Type to search

Eating by the Season

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

Hamachi Poke

Gerard Viverito, 
Culinary Institute of America serves 4 Ingredients 1 pound sushi grade Hamachi, cut into 3/4‑inch cubes 1/4 cup ponzu sauce 1 teaspoon mirin 1 teaspoon sesame oil 3/4

It’s Asparagus Season

COME THE FIRST FEW WEEKS OF SPRING, pale, winter-weary consumers begin hovering over the vegetable bin at farmers’ markets, anticipating the arrival of the crown jewel of spring vegetables: fresh,

Vegetable Pot Pie

By Simone Williams / All You Knead Bakery Makes 2 pies Ingredients 2 large potatoes, boiled, medium dice 1 ½ cups mushrooms, sautéed in a pan with 4 tablespoons of

Pot Pie

ONE OF ONLY A HANDFUL of “universal” comfort foods, pot pies hold a special place on the plates of diners around the globe. Filling, flaky and adaptable, what this simple, savory

‘Tis the Season for Cookies

WHETHER DUNKED INTO A GLASS of milk while sitting fireside or enjoyed alongside a mug of hot cocoa on a snowy day, big batches of cookies always seem to be

Eating Purple: Boost Your Health

THE VIOLET END OF THE SPECTRUM is the most powerful wavelength of all the visible colors, so scientifically and psychologically it’s not surprising that the color has developed quite a coveted

All About Summer Squash

THE WORD SQUASH COMES from the Narragansett Indian word meaning “a green thing eaten raw.” While some are indeed green skinned (and can be eaten raw), the broad category commonly

Spring: A Multi-Cultural Celebration

WE COMMEMORATE THE ON SET of spring by inviting chefs from diverse cultural backgrounds to share a dish typical of one they would serve on a seasonal cultural holiday. From Muslim


FOR ONE REASON OR ANOTHER, this is the time of year when many people turn their attention to deer, whether to enjoy watching the beasts on the hoof in a


PICKLES ARE IN. “Pickle elements are fashionable today—adding them to dishes brings a wow factor,” confirms Chef Rio Alexander Hendrix, of The Beacon Hotel Restaurant and Bar, heralded to open


A cauliflower is nothing but a cabbage with a college education.” —Mark Twain, Pudd’nhead Wilson CAULIFLOWER WAS ONCE THE most expensive, elegant and fashionable vegetable on the Victorian table, though it has


EVER BEEN TO A CARROT FESTIVAL? Probably not. But you can honor garlic (the stinking rose) at more than two dozen festivals in the United States—including one in Saugerties—as well

Don’t Hold The Onions

TO MANY PEOPLE, onions conjure images of tearful moments at the sink, dutifully peeling and chopping while desperately resisting the urge to rub. These ubiquitous members of the allium family

Corn, High as an Elephant’s Eye

CORN, ONCE ONE OF THE SIMPLEST foods, has become complicated. The starchy kernels that have been a staple in the diet of traditional cultures in the Americas for thousands of

Cider Rules The House

FROM THE DAY IN 1647 when Governor Peter Stuyvesant planted an apple tree on the corner of what is now Third Avenue and Thirteenth Street in Manhattan, New York State

A Potato Is A Potato Is A Potato

THE POPULARITY OF THE HUMBLE POTATO has waxed and waned with varying degrees of drama over the course of its 2,200-year history. It was revered in ancient Peru, where slices

Hudson Valley Restaurant Week is back this April 8-21!