A family feast: a chef's holiday banquet based on the bounty of the Hudson River Valley

Article Abstract:

Holiday cooking is discussed with a chef whose been cooking for a long while and who uses local finds from the Hudson River Valley. The cook talks about his family get-togethers and the feast which is served. This includes tabbolueh, pumpkin-apple soup and cabbage-fennel salad and venison roast.

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SIMPLY ITALIAN

Article Abstract:

Excerpts from Mario Batali's recipe book, 'Simple Italian Food,' provides readers with recipes for good Italian food that are quick to make and taste good. The recipes include balsamic-glazed chicken with grilled treviso, fennel gratin with robiola and asparagus alla asparagus.

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The spice route: New York chef Matthew Kenney uses whole-roasted, freshly gound spices to pump up the flavor in even the most ordinary food

Article Abstract:

Chef Matthew Kenney likes to use strong seasonings to add interest to his dishes by layering flavors. Eight recipes are presented, including anise glazed chicken; flatbread with wild mushrooms, cardamom and hazelnuts; and Moroccan spiced lamb shank.

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