Seasoned Fork

If you live in the Northeast, by the time February is over the options for local produce seem limited. There are always roots vegetables and members of the cabbage family but these are not for everyone. And if you are looking for a source of protein, there aren’t many other than legumes that don’t involve [...]

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Despite the recent chill, I am starting to see signs of spring everywhere; whether it’s the sound of birds in the morning as I leave my house or the Rhododendrons springing back from hibernation on the North Fork.  But I want to embrace what’s left of winter and start to wonder what winter vegetables I’ll [...]

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Thanksgiving starts the party season and you should always be ready for company. Hopefully you made the best of your Thanksgiving turkey and made some turkey stock.  You can freeze turkey stock and use in a variety of recipes in place of chicken stock for months to come.

One of my favorite recipes for Thanksgiving leftovers [...]

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Soups are in demand on menus as winter approaches. If you have an herb garden you probably still have most of your herbs. Despite a few brown leaves, your h
erbs are perfectly fine to use now. Most stores like Trader Joe’s or Whole Foods sell fresh herbs year round. My chef’s garden at The Greenporter [...]

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I would welcome questions and comments from all of you who attended our sold out cooking class this week.  It is always inspiring and challenging to teach a cooking class in a group of obvious foodies.
This was a menu I designed for an elegant summer dinner party.  We had three courses of which the first was a velvety [...]

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I made this soup for the wine dinner we had last week with Kip Bedell of Bedell Cellars and Corey Creek Vineyards in celebration of Cinco de Mayo.  What is a bistro doing celebrating Cinco de Mayo?  In 1862 Mexico defeated the French army in the culinary town of Puebla.  Puebla is to Mexico what Lyon is to [...]

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Red peppers are available year-round and are often overlooked in soup making.  Grilling or charring red peppers in your broiler will give them a smoky flavor that perfectly accompanies a hearty sausage garnish.
Ingredients
Four large red bell peppers (Reserve one to add at end if bisque is too thin), two to three peeled shallots, half cup [...]

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