Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel
Inspiring the consumption of local food and local wine on the North Fork of Long Island
Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel
Inspiring the consumption of local food and local wine on the North Fork of Long Island
As the holidays approach, most of us are caught in the rut of what we think we should eat on certain holidays. This is particularly challenging when we have vegetarians, vegans and the …
There is nothing better than the plebeian potato raised to patrician heights when sliced, baked and topped with cheese and brought to bubbling, golden goodness in a hot oven. Ingredients 1 …
Nothing says holiday party like a colorful bowl of berry trifle. A palette of glistening sponge cake floating in a cloud of creamy custard and whipped cream, dotted with the bright hues of berries, …
Even though my husband is not a fan of Meatless Monday, he is always excited by any meal made with eggs. Tonight I made a frittata inspried by the Persian dish called Kuku sabzi, an omelet made with …
Read More about Persian-inspired omelet for a luscious spring meal
After the indulgences of the holidays, I am left feeling a bit weighed down and ready for new beginnings: more time for myself, more quality time with friends, leisure travel and last but not least, …
It's Autumn in New York and bright colors of pumpkins and squashes dominate the farm stands on North Fork of Long Island. Spaghetti squash, cheese pumpkin, butternut, delicata and acorn squash along …
Read More about Simple Pumpkin Empanadas for Meatless Monday: Not just for vegetarians
People always ask me about my rice and I will proudly confess that I use a rice cooker. I love to make saffron rice as a side dish for Mediterranean flavors as it enhances any type of meat or …
I look forward to the burst of tomatoes on the vines towards the end of summer, but it can be overwhelming if you don't don't have a game plan. My first strategy for managing the …
By Erica Zollo As part of the editorial team at seasonedfork, my research often consists of tasting food, trying out recipes and drinking wine. So when our chef-editor, asked me to share my …
