Hear Deanna Fox talk about baking Blueberry Slump on Food Friday!

1½ pounds (about 4 cups) blueberries, fresh or frozen
1 cup fresh lemon juice
1½ cups sugar, plus more for sprinkling, divided
1 teaspoon kosher salt, divided
2 cups all-purpose flour
4½ teaspoons baking powder
4 tablespoons unsalted butter, cubed and cold
1¼ cups milk

Food Friday Recipe: Buttermilk Strawberry Shortcake

Jun 17, 2016

Hear Beth Linsky of Beth's Farm Kitchen on Food Friday!

Makes 4 servings 
Prep Time: 20 minutes
Cook Time: 15 minutes 

Hear Beth Linsky of Beth's Farm Kitchen on Food Friday!

Makes 9-12 bars
Prep Time: 15 minutes Cook Time: 45 minutes

1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
1 teaspoon pure vanilla extract
2 -1/3 cups all-purpose flour
1/2 teaspoon kosher salt
10 to 12 ounces strawberry jam
2/3 cup oatmeal
1/4 cup sliced almonds
Confectioners' sugar, for sprinkling


Food Friday Recipe: Flourless Chocolate Cake

Mar 4, 2016
Flourless chocolate cake
Siddhantsahni28 / Wikimedia Commons

Hear Matthew White and Chef Serge Madikians on Food Friday!


4 ounces fine-quality bittersweet chocolate (not unsweetened)

1 stick (1/2 cup) unsalted butter

3/4 cup sugar

3 large eggs

1/2 cup unsweetened cocoa powder plus additional for sprinkling


Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Saffron Shellfish Sampler
Michael Ballon

Listen to the episode of Food Friday in which Chef Michael Ballon of Castle Street Café describes this recipe.

One of the classic seafood dishes from Spain and Portugal is a blend of shellfish served in a saffron tomato broth. 

Here's an assortment of recipes that were discussed on Food Friday: Superfoods.

Food Friday Recipe: Pumpkin Buttermilk Biscuits

Nov 20, 2015

Chef John Winnek is a cooking instructor with the Price Chopper Market Bistro Cooking School.

Combine one tablespoon of honey with one stick of softened butter and use as a spread for these flaky biscuits!

YIELD: 6 biscuits
PREP TIME: 15 minutes prep/20 minutes baking


1¾ cup all-purpose flour
¼ cup light brown sugar
2½ tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
½ cup cold butter, cut into small cubes
¾ cup canned pumpkin
1/3 cup buttermilk


2 lbs ground pork

1 tsp brown mustard seed, lightly crushed

1 Tbsp yellow mustard seed, lightly crushed

1/2 tsp mace 

2-3 cloves garlic, minced 

1 Tbsp kosher salt 

1 tsp white pepper 

1-2 tsp chipotle flakes or powder, depending on level of heat desired

2 tsp ground ginger 

3 Tbsp maple syrup



2 cups (1 pint) fresh blueberries

1 teaspoon cinnamon

1 teaspoon lemon juice

1 cup flour

½ cup sugar

¼ cup honey

1 teaspoon baking powder

½ teaspoon baking soda

1/3 cup milk

3 tablespoons butter, melted


½ cup sugar

1 tablespoon cornstarch

¾ cup boiling water


Food Friday Recipe: Cheesecake with Granola Crust

Apr 10, 2015

Hear Sandro Gerbini, founder of Gatherer's Granola, on Food Friday!

Cheesecake with Squirrel Bait® Crust

You can serve this warm…..or can refrigerate and serve later….both methods are equally delicious.



4 (8oz) Package cream cheese

1 cup sugar

1 Tbs. Vanilla flavor

1 pint sour cream

4 eggs


1 ¼ cup finely ground Squirrel Bait®

Food Friday Recipe: Chicken Satay with Granola

Apr 10, 2015

Hear Sandro Gerbini, founder of Gatherer's Granola, on Food Friday!

Chipmunk's Choice® Chicken Satay


1 cup plain yogurt

1 tablespoon curry powder

(1/3 t cayenne pepper powder, optional)

1 teaspoon minced garlic

1 ½ lbs skinless boneless chicken breast, cut into strips

1 ¼ cups Chipmunk’s Choice® granola, crushed

1 teaspoon salt

Food Friday Recipe: Buttermilk Panna Cotta

Apr 3, 2015
Buttermilk Panna Cotta
Marianne Comella / Mezze Bistro + Bar

  Since Spring is technically here, we're starting to think about lighter desserts and one of my favorite treats during warmer weather is buttermilk panna cotta.  I try to use buttermilk from a local farm since the flavor tends to be richer and more balanced than most nationally distributed products.  These can be topped with almost anything but you really can't go wrong by keeping it simple with fresh, in season, fruit. 


Gelatin 10 grams

Heavy cream 315 grams

Sugar 70 grams

Buttermilk 455 grams

Catch baker and Schenectady County Community College Professor Paul Krebs on Food Friday!

This is a rustic free-form tart. 


Cranberry Apple Filling (recipe follows)
Streusel (recipe follows)
Butter Pastry (recipe follows)


1. Roll out each piece of butter pastry into a 14-inch circle of tart dough.

Food Friday Recipe: Fruit-Infused Honey Vinegar

Jan 30, 2015

Whether served with French bread for dipping or drizzled over mixed greens, these sweet vinegars are sure to be a hit.


2/3 cup honey

2 cups white wine vinegar


Combine vinegar and honey in medium saucepan, then stir in one of the flavor additions below: Apricot: 2/3 cup apricot jam (Makes 2-1/2 cups) Pear: 2 (15 oz.) cans pears, drained and diced (Makes 2 cups) Raspberry: 1 (6 oz.) basket fresh raspberries, mashed (Makes 1-3/4 cups) Fig: 2 cups quartered, dried Mission figs (Makes 1 cup).

Food Friday Recipe: Honey Energy Bars

Jan 30, 2015


2/3 cup honey

¾ cup chunky peanut butter

4 cups granola mix


In 4-cup microwave-safe container, microwave honey on HIGH (100 percent) 2 to 3 minutes or until honey boils. Stir in peanut butter; mix until thoroughly blended. Place granola in large bowl. Pour honey mixture over granola and combine thoroughly. Press firmly into 13 x 9 x 2-inch baking pan. Let stand until firm. Cut into bars. Makes 36 bars.

Food Friday Recipe: Honey Chocolate Chippers

Jan 30, 2015


1 cup honey

1 cup butter or margarine, softened

1 egg yolk

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup rolled oats

½ teaspoon baking soda

½ teaspoon salt

1 cup semi-sweet chocolate chips (6oz.)

1 cup chopped, toasted pecans (optional)


Food Friday Recipe: Honey Chai Iced Tea

Jan 30, 2015

This recipe can be doubled or tripled easily. Chai Tea Base may be stored in the refrigerator for up to 1 week. (Source: The National Honey Board)


2 cups water
2 black tea bags
2 teaspoons vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup honey
2 cups milk 


    Tim Federle was a dancer on Broadway until a few years ago. Now he’s an author who has has - so far - released 4 books. (His fifth - a picture book, is due out later this year.) Two of his books, Better Nate Than Ever! and Five, Six, Seven, Nate!, are about Nate Foster - a small-town boy with big Broadway dreams. The books are aimed at middle school theater-geeks trying to find their footing. Better Nate Than Ever! was named a New York Times Notable Book of the Year, a Publishers' Weekly Best Book of the Year, and a Slate Favorite Book of the Year.

  Federle's other two books are Tequila Mockingbird: Cocktails with a Literary Twist and Hickory Daiquiri Dock: Cocktails with a Nursery Rhyme Twist. The former containing instruction for boozy-bevs with names like Love in the Time of Kahlúa, Are You There, God? It’s Me, Margarita, and Vermouth the Bell Tolls; and the latter sharing shaker-ready recipes for Old MacDonald Had a Flask, Baa, Baa, Black Russian, Jack and Coke (and Jill).

On Thursday, February 5th, the Campaign for the New Hudson Area Library will be hosting Federle at Café Le Perche in Hudson, NY from 6 – 8pm. The restaurant will offer a selection of Federle’s drink recipes for sale to guests and The Spotty Dog Books and Ale, will be selling Federle’s books. 

Food Friday Recipe: Balsalmic Glazed Short Ribs

Sep 19, 2014
The Italian Slow Cooker
Michele Scicolone

  Listen to cookbook author Michele Scicolone on Food Friday!

A handful of ingredients in the slow cooker turns a tough cut of beef luscious and falling-off-the-bone tender.  Serve the ribs with creamy polenta. 

Serves 6


1 tablespoon olive oil

4 to 5 pounds beef short ribs, well trimmed

Salt and freshly ground pepper

2 large garlic cloves, finely chopped

1/2 cup dry red wine

1/3 cup balsamic vinegar

At John Andrews Farmhouse Restaurant, we make ricotta from scratch using local milk and cream. We also substitute rice flour for wheat flour for this  gluten-free entrée on our menu. Home chefs can substitute store-bought ricotta and wheat flour for a slightly different, yet still delicious version.

Recipe serves 6

*     *     *     *     *     *

Butternut Squash Preparation

●      1 medium Butternut Squash

●      Kosher Salt

●      2 Tbs. Olive Oil

Food Friday Recipe: Peach Fruit Leather

Aug 22, 2014

Tune in to Food Friday, where food and agriculture writer and cooking instructor Deanna Fox talks about all the delicious things to cook with peaches!


4 cups peaches, skinned, pitted, and diced

1/3 cup sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cloves

Food Friday Recipe : Peach Pie

Aug 22, 2014

Tune in to Food Friday, where food and agriculture writer and cooking instructor Deanna Fox talks about all the delicious things to cook with peaches!

For Pie Crust


2¼ cups pastry flour

1 teaspoon Kosher salt

¼ teaspoon baking powder

1/3 cup very cold butter, cut into small pieces

1/3 cup plus 1 tablespoon shortening

5-7 tablespoons ice water


Food Friday Recipe: Peach Barbecue Sauce

Aug 22, 2014

Tune in to Food Friday, where food and agriculture writer and cooking instructor Deanna Fox talks about all the delicious things to cook with peaches!


1 tablespoon olive oil

¾ cup red onion (about one medium) diced

2 jalapeno peppers, minced with seeds*

4 cloves garlic, minced

2 teaspoons Kosher salt

4 cups peaches, skins removed and pitted, diced

½ cup apple cider vinegar

Food Friday Recipe : Specialty Coffee Drinks

Aug 8, 2014

Hear Flavio Lichtenthal of the No. Six Depot on Food Friday!

Take a shot of espresso, and put it in a cocktail shaker over ice with a little simple syrup. Shake the heck out of it for 30 seconds. Then pour it out and you'll have an icy purist's espresso with a nice frothy head on it. This is a classic Italian recipe, but one can also add a bit of flavor to it with ginger, cardamom or lemon.

Food Friday Recipe : Cold Brew

Aug 8, 2014
Cold brew
No. Six Depot

Hear Flavio Lichtenthal of the No. Six Depot on Food Friday!

Cold brew coffee is like compost. Give it time and it just happens. Almost…

First, off what's the big cold brew fuss all about?

Food Friday Recipe: Wild Green Pesto

Jul 31, 2014

Tune in to this week's Food Friday to hear cookbook author Dina Falconi talk about foraging!

Wikimedia Commons

Char is most often farm-raised and resembles salmon or Steel Head trout. Other salmon and trout species are easily substituted in this recipe however, the cooking times will vary based on the thickness of the filets and/or portions.

This recipe calls for keeping the skin on the fish, as Char has a thin, delicate skin. Other salmon varieties, such as farm-raised Atlantic salmon, may be tastier if the skin is removed prior to cooking. The skin and dark flesh on most salmon varieties may be a bit strong in fish flavor for some palates.

Food Friday Recipe: New England Clam Chowder

Jul 18, 2014
Wikimedia Commons

  The Culinary Institute of America’s rich, creamy version of the American classic. Paired with a salad and bread, it becomes a hearty meal.


Food Friday Recipe: Berry Shortcake

Jun 19, 2014
Priscilla Martel via Wikimedia Commons

Dale-Ila Riggs and Don Miles are the owners of The Berry Patch in Stephentown, New York. Dale-Ila is president of the New York State Berry Growers Association. She can be heard on Food Friday!

Food Friday Tips: Strawberry Picking

Jun 18, 2014

  Dale-Ila Riggs is owner of The Berry Patch in Stephentown, New York, and is president of the New York State Berry Growers Association. She can be heard on Food Friday!

For the best flavor, pick fully ripe fruit.  A strawberry with a white tip may turn red after picking but it will not get sweeter.