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!
“You can never have enough garlic. With enough garlic, you can eat The New York Times.” That quote from the late CBS News correspondent Morley Safer is music to the
If you buy a wedge of brie or book a tasting at Scott & Joe, who knows—you may just see some familiar faces. One night in February, their cheese and hospitality
When Michael Walsh and Jessica Beige hiked up Woodstock’s Overlook Mountain in November 2019, it was as boyfriend and girlfriend. They came back down as future husband and wife. Two
If you haven’t hosted a party since 2019, you may be a bit out of practice. These tips from local pros will help you elevate your event without a ton of effort.
Head to Scott & Joe for cheese galore, then stay for the tasting menus, cheese classes, and bistro bites in Nyack. Every weekend, Joe Garreffa and Scott Young—both fresh out
Lynn’s Life is a go-to for gluten-free baked goods and treats that are full of good-for-you ingredients in the Hudson Valley.
From Garlic: An Edible Biography By Robin Cherry There is an art to combining pasta with a sauce, and timing is everything. Start the garlic as soon as you have
Elevate your next cocktail or charcuterie board with delicious syrups and spreads handcrafted by three generations of women. It was in the dining hall at Bard College when Maya McLaughlin
From Garlic: An Edible Biography By Robin Cherry Serve this classic French sauce with poached or grilled fish, as a dressing, stirred into soups or stews, or as a sandwich
From Garlic: An Edible Biography By Robin Cherry This chickpea dip is made with an entire head of roasted garlic. Topping it with za’atar adds a Middle Eastern touch of
Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy
Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy
Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy
Elm Rock Inn, Adobe Stock/ sriba3 Serves 10 (2 lbs. of pasta) Ingredients 1 lb. of chanterelle mushrooms (or any combination of wild mushrooms), sliced 1 lb. butter 3 lbs.
Tuxedo Parks Events, Adobe Stock/ pilipphoto Serves 8 Ingredients 1½ cups seasonal fruit 6 lemons or limes ½ cup St. Germain liqueur ¼ cup Cointreau or Triple Sec 1 cup
Garrison’s 260-year-old, 5-room inn has finally reopened its doors after two years, thanks to co-owners Marjorie Tarter and Brendan McAlpine. (The couple also own two Beacon businesses on Main Street:
If you visited the Postage Inn before it closed in 2021, the Route 32 locale is now nearly unrecognizable. Since Madi Taylor and Luke Peters took over last October, the
