Apples Apples and cider define a large part of Hudson Valley heritage. Until the 1930s, when Florida and California entrepreneurs began to market orange juice, people drank more cider than
TIM RYAN, President of The Culinary Institute of America, on the Hudson Valley’s dynamic food scene How has the role of the chef changed in the past 20 years? Food
Mohonk Mountain House The sprawling, Victorian-style Mohonk Mountain House is situated on 1,325 acres of wooded land beside a sparkling lake. Guests can kick back and take in the rugged
There’s a new entertaining model that’s catching on: the cookbook club. Like a book club, members choose a book, but instead of a novel it’s a cookbook from which each
The Culinary Institute of America Baking Boot Camp Cookbook Serves 6 Ingredients 1 cup whole milk 1 cup heavy cream 3/4 cup sugar (3 separate 1/4 cup portions) 3 ounces
Ingredients 1 cup heavy cream (pasteurized, not ultra‑pasteurized) 2 tablespoons cultured buttermilk Method Combine cream and buttermilk in a glass container. Cover and let stand at room temperature (about 70°F)
Barbara Masterson’s plein air landscapes have been shown in galleries, museums and other venues throughout the Hudson Valley and beyond for more than 20 years. In 2015, the retired art
Top Dog Perfection (n): 1. The state of being perfect. 2. A simple hot dog, split down the middle, grilled on both sides in a lightly toasted bun, topped with
Farm-to-table dining doesn’t always mean bringing the food off the farm. Some farms are welcoming diners to visit and enjoy a freshly prepared meal. Whether they’re partnering with local chefs
The friendly cow all red and white I love with all my heart: She gives me cream with all her might, To eat with apple-tart. —Robert Louis Stevenson, “The Cow,”
IN THE KITCHEN, CARROTS AND PARSNIPS are culinary chameleons. Their natural sweetness emerges when simply roasted, drizzled with olive oil and sprinkled with chopped fresh herbs like thyme, rosemary, or
By Alice Gabriel Ingredients 1 box Anna’s Swedish Ginger Thins 2 cups heavy cream 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1 teaspoon candied ginger, fine chop 1 teaspoon
WHILE MOST INDUSTRIES CAN ONLY DREAM about triple-digit growth, one segment of the Hudson Valley economy—craft beverages—has grown to a degree rarely seen in any sector. One segment of the
Farming has a 400-year heritage in the Hudson Valley. Some of the oldest farms in the valley are also some of the most innovative. Here, you’ll find one of the
Hudson Valley Garlic Festival One of the oldest food-centric celebrations in the Hudson Valley, this annual September event, held in Saugerties (Ulster County), consistently attracts garlic lovers from all over
The premier Hudson Valley dining event of the year, Hudson Valley Restaurant Week (HVRW), is made possible by a group of influential leaders in the regional farm-to-table/eat local movement, who
By Hudson Valley Fresh Ingredients 1 cup heavy cream (or whipping cream) 2 tablespoons cocoa powder 2 tablespoons confectioners’ sugar 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract Method Stir
IT SEEMS ALMOST MIRACULOUS that a former journalism student turned marketing consultant and a freelance typesetter/copy editor could successfully produce a magazine on a subject no one else was covering
Hudson Valley Restaurant Week is back this October 28 to November 10!
