Save that pasta water. It’s the key to this creamy goat cheese sauce. - The Washington Post

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Overview Ingredients Steps

Overview

A big bowl of warm pasta often was my go-to on weeknights when I didn’t feel like cooking. I’d boil it, toss it with olive oil, assorted dried herbs and grated Parmesan, and dig in.

Then, I discovered how with just the tiniest bit more effort, I could go from a satisfying bowl of pasta to a dish with deeper flavor and a luxurious texture. The key was adding cheese to piping hot, starchy pasta water and giving it a vigorous stir.

[These 6 light, summery pasta recipes let you save the red sauce for cooler days]

These days, almost every time I boil pasta, I retain the murky water and add a ladle full as a thickener, giving body and a bit of flavor to a variety of sauces, gravies — even soups.

Two extremely simple examples of this technique that we’ve published here recently include Ali Slagle’s Lemon-Butter Pasta and Yasmin Fahr’s take on Pasta Alla Gricia, both of which feature an emulsion of Parmesan and starchy pasta water into a creamy sauce.

Scale and get a printer-friendly version of the recipe here.

For the emulsion to work, the pasta water should be piping hot and one should be prepared to add the cheese to the water and quickly stir until the creamy sauce emerges.

Some cooks retain the pasta water by lifting the noodles out of the pot with tongs. I prefer to place the colander over large measuring cup and pour the pot over, catching the starchy liquid in the container below. I then add the water back to the pot and reheat, if necessary.

One rookie mistake to avoid: Remember, if you salted or seasoned the water before you boiled your pasta, you are adding that salt or seasoning to your sauce as well, so adjust as needed.

Until now, I had used the technique with hard cheeses such as Parmesan and Romano. Recently, I tried it with goat cheese, and now I have a new favorite.

[How to make a thrifty, fast and tasty one-pot pasta any day of the week]

Here, I added garlic, dried oregano and cayenne to the sauce pan with chunks of goat cheese and hot pasta water. Unlike with hard grated cheeses that require brisk stirring, this preparation calls for a more gentle mixing. As you stir, the goat cheese will melt into the hot water, creating a thin sauce that is then tossed with herbs, spinach and, finally, pasta.

The sauce coats each pasta strand, spreading the tangy goat cheese flavor through the dish. Sub in your favorite vegetables, herbs and toppings as desired.

I added walnuts and crisped bacon to bring a little texture to the creamy bowl.

---

Ingredients

Kosher salt

1 pound whole-grain spaghetti or thin spaghetti (spaghettini)

2 teaspoons avocado oil or extra-virgin olive oil

2 cloves garlic, grated or minced

8 ounces fresh goat cheese

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

10 ounces fresh baby spinach

1 cup (about 1 ounce) fresh flat-leaf parsley leaves and tender stems, chopped, plus more for garnish

1/2 cup chopped walnuts, toasted if desired

3 strips crisp bacon, roughly chopped (optional)

---

Steps

Step 1

In a large pot of salted boiling water over medium-high heat, cook the pasta about 2 minutes short of package instructions. Drain, reserving 4 cups of the pasta water.

Carefully wipe out any residual water from the pot and return it to medium-high heat. Add the oil and heat until shimmering. Add the garlic and cook, stirring, until fragrant, about 1 minute.

Step 2

If the goat cheese is in a log, cut it into about 6 pieces. Add the goat cheese, oregano and cayenne and 2 cups pasta water and stir until the cheese is melted and well combined, about 4 minutes. Reduce the heat to medium. Add the spinach and parsley and cook, stirring occasionally, until the spinach is just wilted, 2 to 3 minutes, adding splashes of additional pasta water as needed.

Step 3

Remove the pot from the heat and add half of the cooked pasta. Using a large fork or tongs, toss until the noodles are well coated.

Add the remaining pasta and repeat until all of the pasta is coated in a thin sauce. Add additional pasta water if the noodles seem too dry.

Step 4

Transfer the pasta to a big serving bowl. Sprinkle it with the walnuts and bacon, if using. Gently toss once more and serve family-style. Sprinkle parsley on top.

From recipes editor Ann Maloney.

Tested by Ann Maloney; email questions to voraciously@washpost.com.

Scale and get a printer-friendly version of the recipe here.

Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.

Browse our Recipe Finder for more than 9,000 Post-tested recipes at washingtonpost.com/recipes.

Check out summer grilling recipes from Voraciously:

A vibrant marinade makes this jerk chicken stand out from the grilling crowd

Fire up the grill for these 9 chicken recipes, including barbecue, jerk and bang bang

A dry marinade and two-zone grill are the one-two punch of great grilling

Nutrition

Calories: 742; Total Fat: 34 g; Saturated Fat: 11 g; Cholesterol: 33 mg; Sodium: 405 mg; Carbohydrates: 77 g; Dietary Fiber: 15 g; Sugars: 3 g; Protein: 31 g.

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How to make pasta, according to a chef and Food Network consultant - Business Insider - Business Insider

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Sur La Table

• Regardless of whether you're using a pasta machine or rolling your noodles out by hand, you can make your own pasta easily at home.
• While most recipes call for semolina flour, our recipe requires all-purpose flour, which you probably have in your pantry at home. 
• We spoke to Chef Dane Hiett, who shared with us his go-to pasta dough recipe, that you can use to roll out pasta by hand or on a machine.
• Read more: The best KitchenAid stand mixers

Homemade pasta is one of those things that seem complicated to pull off. And with all that flour and egg, it can be easy to make a huge mess in your kitchen.

But whether you've been trying to recreate a delicious pasta dish from your favorite Italian restaurant, or were gifted a pasta-making attachment for your stand mixer, you may feel like the time is right to test the (heavily-salted) waters of DIY pasta. 

Truthfully, it's not all that hard to do. "It's not as complex as baking, but it does have a similar end result," says chef Dane Hiett, owner of Chef Dane's Kitchen, a full-service, luxury catering business in Colorado. He spent eight years with the Four Seasons Hotel in Santa Barbara, CA, and served as a consultant on the Food Network show Restaurant: Impossible. 

Since there is dough involved, you might think that pasta is as complicated as, let's say, bread. And while Hiett admits that making pasta is very precise, there is more room for adjustments along the way. "At the end of the day, I can see the pasta as I'm making it, and I can taste it and tweak it if needed," he says. 

There's also a ton of room for customization based on your preferences. "For example, you could use almond milk or milk instead of water," Hiett says. 

And while you could use the Italian nonna technique of making a well in a pile of flour and scrambling your eggs into it, Hiett's recipe is decidedly less fussy. "I make the whole thing in a Kitchenaid with a dough hook," he says. And if you then go on to use the pasta-making KitchenAid attachment, you could have perfectly-made pasta without making a huge mess. Check out our guides to the best KitchenAid mixers and attachments if you need a head-start on your pasta adventure.

Viking

What to keep in mind before making pasta

Like with baking bread, there are a few things you want to keep top of mind. The most important thing is to ensure your dough isn't too wet, according to Hiett. "This will make it difficult to feed through the pasta machine," he says. "But that's an easy fix, where you rub it down with more flour and run it through again." Make sure you're using a light touch, though, because you don't want to go overboard and cause the pasta to cake. 

It's also super easy to make the pasta ahead of time and keep it in your fridge or freezer, Hiett says. For non-noodle shapes, just spread them evenly on a sheet pan, freeze them, and then store them in your freezer in a plastic bag. For noodles, you can take a handful and, using a fork, swirl them into little nests before following the same technique — freeze them on a sheet pan, and then store them in a plastic bag.

When it comes time to cook, you can drop them into boiling water straight from the freezer. Homemade pasta cooks a lot faster than dried pasta, so most shapes will be done in about 3-5 minutes. 

The following recipe that chef Hiett shares can be used with a pasta-making attachment or with a hand-rolling technique. It can also be used for pretty much every shape of pasta. If you're using your Kitchenaid, make sure to follow the directions for each pasta shape so that you're inserting the dough properly.

But if you're going by hand, you'll need a little more direction. Since there are so many shapes of pasta, it is impossible to lay out how to roll out each one by hand. This is a great video to watch for a majority of pasta shapes. 

Ahead, find one of the easiest pasta recipes you'll ever try.

How to make pasta 

Ingredients

What you'll need

Directions

1. In a Kitchenaid stand mixer, add all ingredients to your bowl at once.
2. Using the dough hook attachment, turn the mixer on to a low setting.
3. As the ingredients come together, turn the mixer up to medium speed. If the dough is looking dry, add a splash or two of your liquid to make it more cohesive. 
4. Once the dough begins to form into a ball and separate from sides, mix for an additional five minutes. 

Remove the bowl from the stand mixer. Cover the dough and let stand in the fridge for 30 minutes to cool. From here, you can either follow the directions on your pasta maker to roll the dough into sheets to feed through the machine or follow these directions to create different pasta shapes.

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Make your own pasta at home - WCVB Boston

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Make your own pasta at home

Food blogger Dan Whalen offers a simple homemade pasta recipe even a novice can make

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Updated: 5:20 PM EDT Jun 30, 2020

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HEY EVERYONE. TODAY IN THE SPIRIT OF DIY, I WANTED TO MA SOMETHING THAT WAS AS FEW INGREDIENTS AS POSSIBLE AND FROM SCRATCH AND REALLY DELICIOUS. IN MY OPINION THIS ONLY HAS TWO INGREDIENTS. CHEESE AND FLOUR. IF YOU COUNT SALT AND PEPPER AND OLIVE OIL, I GUESS THERE’S FIVE. HOPE EVERYONE HAS THESE AT HOME. THEY ARE PANTRY STAPLES. HOPEFULLY YOU CAN MAKE THIS WORK. YOU’RE GOING TO START BY MAKING DOPE. YOU MIGHT HAVE SEEN PASTA DOUGH MADE WITH EGGS. WE ARE JUST GOING TO DO FLOUR AND HOT WATER. IT’S VE TRADITIONAL. I’M GOING TO ADD OLIVE OIL TO GET THE RICHNESS THAT YOU WOULD NORMALLY GET FROM THE EGGS. I HAVE HEATED UP THIS WATER SO IT’S NICE AND WARM. WE WILL START WITH THAT MUCH AND A LITTLE BIT OF SALT. OF COURSE IF YOU HAVE UPON MACHINE, DO IT WITH THAT. -- A PASTA MACHINE, DO IT WITH THAT. I WANTED TO DO AS A FEW INGREDIENTS AS POSSIBLE. I’M JUST GOING TO LET THESE DRY OUT A LITTLE BIT AND THEN I’M GOING TO BOIL THEM UP. I’M GOING TO ADD A LITTLE OLIVE OIL TO THIS PAN. THE PASTA ONLY NEEDS A COUPLE MINUTES IN THERE. NOW GOING TO ADD COOKED PASTA RIGHT INTO THE PAN WITH OLIVE OIL. IT’S ON LOW HEAT RIGHT NOW AND I’M GOING TO ADD ABOUT A QUARTER CUP OF THAT PASTA COOKING LIQUID. KILL THE HEAT AND I HAVE A TON GRATED PECORINO ROMANO AND SOME CRACKED BLACK PEPPER. YOU CAN SEE THAT SHE’S BASICALL JUST MELTS IN WITH THE PASTA COOKING LIQUID AND THE OLIVE O AND CREATES A SMOOTH CREAMY SAUCE. AND THERE YOU GO. IT’S LIKE A 225 INGREDIENT PASTA DEPENDING ON H YOU -- T TO FIVE INGREDIENT PASTA DEPENDING ON HOW YOU DEFINE INGREDIENT. THANK YOU FOR HAVING ME. >> NOW THAT WE’VE HAD SOME FOOD, TIME TO BURN THOSE C

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Make your own pasta at home

Food blogger Dan Whalen offers a simple homemade pasta recipe even a novice can make

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Updated: 5:20 PM EDT Jun 30, 2020

Dan Whalen is a Boston food blogger who runs “The Food In My Beard” site. For those cooking at home more, he offers a simple Cacio e Pepe recipe:Ingredients: 2 cups flour3/4 cups warm water2 tablespoons olive oilsalt and pepper2 tablespoons olive oil1.5 cups grated pecorino romano1 tablespoon fresh cracked black pepperPut the flour in a large bowl and add the water and olive oil. Season with salt and pepper and stir to combine. It should become hard to continue to stir. If you can still stir it, add a little more flour.Spread some flour over a clean work surface and add the dough. Cover with more flour and begin kneading. Knead for about 5 minutes until the dough feels smooth.Wrap with plastic and allow to rest for 30 minutes.Roll the dough out as thin as you can so it forms about a 2-feet square and you can see the outline of your hand when you slide it underneath.Sprinkle flour on top and roll the dough up into a log. Slice with a knife into 1/2 inch slices to form long tagliatelle or fettuccine.Unroll the noodles and spread them out on a lightly floured kitchen towel. Sprinkle with more flour.Bring water to a boil and season heavily with salt. Heat a frying pan with the olive oil to medium.Drop the pasta in the boiling water. Stir and cook for about 2 minutes. Transfer the pasta to the frying pan and cook for 1 minute. Add about 1/4 cup of the pasta cooking liquid.Remove the pasta from the heat and add in the cheese and black pepper. Stir to combine as a nice sauce forms.Serve with more black pepper.

NEEDHAM, Mass. —

Dan Whalen is a Boston food blogger who runs “The Food In My Beard” site. For those cooking at home more, he offers a simple Cacio e Pepe recipe:

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Ingredients:

• 2 cups flour
• 3/4 cups warm water
• 2 tablespoons olive oil
• salt and pepper
• 2 tablespoons olive oil
• 1.5 cups grated pecorino romano
• 1 tablespoon fresh cracked black pepper

1. Put the flour in a large bowl and add the water and olive oil. Season with salt and pepper and stir to combine. It should become hard to continue to stir. If you can still stir it, add a little more flour.
2. Spread some flour over a clean work surface and add the dough. Cover with more flour and begin kneading. Knead for about 5 minutes until the dough feels smooth.
3. Wrap with plastic and allow to rest for 30 minutes.
4. Roll the dough out as thin as you can so it forms about a 2-feet square and you can see the outline of your hand when you slide it underneath.
5. Sprinkle flour on top and roll the dough up into a log. Slice with a knife into 1/2 inch slices to form long tagliatelle or fettuccine.
6. Unroll the noodles and spread them out on a lightly floured kitchen towel. Sprinkle with more flour.
7. Bring water to a boil and season heavily with salt. Heat a frying pan with the olive oil to medium.
8. Drop the pasta in the boiling water. Stir and cook for about 2 minutes.
9. Transfer the pasta to the frying pan and cook for 1 minute. Add about 1/4 cup of the pasta cooking liquid.
10. Remove the pasta from the heat and add in the cheese and black pepper. Stir to combine as a nice sauce forms.
11. Serve with more black pepper.

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Simple ways to make pasta salad with unexpected flavors - Santa Rosa Press Democrat

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It's very easy to make a good pasta salad, which is why it’s a shame that it happens so rarely. As the summer barbecue season kicks into high gear with the upcoming holiday, let’s look at what goes wrong with this dish and what we can do to make it right.

First, there is a conceptual problem. Most people still think of pasta salad as it was in the 1950s and even 1960s, as a replacement for potato salad and based on a similar template, with small chunks of carbohydrate and a few chopped vegetables held together by mayonnaise. “Fancy” versions often have pesto or a handful of dill tossed in.

The pasta shapes used for such salads tend to be fusilli, farfalle and penne, all of which are better suited to meat-based sauces that are served hot. The crevasses, tucks and twists are perfect for capturing bits of meat and other ingredients but not so good for the silken qualities we seek in salad. They are often undercooked, a quality accented when the pasta is served cold.

When we move away from mayonnaise and incompatible shapes of pasta, the possibilities open up. A delicate vinaigrette, some seasonal vegetables and room-temperature pastas make outstanding salads. They can be as simple as a bowl of spaghetti, rinsed under cool water and tossed with sliced cherry tomatoes and a spoonful of tapenade. On a hot night, a favorite meal is cool spaghettini with corn cut from the cob, minced garlic, a squeeze of lemon or splash of vinegar, a drizzle of olive oil and some basil flowers or snipped chives.

Pasta salads also can be complex, as today’s two recipes are. But complex does not necessarily mean complicated. Both of these are quite easy to make.

If you have leftovers, remember they must be brought to room temperature before you enjoy them. I think it's best to remove them from the refrigerator 30 to 45 minutes before serving.

“Cencioni” means little rag and it is a thickish, flat pasta, unevenly shaped with a slightly rough surface, to which ingredients cling. The most common brand in local stores is Mammarella, owned by Francis Coppola. This salad is excellent as part of a buffet. It's also wonderful as a bed for grilled sausages or grilled chicken thighs.

Summer Pasta Salad

Makes 4 to 6 Servings

3 red bell peppers, seeded, roasted and peeled (see Note below)

4 Roma tomatoes, roasted and peeled (see Note below)

6 garlic cloves, thinly sliced

⅓ cup oil-cured black olives, pitted and sliced in half lengthwise

6 ounces mozzarella fresca, drained and sliced

2 tablespoons best-quality red wine vinegar

Black pepper in a mill

1 tablespoon kosher salt, plus more to taste

8.8 ounces (1 package) cencioni, farfallone or farfalle

⅓ cup extra-virgin olive oil

1 tablespoon capers or brined green peppercorns, drained

1 tablespoon chopped fresh Italian parsley

2 teaspoons fresh oregano leaves

Tear the peppers into wide strips along their natural ribs and put them in a wide, shallow serving bowl. Break the tomatoes in half and add them to the peppers, along with the garlic, olives and mozzarella. Toss gently, pour the red wine vinegar over everything and season generously with black pepper. Set aside.

Fill a large pot two-thirds full with water, add the 1 tablespoon of salt and bring to a boil over high heat. When the water boils, cook the pasta according to package directions until it is al dente, drain, rinse in cool water, drain again and add to the bowl with the vegetables and cheese. Turn very gently; add the olive oil, capers or peppercorns, parsley and oregano; taste and season with salt.

Taste the salad again. If it seems too tart, add a little more olive oil and a little more salt. Let rest 30 minutes before serving.

Note: To roast tomatoes, preheat the oven to 325 degrees. Cut off the stem ends of the tomatoes; place them in a small, shallow baking dish; drizzle with a little olive oil and season with salt and pepper. Roast until soft and beginning to brown, about 35 minutes. Stir the tomatoes every 15 minutes or so. Remove from the oven, cool and refrigerate until ready to use.

Note: To roast peppers, preheat the oven to 375 degrees. Use a paring knife to remove the stem and seed core of each pepper and to cut each pepper in half lengthwise. Place the peppers in a small, shallow baking dish; drizzle with a little olive oil and toss to coat. Arrange the peppers, cut side down, in a single layer and bake until the skins blister (they do not need to turn black), about 15 to 20 minutes. Remove from the oven, let cool and use your fingers or a sharp paring knife to pull off the skins.

Here is an example of a successful use of mayonnaise in a pasta salad. It is not mixed into the pasta but is instead combined with baby shrimp and a few seasonings and served on top of a pasta salad dressed with rice vinegar and sesame oil. Do not mix the pasta and the shrimp together. The interplay of flavors and textures is what is so engaging and delicious.

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July 01, 2020 at 04:57AM
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Pasta

Penne for your thoughts: how to choose pasta shapes - The Guardian

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How do I choose the right shape of pasta for my sauce? And does it really matter?
Maya, Leeds

As Oretta Zanini de Vita writes in Shapes & Sauces, “The truth is that almost any kind of pasta goes reasonably well with almost any kind of sauce, and people who get all serious and talk about the importance of correct sauce pairing are probably overthinking.” While I daren’t quibble with such an authority, it’s worth remembering that pasta is the vehicle for the sauce, so there is method behind those winning unions.

“A lot of famous pairings came about because of the geometry of the pasta and regional habits, which over time have become entrenched,” says the Guardian’s Rome-based food correspondent Rachel Roddy, who is currently penning The A-Z of Pasta (out next year). “I’ve found a lot more freedom than I expected, as well as hilarity, because choices are sometimes eccentric and subjective.”

However, certain characteristics lead to more harmonious combos. Tubes, Roddy says, are “begging for a bean”, while wide noodles are for thick, rich, meaty sauces. Jacob Kenedy, chef/patron of Bocca di Lupo in London, matches chunky pastas with “things with big lumps in”, while finer shapes with more surface area require more delicate sauces. You could argue that carbonara, for example, goes with two very different shapes: Roddy pairs hers with rigatoni instead of the more traditional spaghetti, and this is where personal taste comes in. Then again, as Roddy points out, the “basic tenet of most Italian food is: let’s disagree”.

The undisputed joy of Italian food is its sense of origin. “If you serve pesto Genovese with trofie,” Kenedy says, “adding potato and green beans as you cook the pasta, it speaks of a place. It’s nice to get that journey on a plate, especially seeing as we can’t travel at the moment.”

Some sauces, however, welcome all. “A well-executed, tomato-based sauce can go with any shape,” says Phil King, head chef at Pophams, where pastries and pasta unite. He slow-cooks Sardinian antonella plum tomatoes with garlic and olive oil, while Roddy boosts hers with chilli and serves it with penne or, even better, garganelli. “The world is full of penne haters, but I’m a great lover of it,” she says. One such person is Kenedy, who prefers rigatoni, which he serves with punchy, meaty sauces of ’nduja, a soft, chilli-spiked sausage.

If lockdown shopping has taught us anything, it’s that certain shapes have fallen out of favour (no, I don’t know why orzo and orecchiette were left on the shelves, either). It’s time to expand your horizons, and Kenedy suggests starting with paccheri: “It’s not used enough and is a very versatile shape.” These large tubes from Campania pair just as well with tomato sauce as with seafood such as squid or clams, he says. King recommends looking even farther south, and in particular to the eggless doughs of Sardinia and Sicily – orecchiette, capunti and malloreddus, which, pre-Coronavirus, Pophams served with baked olive tapenade and radicchio.

As ever, the quality of the pasta plays a part: “The better the pasta, the more lovely, starchy stuff you get, which thickens and transforms the sauce,” Roddy explains. She rounds up the ends of said packets of pasta “like unruly children” to store in a jar ready to use in soups with beans or potatoes and sausage – just make sure the pasta cooking times are similar. All wayward carbs are welcome round Roddy’s: “There’s no shape I don’t like. I feel like a protective mother, because I love them all.”

• Do you have a culinary dilemma? Email feast@theguardian.com

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Fare Exchange: In search of the Read House's Bavarian Cream Cheese Pie - Chattanooga Times Free Press

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Good morning on this first July day, full of fish and tartar sauce and other healthful things.

Mitch Baldree's opening request brings back memories of Chattanooga landmarks of days gone by.

Dr. Baldree wrote, "I wondered if you have the recipe for Read House's Bavarian Cream Cheese Pie. In my youth (I am 59 now), I was treated by my parents to an occasional lunch at the Tavern Restaurant at the Read House on a Saturday when my mother wanted to spend the day browsing at Miller's, Fowler Bros., etc., while I hung out at Martin-Thompson's and Lookout Sporting Goods. The meal invariably ended with Bavarian Cream Cheese Pie that we all really appreciated, so much so that occasionally an entire pie would be purchased. The era was the early 1970s. I think that I may have seen a similar recipe in Helen Exum's cookbook years ago, but we no longer have those books. Would you cast the net for that recipe, please?"

Net cast, Dr. B.

An anonymous writer brought up the topic of mustard and pork.

"I read a recipe for spare ribs topped with yellow mustard to keep the seasoning rub from falling off. The recipe said you didn't taste the mustard. Then I remembered a pork roast that was heavily seasoned and topped with brown mustard and a little flour. Can I get some comments about mustard as coating and topping for pork?" (And perhaps, please, some recipes too.)

As a final request, Marilyn Murphy in her fish stew below recommends eating with "a rustic bread." Please provide a rustic loaf for the rest of us.

FISH STEW

Marilyn Murphy sent another recipe for fish that looks irresistible.

Aegean Kakavia (Fish Stew)

Olive oil (enough to coat the bottom of a large pan)

4 onions, peeled and chopped

4 stalks of celery, including leafy tops, roughly chopped

4 cloves of garlic, peeled and roughly chopped

4 to 6 medium tomatoes

Generous pound of potatoes, peeled and cut into 1-inch cubes (I use Yukon gold)

3 bay leaves

1 quart vegetable stock

Sea salt

Ground black pepper

1 1/2 pounds of fresh fish fillets (I use cod and/or wild-caught salmon, but any somewhat firm fish would be good)

Juice of 1 lemon

Optional: a small bunch of fresh parsley and a small bunch of fresh dill, roughly chopped

Pour enough olive oil into a large pan to cover the bottom of the pan. Put on medium heat. Add the onions and celery, and cook for 5 minutes, then add the garlic, and cook for another 5 minutes, stirring occasionally, until soft.

Add the tomatoes, potatoes and bay leaves, and pour in the stock. Season with salt and pepper to taste, and simmer for 15 minutes. At this point, add the fish, and bring back to a boil, then reduce to medium-low heat and simmer for a further 15 minutes, until the potatoes are tender, and the fish is cooked through and flakes apart. Stir in the lemon juice and herbs. Drizzle with an additional tablespoon of oil.

Serve with chunks of a rustic bread.

TARTAR SAUCE

As Mary Ann McInturff expressed, homemade tartar sauce is easy and such an improvement on store-bought. Jane Raglin offered hers from Bon Appetit magazine, and then Ms. McInturff sent the one she uses.

Bon Appetit Tartar Sauce

1/2 cup mayonnaise

2 1/2 tablespoons chopped fresh dill

2 tablespoons drained capers

2 tablespoons chopped fresh chives

2 tablespoons finely chopped cornichons or dill pickles, plus 1 tablespoon pickle juice from the jar

Just mix everything together. I used Hellmann's mayonnaise and chopped the capers. I also used dill pickles and pickle juice.

Mary Ann's Tartar Sauce

I don't usually measure when making this, so vary proportions according to your taste.

1/2 to 3/4 cup mayonnaise

1 tablespoon yellow mustard

Dry minced onion to taste

Dry minced parsley to taste

1/2 to 1 tablespoon lemon juice

2 tablespoons, plus or minus, sweet pickle relish

1 teaspoon (or more) dry dill weed

Optional: Capers are always a good addition.

Mix well and refrigerate.

This keeps in the refrigerator for a long time. So much better than store-bought, which has all sorts of additives, I presume to make it shelf-stable.

CRISPY FISH

Barbara Mann's fish recipe came from "Cuisine at Home Weeknight Menus" and has been a favorite of the Manns for several years.

Crisp Crusty Snapper or Tilapia

1 cup mayonnaise

1/2 cup green onions, minced

2 teaspoons sugar

1/2 teaspoon salt

Pepper (optional)

1/2 cup bread crumbs or panko crumbs

1/2 cup plain potato chips, crushed

1/2 cup shredded Parmesan

1/2 teaspoon paprika

2 tablespoons melted butter

Salt and pepper

4 red snapper fillets, boned and skinned

Combine for the sauce the mayonnaise, green onions, sugar, salt and pepper, if using.

Heat oven to 450 degrees. Line baking sheet with parchment paper. Combine crumbs, chips, Parmesan, paprika and butter. Season fish with salt and pepper. Place fish on baking sheet, and place crumb mixture evenly onto each fillet. Bake 15 to 20 minutes until fish flakes easily. Serve with sauce.

TOMATOES FOR CUCUMBERS

Now that we have been fishy, saucy and healthful, a seasonal salad just might continue to fit the bill.

Betty Domal commented on adding summer tomatoes to salads with cucumbers and onions. Her Icebox Cucumbers recipe was printed June 17.

Ms. Domal wrote, "You can use this same recipe and just add the amount of tomatoes you want. Halved cherry tomatoes would be good as well as sliced or chopped. I just don't add tomatoes ahead because I don't think they keep as well as the cukes and onion, and are really fresh when you add them in when ready to eat."

JUST A DASH

Here's a sourdough tip from Pat Treadwell of Dunlap. "I have found that you can freeze your sourdough starter. Just get it out the day before you need to use it so it can thaw."

The subject of bread is a good place to end. Just this morning I heard from a young sufferer from COVID-19, who marked her healing progress by saying she had sat outside with a cup of tea and hot buttered bread. I envisioned that hot buttered bread as a fresh-made loaf, brought to her door with empathy and affection, because it sounds like a hopeful remedy for those recovering from any misery. Shall we get busy baking bread, to that end?

Requests

* Read House's Bavarian Cream Cheese Pie

* Mustard coating for pork

* Rustic bread

To Reach Us:

Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send.

Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750

E-mail: chattfare@gmail.com

Jane Henegar

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The Pie Iron Is a Midwestern Camping Power Move. Here's How to Use One - KCTV Kansas City

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Redefine Meat Unveils World's First Alt-Steak™ Plant-Based Products Using Industrial 3D Printing - PRNewswire

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Working with leading butchers, chefs, food technologists and the close collaboration of taste expert, Givaudan, Redefine Meat has digitally mapped more than 70 sensorial parameters into its Alt-Steak products, including premium beef cuts' texture, juiciness, fat distribution and mouthfeel. Layer by layer, the company's proprietary industrial-scale 3D food printers create the Alt-Steak products using Redefine Meat's Alt-Muscle, Alt-Fat, and Alt-Blood plant-based formulations. By printing with multiple materials, Redefine Meat can create sustainable, high-protein, no-cholesterol steaks that look, cook, and taste like beef.

"Since day one of the company, we have been working on creating a tasty and affordable plant-based alternative to steaks, one of the most cherished food products and the driver of the entire meat industry," says Eshchar Ben-Shitrit, CEO and Co-Founder of Redefine Meat. "To enable mass adoption, we knew that creating an alternative meat product that was both high in quality and nutritional composition would require new technologies and production processes never seen before in the food industry. Today's announcement marks the start of a new era in alternative meat – the Alt-Steak era – driven by production processes that will accelerate the development of a wide range of alt-meat whole muscle products and create a sustainable alternative to raising and eating animals."

Ben-Shitrit continues, "The importance of using precision 3D printing technology to achieve texture, color and flavor—and the combinations between them—cannot be overstated. By using separate formulations for muscle, fat and blood, we can focus on each individual aspect of creating the perfect Alt-Steak product. This is unique to our 3D printing technology and lets us achieve unprecedented control of what happens inside the matrix of alt-meat. Collaborating with an industry-leader like Givaudan has led to the creation of an Alt-Steak product that is not only healthy and sustainable, but also offers the satisfying flavors, textures and aromas of eating actual meat."

Redefine Meat's Alt-Steak products will be put to the test at a limited number of leading chef restaurants later this year. Incorporating feedback from high-level chefs and butchers, the company will then ramp up production of its 3D meat printers and alt-meat formulations ahead of market distribution in 2021.

About Redefine Meat

Redefine Meat is leading a technological revolution in the food industry by creating craveable animal-free meat using proprietary industrial 3D printers. Founded in 2018, Redefine Meat has developed patent-pending technology that replicates the texture, flavor, and eating experience of beef and other high-value meat products. The company uses plant-based ingredients and technology as opposed to animals, allowing for a dramatically more efficient, sustainable and moral way to produce meat without compromising on the experience. Redefine Meat's alt-meat is 95% more sustainable, significantly healthier and costs less than beef. 

www.redefinemeat.com

Photo: https://mma.prnewswire.com/media/1198340/Redefine_Meat_3D_Printed_Alt_Steak.jpg

Photo: https://mma.prnewswire.com/media/1198341/Redefine_Meat_Alt_Steak.jpg

SOURCE Redefine Meat

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Slow cook makes swiss Steak tender - Texarkana Gazette

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It's called smothered steak in Great Britain. Slow cooking makes the steak tender and helps the sauce flavors blend with the meat.

I use grass-fed beef in this recipe. It is lower in saturated fat than conventional beef and tastes great.

Shopping List:

10 ounces grass-fed round steak, 1 container dry mustard, 1 pound red potatoes, 1 can low-sodium chopped tomatoes, 1 bottle reduced-sodium Worcestershire sauce and 1 bunch parsley (optional).

Staples: olive oil, flour, carrots, salt and black peppercorns.

Swiss Steak

10 ounces grass-fed round steak, cut into 4 pieces

2 tablespoons flour

1 tablespoon dry mustard

2 teaspoons olive oil

1 pound red potatoes, cut into 1/2-inch pieces (about 3 1/2 cups)

1 cup sliced carrots

1 1/2 cups low-sodium chopped tomatoes

2 tablespoons reduced-sodium Worcestershire sauce

Salt and freshly ground black pepper

2 tablespoons chopped parsley (optional)

Remove visible fat from meat and cut into 4 pieces. Place between 2 pieces of plastic wrap and pound into thinner steaks with a meat mallet or bottom of a heavy skillet. Combine flour and mustard together in a bowl. Add the steak and toss to coat all sides. Heat oil in a heavy-bottom saucepan over medium-high heat. Add the steak, potatoes and carrots. Saute 5 minutes to brown steak on all sides. Sprinkle any remaining flour and dry mustard that did not stick to the steak over the vegetables. Add the chopped tomatoes and Worcestershire sauce. Lower the heat to medium, cover and cook 1 hour. The meat should be fork-tender. Sprinkle with salt and pepper to taste. Divide between two dinner plates. Sprinkle parsley on top (optional).

Yield 2 servings.

Recipe by Linda Gassenheimer

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Best Vegan & Vegetarian Hot Dog Reviews for Summer 2020 - Prevention.com

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LauriPattersonGetty Images

Summer is all about hot dogs—whether you're grilling by the pool or downing a mustard-slathered hot dog at a ballgame (or, at least, right now, watching your kids toss around a baseball in the backyard). And just because you may have given up meat for health, environmental, or humane reasons, there's no reason you can't enjoy that satisfying, sausage-y taste. More and more plant-based companies are developing vegan hot dogs to satisfy all different cravings. Like animal-based hot dogs, though, plant-based ones are highly processed foods high in sodium, points out nutritionist DJ Blatner, R.D.N., author of The Superfood Swap. "But they also have fewer calories, less saturated fat, and about the same amount of protein as a traditional hot dog," she adds. Here are some of the best vegan hot dog brands to taste test this summer:

1 Lightlife Smart Dogs Plant-Based Hot Dogs

Lightlife target.com

$4.19

Made with both soy protein and pea protein isolates, these classic hot dogs are just 50 calories each, with 7g of protein. Consider them go-to hot dogs to keep in your fridge for a quick and easy lunch.

RELATED: 15 Vegan Cheese Brands That Rival the Real Thing

2 Field Roast Frankfurters

UNFI veganessentials.com

$7.29

These plump and hearty frankfurters (made with wheat gluten rather than soy) are almost twice the size of the typical skinny vegan dogs. But at 190 calories they also pack an impressive 20g of protein. Their flavor comes from a mix of spices including paprika, caraway, garlic, ground mustard, and liquid smoke.

3 Be Leaf Hot Dogs

Vegan Essentials veganessentials.com

$9.99

Be Leaf makes every food you can imagine in a vegan version, from fish to steak to fried eggs. Their plant-based hot dogs, made from non-GMO soybean and wheat proteins, grill up nicely at about 45 calories each. 

4 Viana Smoked Veggie Frankfurters

Viana veganessentials.com

$6.19

For a real smoky sausage flavor, look for these vegan hot dogs, made in Germany but sold online in the U.S. Bonus: The main ingredient is whole tofu, rather than the soy isolates used in most vegan dogs.

5 Beyond Meat Beyond Sausage Plant-Based Sausage

Beyond Meat walmart.com

$7.88

If you want a big, juicy bite of sausage on your hot dog bun, the company that disrupted the entire vegan industry also offers plant-based sausages, made from the same meaty pea proteins and coconut oil that give their Beyond Burgers that "can't believe it's not beef" flavor. You're still getting 12g of fat (including 5g saturated fat) in each 190-calorie sausage, so think of these as a special treat. 

6 Upton's Naturals Updog Vegan Hot Dogs

UNFI veganessentials.com

$5.49

Upton's has been making a big splash in vegan circles with its jackfruit products, but they also make a Chicago-style hot dog. These seitan franks pack 20g of protein into 170 calories, and have a special algae-based coating that gives them a satisfying snap. 

7 Field Roast Miniature Corn Dogs

UNFI veganessentials.com

$8.59

It's not just the kids who will be popping these mini hot dogs wrapped in cornbread in their mouths—enjoying these vegan treats may be the closest you'll get to attending a state fair this summer. 

8 Tofurky Beer Brats Original Sausage

Tofurky amazon.com

$10.47

Tofurky is one of the original plant-based-meat companies—vegans have been enjoying their cruelty-free Thanksgiving roasts for years. These tasty beer brats are made from tofu and wheat gluten, and are a hearty 260 calories with 21g protein. Top with sauerkraut and down with a mug of beer for a traditional treat.

9 Morningstar Farms Classic Frozen Veggie Dogs

Morningstar Farms target.com

$3.89

These dogs are not for strict vegans—they contain milk and egg products—but if you're looking for an inexpensive, meat-free dog that's available in a wide range of supermarkets, put this one on your list. 

Marisa Cohen Marisa Cohen Marisa Cohen is a Contributing Editor in the Hearst Health Newsroom, who has covered health, nutrition, parenting, and the arts for dozens of magazines and web sites over the past two decades.

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Couple eats 90 hot dogs during practice days before annual hot dog-eating contest - KCRA Sacramento

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Couple eats 90 hot dogs during practice days before annual hot dog-eating contest

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Updated: 4:31 PM PDT Jun 30, 2020

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Nick Weary and Miki Sudo are spending some quality time together in the kitchen, grilling up a little more than just a snack. When that two years ago, on the Fourth of July at the gym of the hotel where they put us up for the hot dog eating contest we started dating a year ago, that would be the annual Nathan's famous hot dog eating contest. You could call them the first couple of competitive eating. It's great to have something to say, like, Hey, how did you feel after those 223 chicken wings? You know, that's very hard for your average person related to, and this weekend they're headed back to where it all began. It's bigger than anything else draws the best of the best. Yeah, that's our our Super Bowl or a WrestleMania or a World Series on Lee Pseudo will be stepping up to the plates this July 4th, but Weary is still putting in the training with her. We stopped by their final practice before Saturday's competition. He's been more fired up for practices that I've been, whereas I'm dragging my heels is pushing me to consistently do better today that means 90 hot dogs between the two of them plated contest style and a 10 minute time limit. Pseudo has won the women's title every year since 2014. She's got six consecutive titles. They're going for number seven. Yeah, which will put her second all time on the Mount Rushmore of competitive eating. The Nation state just kind of cemented her place there. Kudos. Personal best is 41 Hot Dogs, but she's hungrier for more than just a win. She hopes to best the women's record of 45 hot dogs, something she's done plenty of times at home. For some reason, it hasn't translated it on the fourth, but this year expect to do better than ever. And I'm looking to take that record down. And if today is any indication, she is on her way. 50 hot dogs with time to spare. I don't think she scratched the surface of what she's capable of a table

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Couple eats 90 hot dogs during practice days before annual hot dog-eating contest

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Updated: 4:31 PM PDT Jun 30, 2020

National Desk Staff

A Connecticut couple is practicing their hot dog-eating chops ahead of the annual Nathan’s Famous Hot Dog-Eating Contest on Saturday.Nick Wehry and Miki Sudo are no strangers to the competitive eating scene."We met two years ago on the Fourth of July at the gym of the hotel where they put us up for the hot dog eating contest," Sudo told News 12 Connecticut. "But we started dating a year ago."Sudo is the only one competing this Saturday, but Wehry's still training with her."It's great to have somebody say, like, 'Hey how'd you feel after those 223 chicken wings?'" Wehry told the TV station. "That's very hard for your average person to relate to."Sudo a fierce competitor, too. She has won the women's title every year since 2014.The couple ate a combined 90 hot dogs this week to prepare.Nathan’s Famous Hot Dog-Eating Contest will be held at an undisclosed location in Coney Island without a crowd and fewer competitors due to COVID-19.Watch the video above to learn more about this story.

TORRINGTON, Conn. (Video from News 12 Connecticut via CNN) —

A Connecticut couple is practicing their hot dog-eating chops ahead of the annual

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Nathan’s Famous Hot Dog-Eating Contest on Saturday.

Nick Wehry and Miki Sudo are no strangers to the competitive eating scene.

"We met two years ago on the Fourth of July at the gym of the hotel where they put us up for the hot dog eating contest," Sudo told News 12 Connecticut. "But we started dating a year ago."

Sudo is the only one competing this Saturday, but Wehry's still training with her.

"It's great to have somebody say, like, 'Hey how'd you feel after those 223 chicken wings?'" Wehry told the TV station. "That's very hard for your average person to relate to."

Sudo a fierce competitor, too. She has won the women's title every year since 2014.

The couple ate a combined 90 hot dogs this week to prepare.

Nathan’s Famous Hot Dog-Eating Contest will be held at an undisclosed location in Coney Island without a crowd and fewer competitors due to COVID-19.

Watch the video above to learn more about this story.

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National Hot Dog Month kicks off in July - Feedstuffs

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This July marks National Hot Dog Month, a full 31 days that celebrate one of America’s most iconic foods. Hot dogs are part of American culture, summer celebrations, travel and grilling traditions, according to the National Hot Dog & Sausage Council (NHDSC). They also are synonymous with the nation’s independence, with Americans expected to eat 150 million hot dogs on July 4 alone. During peak hot dog season from Memorial Day to Labor Day, Americans typically consume about 7 billion hot dogs.

“Let me be frank.  In a time when things feel uncertain, we can be sure of at least one thing: Hot dogs make people happy and make us feel less socially distant, whether we are sitting 6 ft. apart or meeting virtually,” NHDSC president Eric Mittenthal said.

Today, there are millions of different possible hot dog and topping combinations that meet a broad spectrum of nutrition needs, tastes, budgets and personal preferences. Like other prepared meats, NHDSC said Americans can enjoy hot dogs as part of a healthy diet. A standard beef hot dog is 190 calories, with 7 g of protein and 30% of the daily recommended value of vitamin B12, a crucial nutrient for normal metabolism, brain development in children and mental clarity in adults.

For the rest of the summer and beyond, NHDSC will highlight recipes on its social media channels using #WienerWednesday and will feature the best consumer-created #Wiener Wednesday recipes as well.

Recipe contest

As part of National Hot Dog Month fun, the North American Meat Institute (NAMI), a contractor to the Beef Checkoff Program, is partnering with The Food Renegades -- a division of digital marketing agency The Digital Renegades and a chef alliance on TikTok spanning more than 120 million likes, 5 million followers and over 150 million views per month -- to highlight innovative, fun recipes throughout the month.

With some of the most popular food and nutrition influencers on TikTok, The Food Renegades is inviting hot dog fans to show their creativity by developing a hot dog video that features a unique beef hot dog recipe. Hot dog lovers are encouraged to share their video using #WienerWednesday by July 22. The fan with the most-liked recipe will win $500. The winner will be chosen on July 22, which is National Hot Dog Day.

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TikTokers are using the secret code 'I had pasta tonight' and it has nothing to do with dinner - Yahoo News

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At its foundation, TikTok is supposed to be a fun and silly app with lip syncs, challenges, dances and funny videos. But, as with most social media, there is an underlying dark side to the platform that parents and fans of the app should be aware of.

The line “I had pasta tonight” is not a new viral craze, but rather a call for help.

What the statement often means is that the person in the video is feeling depressed, anxious or experiencing suicidal thoughts.

According to data from the CDC, Gen Z is the most at-risk generation for mental illness. Business Insider reports that the suicide rate for people aged 10 to 24 has increased by 56 percent between 2007 and 2017.

Social media also can contribute to depression. Statistically, Gen Z is more likely to be on social media than not, and a study by Guildford Press concluded that there is a link between social media and poor mental and emotional health.

saw a tiktok about a girl saying her mom just made her favorite pasta…. not knowing what it’s about, i went to the comment section & its everyone giving her reasons to stay. one comment said “have you heard your child’s laugh yet?”….

— Amber (@x_amberlynne) June 25, 2020

Other captions like “I finished my shampoo and conditioner at the same time” serve as codes for help. Mental health is still a stigmatized issue that many find very hard to openly admit or talk about, so these phrases act as a way to raise a red flag without feeling too vulnerable online.

A Reddit user believes that the phrases come from a Wattpad post titled, “Don’t kill yourself today.” One point says to “finish your shampoo and conditioner at the same time” and another says to “tell someone your best pasta recipe.”

What’s powerful about “I had pasta tonight” is the comments. Those who are aware of the meaning behind the phrase know to reach out to the person or reply with kind words.

One TikTok captioned “Told my mom about my favorite pasta recipe and she made it for dinner tonight” received over 3 million views and 60,000 comments — all of which can be summed up by one user’s comment: “This comment section is my new therapy. Thank you.”

“You’re so loved,” one person replied.

“You haven’t come this far to only come this far,” another posted.

“I love you all so much it’s beyond words,” the poster commented. “Thank you so much.”

If you or someone you know is contemplating suicide, call the National Suicide Prevention Lifeline at 1-800-273-8255. Click here to learn about the warning signs of suicide.

To read more about mental health, read this profile on Dimple Patel, who’s on a mission to raise awareness within the South Asian community.

More from In The Know:

New Jersey woman provides book bags, mental health classes and “light” to kids in the Dominican Republic

11 kitchen gadgets that can make healthy eating easier

Nordstrom launches first gender inclusive collection

These $1 extenders will help relieve pain while wearing face masks

The post The deeper meaning behind TikTok’s ‘I had pasta tonight’ caption appeared first on In The Know.

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4th of July faves: Summer foods for a long holiday weekend - The Journal News | LoHud.com

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With the 4th of July looming, and the Hudson Valley slowly re-emerging from the COVID-19 quarantine, life seems to be getting back on track. But it won't really feel like summer until we can all indulge in some summer faves. 

Here are some seasonal foods to partake in over the long holiday weekend. Keep in mind our "new" normal means masks, social distancing and other restrictions when gathering in public spaces, so check with each establishment if you're not sure about the rues:

Peter Yi at Twin Star Orchards

 (Photo: Michael Tulipan)

A pig roast

Twin Star Orchards’ annual Fourth of July Pig Roast is happening. The Ulster County orchard will host a pig roast with live music and lots of their signature Brooklyn Cider House cider to celebrate Independence Day. From 4-8 p.m. enjoy slow roasted pork sandwiches ($14) and platters ($17) both accompanied by housemade coleslaw and sweet Hawaiian buns, plus a free cider tasting with advance ticket purchase.

Twin Star Orchards in New Paltz is open for outdoor dining and cider!

 (Photo: Lily Brown)

In addition, their signature wood-fired pizzas and burgers, along with other beverages, will be available a la carte  and the Michael Sarian Acoustic Quartet will perform from 4-7 p.m. The event is free to attend but tickets to pre-order a pig roast platter or sandwich are available via EventBrite. Details: July 4, 155 N Ohioville Road, New Paltz, 845-633-8657. Buy tickets at https://www.eventbrite.com/e/july-4th-pig-roast-tickets-110812513210. Note: Twin Star Orchards will open at noon on July 4 for regular business but the Pig Roast starts at 4 p.m..

WHITE PLAINS: Ritz Carlton to become a Marriott

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Tomato pie

If you've been thinking of making the pilgrimage to New Haven, Connecticut for Frank Pepe's seasonal Tomato Pie, it's back for a limited time (and closer than you think).  The pizza will be offered July through September at each of the restaurant’s locations including Yonkers, as well as New Haven, Fairfield, Manchester, Danbury, Waterbury, West Hartford and Uncasville (Mohegan Sun). Pepe’s pie is topped with fresh native tomatoes, mozzarella, a touch of garlic, basil, grated cheese. Details: Frank Pepe, 1955 Central Park Ave., Yonkers, 914-961-9284

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A slice of Key lime pie at Conte's Seafood in Mount Kisco.

 (Photo: Jeanne Muchnick/The Journal News)

Key lime pie

What's summer without a slice of pie, particularly key lime pie. Conte's Seafood in Mount Kisco has an adorable, small and private patio in back, perfect for tucking into a platter of fresh seafood — go for their whole Maine lobster — finished off with a slice of killer Key lime pie. Details: 448 Main St., Mt. Kisco, https://www.contesfish.com/

Sweet & tart cherries

You can pick your own cherries in July at Fishkill Farms (along with blueberries and raspberries)while  late July and August marks the harvest of tree-ripe peaches, plums and blackberries. Details: Reservations and masks are required. A maximum of five people can be on one reservation, including kids age 2 and up. Pickers have an hour to pick. 9 Fishkill Farm Road, Hopewell Junction. Tuesday through Sunday 9 a.m. to 4:45 p.m. The fields close at 5:45 p.m. 845-897-4377, fishkillfarms.com.

Mead Orchards offers sweet and tart cherries (along with peaches and plums) Monday through Wednesday 9 a.m. to 3 p.m.; Saturday and Sunday 9 a.m. to 5 p.m. Details: Masks must be worn and pickers are asked to maintain social distance while in the fields. 5 Scism Road, Tivoli. 845-756-5641, meadorchards.com.

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Enjoy the view of the Hudson and an Aperole spritz from the patio at 3 Westerly in Ossining.

 (Photo: Karen Croke/The Journal News)

A fruity (maybe frozen) cocktail

Nothing says summer in a glass like a colorful, fruity, sometime slushy, and yes even frozen cocktail. At Roost in Sparkill, the Beating Heart cocktail is made with gin, lime, grapefruit juice and pomegranate molasses. Details: Open as of 5 p.m. Wednesday. and open until 8 p.m. 2 Union St., Sparkill, 845-359-6700, roostinsparkill.com

There's a refreshing Aperole spritz to be enjoyed with the view at 3  Westerly in Ossining. 3 Westerly Road, Ossining, www.3westerly.com

On the slushy side, go for a frozen margarita on the patio at Taco Dive Bar. All the margs, both frozen and on the rocks, are made with their own in-house ingredients. 55 Hudson Ave., Peekskill, tacodivebar.com

Or have the quintessential drink of summer— a frosé — in the garden at Harvest on Hudson, which has about two dozen socially distanced tables outdoors. 1 River St., Hastings-on-Hudson. harvesthudson.com

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Nensha Basshan of White Plains shops for lettuce from the Rolling Ridge Farms vendor, which is located in Mifflinburg, PA, at the White Plains farmers market.

 (Photo: Tania Savayan/The Journal News)

Corn on the cob

Farmers markets throughout the area are open and offering produce straight from Hudson Valley farms. Summer is prime time for fresh corn so pick up a few ears (or a dozen). Keep in mind, masks must be worn and social distancing rules will be enforced. Here are markets to try: 

• Pleasantville: Saturdays, 9-2 p.m, Memorial Plaza
• Nyack: Thursdays from 8 a.m. to 2 p.m. in the Main Street parking lot
• White Plains: Wednesdays from 9 a.m. to 2 p.m. on Court Street between Main Street and Martine Avenue
• Piermont: Sundays from 10 a.m. until 3 p.m. at Flywheel Park.  

Bucket of clams

We're a long way from the sea shore, but if you've got a craving, head to Off the Hook, in West Haverstraw: Expect fried clams, shrimp and grits, halibut and more, all with Southern-inspired sides like candied yams, collard greens and black-eyed peas. 15 S. Route 9W, West Haverstraw, 845-947-8848, offthehookofhaverstraw.com.

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Iced coffee prepared at Coffee Lab Roasters in Tarrytown.

 (Photo: File photo/The Journal News)

Iced coffee 

Yes,some of us drink it year round, but once the heat of July rolls in, new fans find their way to coffee shops for a regular iced, maybe a cold brew or even an iced macchiato or cappuccééino. Here are three options:

• Coffee Lab Roasters, 7 Main Street, Tarrytown, 914-332-1479, www.coffeelabs.com.
• Peekskill Coffee House, 101 S. Division Street, Peekskill, 914-739-1287, www.peekskillcoffee.com.
• The Village Blend, 86 Orange Turnpike, Sloatsburg, 845-712-5585, www.thevillageblend.net

Beer in a garden

Captain Lawrence opened its new beer garden. And along with the beer, there are tons of new bells and whistles designed to help with social distancing: Tables/seats are by advance reservation only through the Resy app and you are strongly encourage to open a tab before you get there and then order and pay using the Arryved app. Tables can be reserved for up to 6 people with a strict 2-hour limit (your table will be rebooked so no dawdling!) The menu includes pizza, tacos, sandwiches and salads. captainlawrencebrewing.com

JP Doyles in Sleepy Hollow is another option, with a garden tucked behind its Beekman Avenue restaurant. Details: 48 Beekman Ave., Sleepy Hollow, jpdoyles.com. In Rockland,the beer garden at Seven Lakes Station in Sloatsburg is, but note the beer garden is open Wed.-Sun. only, accessed through the back lot. Details: 80 Orange Turnpike, Sloatsburg, sevenlakesstation.com

Karen Croke is the Community Content editor for lohud.com and poughkeepsiejournal.com. Find my stories here and subscription offers here. Reach me at kcroke1@lohud.com

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