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Home Plate: The perfect dish for spring – ricotta gnudi

Wednesday, April 16, 2014

There’s something about spring that makes me crave ricotta cheese. Perhaps it’s because as the days grow longer and warmer, cows are turned back onto newly greened pastures and produce particularly delicious milk, which in turn makes particularly delicious cheese. And perhaps my craving for dairy as we head out of winter is my body’s need for a spring tonic. … 0

Home Plate: Making your own kombucha

Tuesday, March 25, 2014

Last fall, I gave a talk on feeding the good bacteria in your gut by eating probiotic foods, like yogurt. Afterward, a woman in the audience introduced herself to me and asked if I would like to learn how to make the probiotic beverage kombucha. As it happened, making my own kombucha was … 0

Home Plate: The benefits of cooking with buttermilk

Wednesday, February 19, 2014

Buttermilk is a useful ingredient to have on hand. Refrigerated, it keeps a long time, usually way past its sell-by date. Also, buttermilk is one dairy product that a lot of people who are lactose intolerant can actually consume. Originally, buttermilk was made from the whey left over from churning butter, but most … 0

Home Plate: Making and using fermented beets

Tuesday, January 14, 2014

I heard on the radio yesterday that 70,000 gallons of borscht will be served at the Sochi Olympics, which by my reckoning will require something like 700,000 beets. Should there be a spike in the price of borscht … 0

Home Plate: Chocolate caramels are the perfect holiday gift

Tuesday, December 17, 2013

By 1949, when my copy of Mrs. Simon Kander’s The Settlement Cookbook rolled off the press, it was already in its 29th printing. My career-minded mother, when she received it as a wedding gift, must have taken one … 1

Home Plate: Tips for some classic ‘Thanksgivukkah’ desserts

Tuesday, November 19, 2013

This year, Thanksgiving and the second night of Hanukkah fall on the same date, a festive coincidence that won’t happen again for another 70,000 years. All over America, cooks will be riffing on what has been dubbed Thansgivukkah, … 0

Home Plate: Know your mushrooms before you make magic

Wednesday, September 18, 2013

About a year ago, I wrote about collecting and eating wild oyster mushrooms. Even though I warned at the top of the article that mushrooms can be deadly – that no one should collect mushrooms without knowing exactly … 0

Home Plate: Are you feeding your gut what it needs?

Tuesday, August 13, 2013

I am giving two food demonstrations this week – one this afternoon at the Canterbury Farmers Market (4-6:30 p.m.) and the other Saturday from 10 to 11 a.m. at the Warner Area Farmers Market – and I have … 0

Fresh from the garden: garlic scapes and sour cherries

Wednesday, July 10, 2013

A few weeks ago I met a woman who on hearing my name said, “You’re the one who writes those recipes that are too hard to make!” Ouch. The problem is, I love to cook. For me, making … 1

Home Plate: Three books for gardening cooks

Tuesday, June 25, 2013

Some of my earliest memories are of gardening with my grandfather and working in the kitchen alongside my grandmother. I have certifications from both the French Culinary Institute and the New York Botanic Garden. I should know a … 0

Home Plate: Good King Henry a perfect spinach alternative

Wednesday, June 12, 2013

Who could resist an edible green that tastes like spinach and also happens to be an easy-to-grow perennial? One that can be eaten as an asparagus-like sprout in early spring, as a cooked green until autumn frosts, and … 0

Home Plate: Dandelions, ramps and asparagus – oh my!

Tuesday, May 7, 2013

The longer I garden, the more I appreciate perennial vegetables. Plant them once, take care of them by weeding, watering and feeding the soil around them with good compost, and they’ll return reliably year after year. Many of … 0

Homeplate: Incredible eggs

Wednesday, April 24, 2013

The flock of Black Jersey Giant hens I share with my sister-in-law has just turned four, and they’re still laying more eggs than our two families can absorb. Getting rid of the excess is no problem, though; actually … 0

Home Plate: Delicious spring harvest

Tuesday, April 9, 2013

It’s always a gamble, planting seeds in late fall in hopes of having a harvest in early spring. In the middle of last August, I sowed three long rows of Scarlet Nantes and White Satin carrots. By September, … 0

Home Plate: Think you don’t love tofu? Try making your own

Wednesday, March 27, 2013

One of my favorite restaurants in New York City is Kyotofu in Hell’s Kitchen. I’d walked by the place for years and hadn’t been tempted to go in – a restaurant based around tofu just didn’t hold much … 0