Traditional recipes

Vanderbilt's Hudson Buck Recipe

Vanderbilt's Hudson Buck Recipe

Maryse Chevriere

Hudson Buck Cocktail at Vanderbilt in New York City

Typically, a buck is a Highball drink that combines a base spirit with ginger ale and freshly-squeezed lemon juice. This one, served at The Vanderbilt in Brooklyn, New York has the unique addition of apple cider molasses sourced from a farmer upstate. It's a wonderful fall and winter cocktail that would be equally good served hot, and pairs perfectly with the restaurant's crispy blood sausage.


1/2 ounce ginger ale, preferably homemade

1 ounce apple cider molasses

2 ounces whiskey, preferably Wild Turkey Bourbon

Dash of allspice bitters

Ice cubes


Build the drink in a rocks glass, stirring to combine.

Buckwheat Pancake Recipe from the 1920s

This buckwheat pancake recipe is not your ordinary pancake, and there is nothing quite like a weekend morning breakfast of hot-off-the-griddle pancakes.

Especially when the batter can be made the night before, making these an overnight fermented pancake recipe. Score! Seriously, making pancake batter the night before makes cooking early in the morning a breeze.

This heritage recipe was found among my great-grandmother's recipes, in a cookbook released in 1921, and is an overnight yeast pancakes recipe.

Unlike most modern buckwheat pancake recipes, this one incorporates yeast into the batter, which rises overnight and is cooked in the morning.

These simple buckwheat pancakes are best fried in a cast-iron skillet (all pancakes are for the record). Heat your skillet over medium heat until it's nice and hot, and then pour your batter in, the preheating helps keep the pancakes from sticking. If your cast iron is well seasoned, you might not even need to add a fat source, but I like a little melted butter in the skillet just so the pancakes have a buttery taste (because hello, it's butter!). You can find more on seasoning and caring for cast iron here

Wait until bubbles appear on the top before flipping. I prefer to use a metal spatula (and no, it won't hurt a properly seasoned cast iron skillet) to flip my pancakes over.

Healthy Buckwheat Pancakes

Organic Buckwheat Flour– this flour is batch tested and certified gluten-free and organic

Molasses- a long-time stand-by in old recipes and added health benefits with vitamins and minerals, compared to most sweeteners.

Batter can also be saved from the first batch and used for subsequent batches without adding more yeast, similar to a sourdough starter.

For those who may have allergies, this is a buckwheat pancake recipe without buttermilk that is also gluten-free, egg-free, and refined-sugar free, although this was probably not even a consideration when the recipe was written!

Sweetened only with molasses, they are an enjoyable breakfast treat served with fruit, drizzled with maple syrup, or topped with yogurt. Cooked pancakes also keep well in the fridge for a few days, and freeze well, too. I also like them toasted and spread with peanut butter.

Due to the yeast and the overnight ferment, these are fluffy buckwheat pancakes!

Recipe Summary

  • 1 cup buckwheat flour
  • 1 ½ teaspoons white sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 ¼ cups buttermilk
  • 1 large egg, beaten
  • ¼ teaspoon vanilla extract
  • 1 tablespoon unsalted butter, or as needed

Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.

Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.

Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.


Halve both onions through root end. Using the tip of your knife, cut a V-shaped notch around root to remove it (this will ensure that all slices separate when you cut the onion).

Place 1 onion half on your cutting board so root end is facing you, then thinly slice onion lengthwise, starting at one side and working all the way to the other (so your knife runs through the root halfway through, not starting or ending at the root end). You’re going for slices that are ¼"–⅛" thick.

Repeat same slicing procedure for remaining onion halves. It’s a lot of onion! But it will cook down quite a bit, so it’s best to start with a large quantity.

Heat 2 Tbsp. butter in a large saucepan over medium until melted and sizzling. You can use a skillet to cook the onions, but a pan with high sides will keep the onions from flipping out onto your stove. Using a pan that also has a wide base gives water room to evaporate, allowing the onions to caramelize rather than steam.

Instead of dumping in all of the onions at once, which would fill the pot and make it hard to stir (which would then cause the ones on the bottom to cook faster), start by adding just a couple of large handfuls to the pot. Cook, stirring, until onions are soft and starting to turn translucent, 1–2 minutes. Stir in a few more handfuls of onion and repeat cooking and stirring process until you’ve added all the onions. Season with a pinch of salt.

Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until blonde-colored, 15–20 minutes. This is the point of doneness for French onion soup! If you feel like onions are getting too brown around the edges or they’re sticking, reduce your heat a bit.

If you’re going for onions that are both softer and more caramelized (say for a patty melt or onion dip), keep cooking, stirring on the regular, until onions are unmistakably golden brown, another 15–20 minutes. Because most of the water has cooked off at this point, there might be some bare spots where the pot could start to burn. If this happens, stir in a splash of broth or water. The liquid will dissolve the cooked-on bits, which the onions will re-absorb.

For extra-dark onions, the kind that make a great burger topping, cook until they start to almost blacken around the edges and go slightly crisp, another 10–15 minutes. This requires constant attention so they don’t burn. No one said caramelized onions were quick!

Let onions cool in the saucepan, then use or transfer to an airtight container and chill. They will keep up to 1 week.

How would you rate Caramelized Onions?

Love the recipe, any excuse to make caramelized onions is always a great reason to make a batch. An average batch for us is about five pounds of Spanish onions. Wonderful for French Onion soup. My wife loves them as an ingredient with her egg breakfasts. Sometimes accidents while cooking leads you down unexpected paths. I turned the heat way down after getting them a delicious looking dark and uniform nearly black color. I mistakenly left them go for hours. We ended up with crunchy onions pieces that were actually wonderful mixed into salads. A tip I am offering after you attempt to loosen all the cooked bits with a little broth or water once that has cooked away . A splash of wine, madiera, brandy or cognac will release the last of the tasty morcels from the bottom of the pan and add another layer of flavor to your onions.

Elk Grove Village, Illinois

This is a great simple recipe. I carmelize and freeze into cubes. I putt out as I need since it is just by hubby and I. Take a few out, put on a steak, burger or whatever I need carmelized oninons with. A real time saver.

Oh my gosh! Absolutely delicious. Make sure you cook LOW and SLOW. Oh, and I used a little leftover Champagne to deglaze. I don't know if it makes a difference, but boy were they good.

Made these onions to top burgers. Cooked them until they were like jam. Added a little sugar. They were the best.

Lovey article. Great Insights. I have seen that making of your recipe require Chef Knife. Find out the Best Chef Knife here at

The idea about adding red wine or Sherry sound really good. Thanks for sharing the tips everyone!

This recipe is easy to follow and delicious. I just used it on leftover Prime rib sandwiches. I added in red peppers with the last 5 minutes. Will definitely make this again.

Lake Arrowhead, California

So I used this recipe w/ the very last bit of yellow onion I had left to use as a burger topping, thus made some reductions in the amounts I added. Either way it came out delicious! My knife work isn’t the best and I’m a college student so I don’t have the luxury of using any other kind of slicing tools other than my chef knife, yet it still came out great! Granted it probably took longer to cook down because of it lol Also I loved the tip of adding water because it cooled down the cooking of the onions w/ minimal effort and allowed me to continue w/ my mise en place for the rest of my burger toppings and whatnot. 10/10!!

This is an easy and excellent recipe. It bodes well for Thanksgiving when I make some quiche and I also make an oyster and carmelized onion dressing. These will be the hit of the evening and will be enjoyed by all and I will have enough left over for 2-3 quiches for myself.

Good recipe. I'm not sure what adding baking soda does or other steps that other people recommended, but what I followed worked out well. Caramelized onions are a great way to cook while you are cooking another thing because they don't require much.

I usually start with a tablespoon of bland high-heat oil and a tablespoon of unsalted butter. heat until it bubbles and throw in half of the onions. I do half red onions and half yellow onions in a wide flat bottomed high sided heavy pan. A well seasoned cast iron pan is great. Wipe pan with a little oil and bring to heat before you add the oil/butter combo. Just a tad above medium heat. As it becomes aromatic and sizzles and begins to brown add half of remaining onions and stir to mix. Wait till this batch starts to brown, add a pinch of granulated sugar and mix in the remaining onions and let cook for about five minutes. Give a stir and check the bottom for crusting. Spread the onions to the side and drop a good size pat of unsalted butter in the center of the pan. Add another pinch of sugar, stir the whole thing up and turn the heat down to just above low. Do not over stir at this point. Here your nose is your best guide. Stir when it smells dark brown but not burned. Deglaze with a very hot liquid, either water, wine or broth. I like a mix of water and red wine, about 1/8 to 1/4 cup. Use very hot liquid in a very hot pan, swish around, scrape the bottom with a spatula and pour over your caramelized onions.

Why do all that slicing, just use a mandolin, they come out nice and evenly sliced, I saw a recipe when they sprinkled some baking soda into a batch

Every cook is different . I prefer to use an oil with a higher smoke point, like canola oil. I start with a relatively high heat to sautee (not sweat), then turn the heat down when the onions are fully clarified and just starting to get crispy corners. You can, but don't need to add some sugar (either white, turbinado, or brown) to aid caramelization and add some new flavor. It depends on what you're doing with the caramelized onions. You can de-glaze the pan with a light-flavored white wine instead of with water. I think some cooks in Louisiana use beer the ones who profess to be true Cajun chefs use only Falstaff. Or that's what I hear. The thing to remember -- caramelization happens fast, but the worst part is that you get to do it over if you ruin a batch. With onions less than a dollar a pound, that won't kill ya, unless you cook where the chef has to eat their mistakes. That would be . Louisiana.

I haven't actually made this recipe but I have tried over and over to caramelize onions ending up with mostly burned pieces. This little lesson has been an eye opener for me. The next time I do it I will use this recipe.

New Fairfield, Connecticut

It's even easier if you use the slicing blade on the food processor, and skip the cutting all together.

Struggling to cook healthy meals at home?

Forks Meal Planner is here to help.

Dr. Padma Garvey

After watching the film, Garvey immediately committed to a WFPB diet in an effort to fend off the same diseases that plagued her father. “I was startled at how fast I felt better,” she says.

The doctor was so impressed with her own results that she began promoting a WFPB as part of part her everyday conversations with patients. “Up until that point, there was a lot of stuff that I found very dissatisfying about medicine. I didn’t feel like I really could help people,” she says. Now she regularly tells patients to watch the Forks Over Knives movie. “I tell all my patients that it saved my life.”

As a gynecologist, Garvey draws the connection between diet and the health issues her patients regularly face. A number of gynecological conditions are directly impacted by food choices, she says, and may be helped by following a WFPB diet.

Garvey points to the relationship between polycystic ovarian syndrome (PCOS) and diet: “Polycystic ovarian syndrome is on the same disease spectrum as type 2 diabetes. In fact, a fair number of women with polycystic ovarian syndrome either have type 2 diabetes or they’ll get type 2 diabetes. I spend a lot of time with my patients who have polycystic ovarian syndrome [talking] about adopting a plant-based diet.”

Many of the women Garvey sees are concerned about cancer. She explains to those patients that breast cancer, uterine cancer, and ovarian cancer are all influenced by diet, and encourages them to follow a WFPB diet in order to reduce their risk.

Many pregnant women experience gestational diabetes, and having worked as an obstetrician for 23 years, Garvey has seen a number who suffered from it. She explains that, again, these conditions can be controlled by eating a diet of whole plant foods and avoiding processed ingredients such as oil and sugar.

In addition to encouraging her patients to eat a WFPB diet, Garvey also shares the benefits of the lifestyle in a regular podcast, and in her blog for the Hudson Valley Parent website, “The Plant-Based Doctor Mom.”

“I find it gratifying,” Garvey says about promoting a WFPB diet in her Hudson Valley community. “I feel like I have some information to share with them that is going to make them feel better. The bonus is, it’s not going to involve a pill, it’s not going to involve a procedure, and I’m not making an extra buck on the side because of it.”

From Obese Vegetarian to Fitter Than Ever on a Whole-Food, Plant-Based Diet


Some of my very favorite joints in New York—Swift, McSorley’s Old Ale House, Mustang Sally’s—are Irish pubs. Don’t get me wrong I love hanging at speakeasies and swank cocktail bars, too. But if you ask around, you’ll hear that I often leave my Negroni on the bar to go find a pint of Guinness and a shot of Jameson when I’m on a cocktail crawl.

You know you’re in a good Irish pub when nobody at the bar is talking on a cell phone, the bartender actually has a genuine smile on his or her face, and it takes at least 10 minutes to get a pint of Guinness because the bartender isn’t happy with it until it’s perfect. Which is why I couldn’t resist working a few shifts at The Dead Rabbit, Manhattan’s greatest addition to the Irish pub category. (It’s the first regular bartending gig I’d had since I held forth at Painter’s Tavern in the Hudson Valley from 2004 to 2006.) The establishment’s managers, Sean Muldoon and Jack McGarry, knew to put me behind the bar in their ground-floor saloon rather than in their second-floor cocktail lounge. It’s where I belong.

Irish bars are all about craic—Gaelic for banter, chit-chat, conversation, chin-wagging—so I won’t be trying to wow the punters by telling them when and how vermouth came into vogue in the U.S., changing the face of the cocktail scene forever (late-19th century, making the creation of the Manhattan and the Martini possible). That’s not the sort of thing that pub customers want to hear. In an Irish pub, it’s a case of who can spin the best tale, not “my gin’s drier than your gin.” It’s a case of craic over cocktails.

And it’s not about mixing fine drinks either. In an Irish pub, it’s all about a decent pint, tasty whiskey and engaging conversation. The bartender might be able to fix you a delicious Dubliner cocktail (a citrusy take on the Manhattan), and there’s a good chance that he or she will guide you toward a dram of something special that will knock your socks off, but that’s not really the point. Community, camaraderie and craic—that’s what an Irish pub is about.

Make Your Own Clover Killer

It’s easier than you may have thought to get rid of clover in flower beds or spots in your lawn. We have a variety of simple methods and homemade recipes that show you how to get rid of clover and prevent it from coming back.

We’ll show you how to make a natural acetic acid weed killer spray and how to perform weed control by maintaining a healthy lawn. Visit your pantry and the cabinet beneath the kitchen sink for the ingredients for this simple weed killer.

Homemade Clover Killer with Vinegar

White vinegar contains the active ingredient, acetic acid, which is useful to use as an herbicide. Spraying certain weeds with vinegar causes them to turn brown and eventually die after repeated applications. Try this homemade weed killer for killing clover with vinegar as a safe alternative to using herbicidal chemicals such as dicamba found in Roundup.

Vinegar and Soap Clover Spray

To make this DIY organic weed killer, pour vinegar into a garden sprayer or spray bottle and add a squirt of dish soap. Shake gently – don’t make too many bubbles/ The dish soap helps the white vinegar stick to the clover weeds, enabling the acetic acid to work better.

This method works best to get rid of broadleaf plantain and other weeds if performed on a non-breezy and sunny day with no rain in the immediate forecast. Set the sprayer nozzle to stream to prevent over-spraying other plants in flower beds and spot-treat the weeds by spraying them directly with the vinegar solution.

Repeat every couple of days until the weeds are dead. Use a shovel to remove the dead plant, making sure to remove the root system to prevent regrowth.

DIY Clover Weed Killer

Here is a DIY clover weed killer that uses water, the most natural ingredient to kill weeds and clover plant. While water is essential to plant life, when used differently, it is also a natural weed killer. Many home remedies for dandelions also work to kill clover.

Boiling Water Weed Killer

Bring a stockpot of water to boil and carefully pour the boiling water into a watering can. A metal watering can works better than a plastic one for this method due to the high temperature.

For killing weeds and to remove crabgrass, nutgrass, or clover, immediately take the can outside before it has a chance to cool and pour the water onto patches of clover. Be careful not to get any of the water on adjacent grass and desirable plants since it will kill them, as well.

Repeat daily until the weeds die. Remove the dead weeds and taproots from the ground to prevent any of the plants from returning next year. Fill the holes with dirt and re-seed or mulch.

Preventing Lawn Clover Weeds through Proper Lawn Care

After using one of our recipes to kill clover, there are steps to take to ensure that your lawn is healthy and full and remains weed-free. Weeds have a hard time thriving in a healthy yard, so this form of weed control is essential. If your grass has mossy patches in it, try using a moss killing soap to remove it.

DIY Lawn Care

  • Corn gluten meal
  • Lawn spreader
  • Lawnmower
  • Garden hose
  • Sprinkler
  • Grass seed

A natural ingredient that is considered a pre-emergent herbicide is corn gluten meal, which prevents clover weeds from germinating. Not only that, but corn meal is also an organic fertilizer with nutritional properties such as nitrogen.

In early spring, spread 20 pounds of powdered corn gluten meal for every 1,000 square feet of lawn. Follow this by watering the grass and then ensure that it remains dry for three days after treatment.

When mowing your lawn, set the mower height to three inches to prevent damaging the grass. The tall grass blades prevent the sun from feeding clover, therefore, preventing it from thriving.

Your lawn grass needs approximately an inch of water per week to remain healthy. Anything less than that will cause weeds to begin taking over your lawn. During dry times of the season, use a sprinkler to ensure the grass is getting the water it needs.

Re-seed bare areas of your lawn to prevent weeds seeds from germinating. If you live in a warm climate area, spread a warm-season grass such as St. Augustine. For cooler climate areas, spread cool-season grass seed such as fescue. You can find many of these grass seeds at local garden centers.

Keeping a lawn free of weeds by using a homemade recipe and through proper lawn care techniques will not only save you money and time but give your grass a chance to flourish into the thick, green lawn you desire. Eliminating clover from your yard will also ensure that you do not accidentally step barefoot onto a busy bee collecting nectar.

4 Pregnancy Healthy Nutrition Soups & Salads By Julie Michelle

Photo Source: Webvilla via UnSplash

Soup and salad, anyone? If this sounds good, the Pregnancy Healthy Nutrition Soups & Salads Recipes Cooking Books for Pregnant Women: The Ultimate Nutrition Healthy Pregnancy Recipes Cook Books for Pregnant Women Health Collection may just be the book for you! The book contains twenty recipes for soups and twenty recipes for salads and all ingredients are pregnancy-safe, such as tomato and dill soup or slow cooker tortilla soup. She recommends making the soups in big batches and storing the leftovers in single servings in the fridge. She also advises keeping the dressing separated from the salad to increase its shelf life.

The book is available in Kindle version only for $2.99.

Silk Squash

Silk squash, also called Chinese okra and angled luffa, is a long thin squash with sharp ridges. Only immature silk squash are eaten, as older silk squash have a bitter taste. Silk squash can be stuffed with pork and steamed however, it is more commonly stir-fried or deep-fried. Feel free to substitute silk squash in recipes calling for cooked zucchini or okra, like in a stir-fried okra recipe, and to use okra as a substitute if silk squash is unavailable.

When buying silk squash, look for young ones that are firm and have unblemished skin. Despite the sharp ridges, silk squash does not need to be peeled before using.

Recipe Summary

  • 1 ½ cups diced carrots
  • 1 ½ cups diced onion
  • 1 ½ cups diced celery
  • 2 cloves garlic, minced
  • 1 teaspoon hot pepper sauce
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cups chicken broth
  • 2 cups beer
  • ⅓ cup butter
  • ⅓ cup flour
  • 4 cups milk or half and half
  • 6 cups shredded sharp Cheddar cheese
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • popped popcorn, for garnish

In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer simmer until vegetables are tender, about 12 minutes. Remove from heat.

Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.

Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

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