Butternut Squash and Leek Gratin

Butternut Squash and Leek Gratin

Tired of the same old Thanksgiving side dishes? Mix it up with this staff favorite from food writer Patsy Jamieson, who created a farm-to-table feast for our November/December 2007 issue.   Butternut Squash and Leek Gratin ½ cup panko breadcrumbs or fresh...
Land of Plenty of Nothing

Land of Plenty of Nothing

To the Native American Algonquins and Iroquois, this rugged region was slim pickings and hence it came down through history that the tribes who sojourned here were the “barkeaters.” Usually it stops there, but it can now be told that they most likely...
Sun-day Baking

Sun-day Baking

Writer Paul Greenberg warms up to solar cooking Photographs by Jamie West McGiver What is the absolute lowest-carbon way to cook a piece of food? I’d been trying to reach a definitive conclusion about this question for a book I was writing about lifestyle and climate...
Great Pairing

Great Pairing

A tasty collaboration between a Peru orchard and a Lake Placid brewery Photograph by Nancie Battaglia Bob Rulfs, a kid from downstate with hay fever, dreamed of becoming a farmer. When he was old enough, he took a train to the North Country, first digging in on a...
The Fiddlehead Bistro

The Fiddlehead Bistro

photograph by Yvonnne Albinowski   A local favorite in Saranac Lake If you sit down to dinner at Saranac Lake’s Fiddlehead Bistro with dyed-in-the-wool locals, you’ll learn a thing or two about this landmark perched on the bank of the Saranac River. Over plates...