I once dated a man who, while being handsome and well-to-do, as well as occasionally quite charming, had nothing in common with me. We clashed on every level and fought like cats and dogs – or rather, we would have, had we not both been rather passive-aggressive types. I knew my big laugh embarrassed him, [read more ...]
Archived entries for
Oh, I know what you’re thinking. The internet is fraught with recipes for kale chips. They vary greatly in instruction – some suggest baking the greens at a scorching 400 degrees, while others implore you not to heat the oven over 325. But they all pretty much begin in the same way: a clever food [read more ...]
Want the recipe? (And with a picture like this, honestly, how can you not? Donuts are just a happy food.) Pick up a copy of the Syracuse Post-Standard or log on to Syracuse.com on October 12 to get all of the sweet details.
In the meantime, why not pick some apples – the old fashioned way? [read more ...]
I was thrilled to have participated as a judge in Baltimore Woods‘ First Annual EnvIRONmental Chef competition this Sunday. The event featured four area chefs competing to showcase local ingredients. Stephen Landon and Joelle Mollinger cooked up a storm with beautiful oyster mushrooms, while Ellen Leahy and Alicyn Hart worked magic with Flour City Pasta’s mafaldine. Dr. Frank [read more ...]
Warning: these nuts are addictive. The combination of deeply sweet brown sugar and spicy chili powder will keep you coming back for more, and the addition of fresh thyme brightens the whole mixture, making it a worthy partner for a Finger Lakes Riesling. Make sure to serve these warm.
Spicy-Sweet Mixed Nuts
Recipe by Rochelle Bilow for [read more ...]
I love curry and Riesling. It’s a knockout combination that wins me over every time, and these party-friendly snacks are no exception.
To watch a video of me making the recipe, please click here.
Curried Puff Pastry Straws
Recipe by Rochelle Bilow for Finger Lakes Wine Alliance and Finger Lakes Wine Country
1 sheet frozen puff pastry
1 tablespoon flour
1 [read more ...]
I do not speak French. I dearly wish I did, but the extent of my Franco-linguistic abilities max out at “Oui, chef!” “Baguettes!” and “Ooh-la-la,” which isn’t even technically French, though does sound pretty good when said in an exaggerated accent.
But I do love French things. I have a soft spot for raw milk cheeses, [read more ...]
Please join me on Thursday, September 8 at 8PM on my USTREAM channel. I’ll be talking about the making of this video (and how John Wagner’s presence on camera far surpasses mine!), as well as one of my new favorite Riesling-food pairings. In celebration of Wagner, I’ll be tasting a Wagner Riesling. I invite you [read more ...]
I love burgers, but who doesn’t tire of the old standby beef-lettuce-tomato-and-ketchup lineup? Inspiration hit me in the grocery store recently when a package of ground lamb caught my eye. I typically reserve that product for wintry ragus, to be tossed with fusilli and grated pecorino romano. But why not make burgers? It sounded like [read more ...]
On Labor Day, I had the pleasure of giving a culinary demonstration at the New York State Fair. As a native New Yorker, the Fair has always signaled a sort of bittersweet goodbye to summer, wrapping up the hot season with one last grand hurrah. I wanted to create a menu for the occasion – [read more ...]