Josh Applestone loves grilling fruit. Since peaches are in season, that’s what’s currently on the grill. He’s flavoring them with chili and lime and serving them with grilled pork belly. Here’s how.
Pairing fruit with meat is always a good idea. Grab what’s in season at a Hudson Valley orchard — peaches are about to pop at Fix Brothers Fruit Farm in Hudson — and go for it. Here are a few of their recipes for inspiration.
Friday, July 26th, 2019 – We have just learned that one of our suppliers, Mountain Rose Herbs (MRH), has issued a voluntary recall for its whole fennel seed product. MRH is taking this voluntary and precautionary measure due to the possibility that the seeds it sold us may be contaminated with salmonella.
It’s BBQ season! Time to make your own sauce. Here are Josh Applestone’s simple DIY recipes — one savory, one sweet — that are meant to be adjusted to suit anyone’s taste. (For the record, he likes it spicy.) Serve with pork rib tips.
Kitchen supply shops can be overwhelming. It’s hard to tell what will last and what’s even worth it. Here, our staff shares their favorite kitchen gear — and mentions a few things you don’t need to buy. If you’re in the market for a gift or (re)stocking your own kitchen, read on.
Our recipe for grilled sirloin top and chimichurri is just the thing for warm weather crowds. You may even want to make it for Memorial Day. We love that chimichurri is flexible so you can use what’s growing locally. In early spring, try arugula and turnip tops, then slot in other greens as they become available.
As the weather warms and the snow melts, our appetites thaw, too. But we’re still weeks from seasonal local spring vegetables at farmers’ markets. The way to bridge the gap between mud season and asparagus season is to cook pork. It’s an early spring fever hack and it works — trust us.
Maple water AKA maple sap is having a trendy moment (though people have been drinking it for centuries). If you live near maple trees, tap them and try cooking in the water to impart subtle sweetness to stews and braises. If you want sticky sweet flavor, use maple syrup.
If you haven’t tried a lamb sirloin steak yet, you’re in for a treat. There’s nothing like them. They’re delicate and small, which makes for quicker prep and cook time than a traditional sirloin roast. Here’s our favorite method for cooking them, plus a few recipes. Enjoy!
If you’re hosting a party, finger foods are just the thing to eat with bubbles or cocktails or anything in between. Call them appetizers or tapas, call them hors d’oeuvres or nibbles, call them whatever you want — here are a bunch of ideas for small, festive, and meaty bites.
Chef Barbara Lynch recently made a whole grain rigatoni with spicy sausage for a dinner at Pasta Flyer in New York City, using our hot Italian sausage. It’s an easy mid-week meal, but delicious enough for a last minute weekend dinner with friends.