haricots verts," which  are known for their delicate flavor and tender bite. They are a lovely accompaniment for poultry or meat, but they are also a surprisingly good base for a salad. The trick is not to over-boil them, and, once cooked, to get them into the dressing while they are still warm. There are several options that dress the salad up for company.