I have sung the praises of The East End Mushroom Company more than once. I have the greatest affection for Jane Maguire and John Quigley who have put heart and soul into their company. They now offer shiitake, maitake and blue oyster mushrooms grown…
Last week I went to see my friends Jane and John at The East End Mushroom Company. Since the last time I saw them, they have been growing by leaps and bounds. They now sell 13 varieties of mushrooms at their state-of-the-art facility…
Pork is the world’s most widely-eaten meat. It accounts for 38 percent of meat production worldwide. You’ll have trouble finding it in the Middle East and most of the Muslim world because both Jewish kosher and Islamic halal diets ban it outright. But almost everywhere…
The Cocktail Party is a perennial fixture of summer in the Hamptons. Let’s face it, it’s a great way to get all your social commitments covered in one big bash. It generally lasts a finite number of hours, usually three at…
Richard Landau is a chef in Philadelphia at a vegetarian restaurant called “Vedge”. He and his wife, Katie Jacoby, are also authors of a cookbook by the same name (The Experiment 2013). In the run up to the book’s publication, Rich contributed this…
The 3 lb Gourmet Collection is irresistible to Mushroom Lovers All summer long, I’ve been working with Jane Maguire and John Quigley on their burgeoning Long Island Mushroom Inc. business. The two have supplied restaurants that are at the very…
Long Island Mushroom company is the brainchild of two Rhode Island natives who grew up in the same town, became High School Sweethearts, parted ways and re-kindled their romance thirty-two years later. Jane Maguire and John Quigley are their names and…
Balena 1633 N Halsted St Chicago, IL 60614 (312) 867-3888 As Sam Sifton recalls, when the waitress at Chicago’s Balena restaurant approached the table with a steak knife, everyone’s eyebrows went up. No one had ordered steak. The waitress explained the knife was for the mushrooms. …
I’ve already waxed poetic over Joe Beef, that phenomenal Montreal restaurant where we craved everything we ate. Almost everything we tried was truly over the top. And Andrew and I were not the least bit surprised to see that “The World According to Joe…
I love to pan sauté steaks. They get a really good caramelized topping and they’re very easy to cook. I realize it may be the height of barbecue season, but it’s really oppressively hot outside. So I bring this recipe to your attention because you…
I remember when my Mother got her first Cuisinart in the 70s. They were about the same price they are now but in ’70s dollars, they weren’t cheap. But my Mother was notorious for buying any labor-saving device that would get her out of the…
RIVERSIDE DEBUSSY EXPLORES ALL THINGS CULINARY
