Move over, June Cleaver, Ward has found his place in the kitchen

English muffin bread with Earl Grey tea jelly. Amanda Morrison / NNY Living

English muffin bread with Earl Grey tea jelly. Amanda Morrison / NNY Living

English muffin bread an easy-to-follow recipe for anyone [Read more...]

Roast chicken with Boo Wells (VIDEO)

A simple roast chicken. Justin Sorensen/ NNY Living

A simple roast chicken. Justin Sorensen/ NNY Living

Stuffed with fresh vegetables, roast chicken is a versatile fall meal [Read more...]

Pour a taste of summer

Vodka, rum, peach schnapps, orange, pineapple, and cranberry juice make The Shoalfinder, a summer drink at the Channelside Restaurant in Clayton. Photo by Justin Sorensen/ NNY Living

North country mixologists offer seasonal favorites with a kick [Read more...]

Master the art of blanching vegetables

Blanching vegetables is a technique that involves briefly boiling and then plunging vegetables into an ice bath to make them tender-crisp and flavorful. Photo by Justin Sorensen/ NNY Living

Blanched green beans perfect addition to summer quinoa salad [Read more...]

A frozen following: For sweet seekers, north country soft serve a must have

Morghan A. White, 10 and sister Emmah L., 5, eat ice cream last month at Morgan’s Ice House, Canton. Ice cream stands like Morgan’s are ever-popular summer food destinations in the north country. Melanie Kimbler-Lago/ NNY Living

With more than a half-dozen ice cream stands in Watertown alone, it’s clear that ice cream from small mom-and-pop stands has a special place in the stomachs of north country residents. But the question looms: does soft serve or hard ice cream take the metaphorical cherry for popularity?

At The Midway on Coffeen Street, homemade hard ice cream, of which the shop has 15 varying flavors, outsells soft serve, sold only in the traditional vanilla and chocolate or swirl.

“I didn’t expect hard flavors to take off as they are,” said owner Michael P. Amell, who has operated the stand since 2010. “It was a surprise.” [Read more...]

A taste of the river

Clayton F. “Muskie Ferg Jr.” Ferguson of Ferguson Fishing Charters, Clayton, with his 1951 mahogany-plank Chris-Craft, is a longtime river guide who puts on shore dinners. Photo by Justin Sorensen/ NNY Living

Shore dinners a north country food tradition like no other [Read more...]

Relishing the bounty of great foods

Fresh pasta salad. Photo by Amanda Morrison/ NNY Living

What we eat defines our culinary culture, one bite at a time [Read more...]

Local is on the menu

Nathan B. Whittaker, chef at Bella’s Bistro, Clayton, with some locally grown produce. The restaurant incorporates locally sourced ingredients in many of its dishes. Photo by Norm Johnston/ NNY Living

‘Farm-to-fork’ movement gains traction with restaurants [Read more...]

A South American-inspired delight: Chef Simpson discovers empanadas during visit to Argentina

Clipper Inn Chef Michael Simpson makes an empanada, a South American staple he discovered while traveling with his son in Argentina. Photo by Justin Sorensen/ NNY Business

I have been active in the culinary industry since the early ’70s. Most of my career has been devoted to operating The Clipper Inn in Clayton, a community on the St. Lawrence with a proud river heritage. The restaurant has always been a seasonal business, which leaves time for other interests in the off season.

In some of my earlier years, an attraction to warm winters in south Florida drove me to Key West, Boynton Beach, Lake Worth and West Palm Beach. Each trip involved working in restaurants to learn from successful restaurant operators. Interspersed with trips to south Florida were shorter trips to Europe to experience the culinary scene in other parts of the world and to see the sights, so to speak. [Read more...]

Making the best of a fully-stocked refrigerator

A rustic vegetable galette fresh from the oven. Photo by Justin Sorensen/ NNY Business

Tonight’s menu: rustic summer vegetable galette

[Read more...]