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Issue 12, 2001



Chef with eggs (Leandro Miquel Velasco)


Locally grown: Organic standards and the USDA. by Keith Stewart

Sharing this good earth. by Kathy Broquet-Ansell

The road to relais. by Jerry Novesky

Fabulous farms, food and markets.

By the glass: Two brothers and a case of $10 wine. by Seamus Quigley with Michael Quigley

Kitchen garden: Mint: Plant of a thousand flavors. by Leslie Coons

Global gourmet: So you’re thinking about trying sushi. by Darin Hudson

Deja vu: The other Alice’s restaurant. by Peter Rose

Good stuff

May-August 01 Events


White truffle risotto with porcini and parmesan (Fabrizzio Salerni / Equus)

Duck breast with stir-fried vegetables, steamed sticky rice in banana leaf and peanut sauce (Fabrizzio Salerni / Equus)

Alice Crans’s dinner rolls (Alice Crans / Old Fort Restaurant)

Alice Crans’s coconut cake (Alice Crans / Old Fort Restaurant)

Graham Thumbprint Cookies

Nava Atlas Yields about two dozen Ingredients 1/2 cup nonhydrogenated margarine 1/2 cup light brown sugar or Sucanat 1 egg, beaten 4 graham crackers (regular, cinnamon or honey-flavored) 1-1/3 cups

Alice Crans’s Coconut Cake

Alice Crans, The Old Fort Restaurant The “coconut cake to die for,” as somebody called it. Ingredients 1 cup sugar 1 cup Crisco, or butter, room temperature 2 eggs, lightly

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