With a little duck fat from Hudson Valley Duck Farm, we’re using up our root veggies during this last week of the dwindling winter season.
We’ve been gnawing on apples since October, but we’ll cheer ourselves up with something as golden as the sun: candied citrus peel, courtesy of those sweet girls at Liddabit.
These cool weather stalwarts from Breezy Hill Orchard and Cider Mill in the Hudson Valley are many pantries’ saving graces.
It’s juice season. Keeping it seasonal, we can’t resist the following carrot-inspired take on the Bloody Mary from the Good Eggs NYC winter cookbook.
Thank heavens for greenhouses. Here are some salad tips to inspire your winter meals.
This simple beverage from Maison Troisgros can work wonders against the February blues.
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.
About this time in February, we think a hearty steak or bubbling bœuf bourguignon can comfort a range of winter doldrums.
There are a lot of reasons to love good bread, including the fact that it’s available year-round. Orwasher’s has been baking bread over on the Upper East Side and offers several locally inspired loaves.
Cultured dairy from upstate farms is still widely available around this time of year, and Park Slope’s aptly-named Culture yogurt shop has products that hit the spot.
We’ve got three winter-appropriate recipes from our archives to help inspire you to take advantage of what’s available in the (apparently not so) dead of winter.
Curious about what you can expect from nearby farms this week? Here’s what Fishkill Farms based in East Fishkill, NY, has to offer via Brooklyn’s Good Eggs.