Courtesy of Chef Jesse Frederick, Butterfield, Stone Ridge Ingredients • 1 delicata squash • 1/4 cup maple syrup • 8 sage leaves • 2 tablespoons olive oil • 1 cup aioli or mayonnaise • 1 tablespoon
When it comes to capturing the cozy flavors of autumn in the Hudson Valley, nothing hits the spot like winter squash. “[Winter squash] have an outstanding taste,” notes Michael Compton,
666 Broadway, Kingston 845.514.2214; masamidtown.com In the heart of Kingston, Masa Midtown brings the flavors of Turkey to the Hudson Valley. The boutique catering company is helmed by Chef Ozlem
900 Fort Hill Rd, Peekskill 914.739.3546; aproposrestaurant.com One of the most anticipated openings for Westchester County in 2020, Apropos is now open at the new Abbey Inn & Spa in
September, October, and, if the weather holds, November are the Hudson Valley’s apple season — and cider donut season. But many orchards and farms, including Pennings in Warwick, don’t close
“I like to know where my food comes from,” writes Courtney Wade in the first pages of The Catskills Farm to Table Cookbook, her ode to the ingredients, flavors, and
It was an abundance of leftovers that spurred Rose Hill Farm owners Bruce and Holly Brittain to launch Rose Hill Ferments. Five years ago, the duo made a conscious decision to shift
Calling all foodies! Who doesn’t love fresh farm ingredients? A handful of Ulster County restaurants are featuring farm-to-table cooking and community-oriented dining at Hudson Valley Restaurant Week (HVRW). There’s more than
We live on an old dairy farm which still has a functional barn. The lower part of this barn (once the milking parlor) has always been a favorite spot for
Saugerties Ice Cream Maker Julian Hom wants his customers to take the road less traveled. After all, only when they veer off Partition Street will they wind up at Alleyway
Recipe by Julian Hom Ingredients Ingredients 2 cups heavy cream 1 cup whole milk 2⁄3 cup sugar 6 large egg yolks A handful of Cinnamon Toast Crunch cereal Method Method:
Heritage breed turkeys, first and foremost, are not the frozen hormone-pumped varieties you find in most supermarkets around Thanksgiving. Many mass-market birds were genetically bred to have larger breasts to
You might wonder if it’s really possible for baked wings to be as crispy as fried ones: let us assure you, dear skeptic, these truly are. The key is the
As the temperature and the leaves drop, the woods may look dead and bare, but there’s something growing among and on the trees: mushrooms. Fungi, spurred by the wet weather
By Chef Nicole Craft / Bartlett House At Bartlett House in Ghent, Chef Nicole Craft uses this versatile mushroom salsa as a spread on her poached chicken sandwich (it’s also
By Chef Tony Scotto / DPNB Pasta and Provisions Chef Tony Scotto of DPNB Pasta and Provisions uses his own fresh spinach pappardelle — which you can buy at the
By Chef Scott Fratangelo / L’inizio Anchovy-rich bagna cauda butter enhances the umami qualities of hen of the woods mushrooms in this recipe from Chef Scott Fratangelo of L’inizio in
When Jeffrey Crist sold one of his apple orchards to the country’s largest hard cider producer, you think he’d step back and take it easy. Not so. Instead, the fourth
