Kim's Kitchen
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 …
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

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 …

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 …

Make these beautiful meringue flower cookies

Wednesday, May 26
Make these beautiful meringue flower cookies “Who’s your favorite artist?” I’m often asked. “Mother Nature,” is my …
The finished product just glows with deliciousness.

Challah at your momma!

Wednesday, May 26
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 …
Pan-seared pork chops.

Making do

Wednesday, May 26
For 40 years, I lived in a studio apartment, roughly 100 square feet, in Manhattan. The kitchen was lined up against one wall. There …
Wallenpaupack senior Jack Filip and culinary arts instructor Chef Cheryl Lewis put the finishing touches on Low Country tomato pie.

The main course

Wednesday, April 21
HONESDALE, PA — The plates just kept coming. Barbecue pulled pork made with Piedmont sauce, served with hush puppies, sweet …

Why not make a hamburger out of cake?

Wednesday, April 21
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 …
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 …
What's going on in local food news March 25 to 31
GLEN SPEY, NY — Folks have eagerly awaited the reopening of a Mohican Lake eatery that has been vacant for too long. They came in droves on the first day of business of the new Lorenzo’s …
March is the month of St. Patrick’s Day, and while some of you may be expecting a recipe for corned beef and cabbage, I decided to share a recipe somewhat nearer and dearer to my heart. …
Homestyle cooking on the road

In November of 2004, my sister, Janet, and I were making the long trek from our house in the Catskills to visit family in a suburb of Philadelphia. Anticipating the long drive ahead, we wanted to …

Something soup

It’s a sure sign of a well-trained country cook when you start coming up with your own twists and versions of common meals you might have all the time. But have you ever thought of what you …

Growing up, my dad loved to cook for our family. A decorated Korean War veteran, he and my mom were very involved in the Liberty, NY Veterans of Foreign Wars, cooking for all sorts of events. He …
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 …
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 …
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 …
kim's kitchen

Make an abstract snowflake cookie

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 …
kim's kitchen

Make these beautiful poppies out of wafer paper

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 …
the food out here

Apple butter bliss

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 …
jude’s culinary journey

I am Keiko

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 …
kim's kitchen

Make this Halloween shaker cookie

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 …
The Way out here: in the kitchen

Crying over French onion soup

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 …

What's going on in the local land of food September 24 to 30

We lucked out. Soon after we began renting a small house in Callicoon, the neighbor who helped secure the rental for us introduced us to his neighbors, a couple with a red-haired little boy who …
There are some smells in the morning that fill your nose and welcome the morning with a warm and aromatic transition from a slumberly dirge to a functioning status. As I awoke this past weekend from …

I have always loved fall. In our corner of the world, it is absolutely beautiful. When I see brightly colored leaves on mountain trees against a blue sky, I feel invigorated. I feel that Mother …

I’ve never been to market to buy a fat pig, though I’ve picked up some mighty fine chorizo sausage, chops and ground pork from Hilly Acres Farm at the Callicoon Farmers’ Market. …
Like many folks in the current climate, I’ve been spending a lot more time in the kitchen, trying desperately to use up the overabundant items from my garden. The yellow squash seem to have …

Summer is in full swing now, or at least in as full-a-swing as it can be in Phase Four. With the weather being warm, the sun shining brightly and COVID-19 cases waning (at least in New York), …

A month ago, I wrote a piece called “It’s a go for grilling” which appeared in the Our Country Home section of the River Reporter. I was, ostensibly, reporting on how to go about …
ONLINE — Catskill Mountainkeeper is hosting an essential conversation with farmers and activists about regional solutions for transforming our food system in New York State on Monday, June 29 …