62° F | Schenectady, NY
America still tops in wine drinking
Sunday, April 28, 2013
America’s love affair with wine continues. We’re pulling further ahead of Europe, but seeing increased competition from China.
TV host hunts for nation’s best burgers, finds a wide variety
Wednesday, April 24, 2013
If you love a good burger, you might think George Motz has the best job ever. He crisscrosses the country as the host of Travel Channel’s new series “Burger Land” looking for the best burgers in America.
Pizza Over Easy a breakfast-y dinner treat
Wednesday, April 24, 2013
Whether leaning toward the sweet end of the spectrum or the savory, the idea of a breakfast item for dinner has a certain naughty appeal, like we’re getting away with something. It’s a topsy-turvy treat.
Pear and radicchio go well with pork
Wednesday, April 24, 2013
Culinary technical specialist Michelle Anaya-Malone loves pear over flames for two reasons. “Most of the fruits you normally grill are pineapple,” she said. “I figured, ‘Let’s try a grilled pear.’ I love having it in the summer. And because I have a pear tree at home, I wanted to test this out.”
Gnocchi dish reflects the contrasting sides of spring
Wednesday, April 24, 2013
The unpredictable nature of spring — balmy one moment, frigid the next — makes us hanker for dishes that reflect the season’s maybe-maybe not feel.
Bubbly Prosecco is official wine of younger drinkers
Sunday, April 21, 2013
If there’s an official wine of today’s fabulous 21-something generation, it’s the Italian bubbly called prosecco. It’s as “amazing,” as that group would say, as texting or Twitter, while regular champagne and sparkling wine are as 20th century as email.
Salad showcases a softer, white side of asparagus
Wednesday, April 17, 2013
Spring means asparagus, one of the first vegetables to push up through the soil. And in markets this time of year, shoppers can find it not only in the traditional green, but in white — grown under heavy mulch or plastic, deprived of sunlight.
SCHENECTADY
92 years later, Newest still top dog
Monday, April 15, 2013
Dean Plakas always gets visitors.
They show up in the morning, afternoon and early evening.
They show up in the morning, afternoon and early evening.
Alsace is noted for full flavor of white wines
Sunday, April 14, 2013
Alsace is a top-rated white wine region in northern France, located — to its frequent disadvantage — on the ever-shifting border between France and Germany. The two countries have fought over the area for generations.
Fermentation adds good bacteria, makes familiar food bolder in taste, more healthful
Wednesday, April 10, 2013
Our ancestors had it right. They relied on a more natural route to digestive health.
Flavors of Asia give boost to green beans
Wednesday, April 10, 2013
For SCCC culinary instructor Tom Alicandro, spring green means Asian-style green beans. Four ingredients give the beans their Asian-style flavors — ginger, garlic, soy sauce and sesame seeds.
Brunch is more an event than a meal
Wednesday, March 27, 2013
Kids are happy enough with colored eggs on Easter Sunday. Some adults hold out for more — like French toast, waffles, home fries, omelettes and bowls of fresh fruit. Easter brunches are popular and profitable operations at several local restaurants.
Serve up zucchini au gratin style
Wednesday, March 27, 2013
In culinary circles, the term “au gratin” refers to dishes baked with a topping of seasoned bread crumbs and cheese and served golden brown. Potatoes are one of the most popular choices for the method. SCCC culinary instructor Tom Alicandro makes a case for Zucchini Au Gratin.
ALBANY
Restaurant Week set for downtown Albany
Tuesday, March 26, 2013
Downtown Albany Business Improvement District will hold its ninth bi-annual Downtown Albany Restaurant Week next month, slated for Saturday, April 20, through Friday, April 26.
Easter is sweet with this fresh sorbet
Wednesday, March 20, 2013
Frozen raspberries are favorites for Stephanie Connelly. They mean sorbet is the subject. “Sorbet is similar to ice cream but is usually fruit that has been puréed,” she said. “It’s nice and fresh and light and is perfect for spring and Easter.”
