White wine and rhubarb sangria. By Katie Church
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From the category archives:
Food
The early hot weather this spring gave our grass a head start on its annual quest to reach the sky, prompting me to think that whoever invented lawns should be punished by mowing mine.
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Violet is the name of a flower, a color, a slight aroma and a distinctive yet delicate taste. Tiny, delicate and bowed in bloom, the violet is a common flower that deserves to be elevated in a forager’s elegant diet. Recipes by Jill Swenson.
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Dandelions are scrappy, persistent dollops of sunshine, and who couldn’t use that in their lives? A recipe for dandelion jelly by Katie Church.
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Amelia Sauter reports from the second Ithaca Crop Mob, held at Kestrel Perch Berry Farm.
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In search of umami, I decided to make an asparagus soup. By Katie Church.
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Since I wrote about Fernet Branca in an earlier column, I’ve been surprised to find how many people enjoy drinking this medicinal, menthol liqueur.
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Ithaca Post Food Editor Amelia Sauter savors the first drops of soon-to-be released local bourbon.
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There is nothing quite as satisfying as a well-seasoned dumpling dipped in a sweet and salty sauce. They are healthy, they are quick to make, and they can be created with pretty much any vegetable you have in your fridge. Dumplings are delicately picked up and dipped, held between chopsticks, and plunged into your mouth, [...]
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