Food & Drink

by Rona Boyer
Chef Waldy Malouf—author of both The Hudson River Valley Cookbook and High Heat: Grilling and Roasting Year-Round, chef-owner of the Midtown eatery Beacon, executive chef of Rainbow Room, Hudson River Club and Le Crémaillère—recently moved to Clinton Corners to take on his latest challenge, at the Culinary Institute in Hyde Park. A 1975 CIA graduate, he returns to his alma mater as Senior Director...
by Rona Boyer
When the Culinary Institute in Hyde Park first opened The Bocuse Restaurant one year ago, the school prepared a special dinner for Chef Paul Bocuse and other world-renowned chefs, including Thomas Keller, Jean-Georges Vongerichten, Daniel Boulud, and Michel Richard. Last week, to celebrate the one-year anniversary, The Bocuse repeated the menu, and this time, Gerard and I were in attendance. The menu was...
by Rona Boyer
When our children were small, Gerard went hunting almost every Saturday and I took the girls to lunch. We alternated between our favorite Chinese restaurant and a Moroccan one for a Couscous Royal. When we moved back to the States, it was easy to find good Chinese food, but the couscous was nearly impossible—so I learned to make it myself. I did not have a "couscousier" or the super-fine grains to steam, so I improvised. To this day, my daughter, Jennifer, asks for it on her birthday. We had it Sunday, so I took the opportunity to ask Gerard to take a photo and I wrote down my recipe. Here they are. You can just make the Lamb Couscous or add any or all of the other meats, which make it a "Royal."     Couscous is actually the name of the granules of durum wheat (semolina) served in North Africa instead of pasta or rice. It has also become the name of dish of stew served with it.
by Rona Boyer
It has long been believed that our "appetite" for lovemaking can be stimulated by certain foods. As Valentine's Day fast approaches I thought it would be interesting to explore the correlation between those foods in question and sex, separating the myths from the science, thus allowing you to best plan your menus for the big day.
by Rona Boyer
Spotlights:   Fantasy Pizza at San Girogio's Trattoria The Chef gave me a new creation to try. It sounded crazy- it was pear and goat cheese pizza. We gave it a try and all three of us loved it (including my very discerning French relatives). If you are ordering pizzas to share and it is on the menu be sure to ask for it. (or maybe if they have the ingredients they...
by Rona Boyer
A romantic dish for two or a fun dish for 4 or 6, chocolate fondue can be tricky if you do not know the simple secrets to its success. It is best served in a ceramic fondue pot, but never cooked in the fondue pot. 
by Rona Boyer
We give much deserved credit to the culinary talents of the French, but it must be recognized that much of the magic of French food and wine is their incomparable "terroir" (the soil, topography, and climate in which a particular food or wine is grown). Certain products flourish in their specific terroir, and the same quality cannot be reproduced elsewhere. Cultivated by traditionalists who refuse to...