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Lesley Rozycki

What’s the Scoop in Port Chester?

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

Can You Dig It?

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

Cider, Slightly Red

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

What’s the Plan, Man?

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

Down on the Biodynamic Farm

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

Sticky in Beacon

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

Apple Pie Bakery Café

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

Stoutridge’s Solar Powered Spirits

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 April 8-21!