Login

Recreation

Eggs for Any Time of Day

Food

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.

How I Parted Ways With Julia

Food

love and admire Julia Child. She taught us to care about what we were cooking. Consequently, for years I would follow faithfully her every prompt: I bathed vegetables in icy water after a fast boil; I tied chickens and roasted them, basting every 15 minutes; I cooked omelettes speedily and boeuf Bourguignon at length. I even made croissants and larded a roast. Once each. So there was a time I would have heeded to the letter her instructions on preparing cauliflower, that cruciferous vegetable that is not green. 

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.

Kale: Still Odd, but Tasty

Food

You know kale is good for you. I see from online sources that it lowers cholesterol and the risk of certain cancers; it detoxifies; it antioxidizes; its glycemic index is low, and so are its calories. It also provides 1,180 percent of your daily need of vitamin K. And in a white pitcher it’s quite pretty.

So what. It tastes terrible and the texture is rough and leathery.

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.

An Asian Treat Two Ways

Food

That spread of Korean dishes at the Hunt Library last week got me hungry for a little Korean home cooking. Mine. Now, like a lot of food from Asia, Korean dishes take time to prep and almost no time to cook — you know, dicing, slicing, grating, mixing, then a minute or two in the wok. You’re done.

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.

A Winter Visit to Rhinebeck

Expeditions

It’s been 35 years since Donna and I last prowled Rhinebeck, the historic village in Dutchess County.      

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.

A Wild Place in Our Midst

Country Life

Should you want to see a red panda scooting about its open air shelter in a thicket of bamboo, or maybe a white-naped crane bossing a bunch of ducks around, check out www.millbrook.org/trevorzoolive, any time, day or night. Well, not exactly any time of day or night. Red pandas (also known, ignominiously, I’d say, as the lesser panda) are crepuscular creatures, zoo director Alan Tousignant tells me.They are liveliest at the edges of the day, early or late. 

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.

Norfolk Farmers Market: Fresh Food, Year-round

The Norfolk Farmers indoor winter market continues  Feb. 20, from 10 a.m. to 1 p.m. on the second floor of Town Hall, 19 Maple Ave.
Vendors will be selling  local meats, cheeses, micro greens and mushrooms along with an assortment of jams, jellies, pickles, eggs, baked goods and olive oil. The products vary from week to week, so go to www.norfolkfarmersmarket.org and the market Facebook page for what’s available and to see pre-ordering options and bad-weather cancellations.

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.

A New Chef Comes to Town

Food

John Welch, the Interlaken Inn’s new executive chef, is a big, affable fellow who got his start in a restaurant kitchen at age 16, washing dishes in York Beach, Maine. The town was “desolate” in winter, Welch says. But in summer it was jammed with tourists, there for the surf, the lobster, the oysters and the fries. 

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.

What Makes Champagne Champagne?

Wine

When I was 15, my grandmother, a forceful and eccentric woman who loved travel, took me to Paris, and in the soft evening of our first day, she walked me across La Place Vendôme and into the Ritz. She ordered us each a Champagne cocktail with the little lump of sugar dabbed in Angostura bitters driving a flurry of bubbles to the surface. 
This was a heady moment. Paris. The Ritz. Hemingway. Champagne. Adventure. A universe away from East 91st Street.

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.

Busy With Holiday Stuff? Make Soup

Food

No one goes to a museum restaurant expecting a great lunch. Generally, the food is so-so. OK if you are starving. But at the Wadsworth Atheneum in Hartford, Leon Graham and I stopped in to the little cafe there on our way to a new exhibit, and I had a wonderful soup I had forgotten about: Thai chicken noodle. 

The museum’s version was fabulous. Silky, lime-spiked, a little hot, a little salty with slivers of chicken and wonderful, glassy noodles.

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.