Kim's Kitchen
I’ve always loved to sculpt, and this is the skill that has primarily gotten me into most of my competitions on Food Network. But while shooting “Holiday Wars” in 2019, I became …
Simple Fare
Neither my mother nor my father has any recollection of a ham-custard-noodle casserole from my childhood. But I do. The dish was a simple one. It had thin egg noodles with shredded ham that was …
One of the favorite questions in our household is “Do you have any thoughts for dinner?” Generally, the answer lies in what might be leftover in the fridge that can be reconstructed, as …
7 historic dishes born from tough times that you can make at home

Our seventh and lengthiest stay in Oaxaca, Mexico, took place this past winter. Smack in the middle of the pandemic. My sister Janet and I struggled over our decision; everyone we knew, with the …

Making Diet Decisions During A Pandemic
(NAPSI)—Dreadful as the pandemic has been, for some people it has meant a positive health change. Three in 10 Americans made a major change to their diet during this time, according to new …
Corn so sweet I didn’t even need to add any butter and salt, which I normally do...

Secrets of sweet corn

Wednesday, August 25
There are many foods to anticipate in the summertime, depending on the week and when they’ve come into season for harvest. One …
Add flower to your cake...

Make this autumn flower cake topper

Wednesday, August 25
“Why make art with food?” It’s a question I’m asked every once in a while when people find out what I do, and it’s a good …
Panzanella salad, wonderful for warm days.

A bumper crop

Wednesday, August 25
Some of you may have followed my Country Kitsch column in the now-defunct Towne Crier newspaper, or Tales of the Scrawny Gourmet for …

Paint these van Gogh bunnies on edible smart sheets

Sunday, July 25
One of my favorite things is looking at the stars on a clear summer night. Whenever I do, I think about Vincent van Gogh’s famous …
It’s important to regularly check the consistency of your pesto as you bring it together into a creamy green delight.

Presto pesto

Wednesday, July 21
My wife and I have been moving out of our house for what seems like the last half-century. However, as a result, our diet has …
I was disappointed, even frustrated, when my sister, Janet, discovered an allergy to shrimp. At a Japanese hibachi meal in upstate New York, we had a delicious lunch, then headed for the parking lot, …
Better late than never, seems to be the motto of my family homesteading this season as we race to catch up with nearly every aspect of our farming. We started up our season of meat birds again after …
I am a big believer in the concept of spirit animals. Perhaps you are familiar with the idea as well. According to intuitive and Shamanistic healer Colleen McCann, “A spirit animal is …
Unlike Brazilians and Argentinians, who have been breeding cattle for decades and can appreciate a juicy, tender steak, the people of the Dominican Republic and Mexico tend to cook their beef until …
Make these beautiful meringue flower cookies “Who’s your favorite artist?” I’m often asked. “Mother Nature,” is my inevitable reply. I am constantly …
Mother’s Day, as we all know, is the most important holiday of May. If you disagree, well, I won’t tell your momma. But for this country bumpkin, it’s an important day to recognize …
Making do

For 40 years, I lived in a studio apartment, roughly 100 square feet, in Manhattan. The kitchen was lined up against one wall. There was a small four-burner stove and oven and a sink, next to which …

The main course

HONESDALE, PA — The plates just kept coming. Barbecue pulled pork made with Piedmont sauce, served with hush puppies, sweet potato fries and coleslaw; tomato pie, served with …

There are few things in the world that smell as good as a hamburger sizzling on a grill, and I say this even though I really can’t digest red meat. What says “summer” more than …
While it may seem that spring has just sprung and fall is a long ways away, folks are already thinking about the catalyst events of the year: namely, the county fair. We just found out that the Wayne …
Before moving full-time to Callicoon, my sister, Janet, and I drove back and forth from Manhattan each weekend to spend the weekend at our little country house. Many years ago, driving back to the …
Whenever April comes around, I find myself thinking of the concept of renewal. It strikes me that the traditional April showers are Earth’s way of cleansing itself in preparation for the …
jude's culinary journey

Forty-two over easy

We began driving up to our house in the country every weekend in 1996. On Route 17B, we passed Blanche’s Diner, a simple building—nothing like the immense, sleek and shiny diners you see …
kim's kitchen

Make this crystal amethyst cake topper

I’m often asked, “Who’s your favorite artist?” “Mother Nature,” I always reply. I’m very much in tune with nature and the elements. A lot of my …
the food out here

Skip the TV-dinner version

As the temperatures plunge, I always look forward to diving into the protein stored up from the rest of the year in our freezer. As a hunter and as a working man, I find there simply is no …
jude's culinary journey

A season of soup

Avgolemono, billy bi, bird’s nest, borscht, bourride, caldo verde, callaloo, chlodnik, cock-a-leekie, dashi, gazpacho, menudo, minestra, mulligatawny and pepper pot. Recognize any of these? Do …
kim's kitchen

Make this polar bear cake topper out of modeling chocolate

My birthday is in January, and as a child growing up in Liberty, NY, I remember how it was always too cold and snowy for me to have a party. On the plus side, the ice, snow and freezing wind made …
the food out here

Wishing you a cheesy New Year

When it comes to the holidays, there are so many new things to experience. Many of my year-long favorites have been discovered between Christmas and New Year’s at various gatherings. Folks love …

When my brother, Buzz, was 10 years old and I was 3, he presented my parents with this concise, hand-written diatribe as to why he had been punished. “Why I Was Punished,” by Buzzy …

Stir-frys aren’t a traditional American dish, but the concept of them has been around in various forms and cultures for a long time. If you think about what a stir-fry is, it is essentially a …
I did not eat a Brussels sprout until I was well into my fifth decade. Or I did, badly prepared, by which I mean steamed or boiled, then rolled around in a pat of butter and served on the mushy side, …

If you’ve ever seen an image of a snowflake under a microscope, you know how amazingly beautiful they are. Individually or in clusters, snowflakes rival any artwork created by …

I practically grew up in the Veterans of Foreign Wars (VFW). My father, Jack Simons, was a decorated Korean War Vet—and, later, VFW State Commander—who was largely responsible for …
Breakfast is one of my favorite meals of the day—definitely in my top three, if I had to be really picky. But as someone who isn’t very good at waking up early and has to be to work …

I had a Japanese pen pal for a while. It was a totally different experience than when I was eight and corresponded with a girl my age from Alaska. Naturally, being interested in food and cooking from …

I’ve always loved Halloween. Not only does it happen during my favorite season—fall—but it represents much of what I love about Mother Nature. As a kid in Liberty, NY, I …
I was in tears. Not because I was upset, but because I was laughing. Why was I laughing? Well because my wife was crying. Before you think ill of me, she was also laughing but unable to quell the …