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Issue 80, 2017

Head Hunters

MAYBE IT WAS THE IMAGE OF the Trump boys hefting the body of a small leopard one of them had just shot, or maybe it was that infamous shot of Trump


By Michael Kelly / Liberty Street Bistro Ingredients Pasta 17 egg yolks 1 whole egg 1 tablespoon extra virgin olive oil zest of 3 lemons 1 teaspoon kosher salt 7

Pasta Alla Genovese

By Sean Tompkins / Redwood Ingredients 6 pounds onions, peeled, blanched, julienned as thin as possible 2 cloves garlic, sliced 1/4 cup olive oil 1 pound veal shanks 1/2 rack

Sausage meatballs with lemon and sage

By Stacey Penlon / Beacon Pantry Ingredients 1 pound sweet Italian sausage, removed from casing (or mix sweet and hot sausage to taste) 3 garlic cloves, minced 2 sprigs fresh

Canoe Hill

MINIMALISTIC, QUAINT, AND JUST a touch rustic, Canoe Hill is a small den where you’ll find fresh oysters—$1 after 9pm—and cocktails that define perfection. Past the bar where locals chat and

City Perch Kitchen + Bar

MORE THAN JUST A PLACE to drink and dine, City Perch is for hanging out. Together with the iPic movie theater (next door—where else?), this new Dobbs Ferry restaurant caters to

Pub Street

SINCE OPENING IN AUGUST, Pub Street has been delivering great drinks and fresh seafood in a comfortable gastropub that’s already gathered a crowd of regulars. Located in the historic stone


DINERS HAVE BEEN RAVING about the gorgeous tastes in this creative, contemporary Woodstock restaurant, opened this summer. Located in Joyous Lake, the legendary 1970’s music venue where musicians such as The

Winter Mare e Monti

Francesco Buitoni / Mercato Osteria Ingredients 3 1/2 cups 00 pasta flour 4 medium eggs, preferably from free-running hens 1 1/2 teaspoons extra virgin olive oil 1/2 teaspoon kosher or

Making Pasta At Home

MAKING PASTA AT HOME CAN be an enjoyable project that yields delicious results. Numerous recipes and how-to videos can be found online, in books and magazines, and packaged with new pasta


ALTHOUGH IT MAKES a good story, Marco Polo didn’t introduce noodles from China to Italy. People in the Mediterranean were eating pasta long before the explorer and merchant from medieval

Francesco Buitoni’s Way of Pasta

NATIVE ITALIAN Francesco Buitoni really understands pasta. He came to New York and worked at San Domenico on Central Park South and as sommelier at Mario Batali’s Otto. In the Hudson

Liberty Street Bistro’s Way of Pasta

WITH A FOCUS ON CLASSIC French-influenced cuisine, Liberty Street Bistro in Newburgh has quickly gained a reputation that draws customers from well outside the Newburgh area. “When we did the

Sean Tompkins’ Way of Pasta

THE “FLAVOR-FORWARD, modern, approachable” menu at the Redwood Bar + Restaurant in Kingston includes pasta dishes from different cultures. “Not being Italian, I am detached from cultural associations with it, so

Eat Local All Winter Long

THE GROWING SEASON MAY BE behind us, but there still is plenty of good local eating to be had in the winter months ahead thanks to the farms, markets and

Beacon’s Pantry: Euro On Main

MOST AVID TRAVELERS WILL admit that the fastest way to experience a culture is, quite simply, through its food. Another, though far slower way, would be to pack your bags

Locally Grown: Why Organic?

FIFTY YEARS AGO, organic farming was, at best, laughed off as a joke by the agricultural establishment (the land-grant colleges and federal and state departments of agriculture). At worst, it

Winter Farmers’ Market Finds

COLD WEATHER IS PRIMETIME for eating. We’ve gathered some of our favorite locally made products to beat the winter chill—and to share with loved ones this holiday season. Ardent Homesteader Caramel

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