From The Hour: Put Eating Out on your Holiday To-Do List
Restaurants have been busy this month with corporate events, company celebrations, and club gatherings – all the usual December doings – as we enjoy the …
From The Hour: Gingerbread Flavors the Season
Fragrant and spicy, with aromas both exotic and everyday, baking gingerbread perfumed the house all afternoon. The molasses, ginger, and spice fragrance announced the Christmas …
Grandma Swallum’s (Gigi’s) Gingerbread
Grandma Swallum’s (Gigi’s) Gingerbread Preheat oven to 350° ½ cup Crisco ½ tsp salt 1 tsp cinnamon 1 tsp ground ginger ¼ tsp grated …
From The Hour: Port for the Holidays
Ever had a dessert wine? When I ask this question, the usual answer is no. But these wines are a fascinating and intriguing – if …
Frank’s Pecan Pie
FRANK’S PECAN PIE This recipe is for one pie, but the pie shells come in packs of two. The baked pies keep well or make …
From The Hour: Thanksgiving Dinner Diversity
Norman Rockwell put the turkey squarely in the middle of the Thanksgiving table and at the center of our Thanksgiving tradition in his painting, Freedom …
From The Hour: Old time butcher shops with new sustainable style
The steaks were lined up like soldiers on parade. They were deep red with streaks of marbling, surrounded by creamy white fat – a regiment …
Pan-Roasted Pork Chops
Pan-Roasted Pork Chops It’s easy to overcook pork chops, turning them dry and chewy instead of moist and tender. But it doesn’t have to be …
From The Hour: Lunch in Ridgefield
It’s been the most striking and colorful fall foliage season I can remember. After our very dry summer, all this vibrant energy in the full …
From The Hour: To Insure Promptness
There’s a big change coming to your restaurant experience if Danny Meyer gets his way. Meyer, owner of well-known New York restaurants including The Union …