White-coated technicians used to produce computer chips at the sprawling, scrupulously clean facility operated by IBM in East Fishkill. Now, a new generation of workers is gearing up to produce
Chef Nick DiBona loves big flavors. He credits his traditional Italian upbringing and learning how to cook with fresh local ingredients as the source of his focus. Subtlety is not
Jason Schuler was behind the bar at Gleason’s in Peekskill during the 2012 holidays when one of his regulars asked to buy, as gifts for his friends and family, nine
The “Jolly,” as it is familiarly and affectionately known, is back, and Pine Island could not be more thrilled. Legendary Onion farmer Vincent Kosuga, who had created controversy by buying
The British have made their way to Dobbs Ferry, this time by way of a new restaurant. Modeled after classic British gastropubs, chef/owner David DiBari (perhaps best known for his
There’s not a trace left of Woodside Farm, the small patch of land on Cedar Avenue in Poughkeepsie that James Adamuccio purchased after he emigrated from Padula, Italy and settled
Though often relegated to accompaniment status, the radish is no wallflower. (Well, it is, sort of—botanically, both radishes and wallflowers are members of the Brassicaceae family.) Among spring’s first offerings,
Old farmers never die. They just hoe away.” So said the message in a birthday card sent me by a former employee. On the front was a cartoon-like rendition of
By Ric Orlando / New World Bistro Bar Serves 4 Ingredients About 20 red radishes, trimmed of stem and greens water About 1 cup (2 sticks) melted butter Salt to
By Chef Alex Burger, The Amsterdam / Photo by Susan Baker “We love to use morels in the spring, chanterelles in the summer, hen of the woods and black trumpet
LIKE SNOWDROPS AND CROCUSES, garden chives push through barely thawed earth with almost alarming vigor. More than most herbs, chives demand that we use them: The plants respond to regular
Adapted from Recipes From a French Herb Garden, by Geraldene Holt / Photo by Lesley Rozycki Serves 4 Ingredients Mousse 1 large bunch flat-leaf parsley 6 tablespoons whole milk 1
By Alice Gabriel / Photo by Lesley Rozycki Ingredients 2 tablespoons unsalted butter, softened 2 teaspoons fresh chives, neatly snipped 1 teaspoon fresh mint leaves, minced salt to taste Method Gently
“WE TOOK GARBAGE AND NAILED it to the wall.” That’s how J.T. McKay describes how he and Sean Nutley designed bluecashew Kitchen Homestead, their relocated and re-imagined retail and cooking demonstration
A STAR IN WESTCHESTER COUNTY’S food scene, the Westchester Wine & Food Festival draws more than 7,000 visitors from the tri-state region to sample what the area’s top chefs, sommeliers and specialty food
THE BEST-KEPT SECRET at The CIA (aka The Culinary Institute of America) may be The Egg, a food court-style student dining hall that also is open to the public. The fare is
We rarely do a theme issue, and we didn’t plan for this issue to be one, but as it evolved, we saw a pattern, and the more we explored it
The West Shore Railroad Station, a Newburgh architectural gem built in 1909 by Warren and Wetmore (designers of Grand Central Station), had fallen into disrepair over the past half century.
