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Editor’s Letter


It’s been an exciting few months for me—I’ve had the privilege of joining both Hudson Valley and Valley Table magazines as the new editor in chief and I truly could not be happier. As a passionate home cook, certified nutritionist, Hudson Valley native, and long-term national magazine editor, having the opportunity to cultivate a brand that is devoted to our region’s farms, restaurants, chefs, and incredible cuisine is a dream come true.

This issue’s features are all about getting cozy, starting with our cover story on pasta. Truth be told, we love pasta any time of year, but few would argue that it’s the ultimate winter warmer. Whoever was lucky enough to taste Il Figlio’s Garganelli Ai Funghi at the Best of Hudson Valley event in October knows it is absolutely delicious— and luckily for you, we have the recipe for that dish (it’s surprisingly easy) and more.

Another winning way to ward off winter’s chill? A steaming cup of tea. We spoke to Valley experts about what’s new, the best blends to try, and which leaves have health benefits that can boost your immunity during cold and flu season.

Now that many of us are feeling a lot more comfortable about dining indoors, we highly recommend tucking into one of our area’s amazing farm-to-table diners. No, we’re not trying to be cute. These five eateries focus on hyper-local ingredients so your burger will be made from grass-fed beef, your chicken sandwich will feature a homemade biscuit, and beloved staples like donuts, pies, milkshakes, and fries—they’re from-scratch, too. If you love the casual simplicity of a classic diner but care about where your food comes, it’s a win-win.

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