By Andrew Chase / The Flammerie Serves 1 Ingredients 2 ounces sliced Hudson Valley foie gras (very cold) Salt and freshly ground pepper 1 ounce clarified butter 1 medium shallot
After crafting countless pieces of furniture, toys, jewelry boxes and cutting boards for family and friends over the years, local teacher, woodworker and Valley Table contributor John Roccanova was looking
Whether you take hours carving intricate spooky scenes into your Halloween pumpkin or go for the classic, toothless jack-o-lantern look, there are two factors that will almost totally determine the
By Fishkill Farms Serves 1 Ingredients Lettuce Arugula 1 apple, Gold Rush preferred Goat cheese Salt Pepper Garlic powder Sesame seed oil Apple cider vinegar Method Toss lettuce and arugula
By Derek Grout / Harvest Spirits Ingredients 2/3 cup white wine 1/3 cup olive oil 3 teaspoons apple cider vinegar 1 teaspoon lemon zest 3 teaspoons chopped parsley 2 teaspoons
By Brother Victor-Antoine d’Avila-Latourrette / Monastic Vinegars Makes 10 Pints Ingredients 10 tart apples, peeled and chopped 4 pears, peeled and chopped 1 small pumpkin, peeled, seeded, cut in chunks,
THINK HUDSON VALLEY AND YOUR NEXT thought might naturally be apples; from there it’s only a few milliseconds to apple cider, cider donuts, apple pie and all the other dreamy
Jessica Beim / The Valley Table Ingredients 9 inch unbaked pie crust ¾ cup sugar 1 ½ teaspoons pumpkin pie spice ½ teaspoon salt 1 can (15 oz) pumpkin, plain
By Kristen Warfield / The Valley Table Ingredients 5 pounds sweet potatoes 3 tablespoons vegan butter ¼ cup maple syrup, more if desired 1 teaspoon vanilla extract 1 teaspoon cinnamon
By Nicole Tagliaferro / The Valley Table Ingredients 12 oz of cranberries 1/2 apple, chopped 1 tsp orange zest 1/4 tsp salt â…” cup sugar 1/2 cup orange juice 1/4
Kara Widmer / The Valley Table Serves 12 Ingredients 3 bunches of collard greens 3 smoked ham hocks 1 pack (approximately ½ pound) bacon ends 1 1/2 large white onions,
By Meghan Merry / The Valley Table Recipe adapted from Inta Garden archives. Ingredients 1/4 pound unsalted butter 5 cups fresh corn kernels cut off the cob (6 to 8
By Jennifer Bannan / The Valley Table “This is a recipe that was passed down from my grandfather and father – both of whom preferred to use rough measurements (a
IN ANY SOCIAL GATHERING WITH PEOPLE I know who don’t make a living growing vegetables, I’m invariably hit with a few gardening questions: What’s causing the dark spots on the
JOHN COX WAS A CUSTOM CABINETMAKER for 27 years before transitioning his woodworking shop in High Falls to follow a dream. He wanted to become a cooper. He found
By Shawn Burnette / Heritage Food+Drink Serves 1 Ingredients double-thick pork loin chop 6 whole garlic cloves (to taste), peeled olive oil fresh parsley kosher salt Method In a small
By Waldy Malouf / The Culinary Institute of America Ingredients 6 tablespoons unsalted butter 1 cup thinly sliced shallots ¼ cup dry white wine or dry vermouth Coarse sea salt
THE FARM DISTILLERY ACT, which became law in 2007, was the fuse that lit an explosion in craft distilling in New York State and, in turn, around the country. What
Hudson Valley Restaurant Week is back this October 28 to November 10!
