Gluten Free Recipe Carley Hughes, Ella’s Bellas / Photo by Meredith Heuer Ingredients All-Purpose Pie Dough 1 cup sorghum flour 1/2 cup minus 1 tablespoon cornstarch 1/2 cup amaranth flour
ONE BRILLIANT FALL morning, between garden buildings and a greenhouse, a line of eye-grabbing shares of newly harvested produce await pickup. Resembling most other Community Supported Agriculture distribution sites, each
FROM A LARGE WINDOW IN THEIR OFFICE, once a farmhouse, Ronnie and Rick Osofsky survey their Ancramdale dairy farm. Their view is a vista of rolling hills unfurling into deep
“RUSSIA’S A COUNTRY of smokers,” my tour guide tells me. Though she means cigarettes (Russians smoke a staggering 390 billion a year), I’m starting to think they smoke more food
THINK FRESH, NUTRITIOUS cuisine. Then think hospital food. Let’s face it, the all-too-common vision of a tray of bland mystery meat, overcooked vegetables and canned gravy punctuated with a side
THROW A COUPLE OF YOUNG HUDSON VALLEY chefs into a hip and thriving food scene and something delicious is bound to happen. Richard Parente, chef and co-owner of Clock Tower Grill,
WHILE HOUSING SUBDIVISIONS and office parks might be named for the geographic features they replace, Whitecliff Vineyard and Winery stares its namesake square in the face. Visitors to the Gardiner
SOME RESTAURANTS ARE JUST BORN OF A POSITIVE VIBE—they embody a young restaurateur’s dreams and passions and extend the path of his or her culinary training like a contrail in
Hudson Valley Restaurant Week is back this October 28 to November 10!
