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Issue 88, 2019

Fermented Honey and Turmeric Vinaigrette

Try this simple ferment yourself for a yummy vinaigrette. From Miguel Lacruz of Wild Culture Waffles Ingredients Fermented Honey You’ll need enough of each ingredient to fill the glass jar

Pasta Is in Chef Francesco Buitoni’s Blood

It’s hard not to be awestruck around Francesco Buitoni. And not just because of his name — although that’s certainly part of the story. After all, it’s impossible to ignore the

Meet Kate Walsh

Twenty-two years ago, when Janet Crawshaw and Jerry Novesky were in the very early stages of creating this magazine, I was doing my own “start-up” in the Hudson Valley. With

Are Food Manufacturers the Next IBM?

Family-owned Crepini produced 40 million of the crepes it touts as healthy alternatives to bread and wraps at its cramped, “maxed out” Brooklyn facility last year.  Now, it has increased

Southern Meets Country French at Mama Roux

96 Broadway, Newburgh 845.561.5363; mama-roux.com Chef Matty Hutchins is back. After some time abroad and a few restaurant openings in Atlanta, the former chef behind The Hop in Beacon has

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