Cold mornings (especially a couple months’ worth of them) call for warm bread. But no matter how simple a staple it may seem, not all toast is created equal.
One of our writers (who is also a vegetarian) braves a three-day Butchery 101 course at Fleisher’s in Red Hook.
Our editors are driving away the winter blues this week by looking to sources of inspiration and comfort, like The Selby, seed catalogues, and chicken soup.
When you hit the Greenmarket this weekend, pick up some Farmer Ground Flour (sold at the Cayuga Pure Organics stands) and try this earthy, rustic pound cake from June Russell, farm inspection manager for the Greenmarkets. Made of cornmeal, buckwheat and wheat, it’s a cross between cake and cornbread and makes a wonderful winter treat.