Food & Drink

by Rona Boyer
Sarah Sproule started harvesting sea salt on her rooftop in Manhattan in 2012. Today an 8′ × 12′ Evaporation House with rows of shelving holds 500 evaporation trays of sea water that are filtered throughout the process of evaporation to crystallization. Every tray is harvested by hand, and the crystals are sun baked on locally made organic clay tiles. Every salt crystal is produced and hand-packaged in New...
by Rona Boyer
Mortgage Lifters are amongst the most flavorful heirloom tomatoes. They are red and pink and so big that they average two- to four pounds each. During the Great Depression, an out-of-work Charlie Byles, looking for alternative means of earning money, decided to develop a large and meaty tomato that could feed entire families. Byles planted three Beefsteak, three Italian and three English...
by Rona Boyer
This began when Gerard and I lived in Paris and many of our friends would invite us to stay with them for long weekends in the country. Traffic back to Paris at the end of the weekend was so terrible that we would return to the city in the morning and meet in our garden for lunch and an afternoon of cards. After a weekend of traditional French meals, I would prepare the American favorite—"Le Club Sandwich."  But life was still in the "making everything at home" era in France, so I would actually boil the chicken, make my own mayonnaise and compose the perfect Club Sandwich. It is so much better than what you can do with store-bought items that I continue to regale my family with My Famous Le Club Sandwich.   
by Rona Boyer
Where were you raised? On the Atlantic coast of France. The beaches of Brittany—at Quiberon, exactly. Ah, you must have been raised on fresh fish! Yes, my father was a fisherman, and we ate fresh seafood most of the time.
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...