Chef Nick DiBona loves big flavors. He credits his traditional Italian upbringing and learning how to cook with fresh local ingredients as the source of his focus. Subtlety is not
The British have made their way to Dobbs Ferry, this time by way of a new restaurant. Modeled after classic British gastropubs, chef/owner David DiBari (perhaps best known for his
IN THE KITCHEN, CARROTS AND PARSNIPS are culinary chameleons. Their natural sweetness emerges when simply roasted, drizzled with olive oil and sprinkled with chopped fresh herbs like thyme, rosemary, or
The Hudson Valley has always been one of New York’s premier dairy regions, so it’s no surprise that the Hudson Valley is home to some of the best ice cream
AS SUMMER’S UNOFFICIAL WINE, rosé has grown steadily in popularity. Its fans include Angry Orchard head cider maker Ryan Burk and his team, who experimented for years with elements of the
EVAN AND EMILY WATSON’S JOURNEY into brewing began at a single-barrel nanobrewery in Fishkill. Their beers grew popular, despite the fact that they were available only at local farmers’ markets. In
THE HUDSON VALLEY IS KNOWN far and wide as a hub of world-class cheese production, and cheesemakers in the region have been busy throughout the spring season developing new cheeses to
MAIN STREET IN BEACON GOT a little sweeter—and a little stickier—now that Hudson Valley Marshmallow Company’s brick-and-mortar store has come to town. The confectionary company opened its own storefront in early
A FAVORITE OF CULINARY students and visitors alike, Apple Pie Bakery Café at the Culinary Institute of America in Hyde Park recently reopened after undergoing a major facelift, offering visitors
IT’S BEEN A LONG TIME coming—10 years to be exact—but Marlboro’s Stoutridge Vineyard has added its name to the ever-growing list of Hudson Valley distilleries. Stoutridge owners Stephen Osborne and Kimberly
Hudson Valley Restaurant Week is back this October 28 to November 10!
