A family feast: a chef's holiday banquet based on the bounty of the Hudson River Valley

Article Abstract:

Holiday cooking is discussed with a chef whose been cooking for a long while and who uses local finds from the Hudson River Valley. The cook talks about his family get-togethers and the feast which is served. This includes tabbolueh, pumpkin-apple soup and cabbage-fennel salad and venison roast.

Appreciation, Holidays, Thanksgiving cookery, Thanksgiving cooking

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SIMPLY ITALIAN

Article Abstract:

Excerpts from Mario Batali's recipe book, 'Simple Italian Food,' provides readers with recipes for good Italian food that are quick to make and taste good. The recipes include balsamic-glazed chicken with grilled treviso, fennel gratin with robiola and asparagus alla asparagus.

Quick and easy cookery, Quick and easy cooking, Excerpt, Cookery, Italian, Italian cooking, Batali, Mario, Simple Italian Food (Book)

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The spice route: New York chef Matthew Kenney uses whole-roasted, freshly gound spices to pump up the flavor in even the most ordinary food

Article Abstract:

Chef Matthew Kenney likes to use strong seasonings to add interest to his dishes by layering flavors. Eight recipes are presented, including anise glazed chicken; flatbread with wild mushrooms, cardamom and hazelnuts; and Moroccan spiced lamb shank.

Usage, Cooking, Entrees (Cookery), Entrees (Cooking), Spices, Cookery (Figs), Figs, Kenney, Matthew

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