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SCHENECTADY
92 years later, Newest still top dog
Monday, April 15, 2013
Dean Plakas always gets visitors.
They show up in the morning, afternoon and early evening.
They show up in the morning, afternoon and early evening.
Alsace is noted for full flavor of white wines
Sunday, April 14, 2013
Alsace is a top-rated white wine region in northern France, located — to its frequent disadvantage — on the ever-shifting border between France and Germany. The two countries have fought over the area for generations.
Fermentation adds good bacteria, makes familiar food bolder in taste, more healthful
Wednesday, April 10, 2013
Our ancestors had it right. They relied on a more natural route to digestive health.
Flavors of Asia give boost to green beans
Wednesday, April 10, 2013
For SCCC culinary instructor Tom Alicandro, spring green means Asian-style green beans. Four ingredients give the beans their Asian-style flavors — ginger, garlic, soy sauce and sesame seeds.
Brunch is more an event than a meal
Wednesday, March 27, 2013
Kids are happy enough with colored eggs on Easter Sunday. Some adults hold out for more — like French toast, waffles, home fries, omelettes and bowls of fresh fruit. Easter brunches are popular and profitable operations at several local restaurants.
Serve up zucchini au gratin style
Wednesday, March 27, 2013
In culinary circles, the term “au gratin” refers to dishes baked with a topping of seasoned bread crumbs and cheese and served golden brown. Potatoes are one of the most popular choices for the method. SCCC culinary instructor Tom Alicandro makes a case for Zucchini Au Gratin.
ALBANY
Restaurant Week set for downtown Albany
Tuesday, March 26, 2013
Downtown Albany Business Improvement District will hold its ninth bi-annual Downtown Albany Restaurant Week next month, slated for Saturday, April 20, through Friday, April 26.
Easter is sweet with this fresh sorbet
Wednesday, March 20, 2013
Frozen raspberries are favorites for Stephanie Connelly. They mean sorbet is the subject. “Sorbet is similar to ice cream but is usually fruit that has been puréed,” she said. “It’s nice and fresh and light and is perfect for spring and Easter.”
Making the most of matzo
Wednesday, March 20, 2013
The matzo toffee bar crunch from her book is a great example of using matzo creatively. It’s reminiscent of the popular confection usually coated with chopped nuts, but her version melds similar flavors together with the toasty, crunchy qualities of the matzo.
Verrines a great way to add color to meal
Wednesday, March 13, 2013
Culinary dictionaries say verrines are appetizers or desserts made of components layered in small glasses. French chefs started the trend about a decade ago. Second-year SCCC culinary student Kristin Hartman says verrines are great ways to highlight layers of texture and color.
Beef stew easy to make, with many different variations
Wednesday, March 13, 2013
Cooking smart means more than perfectly poaching an egg. It also means maximizing your kitchen time and dollars. And mastering a basic beef stew.
Taiwan Noodle offers authentic, superior Chinese dishes
Sunday, March 10, 2013
With this in mind, I was drawn to Taiwan Noodle on a recent blustery evening, where I found warm comfort, delicious food and a great deal, too.
Daylong conference to explore hot topics in nutrition
Wednesday, March 6, 2013
Have you ever wondered how much of the food you eat is genetically engineered or how eating probiotics can improve your health? On March 19, the Nutritional Concerns Conference invites a group of experts to address those questions as well as explore other issues in nutrition and health.
Classic French style inspires lemon-flavored chicken dish
Wednesday, March 6, 2013
SCCC first-year culinary student Adam Foti’s pan-seared chicken dish is inspired by classic French cooking.
Route 67 Store and Cafe a homey spot for breakfast, lunch
Sunday, March 3, 2013
It looks like just a gas station if you’re whizzing down Route 67 at 55 miles per hour, but if you slow down you’ll see it’s a small country cafe and specialty goods shop. It’s the Route 67 Country Store and Cafe, and it’s worth a look.
