We know you have your local favorites, but it’s a lot of fun to visit markets in other towns and counties for a bit of variety—especially if you like to load up on fresh produce more than once a week!
Mark Margiotta never planned to be a chef at a secret hotel restaurant. Then again, who does? He did plan to be a chef, however. After spending much of his
With the mandatory use of face masks, new social distancing practices, and other measures, many Hudson Valley farmers’ markets have taken on a whole new look and feel this summer
Protestors weren’t the only people who flooded Hudson Valley streets this summer. Diners returned to restaurants, which spilled tables out onto the streets and sidewalks in many towns, including Hudson,
The economic effects of the coronavirus have been widespread and devastating, and nowhere has that been more apparent than the food industry, where restaurants have been shuttered or are struggling
The seeds were planted months ago, they’ve been lovingly tended to, and now? Now, there are wilted plants barely hanging on, and you have no idea why. The only thing
As we move towards a more environmentally conscious world, “sustainable” is a word that is increasingly on the minds of restaurateurs and diners in the Hudson Valley. Now, one company,
Drink cider, protect the planet? That’s the idea behind Hudson North Cider, the new beverage concept from Backpack Brands founders and siblings Kyle and Sara Sheffer. Best known for Graft
Whiskey River, Peekskill Ingredients 3 fresh strawberries 1/2 teaspoon of granulated sugar or granulated sugar substitute 5 Thai basil leaves (or 3 regular basil leaves) 2 oz Ketel One Vodka
Mariana Leung / Wicked Finch Farm, Pawling The crust recipe makes enough for six 4-inch tart shells, and a bit leftover to bake into cookies that you can snack on
Alleyway Ice Cream, Saugerties Summer is here, and while things are looking different this year, there is comfort to be found in familiar flavors. Berries add tartness to desserts and
