Food & Drink

by Rona Boyer
There is nothing better for a spring or summer meal outdoors than good old Southern Fried Chicken. But the classic, or "Kentucky," type is often too greasy for my taste and my health, so when I first saw this recipe years ago, I tried it right away. Many Maryland families have their own heirloom versions of the recipe for this dish, but in all of them, rather than being cooked in several inches of oil or shortening, the chicken is pan-fried to a golden color and then baked in the oven. Milk or cream is added to the pan juices to create a white cream gravy. The great French chef and restauranteur Escoffier himself had a recipe for "Chicken à la Maryland" in his landmark cookbook Ma Cuisine. Breading recipes vary in use of egg or buttermilk and the different seasoning of the flour, but the basic recipe is the following:
by Rona Boyer
I love ice cream in all its forms: the traditional type made with cream, sherbet or sorbet made with water and Italian gelato made with milk. I love all the traditional flavors: vanilla, chocolate, coffee, butter pecan and, of course, the fruit-based flavors. So when I was invited to a tasting to choose from the new flower- flavored gelatos, I could not resist. Off I went last Sunday to discover "Indulge"...
by Rona Boyer
My first encounter with this "wild leek" or "garlic of the woods" was two years ago when local friends came for dinner and brought me some ramps, which grow wild on their property every spring. I enjoyed the mild but distinctive flavor—especially in omelets. So when I received an invitation to attend the Ramp Fest in Hudson last weekend, I drove up to see what the 16 different chefs—who came from as far...
by Rona Boyer
For those who do not want to spend a great deal of time but would like some fresh, home-cooked meals: there are a few shortcuts I like to use when I do not have the time or inclination to spend hours in the kitchen. Here are three of them. • Pepperidge Farm Pastry Shells are served fresh from the oven with a wide variety of fillings. In today's brunch recipe, I filled them with scrambled...
by Rona Boyer
I imagine one of the most wonderful things about Mother's Day would be being pampered and served food that your family makes for you (on the one condition that they clean the kitchen up after themselves). Of course, this is a fantasy of mine, but it may someday happen—I still have a few Mother's Days left in me. In case your family is more ambitious than mine, here is a brunch menu of two lovely recipes easy enough for a culinarily challenged husband and children to master. 
by Rona Boyer
I had heard that Jeremy Peele's son Jack (of Herondale Farm) had started making charcuterie, so I decided to head up to Ancramdale to interview him.  
by Rona Boyer
 Ever since I first had this dish in a restaurant in Madrid in the 1980s, I have wanted to bake a fish in salt. I remember the head waiter bringing a mountain of hardened golden salt to the table and then cracking it open to reveal a moist, evenly cooked and fragrant whole fish. I am still not sure just how much was due to the novelty of the presentation and how much to the flavor—but I have always...