october 29, 2015


Pssst…. Here are the recipes for the Winning Pies at our 2nd Annual Pie Contest

What with President Clinton crashing our pie contest a couple of weeks ago and with securing a fantastic location for the winter market (huzzah!) we got a little sidetracked.

Here are the winners of our Second Annual Apple Pie Contest and, as promised, their winning recipes.
Don’t you want to bake a “winning” pie for your Thanksgiving guests?.

In the kids category, top honors went to:

1st place: Hannah Rosenberg
2nd place: Hallie Rackoff & Kaitlin Genda
3rd place: Julia Ziebenberg & Lauren Kassin

Continue reading october 29, 2015

october 22, 2015


Bonkers for Brussels Sprouts

I read recently that Terrance Brennan was closing his beloved Picholine Restaurant near Lincoln Center. Most New Yorkers associate Brennan with towering cheese carts. I immediately think of Brussels Sprouts. I once had the pleasure of interviewing Brennan at his Westchester home. His sprawling kitchen had been featured in a book about famous chefs’ home kitchens and so that’s where we did the interview. It was mid-afternoon, too late for lunch and too early for dinner. Rare is the chef who doesn’t want to feed a food writer. So, on the fly,  Brennan decided to whip up some Brussels sprouts. It was a risky choice. The world is divided between those who love Brussels Sprouts, and those who, well…run at the sight  of them.

But Brennan knew exactly what he was doing when he spread them out on a cookie sheet, doused them with quality olive oil, peppered them with fancy French sea salt and popped them in a hot, hot oven. The kitchen smelled fantastic, and when the crispy sprouts came out with their charred outer leaves, they were as addictive as French fries.

Continue reading october 22, 2015

october 15, 2015


Our annual apple pie contest gets serious, a new variety of apple and caramel apples….

If he’s talented enough to cook Sunday supper for the Clintons, then surely, he’s got the palate required to evaluate your Aunt Betsy’s golden apple pie.

That’s right, Oscar Flores, the Clintons’ personal family chef,  will be judging our apple pie contest on Saturday. He will be joined by Michelle Hecht, whose winning apple pie last year made judges swoon. Among them,, Beth Sovern, Family and Consumer Sciences Teacher at Bell Middle School and Helen Harrison, ESL Teacher at Bell, 7 Bridges and Horace Greeley, who are returning to the judges’ table for another round of grueling work.

Remember – your entries must be submitted by 10:30 am on Saturday to qualify.

May the best pie win!

And on the subject of apples, there’s a new apple in town and everyone is talking about its “monster crunch.” Introducing the sweet and snappy Snapdragon apple which you can find in limited supply at the Orchards of Concklin tent. This is not a baking apple, but a crazy delicious apple to be eaten out of hand. Immediately!

Continue reading october 15, 2015

october 8, 2015


Red Kale, Plum Chutney and lots of tulle at the market this week!

This is the time of year when kale runs rampant at the market. Running Creek Farm has been picking lots of Russian red kale this week. Oddly enough, the stalks and veins of  Russian red kale turn ruby-slipper red in cold weather, but lean green when grown in warmer conditions.

Red kale, which turns red the minute it is cooked, is one of my favorite varieties because although tough to the tooth, it has a sharp, distinct flavor, more pronounced than other varieties. It’s a natural in soups and wilted in risottos.

Continue reading october 8, 2015

october 1, 2015



Wouldn’t you know it? Just when the barometer dips, Madura Farms bring cranberry beans and Morgiewicz brings leggy leeks to market – both great for hearty soups to help ward off those first fall chills. Cranberry beans, also known as borlotti beans in Italy and shell beans in New England have creamy white pods that are heavily dappled with wine-colored spots. Pretty as they are raw, these beans lose their color during cooking. By all means, cook them anyway! These beans add a lovely nutty flavor to any dish – the flavor of chestnut specifically. Here’s a simple recipe for sauteeing shelled cranberry beans with sage and garlic and lemon from lemonsandanchovies.com.

I couldn’t find a picture for you for Nina Planck’s fantastic recipe for cranberry bean and tomato stew from Food & Wine – but trust me, it’s a winner and perfect for this time of year. And, of course, how could I not include a recipe for cranberry bean pasta and fagioli soup.

Continue reading october 1, 2015

september 24, 2015


Sohha Yogurt is back!

I know this news will put a smile on a many a face in Chappaqua. It’s been a long wait as John and Angela have moved their plant from Brooklyn to the Bronx, but now, they are that much closer to your kitchen. In honor of their return, some not so predictable recipes that call for yogurt as an ingredient. And I don’t just mean a dollop. Yogurt, and this savory yogurt especially, is definitely not just for breakfast anymore.

For starters, this ricotta, yogurt, tomato and basil pizza from Food52 and this gorgeous Spinach, Chive, and Yogurt Soup with Grilled Scallions from Saveur Magazine, plucked form a gallery of recipes and photos featuring yogurt as a main ingredient – and deservedly so in this case.

Plan your shopping according. No doubt there will be a long line of devotees at the Sohha tent.

Continue reading september 24, 2015

september 17, 2015


we picked some peppers…

When I was little I preferred my peppers sweet and crunchy – as in RAW.

Until my French mother introduced me to “poivrons farcis” – stuffed peppers which we’d have this time of year, when peppers were at their plumpest. She would stuff them with ground pork, or ground lamb, or ground beef, whichever was available, sautéed with garlic and onions and fresh thyme and marjoram from the garden. She’d carefully slice off the top of the peppers in such a way (see below) that they could sit flat as a hat on the peppers for cooking – after they had been stuffed. She would always use three colors of peppers and serve this dish with rice – not in the stuffing but on the side. My sister and I thought she slaved over her stuffed peppers because they always looks so fancy in their top hats. Eventually, we realized she could whip these up in the time it took for us to empty out our lunchbox after school and tell her about our day…a key reason why this satisfying 70’s dish warrants a revival.
But that doesn’t mean it couldn’t be updated a bit.

Continue reading september 17, 2015

september 10, 2015


Someone in my household has just become a vegetarian. A bold move in our meat-eating clan. Honestly, I don’t know if it will last, but for now, we are giving it a go.

It means I am constantly on the lookout for recipes that turn a mere vegetable into a meal. Some vegetables lend themselves more to this than others. Eggplant and peppers, for instance, have great potential since they can be stuffed to make them more substantial. Ditto for portobellos – the “steak” of mushrooms. Cauliflower has myriad possibilities so I was happy to see that Madura Farms is now bringing their cheddar and pearl white cauliflower to market.

I was even happier to find this recipe for cauliflower STEAK over cauliflower puree from Dan Barber – for obvious reasons. I love the utter simplicity of this dish, and that, in keeping with his nose-to-tail fashion of cooking – no part of the cauliflower goes to waste. From floret to stem – every morsel gets to shine.
Continue reading september 10, 2015

september 3, 2015


The Thrill of Fish on the Grill

When we kiss summer goodbye, the steaks & burgers kiss the grill. So it’s been for generations. But what about shaking things up this weekend and grilling some of the flappingly-fresh fish our favorite fishmonger brings every week.

Afraid to grill fish? You’re not alone. Will it fall apart if I use a marinade? Should I grill skin side down? Do fillets stand up to the heat of the grill? That’s why I was so happy to come across this article in Bon Appetit earlier this summer, unveiling the best kept secret to acing grilled fish: make escabeche.

Escabeche is a classic Spanish preparation in which you sear fish (or meat), then marinate it in a vinegary sauce loaded with aromatic herbs and spices. You can serve it cold or at room temperature. Marinating the fish post grilling helps it keep its integrity during cooking. And the marinade adds an element of texture and interest to anyone who isn’t crazy about eating “just plain fish.” While the Bon Appetit recipe calls for ubiquitous red snapper any skin-on white fish will work for escabeche as long as it’s super fresh.

Continue reading september 3, 2015

august 27, 2015

Summer’s IT fruit: WATERMELON

Want to know how to stretch out summer?

Buy a large watermelon at the market this week and enjoy it every day of the week. It’s as versatile as it is sweet – you can use it any thing from savory salads, to gazpacho to cocktails. And, nothing beats gnawing on a slice on the back porch while the juice runs down your arms and drips off your elbows.

PLUS, watermelon is healthy! As its name suggests, watermelon is about 92 percent water and is the perfect way to hydrate first thing in the morning or after a workout.   This juicy fruit is also among the best sources of lycopene – a nutrient found in red fruits and vegetables that’s important for vision, heart health, and cancer prevention.

What’s more, watermelon contains just 40 calories per cup.
I couldn’t resist this Food52 recipe for beefsteak tomato and watermelon salad since both are at their peak right now.

Continue reading august 27, 2015