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Top: Heritage hooch in a glass jug. Bottom: Three generations of Hatfields. Photos courtesy The Legendary Hatfield & McCoy Whiskey. From our tween years, we remember the expression “feuding like the Hatfields and the McCoys” (not that we were personally involved in an epic feud). The hostilities between two clans living in the Appalachian…
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Top: Our most recent whole grain breakfast: poached egg, red rice, baby arugula, sautéed cherry tomatoes and mushrooms (photo courtesy InHarvest). Second: We’ve also eaten our poached egg with leftover white rice and veggies (photo courtesy Gardenia | NYC). Third: You can bake the egg atop the cooked grain instead of poaching it, as in…
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Last summer, when scouting a Brooklyn food festival, we came across Shpickles, Shmolives and Shnuts. They’re made by hand by a mom-and-son company called Brooklyn Whatever. Mom, a social worker and son, a chef, started a family business to add more flavor to pickles, olives and nuts. The result: unique, assertively spiced, better-for-you snacks, garnishes,…
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Top: Vegetarian lentil soup with mustard greens from Good Eggs. Bottom: Black beluga lentils from InHarvest.com. Lentil soup is a winter favorite: hearty, nutritious comfort food. Why make your own? Better lentils, more nuanced flavors and the ability to control the salt. Today’s tip is an easy recipe for homemade vegetarian lentil soup, with…
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Beet and Sweet Potato Galette from Vermont Creamery. Shoo the winter blues away with a colorful galette. In the pastry world, a galette is a rustic, open-face pie, made without a pie pan. It is flat, with a turned-up crust that wraps around the filling to create a “dough pan.” It can be round,…
Continue reading “TIP OF THE DAY: Make A Savory Galette”
