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Dolly’s

Opened in July, Dolly’s is the newest venture of Shelley Boris and Kimball Gell, owners of Fresh Company, the Garrison-based catering company known for its commitment to local and sustainable

Lolita’s

After almost a decade of dominating Poughkeepsie’s dining scene, chef and owner Ed Kowalski felt the time was right for change. “We were doing fine dining [at Crave] for nine

Vichyssoise

Ingredients 2 tablespoons butter 2 cups potatoes, peeled and cubed 1 1/2 cups leeks, trimmed and sliced 4 cups chicken stock salt to taste 3/4 cup heavy cream chopped chives

Roadfood

Top Dog Perfection (n): 1. The state of being perfect. 2. A simple hot dog, split down the middle, grilled on both sides in a lightly toasted bun, topped with

Consciousfork

The name of this café invokes the idea of making a conscious decision at the proverbial fork in the road. That’s just what owner Kim Gabelmann had to do some

Commisary!

New Paltz residents are lucky: They can see double right in the heart of the village. Lagusta’s Luscious, opened in 2011 at 25 North Front Street, is where Lagusta Yearwood’s

Agnolotti

By Michael Kelly / Liberty Street Bistro Ingredients Pasta 17 egg yolks 1 whole egg 1 tablespoon extra virgin olive oil zest of 3 lemons 1 teaspoon kosher salt 7

Silvia

DINERS HAVE BEEN RAVING about the gorgeous tastes in this creative, contemporary Woodstock restaurant, opened this summer. Located in Joyous Lake, the legendary 1970’s music venue where musicians such as The

Végétalien

AS PLANT-BASED EATING continues to trend nationwide, the husband-and-wife duo behind the local River Valley Restaurant Group (Beacon Bread, Ziatun, Angelina’s, Tito Santana Taqueria) have brought a fully-vegan café to Beacon’s

Pasta

ALTHOUGH IT MAKES a good story, Marco Polo didn’t introduce noodles from China to Italy. People in the Mediterranean were eating pasta long before the explorer and merchant from medieval

Kudos

To Nick Citera, co-owner of Cosimo’s Restaurant and Development Group, who was presented with the Marist College President’s Community Service Award in October. Marist President David Yellen cited Citera’s deep

Porchetta

By Shawn Burnette / Heritage Food+Drink Serves 1 Ingredients double-thick pork loin chop 6 whole garlic cloves (to taste), peeled olive oil fresh parsley kosher salt Method In a small

Borscht

Barry Ballister Serves 4 Ingredients 3 medium to large beets 4 cups vegetable stock 2 tablespoons honey 1/4 cup vinegar soy sauce to taste 1/2 pound green cabbage, finely shredded

Mansaf

By Kamel Jamal / Ziatun Serves 15-20 Ingredients 10 pound lamb leg 1 1/2 large onions, diced 1 1/2 quarts liquid jameed* 1 1/2 quarts water salt and white pepper

Kimchi

SALTY, SPICY, GARLICKY, HEALTHY—Kimchi has arrived in the Hudson Valley. Insook Cheon, of Insook’s Kimchee & Produce in Plattekill, and Heewon Marshall, of Newburgh’s newest hot spot, Seoul Kitchen, are

Giardiniera

Andy Nusser / Tarry Lodge Ingredients Vegetables 1 fennel bulb, matchstick cut 2 carrots, matchstick cut 1 cauliflower head, small florets 2 celery stalks, matchstick cut 2 Serrano chilis, thinly

Venison

FOR ONE REASON OR ANOTHER, this is the time of year when many people turn their attention to deer, whether to enjoy watching the beasts on the hoof in a

Pickling

PICKLES ARE IN. “Pickle elements are fashionable today—adding them to dishes brings a wow factor,” confirms Chef Rio Alexander Hendrix, of The Beacon Hotel Restaurant and Bar, heralded to open

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