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Picture of Karen Schulz

Karen Schulz

Amanda Simmons original recipe

What Rye Residents Were Eating 250 Years Ago

A staple on the Colonial Rye menu, johnnycakes were satisfying, warming, and easy to make for breakfast, lunch, and dinner.
Plate of bite-sized stuffed jalapeño peppers topped with cheese, red peppers, and cilantro on a white platter, with a red colander of cherry tomatoes in the background

Fourth of July Grilled Jalepeño Poppers

These grilled jalapeño poppers add their own burst of excitement as their creamy, spicy, deliciousness is impossible to ignore.
Barbecue ribs piled on a wooden cutting board with a bowl of coleslaw and carving forks nearby on a granite countertop.

Make It a Father’s Day to Remember With This Quick and Easy Rib Recipe

With a 25-minute prep time, these glazed pork ribs are fit for a Father's Day feast or quick school night crowd-pleaser
Sliced herb-crusted pork tenderloin with a side of farro and greens on a white plate.

Protein Palooza

Protein coffee, protein bars, protein pasta, and protein snacks like chips and jerky are just a few of the new ways we’re told to up our protein intake — in addition to lean cuts of meat and fish.
Gramma Napoli Pancakes

Honor Thy Mother With This Decadent Pancake Breakfast in Bed

If you haven’t tried ricotta cheese in pancake batter before, Mother's Day is a good time to treat yourself (and Mom) with this recipe that's sure to be a family favorite.
Asian-Style Salmon Serves 4 Ingredients 4 salmon filets with skin Marinade 3 Tablespoons sesame oil 3 Tablespoons soy sauce (light) 1 Tablespoon balsamic vinegar 3 teaspoons fresh grated ginger 2 teaspoons light brown sugar (or agave) 2 garlic cloves, crushed ¼ teaspoon red pepper flakes Freshly grated black pepper Directions Combine all the marinade ingredients and marinate salmon for 30 minutes. Set the grill to medium heat. Drain excess marinade before grilling. Begin cooking skin side up for 4 minutes. Flip and grill 4 more minutes or until done.

Salmon – An Easy Yet Elegant Dinner

Her decision to grill salmon was also key, as it goes with whatever side dishes her friends might bring, and it only takes minutes to cook, which makes timing a breeze.
Asian Chicken Lettuce Wraps Serves 4 Ingredients 4 tablespoons sesame or olive oil 1 lb. ground chicken Kosher salt and freshly ground pepper 2 garlic cloves, minced 1 1-inch piece ginger, peeled and finely minced ½ red bell pepper, finely diced 4 ounces water chestnuts, drained ½ cup soy sauce 3 tablespoons hoisin sauce 4 scallions, trimmed and sliced 12 whole Bibb lettuce leaves Sprigs of cilantro and fresh mint for garnish Directions In a large sauté pan, heat 2 tablespoons of the oil until shimmering over medium-high heat. Add ground chicken, breaking it up with a wooden spoon, until cooked through, about 5 minutes. Season with salt and pepper and transfer to a bowl. Add the remaining 2 tablespoons oil in the sauté pan over medium heat and, when hot, cook the garlic and ginger for about 1 minute (or less) until garlic is light brown, stirring to prevent burning. Add the pepper and cook about 5 minutes, until the pepper softens. Return chicken to pan, stir in chestnuts. In a small cup, whisk the soy sauce and hoisin with ¼ cup of water. Pour into the pan, add the scallions, and simmer for 1 minute, stirring to mix. Remove the chicken mixture from the heat and spoon it into the iceberg or Bibb lettuce leaves. Garnish with sprigs of cilantro and mint as desired.

Kids Will Come Running!

These Asian chicken lettuce wraps are the perfect middle-of-the-week dinner and are full of flavor and fun to eat.
Slow Cooker Baked Spinach and Mushroom Rigatoni Serves 4 Ingredients 1 28-ounce can whole peeled tomatoes 2 tablespoons olive oil 2 cloves garlic, chopped Kosher salt and black pepper ½ pound rigatoni 1 red onion, sliced 1 pound mixed mushrooms (i.e. cremini, button, shitake), trimmed and sliced 2 10-ounce packages of frozen spinach, thawed and squeezed of excess liquid 1 15-ounce container ricotta 8 ounces mozzarella, grated grated Parmesan, for serving Directions Break up the tomatoes and their juices in a medium bowl with your hands or a potato masher. Add the oil, garlic, ¾ teaspoon salt, and ½ teaspoon pepper. In a separate medium bowl, combine the uncooked rigatoni, onion, & mushrooms. Spread ⅓ of the tomato mixture in the bottom of a 4- to 6-quart slow cooker. Top with half the pasta mixture, half the spinach, ⅓ of the tomato mixture, half the ricotta, and half the mozzarella; repeat. Cover and cook on high until the pasta is tender, 3½ to 4 hours.

Enjoying Slow Cooker Season

When the temperatures are frigid outside, your slow cooker is your best friend.  
Raspberry Fool with Perfect Sugar Cookies. Photo courtesy Karen Schulz

A Fool for Love

Raspberry Fool could not be any easier, especially if you cheat and buy adorable Valentine’s cookies to garnish it with rather than baking your own.

Fat Stu’s: A Solution to the Winter Doldrums

The Port Chester joint is one of soon-to-be three locations.