They may be small, but boy are they mighty! At these Hudson Valley restaurants and eateries, blueberries add a little something sweet (and a little something tart) to everything from
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
Do you remember visits to your local berry farm as a child? In the Hudson Valley, those trips are a little slice of summertime magic, with the warm glow of
Sal drops three berries in her bucket and then eats them. She and her mother are picking berries on Blueberry Hill. AND SO BEGINS Robert McClockey’s 1948 classic children’s book, Blueberries
Douglass Miller, Professor of Table Service ad Management, The Culinary Institute of America Inspired by the purity of the Harvest Spirits Core Black Raspberry Vodka, Culinary Institute of America Professor
Kathy Balis, Babette’s Kitchen Serves 8 Ingredients 1/2 cup unsalted butter, plus 2 tablespoons for the pan 1 1/2 cups granulated sugar 3/4 cup all purpose flour 1/4 cup plus
Agnes Devereux, Village Tea Room Makes 1 three-layer cake Ingredients Sponge Cake 6 egg yolks 6 egg whites 7 1/2 ounces sugar 1 1/2 teaspoons vanilla bean paste 6 ounces
Shanti Church, RiverMarket Bar & Kitchen Makes one 9-inch cake Ingredients 1 cup unbleached all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup butter,
Hudson Valley Restaurant Week is back this October 28 to November 10!
