The almond croissant at Mrs. London's is brushed with rum syrup, filled with almond cream, then given another application of almond cream before being sprinkled with sliced almonds and dusted with powdered sugar. No wonder it's the signature pastry.
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Madison County's Kriemhild Farms is supplying New York State—and the city—with some impressive grass-fed butter.
Syracuse has much more to offer than basketball and blizzards. It's the home of some truly wonderful food, too, much of it right at the fingertips of SU students living on or near University Hill. No, the home of Otto the Orange isn't the culinary wasteland you might expect from a city that gives the north of Westeros a run for its money in the bad weather department, so abandon the notion that you need dreadful dining halls or Domino's delivery, and it's not just Dinosaur Bar-B-Que.
Yes, Ithaca is "gorges" and Andy from The Office went to Cornell. Clichés aside, Ithaca is a phenomenal city to spend four years in and an even better place if you love food. Surrounded by farms, wineries, distilleries and breweries, Ithaca is pretty much a food-obsessed college goer's dream.
I've tasted and written about almost every different Greek-rooted hot dog sauce in the country here on Hot Dog of the Week from Cincinnati to Detroit, New York to Alabama. But one glaring omission from my regional meat sauce knowledge was Rochester Beef Hot Sauce, an integral ingredient of Rochester's famous Garbage Plate, and also an essential topping for Rochester's local Zweigle's Dogs, split and flat-grilled, covered in sauce and known as Texas Hots or simply Hots.
Egg is a little restaurant in Williamsburg that started as a Southern brekkie spot (hello, artisan scrapple) then eventually added lunch and dinner service, and now has a six-acre farm upstate. Chef George Weld didn't want to replace the farmers he'd been working with already, he just wanted to understand the food system better. While the restaurant started out pretty pork-crazy, they're now more veggie-driven.
For one of her the latest Food Curated videos, Liza de Guia spent two days in Hartwick, New York, with Larry Althiser, the owner and head meat cutter for Larry's Custom Meats. "It's a story I wanted to tell, a good story about a proud butcher open to teaching his trade," said de Guia, even though she was a little jittery the night before the shoot. "Slaughterhouses must exist...but there's a right and wrong way to do it."
The 24th Annual Spiedie Fest & Balloon Rally is this weekend in Binghamton, New York. Where else are you gonna see a K9 frisbee dog show, an antique car and truck show, fireworks, a volleyball championship, Blue Oyster Cult, Bad Company with Brian Howe, a hot air balloon rally, Dale Earnhardt Junior's #88 show car, and get spiedies? For those unfamiliar with the New York state original "spiedie," it involves meat cubes marinated overnight or longer in a special spiedie sauce (usually olive oil, vinegar, Italian spices, and fresh mint). Grilled on spits over a charcoal pit, the spiedie meat can be eaten straight from the skewer or in sandwich form when stuffed into rolls. Related Serious Sandwiches: The...