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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.”
Making the most of matzo
Wednesday, March 20, 2013
The matzo toffee bar crunch from her book is a great example of using matzo creatively. It’s reminiscent of the popular confection usually coated with chopped nuts, but her version melds similar flavors together with the toasty, crunchy qualities of the matzo.
Verrines a great way to add color to meal
Wednesday, March 13, 2013
Culinary dictionaries say verrines are appetizers or desserts made of components layered in small glasses. French chefs started the trend about a decade ago. Second-year SCCC culinary student Kristin Hartman says verrines are great ways to highlight layers of texture and color.
Beef stew easy to make, with many different variations
Wednesday, March 13, 2013
Cooking smart means more than perfectly poaching an egg. It also means maximizing your kitchen time and dollars. And mastering a basic beef stew.
Taiwan Noodle offers authentic, superior Chinese dishes
Sunday, March 10, 2013
With this in mind, I was drawn to Taiwan Noodle on a recent blustery evening, where I found warm comfort, delicious food and a great deal, too.
Daylong conference to explore hot topics in nutrition
Wednesday, March 6, 2013
Have you ever wondered how much of the food you eat is genetically engineered or how eating probiotics can improve your health? On March 19, the Nutritional Concerns Conference invites a group of experts to address those questions as well as explore other issues in nutrition and health.
Classic French style inspires lemon-flavored chicken dish
Wednesday, March 6, 2013
SCCC first-year culinary student Adam Foti’s pan-seared chicken dish is inspired by classic French cooking.
Route 67 Store and Cafe a homey spot for breakfast, lunch
Sunday, March 3, 2013
It looks like just a gas station if you’re whizzing down Route 67 at 55 miles per hour, but if you slow down you’ll see it’s a small country cafe and specialty goods shop. It’s the Route 67 Country Store and Cafe, and it’s worth a look.
Sweet flavors of the tropics
Wednesday, Feb. 27, 2013
There’s no need for an expensive getaway when paradise lies in desserts with tropical flavors. Four sweet treats that provide that touch of the tropics are pineapple pound cake, coconut pudding, caramel flan con coco and tapioca coconut cake.
Strawberries tucked inside buttery biscuits is better than regular shortcake
Wednesday, Feb. 27, 2013
When people think about strawberries, a lot of them consider shortcake. SCCC culinary team captain Sean Davies considers biscuits instead.
SCHENECTADY
Annual Schenectady Restaurant Week drawing mixed reviews
Wednesday, Feb. 20, 2013
This year’s Schenectady Restaurant Week is turning into a roller coaster ride.
Canapes an easy way to feed your guests during Oscar night
Wednesday, Feb. 20, 2013
Canapes may sound stuffy, but they actually are the ultimate in ease when it comes to party food. Plus, they look great and can be combined in endless ways to suit any taste
Secret to great home fries? Try Russet potatoes, diced small
Wednesday, Feb. 20, 2013
Some people call them hash brown potatoes. Others call them home fries. Chef Robert L. Payne II calls golden brown spuds great comfort food.
Anna Frittata a hearty breakfast
Wednesday, Feb. 13, 2013
Anna is not an omelet. Anna is not a quiche. When SCCC culinary technical specialist Robert L. Payne II makes his Anna Frittata — an egg-based dish that includes meats, cheeses and vegetables and bakes in the oven — he’s making a hearty breakfast.
Vintages for Valentines: Wine lends rich choice of hues, tastes to romantic meal
Wednesday, Feb. 13, 2013
Pink blush on a cheek is perfect for Valentine’s Day. So is pink blush in a glass — a rosé wine is one of Patricia Novo’s favorites for Feb. 14.
