It’s not as chilly in the Northeast today, but it still cools off by evening, especially since it’s getting darker earlier and earlier. And that means it’s great weather for cooking all the fall dishes you’ve missed! Since I got a new Le Creuset round braiser as a wedding gift, coq au vin seemed like the…
After years of the daily grind in the city, many of us want a very different way of life. But few make the leap. Thankfully, Chris and Holly Browder had the courage to follow their passion and moved out to the East End to sustainably raise chickens. Wanting to get back in touch with his North…
Memorial Day, the unofficial start to summer, has passed. Grilling season has begun. And now it’s time for quick and easy weeknight dinners that don’t heat up the kitchen. One of my favorites is my version of “beer can” chicken – which happens to be one of the first recipes posted on EDA. But I…
Getting your hands on a can of Heady Topper is almost as difficult as finding a bottle of Pappy Van Winkle. This world-class American Double IPA comes from The Alchemist in Waterbury, Vermont. And it’s not exported. They ran out of it at the Emmy’s, causing a media uproar. And bartenders have been known to…
Maybe it’s the cooler weather. Maybe it’s the fact that chicken legs are $0.79/lb. Whatever the reason, coq au vin seemed like a good idea. But spending a full day making it did not. Traditional coq au vin uses a rooster or aging chicken. Today, you’ll be hard-pressed to find a rooster unless you live…
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