Food Forum

Wednesday, June 19, 2013

My name is Karen and I’m an egg-o-holic. Spring, summer and fall, whenever the local chickens are laying, I’m running around looking for eggs. I just gotta have those super-fresh, just-laid-today eggs, which, in my opinion, look and taste far superior to the supermarket variety. Because I live in Greenfield, ...

Wednesday, June 5, 2013

June is one of my favorite months, and not just because of the beautiful late-spring/early-summer weather: It’s also the month in which my birthday falls. Birthdays mean lots of things, some good (presents), some not so great (you’re another year older, which is great when you’re a kid but not ...

Wednesday, May 29, 2013

Last week might have been frigid and raining, but at my house it might as well have been summer. We were finally eating out of the garden. OK, it was just a modest spring salad. But, not counting asparagus, which grows all by itself, it was our first harvest meal ...

Tuesday, May 21, 2013

Did you hear about the two little piggies who went to the market? A few weeks ago, my cousin Kathleen and I discovered Oscar’s Adirondack Mountain Smokehouse, the famous pork palace of the North Country, where the Quintal family has been making bacon since 1943.

Wednesday, May 15, 2013

Spring has finally sprung, and Memorial Day is nearly upon us — and in my family, at least, Memorial Day has always been the start of al fresco season, the time of year for picnics and cookouts. Often, the holiday weekend will feature the first picnic of the year. Into ...

Wednesday, May 8, 2013

Much to my carnivorous side’s dismay, my sister seems to be slowly converting me to vegetarianism. Back in December, I interviewed my sister, Aubrey, for an In & Out of the Kitchen column about tips for vegan cooking during the holidays. When I wrote it, I was firmly in the ...

Wednesday, May 1, 2013

For me, there are two beer seasons. During autumn, cool nights mean fireplace weather, football games and hardy, flavorful beers. My top choice is Sam Adams Boston Lager for my weekend beverage sessions at home. Sam has just about worn out his welcome at my Albany stronghold. Warm weather, charcoal ...

Tuesday, April 23, 2013

Any fresh green is easy and quick to make.

Wednesday, April 17, 2013

By Caroline Lee It’s a small miracle that simple ingredients, combined with care and given time, become something more than the sum of their parts. Something, in fact, much more. I am sorry to see the cold weather go, having embraced the long-cooking, rich-tasting chicken dish known as fricassee. It ...

Tuesday, April 9, 2013

The most common use for rhubarb, though, must be as a foil for berries in strawberry-rhubarb pie.