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If you live in the vicinity of Geneva, New York, you can pop into the Stony Brook Bakery for warm, fresh-from-the-oven cookies. The rest of us have to order them by mail—slightly less warm, but sent fresh from the oven and arriving as delicious as if you’d baked them yourself (or as grandma baked them,…
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[1] Is there any salami more wonderful than truffle salami? Nope! (photos © Creminelli Fine Meats). [2] How about sopressata? Shoppers at Seattle’s Pike Place Market already know how special Creminelli salami and sausages are. They are carried by fine food stores nationwide, although not necessarily identified as Creminelli. It’s time for the rest…
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Some of the most refreshing desserts are the simplest. Put fresh fruit salad in a wine goblet and cover it with a fizzy Moscato d’Asti, a sweet sparkling wine from Italy (our favorite is La Spinetta from Rivetti, with an amazingly low alcohol level of around 6%, similar to beer). The sparkling wine elevates the fruit…
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These four are must-trys. Photo by Hannah Kaminsky | THE NIBBLE. Joan Bernstein’s family has been farming on Long Island—the native word is Paumanok—for more than 100 years. Working with the fruits of the land is in her DNA. When life gives you lemons, make lemonade, goes the adage. If they were Meyer lemons—or blood…
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A beer with roasted malts that have coffee notes is the perfect pairing with Beehive’s coffee-rubbed cheese, Barely Buzzed. Beehive Cheese is another wonderful artisan food story. Brothers-in-law working in software and real estate traded fast-paced corporate jobs for green acres, and grinding commutes with briefcases and laptops for quiet mornings turning 500 gallons of…
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