By Kathryn Matthews
Once again, Mother Nature was the talk of the town. As the City—with snow plows and sanitation crews at-the-ready—braced itself for more white stuff, I anticipated the snowstorm in a different way—by rustling up a big pot of slow-cooked navy beans.
By Kathryn Matthews
There’s the movie. The song. Now, the holiday.
NOT
Today, January 23rd, is National Pie Day—not to be confused with Pi (∏) Day—celebrated by math nerds (sorry…geniuses!) the world over—which falls on March 14th . Because Pi = 3.1415926535. Get it?! On Pi Day, k-r-a-z-y things will happen, like the Massachusetts Institute of Technology releasing its admission decisions at 1:59pm. Continue reading
By Kathryn Matthews
Triomphe at the Iroquois Hotel
On this bright, freezing cold Monday morning, I was at Triomphe in the Iroquois New York Hotel, a luxury boutique hotel (across from the Royalton) on West 44th Street, for one reason only:
The Waffled French Toast with Foie Gras.
The Enemy
By Christopher Matthews
Most of the time, from early spring until snow cover, my neighbor’s lawn would easily win a beauty contest with our’s.
The reasons are simple: like many Americans, he is passionate about the look of his lawn, and he invests time (he’s retired), energy and money in it. This includes annual fertilizer applications, insect and weed treatments and meticulous mulching . He also cuts his lawn early and often (albeit never when wet!), but not more than a couple of inches at any go, like a guy trimming his carefully groomed Van Dyke beard. He doesn’t bruise the blades.
In normal circumstances, his patch is a rich, vivid green that would be the envy of any golf course, with nary a weed in sight.
My lawn is a different story. The goal: to mow as little possible, and to invest no money (besides gas for the mowers) in lawn care products. Continue reading
Estancia Reserve Meritage 2004
By Christopher Matthews
Some 22 years ago, a group of American vintners founded the Meritage Association (Merit+Heritage=Meritage, rhymes with Heritage), aiming to promote American wines blended from the traditional Bordeaux varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. Estancia was one such founding member.
At the time, American wine terms like “Hearty Burgundy”, “Mountain Chablis” and “California Champagne” were under heat from the French and other jurisdictions; “Meritage” would be a legally safe and distinctive way to convey an American “Bordeaux Blend”, which for many US wineries represented a flagship or aspirational wine.
On the 20th anniversary of Estancia’s first Meritage release, as well for the debut of the 2007 vintage, the winery has celebrated with a number Reserve Meritage “verticals” across the country. I was graciously invited to one recently in New York, at Gramercy Tavern , along with some fellow wine writers and bloggers. Continue reading
by Kathryn Matthews
Kids' flatware: Grimm's Fairytale series
Do you have friends who had a baby first, then married later? We do. No judgment! On occasion, though, we’ve found ourselves stumped as to the “perfect” wedding gift—one that was stylish, practical and child-friendly. No longer. If a budding young family likes to eat, you’re in luck. Continue reading
Chilled Pink Port
By Christopher Matthews
I had cynical thoughts after hearing about the release of a rosé Port last year. “Pink” Port? Another Johnny-come-lately attempt to cash in on the rising rosé tide hitting these shores in recent years, I speculated.
Nevertheless, when searching recently for an appropriate dinner party gift (in a wine shop, naturally!), my eye was drawn to a pretty magenta-colored bottle, Croft’s Pink Port (NV). As Croft is a quality Port house, and because we were going to our friends Joe and Mitchell, two intrepid foodies who enjoy being guinea pigs for the larger wine-drinking public, I couldn’t resist the novelty. Continue reading
Butter and Sugar variety
By Christopher Matthews
August is peak corn season in the Hudson Valley. We just had the “butter and sugar” variety from Gill Family Farm the other day, purchased at the Montgomery Place Orchards’ farm stand in Red Hook, NY, and it was fantastic. But beyond starting with field fresh, perfectly ripe corn, which is essential for great corn-on-the-cob, it still has to be cooked (gently) and seasoned, steps that many botch.
Like fish, corn can be easily overcooked.
Thanks to Craig Claiborne, whose boiled corn recipe we stumbled upon some years ago in the New York Times Cookbook, we have a foolproof method for delivering firm, tasty kernels bursting with corn flavor. Continue reading
by Kathryn Matthews
A man who isn’t afraid of vegetables is a man who gets my attention.
And I’ll make a point to see him. I may have found that special man (with Chris’ blessing, I promise!) in Jamie Perry, the new chef-owner of Another Fork in the Road on Route 199 in Milan, Dutchess County, the next town over from Rhinebeck, where Marc and Chelsea wedding mania has raged.
Maple Hill Creamery whole milk yogurt (plain)
by Kathryn Matthews
I’d love to love dairy, but it doesn’t love me.
Let me count the ways: bloating, gas, sinus congestion…etc.
So, in what may seem like a counter-intuitive move—and the jury’s still out!—I decided to try Maple Hill Creamery’s certified organic, grass-fed (plain) whole milk yogurt. Continue reading
