Tags » Seth Fera-Schanes

Blackening Spice Bison Steaks

By Seth Fera-Schanes

Spring has arrived and it is time to bring the grill out of storage.  The following recipe calls for bison steaks (which can be delivered from… 223 more words

Seth Fera-Schanes

Homemade Moules

By Seth Fera-Schanes

Moules and Frites might have originated in Belgium but it is definitely a New York staple.  The dish is offered in bars, cafes and restaurants around the city and is a popular happy hour special item.   383 more words

Seth Fera-Schanes

Murray's Cheese: Enabling Grilled Cheese Addiction (GCA)

By Seth Fera-Schanes

The moment you enter Murray’s Cheese, located in Manhattan’s Greenwich Village, you know you are in someplace special.  A cheese shop that was started in the 1940’s, Murray’s ranks high among the other New York food greats like Zabar’s, Russ and Daughters and Barney Greengrass. 355 more words

Seth Fera-Schanes

Winter Photography in Riverside Park

By Seth Fera-Schanes

Winter in New York forces many of us to stay inside and just bide our time until Spring.  However, the cold months offer some perfect opportunities for a little snowy photography.   75 more words

Seth Fera-Schanes

Smoked Mussels: Elevate Your Snacking Experience

By Seth Fera-Schanes

Have your weekend snacking activities become mundane?

Are you in an endless cycle of chips and salsa, string cheese or pita and hummus? 166 more words

Seth Fera-Schanes

Profiles at The Metropolitan Museum of Art

By Seth Fera-Schanes

Included below are 26 profile images from artwork found throughout the Metropolitan Museum of Art (Met.)  I decided to get lost in the Met over the weekend, an activity I would encourage anyone to do, and brought my camera with me. 34 more words

Seth Fera-Schanes

Feeling A Bit Clammy

By Seth Fera-Schanes

Included below are two little neck clam recipes I put together (which originally appeared on The Refined Chef website.)

The first dish starts with a base of Chardonnay to steam open the clams and features a mixture of caramelized fennel and shallots paired with a smoky chorizo.   491 more words

Seth Fera-Schanes