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Elmira
Sunday, October 21, 2018

Something a little heartier as the season shifts

The cold and damp this week calls out for heartier food, though we’re in no rush to start thinking about what comes after this...

A use for leftover turkey, and a reason to keep grilling

It certainly felt like summer earlier on this week, the warmer temperatures and humidity making the barbecue a fine option. These Maple Mustard Turkey...

An alternative to the traditional use for turkey

It’s turkey season – or the one that arrives in October, at any rate – so the bird is top of mind just now....

No time like the present to relish some downtime

This time of year there is no shortage of vegetables and fruits to preserve. I find the practice to be quite relaxing and therapeutic. In...

With harvest season upon us, it’s high time for apple pie

As noted in this week’s issue, we’re into harvest season, with apple producers expecting a good yield this year thanks to the summer’s weather....

Mushrooms, not meat, are the star of these burgers

Last weekend certainly put a damper on both the summery vibe and any rush to fire up the barbecue. Things are starting to look...

Bringing a little heat into the end-of-summer mix

It was back to school this week, and the weekend’s hot, hazy and humid weather gave way to cooler temperatures, but we’re all eager...

Reducing plastic for the back-to-school lunches

Here we are (unofficial) last week of the summer, which is bittersweet. Our little family has had an amazing summer, though we didn’t take...

Putting all that fresh corn to a sweet use

Plenty of fresh produce to choose from at this time of year, with local offerings available everywhere from the farm gate to the chain...

It’s time for a real peach of a salad

This time of year there is no shortage of inspiration  in the kitchen. There are so many local vegetables and fruits to choose from,...