When autumn rolls around, Hudson Valley farm stands become even more appealing. From fresh pumpkins and gourds to hearty greens, local producers and CSAs offer so much to love. Part
Courtesy of Chef Josh Kroner, owner of Terrapin in Rhinebeck Ramps are susceptible to parasites and bacteria, so they need to be cleaned very well and cooked thoroughly before they
Try this simple ferment yourself for a yummy vinaigrette. From Miguel Lacruz of Wild Culture Waffles Ingredients Fermented Honey You’ll need enough of each ingredient to fill the glass jar
HONEY—AND THE BEES THAT produce it—can command an almost religious dedication. Its taste, color, consistency, health benefits (real and imagined), history (and mythology) have bestowed an almost mystical quality on
LATELY, NEWS STORIES ACROSS THE COUNTY have been proclaiming that the honeybee is in trouble. Bee habitat has been gobbled up by lawn, pavement and industrial farming. Bees are notoriously sensitive
By Marissa Sertich Ingredients 2 cups heavy cream 2 cups whole milk 1 cup honey 12 egg yolks pinch salt makes 1 quart Method In a medium size mixing bowl,
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
“BREAKING NEWS” IS NOT SOMETHING that means much to a quarterly magazine, but many of the issues we address—on this page, in Good Stuff or as feature material— remain pertinent even
Agnes Devereux never intended to own an inn or a restaurant. As a young girl in Ireland, she saw how hard her mother worked at it. But then, living and
LAST FALL , A PART-TIME BEEKEEPER AND long-time customer at our Manhattan Greenmarket stand asked me if he could bring a couple of active hives from his rooftop aviary in
Sour Kraut A classic German cake is a tender and buttery dough layered with a rich vanilla pastry crème and topped with sticky, sweet sliced almonds. Ingredients Topping 7 tablespoons
Dina Falconi Ingredients 10 ounces brandy 1 large handful fresh lemon balm leaves or flowering tops (stripped off main stalk) 4 ounces water 3 tablespoons raw honey Method Add all
Juan Romero, Duo Bistro Yields 1 load Ingredients 1 1/4 cup pumpkin puree (from your very own roasted pumpkin) 1/4 cup honey 3/4 cup brown sugar, packed 1/4 cup vegetable
Roger Gabrielsen Yields about 4 dozen cookies Ingredients 1 cup butter, softened 2/3 cup brown sugar, packed 1/3 cup honey 1 egg, beaten 2 cups all purpose flour 1 teaspoon
By Peter X. Kelly, Teaching Kitchen, Hudson Valley Hospital Center Makes 10 servings Ingredients Cooking spray 2 cups rolled oats 3 tablespoons vegetable oil 1/4 cup wheat germ 1 1/2
Hudson Valley Restaurant Week is back this April 8-21!
