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Margaret McCormick
Syracuse, NY
I'm Margaret McCormick and in my past life I was the Food editor at The Post-Standard in Syracuse, NY. I love food, words and my home turf of Central New York. This blog combines my loves.
Interests: travel, cooking, baking, cookbooks, locally grown produce, locally made products, locally owned restaurants and specialty food stores.
Recent Activity
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Photo courtesy of 2 Kids Goat Farm You love goats. You love how they bleat as they greet you. You love how frisky and friendly and sometimes naughty they are. They nibble the buttons on your shirt and climb all over you and your car and clamor for your attention. You also love goat milk and goat milk cheeses: crumbly chèvre spread on a bagel, feta crumbled on a salad, halloumi fried or grilled as an appetizer. If you love goats, goat milk products and the Central New York countryside, mark your calendar and get to 2 Kids Goat Farm,... Continue reading
Posted 2 days ago at Eat First
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One of the things I miss the most about working downtown is the Downtown Syracuse Farmers Market. I've been trying to get there for more than a month now, but relentless rain on Tuesdays has kept me away. Today, at noontime, it wasn't raining (at least for the moment). So I headed downtown with my market basket, allotted market allowance ($20) and a fist-full of change for on-street parking. This vibrant and bustling market, at Clinton Square, features more than 40 vendors, many along West Water Street, and always draws a good crowd. Before making any purchases, I scoped out... Continue reading
Posted Jul 14, 2015 at Eat First
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When Stephanie Weidner Lipsey, market manager of the Fayetteville Farmers Market, asked me to go on "Bridge Street Live" (News Channel 9 - WSYR TV) with her to help promote the market -- and make a dish using ingredients from the market -- the answer was a no-brainer. Sure! Why not? The Fayetteville Farmers Market, now in its second year, is a good one, with nearly 40 vendors (no re-sellers) offering a diverse range of goods. In addition to in-season, local produce, the market has vendors offering meats, cheeses, eggs, yogurt, milk, honey, maple syrup, jams and jellies, salsa, pesto,... Continue reading
Posted Jul 8, 2015 at Eat First
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1. Arrive early. Or arrive late. At the CNY Regional Market in Syracuse, this means up and at 'em bright and early on Saturdays for a 7 a.m. shopping spree. This is when the fish monger has his best and brightest selections available. And you'll appreciate the emptier aisles. On the flip side, there are advantages to shopping later, too. The selection might not be the best, but some vendors discount their goods as closing time approaches so they don't have to cart everything away. 2. Case the entire market before making purchases. This might not be feasible at the... Continue reading
Posted Jun 25, 2015 at Eat First
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The Ridge Tavern is a restaurant that's off-the-beaten path. You could easily drive by it on Salt Springs Road in Chittenango -- we almost did. The sign doesn't scream at you and the tavern itself is about a third of a mile off the road, through the woods and overlooking the Robert Trent Jones-designed Ridge golf course. We don't play golf, but we do have a handful of friends who live near Chittenango, and three of them were at the restaurant the Friday we visited. We took that as a good sign. With its interesting menus, well-executed food and friendly,... Continue reading
Posted Jun 17, 2015 at Eat First
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From deep-friend peanut butter and jelly sandwiches to udon noodle Asian stir-fry to Filipino-style eggrolls filled with seasoned beef and pork to artisan wood-fired pizza to tater tots smothered in spicy sauce -- there's a food truck offering to suit every taste. It took some time for them to catch on in Syracuse and it took some time for them to find a regular home, but if you have an adventurous appetite and an appreciation for "street eats,'' get yourself over to the weekly Food Truck Rodeos, held from 11 a.m. to 3:30 p.m. each Wednesday, in the parking lot... Continue reading
Posted Jun 2, 2015 at Eat First
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My mother used to make us chocolate cakes (and white cakes) with "boiled" frosting for our birthdays. I can see her making it, in a clear glass Pyrex double boiler on the stove. When the mixture of sugar and egg whites reached a certain consistency and temperature, she got out her hand mixer and whipped them until thick and frothy, sort of a cross between meringue and marshmallow. Yum! For my mother's and sister's birthday in March, I decided to make a somewhat froufrou devil's food cake with "boiled" frosting. Lacking Mom's recipe, I turned to the recipe for Fluffy... Continue reading
Posted Apr 20, 2015 at Eat First
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Watch a bartender make a cocktail these days and you might be left thinking you need a lot of fancy ingredients and equipment -- and a degree in chemistry -- to pull off cocktails at home. But all you really need is the RIGHT ingredients, a measuring glass, metal shaker, a jigger or shot glass, some simple math skills (2 ounces x 2 ounces = 4 ounces), a little confidence and a willingness to taste and experiment. I signed up for a workshop called Mixology 101 at the Savvy Wine Cellar, in Camillus, last month. James Reed, bar manager at... Continue reading
Posted Mar 16, 2015 at Eat First
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My friend Peg Roblin Maroney, weathering the winter in Buffalo, has it right: "This abominable weather calls for the delicious cheesy comfort of a great mac and cheese,'' she said recently on Facebook. It's March now, and while we might have had our fill of soups and stews and casseroles, the weather still calls for comfort. As I type this, the snowbanks are so high you can't see out of some windows. And it's snowing. Again. March brings "wintry mix." This recipe, from the Canal House restaurant in New York City, is featured in Marian Burros' 2003 cookbook, "Cooking for... Continue reading
Posted Mar 3, 2015 at Eat First
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A "Recipe of the Day" in my inbox this morning promotes a 90-calorie chocolate sauce/fondue. "By choosing a darker chocolate and fat-free evaporated milk, we've cut the calories of this chocolate dip in half!,'' the pitch reads. No, thanks. I'd rather indulge and make Yolanda Wright's rich, buttery, Hot Fudge Sauce -- and risk the calories and repercussions. Yolanda Wright is the former restaurant reviewer for The Post-Standard (and The Herald-Journal, before that). During her tenure (1983-2010), she also wrote the monthly "Yolanda's Kitchen'' feature for both newspapers, cooking for days and creating the kind of elaborate feasts and meticulously... Continue reading
Posted Feb 13, 2015 at Eat First
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All in the Kitchen is a small store, but it's LOADED with cooking and kitchen accoutrements. Accoutrements? That's just a fancy word for... stuff! Owner Christine Cameron had me at the wall of cookie cutters, with cutters in every shape, size and style you can think of. There's also cookware, cast iron cookware, enamelware, baking equipment, coffee makers, French press and pour-over type coffee gear, pizza stones, pizza peels, pizza pans and more. Are you a gadget/gizmo person? Every kitchen widget is here: salt and pepper grinders, box graters, Microplane zester/graters, microwave egg cookers, cake/cupcake decorators, salt pigs, garlic presses,... Continue reading
Posted Feb 9, 2015 at Eat First
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It's a tradition at our house: Stay in on New Year's Eve and host an "Open House" for friends and family on New Year's Day. After weeks of indulging on sweets and rich holiday foods, it's refreshing to make and eat healthy things. I made a new favorite vegetarian soup (adapted from a recipe on Food52, one of my favorite food resources) and Robert made one of his favorite vegetarian dishes, Pinto Bean-Mole Chili, among other things. The soup recipe is below. Happy New Year! Cauliflower and Red Pepper "Chowder" for a Crowd (Adapted from Food52) 1 head or 4... Continue reading
Posted Jan 8, 2015 at Eat First
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Are they a cookie? Or are they a mini cake? Madeleines are techically a cookie, but the batter is cakelike and they also have a spongy, cakelike texture. My baking guru, Dorie Greenspan, calls them "side of the saucer cookies,'' perfect with a cup of coffee or tea, or a flute of Champagne. Bubbly gets my vote. I love their rounded and scalloped shape -- and call them delicious! I got the bug to bake madeleines last year, after a birthday dinner at Moro's Table in Auburn. One of the desserts offered that evening was a plate of just-baked mini... Continue reading
Posted Dec 19, 2014 at Eat First
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Flour? Check. Sugar? Check. Eggs? Check. Butter? The more, the merrier. Check! I love holiday baking and baking for gift-giving. It's the best time of the year. It's cold outside but the kitchen is warm because the oven is in use A LOT! And the aroma of cookies fills the air all the time. What's not to like? My goal is for baking time to be productive, satisfying and free of mishaps and "cookie fails." There is a strategy to baking in quantity, over time. It doesn't just happen. So I decided to make a list and share some tips.... Continue reading
Posted Nov 30, 2014 at Eat First
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During Colonial times, it is said, every American had a cask or two of hard cider in their cellar. And no wonder: Good hard cider is a beautiful thing. It's crisp and refreshing on its own, and a versatile partner with food and desserts. We were late to the party on the comeback of hard cider in New York State (the nation's No. 2 producer of apples) because we thought hard cider was sort of a spiked, amped-up version of traditional sweet cider. As usual, we were we wrong. Some hard ciders are bone dry and some are so fruit-forward... Continue reading
Posted Nov 14, 2014 at Eat First
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Grilled cheese with American and Swiss cheeses, on Wegmans rosemary-olive oil bread Grilled cheese is a sandwich we know and love from childhood. Back then, we ate countless classic-style grilled cheese sandwiches, with white bread, American cheese and sometimes -- gasp! -- bright orange Velveeta. We might knock it now, but the grilled cheese of childhood was oozy good, delicious, crisp and comforting. That's probably why we eat grilled cheese at least once a week this time of year, when it gets dark at 5 and we want to come home and crawl in our sweats. We always have bread,... Continue reading
Posted Nov 3, 2014 at Eat First
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Out with sandals... in with socks and fuzzy slippers to keep our feet warm. Out with windows wide open for a cross breeze... in with an extra blanket or two on the bed. Out with salads from the garden box... in with soup simmering on the stove. We don't want to rush the seasons -- we're still savoring local tomatoes and will enjoy at least one more Caprese salad before fully surrendering to fall. We also don't want to peak too early with soup, which is something we eat A LOT of in fall and winter. It's so easy to... Continue reading
Posted Oct 13, 2014 at Eat First
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The last two tours of the season at the Wegmans Organic Farm near Canandaigua will be offered this Thursday (October 2) and next Thursday (October 9) at 2 p.m. If you're heading to the Finger Lakes, if the weather stays like this -- gorgeous! -- and if you're curious about growing food and what goes into running an organic farm, you'll find the tour of interest and value. Put on your walking shoes, leave the dog at home and bring a jacket (and an umbrella, in the event of rain). Tickets cost $10 AND MUST BE PURCHASED IN ADVANCE at... Continue reading
Posted Sep 30, 2014 at Eat First
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In a region where Riesling is king -- and red wines are fickle, due to the short growing season and cruel winters -- it's surprising to come across a vineyard that specializes in red. And red only. Welcome to Shalestone Vineyards, on the east side of Seneca Lake. We've driven by the picturesque tasting room and vine-covered production room overlooking the lake many times, but had never stopped in until recently. Owners Rob and Kate Thomas established their vineyards in 1995, in the area known as the "Banana Belt'' of the Finger Lakes, which is said to be warmer than... Continue reading
Posted Sep 23, 2014 at Eat First
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Spiedies: They're everywhere in Binghamton, Endicott and the Southern Tier. In Syracuse? Not so much, though they put in appearances at the New York State Fair, the Madison-Bouckville Antiques Fest and the occasional pizza parlor and sandwich shop menu. And bottled spiedie marinades (think Salamida) are widely available. For those who've never had them -- or aren't from these parts -- spiedies are cubes of marinated and grilled meat (usually chicken, pork, lamb or beef) served on soft Italian bread. The idea is to use the bread like a mitt, to pull the freshly cooked meat off the skewer. At... Continue reading
Posted Sep 18, 2014 at Eat First
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I could have simply bought blueberries somewhere for my Blueberry Maple Jam. Instead, I seized the moment and headed out to Critz Farms, south of Cazenovia, to pick them fresh. It took about an hour and a half to pick a couple quarts plus a pint -- more than enough for jam (and more for my freezer stash). I had the place to myself on a mostly sunny Friday afternoon, and headed to the back of the rows to "pick forward." It as there I hit the Mother Lode of perfectly ripe, purplish-blue berries. It was relatively cool out, with... Continue reading
Posted Aug 15, 2014 at Eat First
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Antique hunters by the thousands will be drawn to Madison County this weekend for the annual Madison-Bouckville Antique Fest. We'll be among them, hunting for our favorite old and vintage things -- and lining up for a table at Ray Brothers Barbecue. We visited the new barbecue restaurant -- or "RBQ,'' as they call it -- in June, shortly after it opened, and enjoyed some of the best pulled pork and barbecued chicken we've had in Central New York. It's sure to be crowded during Antique Fest weekend, but there's a small bar, about 50 seats inside and a huge... Continue reading
Posted Aug 13, 2014 at Eat First
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Clayton - courtesy of www.visit1000islands.com Alexandria Bay gets all the attention -- and the crowds. Clayton, a quiet village down the road and down the St. Lawrence River, in the Thousand Islands, is undergoing a Renaissance and enjoying a surge in new businesses -- and visitors. There's a new hotel, the Thousand Islands Harbor Hotel. The Thousand Islands Inn, home of what many believe to be the original recipe for Thousand Island Dressing, is under new ownership and starting some new traditions -- but not ready for overnight guests this season. There's a distillery and a couple wineries nearby, an... Continue reading
Posted Aug 6, 2014 at Eat First
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Courtesy of Sampling Syracue Food Tours At the start of the July 19 Sampling Syracuse Food Tour, Kate Gillen said she had three goals: Keep the group entertained. Immerse us in downtown Syracuse history. Moderately fill our bellies. She succeeded on all three counts. Kate launched Sampling Syracuse Food Tours in October 2012. By the end of last year, she had taken hundreds of visitors, representing 21 states and 14 countries, on walk-able, eat-able tours of downtown Syracuse. That's impressive! Full disclosure: Kate invited me take a tour, which normally costs $40, and I accepted. The tour starts at Kitty... Continue reading
Posted Jul 24, 2014 at Eat First
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A lovely take on antipasto salad, at Pascale's Italian Bistro (800 Nottingham Road, Syracuse; at Drumlins Country Club). The only thing missing was olives. When the weather gets hot, things like soups and stews lose their appeal -- and things cool, green and crunchy gain appeal. We grow salad greens in our garden box at home and love stepping out the kitchen door to snip lettuces and arugula -- the ultimate in fresh salads. At restaurants, the first menu items we turn to, usually, are the salads. Here are a few excellent salads we've known and loved in our dining... Continue reading
Posted Jul 1, 2014 at Eat First