Category Archives: Recipes

Recipe: Utica Greens

Utica Greens, named after that central New York city, are the traditional accompaniment to Chicken Riggies. They are also nice with grilled steak or chicken, or maybe as a topping on an eggplant parm sandwich. Note that my version is … Continue reading

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Recipe: Pickled Carrots with Ginger

Simple ingredients produce a complex flavorful result. Use these pickled carrots with ginger in salads or on a charcuterie tray; the gingery brine is tasty enough to drink on its own or as the base for a pickleback cocktail. I … Continue reading

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Recipe: Buffalo Chicken Dip

Like it says… Buffalo Chicken Dip! Our friend Susan made this for her son Zack’s high school graduation party but Zack, who is headed for a career in chemical engineering, says he can make it even better. Nicely fills a … Continue reading

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Recipe: Favorite Pie Crust

This pie crust is based on Christopher Kimball’s method in the Cook’s Bible, with a few important tweaks. He uses only butter but I would insist on at least some animal fat if serving with a Texas-style barbecue meal. Makes one … Continue reading

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Recipe: Buttermilk Pie a la Micklethwait

I was inspired by the life-changing buttermilk pie at Micklethwait’s Craft Meats in Austin, and this is pretty close in my opinion. It’s based on a Southern Living recipe which is what I expect the Micklethwait pastry chef would be … Continue reading

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How to cook and eat milkweed buds

We’re back with the milkweed. The sprouts we were sautéing whole a couple weeks ago are now 3 feet high and producing clusters of buds that very quickly blossom into pretty purple flowers. Should we pick, cook and eat milkweed buds? Of … Continue reading

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Recipe: Sourdough Rye with Anise and Caraway

This pleasing sourdough rye started with a need to use up some white rye flour, but more common medium rye would work fine. Makes one two-pound loaf. Ingredients: 200 g refreshed whole rye starter @100% hydration 375 g (1 1/2 … Continue reading

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Recipe: Maachere Jhol (Bengali Fish Stew)

Maachere jhol is a classic Bengali fish meal simmered in a rich curry sauce. This gravy is called jhol. You can use almost any type of fish. Salmon and mahi mahi are popular choices. Sea bass, cod, tilapia and flaky … Continue reading

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Recipe: Sautéed Milkweed

Milkweed appears in mid-May in my back yard in upstate new York. The plants have distinctive paddle-shaped leaves opposite each other and hollow stalks that ooze white liquid when cut. When they’re young, the whole above-ground plant can be eaten. … Continue reading

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Recipe: Pickled Ramps Bulbs

At their prime, ramps bulbs have a taste between garlic and onion. Add one or two of these pickled ramps bulbs on the side of a serving of roasted meat for a flavor bomb. Proportions are for about a half … Continue reading

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