
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
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
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
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
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
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
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
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
A cauliflower is nothing but a cabbage with a college education.” —Mark Twain, Pudd’nhead Wilson CAULIFLOWER WAS ONCE THE most expensive, elegant and fashionable vegetable on the Victorian table, though it has
EVER BEEN TO A CARROT FESTIVAL? Probably not. But you can honor garlic (the stinking rose) at more than two dozen festivals in the United States—including one in Saugerties—as well
IF THERE’S ONE FOOD of this season that everyone would like to savor a little longer, it’s strawberries. The succulent fruit is only around for about a month, and let’s
IF YOU HAVEN’T NOTICED YET, you no doubt will before long: In this part of the state, at least, “history” as a buzzword has crept into conversations about almost everything.
THIS MAGAZINE IS ABOUT FOOD. It says so in the column at the right. Problem is, it’s become more difficult to speak about food these days because it seems food
WINNIE-THE-POOH GOT A BUM RAP. Although he may not have known it, the honey-loving “Bear of Very Little Brain” actually was following the lead of the Roman scholar Pliny the
MILK IS THE FIRST FOOD everybody in the world eats. It has been called the perfect food, the universal ingredient. Standing alone, straight up, unaltered, it is a healthful, naturally
Sofrito Ingredients Cognac Muddled pineapple Orange wedge Passion Fruit Puree Infused syrup Peychaud’s bitters Method
• To Ric Orlando, owner of New World Home Cooking and head chef of New World Bistro Bar, who went head-to-head with celebrity chef Bobby Flay on the Food Network’s Beat
To say that we’ve been publishing The Valley Table for 18 years is to brag about the longevity of the magazine. Ditto for the success of Hudson Valley Restaurant Week, which this
Hudson House of Nyack, Jeffrey Kaufman Ingredients Gnudi 1500g ricotta cheese 100g grana pandano cheese, micro-planed or finely grated 500g mascarpone cheese nutmeg to taste salt to taste white pepper
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I’m not too proud to admit that cold, wintry days make me contemplate hibernation, but every time I venture outside my comfort zone I’m reminded that the Hudson Valley is
Hudson Valley Restaurant Week is back this October 28 to November 10!