I usually don’t ransack my bank account in order to eat well in NY. However, on nights when I want a meal that will knock socks off, I dig out my debit card and head on over to Chef Bill Telepan’s eponymous restaurant, Telepan. Located on Manhattan’s Upper West Side and, happily, a short walk from my apartment, Telepan serves exceptional seasonal, New American cuisine in a low key but smart former townhouse. Much has been made of Telepan’s dedication to Greenmarket cooking. Granted, it’s not a new concept but it is one of which he is a master. Each dish shines with its own well-paired, fresh, seasonal ingredients. Take, for instance, my favorite Telepan appetizer — sunny-side egg with fried green tomato, cloth bound cheddar and spring onion. Just typing that description makes me crave this summery starter. Then there are the ricotta and herb ravioli with roasted tomato, gazpacho salad, and house-smoked brook trout with corn blini. All showcase seasonal ingredients. All are delicious. The gastronomical delights don’t end with hors d’oeuvres. An …

As much as I enjoy a good cocktail, I realize that not every occasion calls for a sweet, intoxicating drink. Take, for instance, hot summer days when everyone craves more thirst-quenching beverages. Likewise, the nights when we’re all counting calories — a common activity for food journalists — and we need something kinder to our waistlines. Let’s not forget the times when we’re juggling the demands of work, playing host or serving as designated driver; we want to be refreshed, fit into the party but keep clear heads. Enter the mocktail. Perfect for quenching thirsts and staying alert yet festive enough for any celebratory event, faux cocktails can replace even the most beloved alcoholic drink. MANGO-PAPAYA SPRITZER Serves many 1/2 part mango juice 1/4 part papaya juice 1/8 part orange juice 1/8 part seltzer Fill a large pitcher halfway with mango juice. Add papaya juice, orange juice and seltzer and stir to combine. Refrigerate until ready to consume. Pour into cocktail glasses or into ice cube-filled tumblers. BANANA COLADA Adapted from Ben Reed’s The Art …

As the temperature soars to 100 degrees today, it feels far too hot to discuss, much less think about, cooking. Rather, it seems like the ideal time to talk about cold drinks. Although I’ve been swilling chilled seltzer all week, I’ll skip the fizzy, non-alcoholic beverages and instead hone in on some timeless cocktails. Thanks to a story in David Schickler’s Kissing in Manhattan that mentions this gem as well as a friend’s unwavering passion for it, I will forever remember the sidecar. Its name supposedly comes from the transportation habits of its creator, a French army officer who always traveled in a motorcycle sidecar. Nom de plume aside, the sidecar consists of a few simple ingredients — brandy, orange-flavored liqueur such as Triple Sec or Cointreau, lemon juice and ice. Shake it all together, strain it into a cocktail glass and you have a cool Parisian classic for summer. Sometimes it’s the look and not the taste of a drink that dazzles me. That’s the case with the Pink Lady. Invented before World War …

In honor of Bastille Day here’s an excerpt from the article “Viva la France” published in Chester County Town and Country Living. Grab a glass of champagne and enjoy! Break out the flags and fireworks. Chill that bottle of champagne. Don’t forget to dig out your old, souvenir beret. It’s time to celebrate freedom and equality the French way! This year marks the 222nd anniversary of the storming of the infamous prison, the Bastille, and freeing of its seven prisoners. On July 14, 1789 the Bastille stood for everything that the people of Paris and France despised – a government of despotic monarchs such as King Louis XVI. Just as the signing of the Declaration of Independence did in America in 1776, the takeover of the Bastille kicked off the start of a revolution in France. It likewise went on to symbolize the birth of the Republic and a new way of governing. On my first trip to France I mistakenly thought that I would visit this famous, 14th century fortification. No such luck. The …

I adore theme parties. Since I also love to travel and do it quite a bit, one of my recurrent themes is the cuisine and culture of foreign lands. What can you anticipate from one of these events? On a night of Southeast Asian delights there will be loads of fresh produce including mango, papaya, pineapple, coconut, ginger, lemongrass, mint and lotus root. You can count on an interplay between spicy and sweet with coconut milk partnering with chili peppers and ginger with pineapple. You can also expect some salt with your heat as soy and fish sauces are commonplace condiments in Southeast Asia. Since seafood and poultry are the primary animal proteins in countries such as Vietnam, Cambodia, India and Malaysia shrimp and chicken show up on the buffet table. I feature the two in steamed dumplings, fried egg rolls, curries and spicy sautes. A staple of Southeast Asian cuisine, rice also plays a prominent role on SEA night. It may accompany 12 quarts of curry chicken. Dressed with soy sauce or the hot …