Asparagus risotto fits the bill for a lingering cool evening
Joe Dizney
Joe Dizney is a designer, art director and unrepentant sensualist. When the Cold Spring resident is not thinking about food, he is foraging for, cooking or eating it.
Posted inFood
Small, Good Things: Organizing Principles
If we are going to eat meat, we must do it mindfully
Posted inFood
Small, Good Things: Chocolate and Flowers
“All you need is love. But a little chocolate now and then doesn’t hurt.”
Posted inFood
Small, Good Things: Defense Mechanism
An obsession with milk and meat and comfort food
Posted inArts & Leisure
Documentary Buck Stops at the Garrison Institute
Film about horse whisperer is part of weekend retreat
Posted inFood
Small, Good Things: What’s In a Name?
Sapahn, grits, armottes, putu, polenta — it’s all good
Posted inFood
Small, Good Things: Let’s Go Get Stoned
Stone fruit, that is (peaches, plums, apricots, cherries)
Posted inFood
Small, Good Things: Gone Native
There’s no telling where a “successful” recipe will come from, or what defines success
Posted inFood
Small, Good Things: Leaves, Berries and Seeds
Tabbouleh as a jumping-off point to high summer “cooking”
Posted inFood
Small, Good Things: Technology and Terroir
We must admit to a large amount of “operator error”
