Kim's Kitchen
I’ve always loved Halloween. Not only does it happen during my favorite season—fall—but it represents much of what I love about Mother Nature. As a kid in Liberty, NY, I …
Simple Fare
Neither my mother nor my father has any recollection of a ham-custard-noodle casserole from my childhood. But I do. The dish was a simple one. It had thin egg noodles with shredded ham that was …
One of the favorite questions in our household is “Do you have any thoughts for dinner?” Generally, the answer lies in what might be leftover in the fridge that can be reconstructed, as …
7 historic dishes born from tough times that you can make at home

Breakfast is one of my favorite meals of the day—definitely in my top three, if I had to be really picky. But as someone who isn’t very good at waking up early and has to be to work …

Soba noodles with cilantro and Thai basil garnish.

I am Keiko

Wednesday, October 21
I had a Japanese pen pal for a while. It was a totally different experience than when I was eight and corresponded with a girl my age …
Fresh onions to start the base of our French onion soup.

Crying over French onion soup

Wednesday, September 23
I was in tears. Not because I was upset, but because I was laughing. Why was I laughing? Well because my wife was crying. Before you …
Sullivan West senior Jessica Schwalb, left, and chef Soraia Haberli with one of their crêpes.

'Crêpe for class' and more

Wednesday, September 23
What's going on in the local land of food September 24 to 30
Corn, black bean, and cherry tomato  salad.

Happy birthday, big boy!

Wednesday, September 23
We lucked out. Soon after we began renting a small house in Callicoon, the neighbor who helped secure the rental for us introduced us …
Steam rolls up steadily from the pots of brine and sanitizing jars.

What's the big dill?

Wednesday, August 26
There are some smells in the morning that fill your nose and welcome the morning with a warm and aromatic transition from a slumberly …
I have always loved fall. In our corner of the world, it is absolutely beautiful. When I see brightly colored leaves on mountain trees against a blue sky, I feel invigorated. I feel that Mother …
I’ve never been to market to buy a fat pig, though I’ve picked up some mighty fine chorizo sausage, chops and ground pork from Hilly Acres Farm at the Callicoon Farmers’ Market. …
Like many folks in the current climate, I’ve been spending a lot more time in the kitchen, trying desperately to use up the overabundant items from my garden. The yellow squash seem to have …
Summer is in full swing now, or at least in as full-a-swing as it can be in Phase Four. With the weather being warm, the sun shining brightly and COVID-19 cases waning (at least in New York), …
A month ago, I wrote a piece called “It’s a go for grilling” which appeared in the Our Country Home section of the River Reporter. I was, ostensibly, reporting on how to go about …
ONLINE — Catskill Mountainkeeper is hosting an essential conversation with farmers and activists about regional solutions for transforming our food system in New York State on Monday, June 29 …
Make this liberty eagle out of fondant

I have always loved birds—raptors, in particular. When I see a hawk in flight, I know I’m going to have a good day. I have also always been proud of where I come from—Liberty, …

In search of trout

Suzanne, a friend at Las Mariposas, our hotel in Oaxaca, Mexico, suggested we take a trip to Etla one Wednesday. It was market day, and she knew I was a market devotee. There was further incentive to …

WAYNE COUNTY, PA — This past month, Wayne County banded together in an effort to keep its residents from going hungry during the COVID-19 pandemic. Named the Wayne County Food Relief Fund, …
What's going on in food and farming May 28 to June 3
Since I got into the competitive cake world in 2010, I have been amazed at the technological advances that have been made in edible art. A wide variety of new, mind-blowing products have been …
I despise wagon wheel pasta and have no idea why children are drawn to it. Ziti, as opposed to penne, isn’t for me, either—no ridges to hold the sauce. And traditional elbow macaroni …
Kim's Kitchen

A perfect treat for St. Patrick’s Day

I’ve been active in the competitive Cake World for more than 10 years now, but there is one confection that just seems to bring more joy to people than anything else: the cookie. It makes …
Jude’s Culinary Journey

Mise en place

When I was a teenager, I always enjoyed being invited to my best friend’s home for dinner. Kate’s mom was an innovative cook, and it was in her dining room, in 1979, that I first had …

Under the weather

Is your body all achy? Do you feel fatigued to the point where simply standing up feels like a chore? And when you are upright, is your head pounding mercilessly? Are you feverish and find yourself …

Rituals revised

The holidays are a time of rituals. Relatives who live far apart travel to be with family, gifts are given, hours are spent planning and preparing special food, and toasts and blessings are made …

Thanksgiving pajama party

Usually pajama parties take place at night with young girls staying up late, giggling, whispering, discussing boys and eating junk food. When I discovered that the temperature on Thanksgiving Day was …

The Gift of Food

I was 22 years old, living in a one room studio apartment in Greenwich Village, and unemployed. My kitchen was comprised of miniature versions of appliances that fit snugly against a small wall. The fridge, which was under the counter, had a solid metal door, leaving precious little room for necessities like condiments, milk and cheese. It had a tiny space for two ice cube trays; that was my freezer. 

I was in my early teens when my mother took to wearing a pendant around her neck that read, “War is not healthy for children and other living things.” Around my own neck, I wore many …