Food & Drink

by Rona Boyer
More than 150 patrons gathered at Stissing House, in Pine Plains, on Sunday for their annual Bastille Day celebration. The main attraction was Michel Jean's Aioli, a dish that hails from Provence (as does Michel). It is comprised of boiled fish and a variety of boiled vegetables served with a delicious garlic-infused mayonnaise. For the carnivores a grill was added, with chicken, flank steak, and Merguez...
by Rona Boyer
Some like it hot, I know, but I was glad to have been given the mild version of these fresh onions marinated in hot sauce. The brainchild of Richard Romano (right) and Angelo Occhicone (left), they are sold at Marona's and also at their Flip and Slice stand on Route 44.  
by Rona Boyer
Incontestably the best tasting butter in America, Plugrá is made with 82 percent butterfat instead of the usual 80 percent. And that 2 percent makes all the difference in flavor. The 82 percent variety (typical in France) is the Holy Grail for the butter lover and especially for the pastry chef. The less water in the butter, the richer it tastes, the faster it will sear foods in the pan and the crisper it...
by Rona Boyer
If you are looking for a family-friendly restaurant with copious portions of home-cooked food, you will now find it on Old Route 22 in Wingdale. But if you are thinking of Friday or Saturday night—better reserve. It was packed when we were there. Owner Joe Ceci greets customers with a welcoming smile, as if we were his personal guests, not paying customers. It must be due to his long and successful...
by Rona Boyer
Let me start by complimenting you on the book. It is very entertaining and filled with humor, recipes and practical advice.  What is your connection to Millbrook? I grew up in Millbrook. I went to Dutchess Day School. My mother, Maris Van Alen still lives here. How did you end up in Charleston? I married Pierre Manigault (since divorced) and moved there in 1994....
by Rona Boyer
Very trendy in great bars and restaurants around the world, the infused ice cube is ready for home use.  It simply consists of freezing herbs, spices, fruits, vegetables, purees or juices with water in your ice cube tray.  Such cubes are a creative addition to cocktails for as they melt they impart more and more of their flavors into the drink.  For example, King & Duke in Atlanta...
by Rona Boyer
I can easily grate cheese (also chocolate and vegetables) and toss the grater into the dishwasher with this handy $10 grater from OXO. Its bi-directional, sharp stainless steel blades makes for fast, easy grating Its soft, comfortable, non-slip grip gives me better control while grating than old fashioned graters