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 …
A Letter from Danny Meyer about tipping
Dear Friends, I am writing to share some important news about Union Square Hospitality Group that we want you to understand before your next visit …
From The Hour: Cranberries – Bog to Table
“Fresh Picked Cranberries,” read the hand-lettered sign. The arrow pointed down a wooded lane leading toward the shore. Who could resist? We had seen the …
From The Hour: Pumpkins and Squashes and Gourds – Oh My!
Farmer’s markets are morphing with the seasons into cheerful displays of orange in many shades. Bright pumpkins, dominating the bins with their substantial size and …
Bisque of Butternut Squash and Apple – Albert Stockli
Bisque of Butternut Squash and Apple from Splendid Fare by Albert Stockli Former chef/owner of the Stonehenge Inn 1 butternut squash (about 1 lb), unpeeled, …
Butternut Squash and Apple Bisque – Silvermine Tavern
SILVERMINE TAVERN BUTTERNUT SQUASH AND APPLE BISQUE Makes 6 cups 1 butternut squash, (about 1 lb), peeled,seeded, and coarsely diced 2 tart apples (Granny Smith), …
From The Hour: All-American Apple Pie
It’s the season for apples and, of course, apple pie. A year-round staple, apple pie comes into its own when the orchards are laden with …