From The Hour: Tea, a Tour, and More at Caramoor
I hope you’ve been to a concert at Caramoor, the beautiful Renaissance inspired estate in Katonah, NY. If you haven’t, you should make plans for …
From The Hour: Cobbler, Crisp, Slump, or Grunt – What’s your pleasure?
A magazine article about fruit cobblers caught my eye the other day. In the glossy pictures, colorful fruit bubbled out from under a variety of …
MARSHA’S STREUSEL TOPPING
MARSHA’S STREUSEL TOPPING For fruit crisps, muffins, coffee cake, and the like Makes enough to cover a two-quart casserole 1/2 cup butter (one …
From The Hour: Home Grown Herbs for Bold Flavors
“The most important thing about growing herbs is to put the plants close to the kitchen door,” said Carrie Gilbertie of Gilbertie’s Herb Gardens in …
From The Hour: Chasing the Muse and Lunch in Fairfield
All across our area there are small museums offering a specialized look at some particular slice of the world. Mostly they are historic houses or …
From The Hour: Having a Ball with Meatballs
Consider the meatball. It’s ubiquitous in Italian family-style food and popular in cultures around the world. You can find them in cans of Chef Boyardee, …
From The Hour: Fondue – Take a Dip
Following the trend of pumping your own gas or checking out your own groceries, there’s a restaurant where you can cook your own food, but …
Fresh Foraged Ramps
My neighbor Miriam is a food forager. Today, she knocked on my door and excitedly said, “Come out and see what I’ve got!” I couldn’t …
From The Hour: Going out for Dinner and Jazz
The dining room was filling up. Friends greeted each other with hugs, table to table waves, and welcoming smiles – many seemed to have a …
From The Hour: A Feast from Scotland’s Bounty
“The Queen is a chocoholic,” proclaimed Chef Darren McGrady. “She loved this dessert!” As chef to the royal family for decades, first for the Queen …