Mina’s Gajar Halwa
Mallika Rao
AS A LITTLE GIRL IN INDIA, my mother, Mina Rao, would watch her mother cook, picking up Indian recipes to make for herself one day. When she moved to the
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Design, Deal, Deliver
Kelly Seiz
THE SCRAP BINS, draft folders and backburners of the design world are filled with products that didn’t fit a given project. Karen Quiana and Leslie Linksman, co-owners of LQ Design
Simmering Success
Colleen Stewart
BASED IN RHINEBECK, Maya Kaimal has been spicing up the Hudson Valley with her line of Indian simmer sauces and snacks since the launch of Maya Kaimal Fine Indian Foods
Meadowland Farm
Christine Gritmon / Photos Ethan Harrison
JUDAH KRAUSHAAR AND his wife Michele have had full, successful careers in finance and design, respectively, and are prominent members of their northern Westchester County community. They’ve transformed Meadowland Farm,
Just Say No
Kelly Seiz
APPLE SLICES ARE slowly turning brown in lunch bags stuffed in school lockers across America. Though the natural oxidation process could be almost eliminated with a squeeze of citrus juice
Milk Takes Off
Kelly Seiz
TRAVELERS WAITING FOR flights at the major metro-NY airports can now cream their coffee with Hudson Valley Fresh milk. The dairy farm cooperative that raised the bar on milk quality
Apple Cider Vinegar
Kelly Seiz
MOVE OVER BRAGGS, there’s a new apple cider vinegar in town. Fishkill Farms, known for its eco-friendly apples and UV-treated sweet cider, is now the first Hudson Valley orchard to
Lamb Stew with Pink Pearl Apples
Valley Table Staff
Chef Serge Madikians, Serevan Ingredients 2 to 3 pounds leg of lamb, trimmed and cut into 1 to 1 1/2 inch cubes 3 pounds Spanish onion, peeled, small dice 2
The Last Word
Valley Table Staff
By Jordan Thomas, The Shelter A classic cocktail first published in Ted Saucier’s 1951 cocktail guide Bottom’s Up, but dates back to the Detroit Athletic Club around the time of
Dancing Damson
Valley Table Staff
Jordan Thomas, The Shelter Ingredients 1 ounce malty herbaceous gin such as Orange County 1 ounce Averell damson plum gin 1/2 ounce Cocchi Americano (Lillet Blanc also works well) 1/2
Strawberry & Basil Martini
Valley Table Staff
Scott Levi, Nina Ingredients 1/2 ounce freshly squeezed lime juice 1/2 ounce simple syrup 3 large leaves fresh basil 6 slices fresh strawberries 1 ounce Orange County Gin 1 ounce
Cucumber Gimlet
Valley Table Staff
Scott Levi, Nina / Photo by Samantha Seeley Ingredients 2 quarters fresh lime, plus thin slice to garnish 4 slices cucumber 1 ounce St. Germain Liqueur 2 ounces Orange County
Flight of the Monarchs
ON A SUNNY FRIDAY AFTERNOON in late August last year—not too hot, with just a hint of a breeze, the radiant blue sky streaked with a line of feathery clouds
Gluten-Free Crabcakes
Valley Table Staff
Tom Costello, Thyme Serves 4 Ingredients 1 pound lump crab meat 1 1/2 garlic cloves diced 1/2 small red bell pepper diced 1/2 small green bell pepper diced 1/2 small
More Dirt on Dirt
Keith Stewart
A YEAR AGO, I RECOMMENDED having soil tested every few years in the interests of maintaining a productive garden (see “The Dirt on Dirt“. A traditional soil test measures pH
Watercress Oshitashi
Valley Table Staff
Makio Idesako, SushiMakio Serves 4 to 6 Ingredients 1 bunch watercress 1/4 cup dashi (bonito fish stock) 1 tablespoon soy sauce or ponzu (citrus soy sauce) 1/2 teaspoon sugar Katsuobushi
Watercress and Nettle Soup
Valley Table Staff
John Lekic, Le Express / Photos by Ethan Harrison Serves 4 to 6 Ingredients 1 pound watercress 1/2 cup wild nettles, cleaned 2 tablespoons extra virgin olive oil 1 chopped
Watercress Salad Lyonnaise
Valley Table Staff
Peter Milano, Dish Bistro / Photos by Margaret Rizzuto Ingredients Salad 1 to 2 large bunches of watercress, cleaned, rough stems removed 3 large handfuls of baby spinach 1 small
