Tom yum soup
By Jennifer Clair / Home Cooking NY Serves 6 Ingredients 6 cups chicken broth 3 6-inch pieces lemongrass, tough outer leaves removed, crushed 8 Kaffir lime leaves, crushed, or grated
ISSUE 56: DECEMBER 11-FEBRUARY 12
Features:
Life after Irene: We’re never giving up. by Abby Luby
A boulangerie on the hudson. by Robin Cherry
About the business: Phyllis Feder of Clinton Vineyards. a Valley Table interview
Departments:
Editors’s letter: Reality checks.
Good stuff: Helping farmworkers; land preservation; Kita’s new digs; rallying Westchester; wine awards; Luby’s new book.
Openings: Alain’s; Liberty Public House; Cinammon; Moxie Cupcakes; Marcello’s; Farm to Table; Adams; Union Square.
Events: December 11-February 12
Locally grown: When it rains. . . . by Keith Stewart.
Eating by the season: The Ice Wine cometh. by Greg Weber.
CSA project in the Hudson Valley
Winter Farmers’ Markets
On the plate: Tom yum soup.
Recipes:
Hot and sour shrimp soup (Tom yum gung) (Jennifer Clair / Home Cooking NY)
By Jennifer Clair / Home Cooking NY Serves 6 Ingredients 6 cups chicken broth 3 6-inch pieces lemongrass, tough outer leaves removed, crushed 8 Kaffir lime leaves, crushed, or grated
AFTER A CHALLENGING SUMMER with surprising fluctuations in weather and too many hungry deer, we were banking on a congenial fall with plenty to harvest and bring to market. We
SEYVAL BLANC ISN’T EXACTLY A household name, even among wine lovers. A French-hybrid grape (that happens to grow especially well in the Hudson Valley) captured the heart of Ben Feder,
WE RECENTLY HEARD FROM AN old friend, a former Hudson Valley resident, an excellent chef and all-around nice guy who moved up to the Adirondacks to find a little more
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The list of semifinalists for the 2024 James Beard Awards honoring the country’s best restaurants and chefs was released in January and we were delighted (but definitely not surprised) to
Hudson Valley Restaurant Week is back this April 8-21!