Food & Drink

by Rona Boyer
Served in only the best restaurants, fresh foie gras pan seared and married with something sweet is a heavenly firrst course- not difficlut to make at home. I get the Hudson Valley Foie Gras at D'Artagnan.com.
by Rona Boyer
I guess it is because Hervé Bochard (chef-proprietor of Les Baux) is from Brittany, the French home of the artichoke, that he seems to procure the very best artichokes and prepares them so well. We always order them when we find them on the menu. Some friends and Gerard and I alert each other when we see it in the menu.
by Rona Boyer
Roasting is probably the easiest cooking technique, with the most satisfying results. Your oven does most of the work while you spend time on the side dishes or dessert. Roasting involves cooking food in an uncovered pan in the oven. It is a dry cooking technique, as opposed to wet techniques like braising, stewing, or steaming. Dry, hot air surrounds the food, cooking it evenly on all sides. Depending on...
by Rona Boyer
I have friends who have told me about this place for quite some time, but I have been satisfied with the fish at Adams so I never ventured over there. This week I was in Sharon and stopped by. I was bowled over. It is inspiring to see such a variety of fresh fish. Makes me want to cook.  I bought some filet of sole, and Gerard and I had them "Meuniere" for lunch. I have been back to buy fish twice...
by Rona Boyer
I had not been to Aurelia for a while, so Gerard and I stopped in for lunch last week. I was pleased to find this salad on the menu. This salad featuring octopus, squid and shrimp with confit tomatoes, marinated red peppers and arugula it was quite enjoyable. I understand they are in the process of developing a new spring menu. Susan, please keep this dish on. It should be a summer favorite. 
by Rona Boyer
I have made and given the recipes for both Cheese Souffle and Chocolate Souffle before (both can be found by searching the Food & Drink page of our website, TheMillbrookIndependent.com),but I wanted to find a lighter dessert recipe and decided to try this one for Lemon Souffle. It was delightful, and even my chocoholic daughter—who thinks "It is not dessert, if it is not chocolate"—had great praise for it. She has given me permission to make it again—but I think I will try Lemon Tart next.  This recipe serves  6.
by Rona Boyer
In his book Braise, A Journey Through International Cuisine, Daniel Boulud explains that every new cook who comes to work in his kitchen is asked to prepare for the staff a dish from his or her home country. While the chefs come from the four corners of the earth and the taste and ingredients differ, the dish is almost invariably braised. This ancient technique is popular everywhere because...