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Issue 81, 2018

Creamy Lemon Spinach

By Jennifer Clair, Six Basic Cooking Techniques Creamed spinach cannot be beat. The addition of ample lemon zest and lemon juice sets this recipe apart from the rest, making it

Violet King Cocktail

By Alice Gabriel / Styled by Valley at the Garrison Hudson Baby Bourbon Whiskey from Tuthilltown Spirits, with its “notes of marzipan and roasted corn,” is a good match for

Sugar Snap Peas with Chinese Flavors

By David Tanis, Market Cooking The whole point of a quick stir-fry like this is to keep the snap peas crisp, green, and juicy. Ginger, sesame, and hot chiles accentuate

Candied Violets

By Agnes Devereux / The Village Tearoom Like the crystallized violets of Old World patisseries and pasticcerias, these sparkle with sugar but are easier to make. A sugared violet is

Turkey Pot Pie

By Agnes Devereux / The Village Tearoom Ingredients Filling 4 ounces butter 5 medium onions, ½-inch chop 1 bunch celery, ½-inch chop 4 sprigs thyme 2 cups half and half

Vegetable Pot Pie

By Simone Williams / All You Knead Bakery Makes 2 pies Ingredients 2 large potatoes, boiled, medium dice 1 ½ cups mushrooms, sautéed in a pan with 4 tablespoons of

Cheryl Paff’s Black-eyed Suzie’s Upstate

IN 1996, TROY NATIVE AND self-taught chef Cheryl Paff opened an East Village hotspot named Black-Eyed Suzie’s Organic Café. Juan Tzitzimititila, who hailed from Puebla, Mexico, got a job there working in

Pot Pie

ONE OF ONLY A HANDFUL of “universal” comfort foods, pot pies hold a special place on the plates of diners around the globe. Filling, flaky and adaptable, what this simple, savory

Keeping Things Running Down on the Farm

IN 1986, MY GIRLFRIEND and I bought an 88-acre dairy farm in Greenville, in western Orange County. We packed our few belongings into an old Dodge Dart and left the canyon

Drinking Violets

ONCE IN VOGUE BUT strenuously avoided (if not unknown) by bartenders for years, créme de violette is one of those distinctly floral mixers that people either love or hate. Currently, however,

The Violets of Rhinebeck

VIOLET PIONEERS William and George Saltford, English immigrants trained in gardening and horticulture, were the first to import from Europe a deeply fragrant, double Parma violet called Marie Louise (the flower

The Last Violet Man

THE DAY BEFORE AN impending January blizzard, the fourth- and fifth- generation growers at the F.W. Battenfeld and Son greenhouses, in Red Hook, were having boiler trouble. The narrow silvery

Roses Are Red, Violets Are Edible

OH, FOR THE FIRST SIGNS of spring! Robins, ramps and snowdrops work their numerous charms. Then, alas, a crop of pesky little violets quickly o’er-spreads the newly verdant lawn, a sight

Driving The Local Food Movement [Literally]

NOW THAT THE “eat local” movement is firmly entrenched in our consciousness, Hudson Valley households and restaurants are clamoring for a more consistent supply of local products. There is no question that

Apple Pie Bakery Café

A FAVORITE OF CULINARY students and visitors alike, Apple Pie Bakery Café at the Culinary Institute of America in Hyde Park recently reopened after undergoing a major facelift, offering visitors

La Charla

THE SPANISH WORD charla translates most directly as chat or conversation—and that’s what dining at New Paltz’s newest Mexican restaurant inspires. Owned by husband-and-wife team Ernestina and Luís Martinez, La Charla

Bangers Gastropub

RHINEBECK NATIVES Vincenzo “Vinnie” Sassone and Colby Miller opened Bangers Gastropub intentionally to bring the quaint village back to its origins. Both have worked at several Rhinebeck restaurants, and they combined

Fin & Brew

THE ONLY THING MISSING from Peekskill’s events and entertainment venue known as The Factoria at Charles Point was an upscale seafood restaurant. Until now. Louie Lanza (Hudson Hospitality Group), John Sharp

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