Oh, baby. I ordered this salad at Yianni's in Chatham, New York, a couple of weeks ago, and it was so un-frickin'-believably delicious that I couldn't wait to make a similar version at home. Read more »
What's infinitely-more interesting than tomato-based pasta sauce? Garlicky, herby, winter squash sauce! Toss it with sturdy strands of linguine, and trust me -- you'll have to fend off marriage proposals. Read more »
I've decided to update my recipe for Chive Blossom Vinegar. Why? Well, first because I've found an even easier method for making it. Also, my step-by-step recipe from 2012 was a little vague. And finally, because my photography skills have improved rather dramatically in the past three years! Read more »
What inspired me to make this sexy sauce? The giant lovage plant in my garden. I snipped its pale green leaves, and blended them with olive oil, almonds, lemon, nutmeg, and cream cheese. In other words, I made Lemony Lovage Pesto -- a swoon-worthy topping for pasta, fish, chicken, and even toast. The simple recipe: Read more »
Why make your own pumpkin puree when you can easily buy it in tins at the supermarket? Well, based on my own trials, the homemade version is thicker, richer, and infinitely better-tasting than its commercial counterpart. For the very best pies, muffins, and rolls, I'm convinced that puree made from home-roasted pumpkins is the only way to go. Read more »
Kevin is an award-winning food, garden and lifestyle guru who lives in New York's Hudson Valley. His recipes have appeared in dozens of newspapers. He has contributed countless gardening articles to African Violet Magazine, Berkshire Home Style Magazine, and Garden Design Magazine.