Food/Restaurant
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Tame tough kale — Bread Salad with kale, beets and blue cheese
Recipe: Tame tough kale salads with salt massage
Kale salads may be all the rage, but served raw, the sturdy green can be off-puttingly tough. So we looked at its cousin, cabbage, for clues on how to tame the texture without cooking it. Kimchi and … more
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HONEY HELP — Roasted Honey Mustard Brussels Sprouts, made with grainy Dijon mustard.
Mustards hold potential to change up cooking
Good old mustard. One of my favorite condiments in the world; I have at least three different open jars at any given time. Yes, it’s amazing on sandwiches. Burgers. Hot dogs. Pigs in a blanket. But … more
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CLOSING FOR GOOD — Papa Rick’s Snack Shack, 2005 N. Madison St., is closing for good. Owner Rick Tharrett and the Tharrett family announced the official closing of the ice cream stand via social media on the shop’s Facebook page over the weekend. The longtime ice cream proprietors are retiring.
Rome ice cream stand makes last licks official with announcement
ROME — After serving up ice-cream and treats for 14 seasons, Papa Rick’s Snack Shack, 2005 N. Madison St., has scooped its last cone. Owner Rick Tharrett and the Tharrett family announced the … more
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WINDOW SEAT — A woman eats in front of a painted window featuring different types of cheese at The Compound in Utica.
‘The Compound’ opens in Utica
UTICA — In a buildout of their business, Clinton-based eatery, The Compound, has opened a second location in Utica, according to co-owner Anna Sofer, who owns the restaurant along with husband, … more
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