Things have been heating up in the Hudson Valley all summer long. Why not infuse home culinary creations with a bit of zing? Spice fanatics and heat-seekers will delight in the
Courtesy of Angry Orchard Ingredients 1 bottle Angry Orchard Crisp Apple 2 oz Jamaican Rum 2 oz Horchata Con Rum (we used RumChata)  8 oz Eggnog Grated Nutmeg Method 1. Add
Chef Navjot Arora, Chutney Masala / Photo by Jermaine Haughton Serves 2 Ingredients 1 pound paneer Saunfia marinade (to coat paneer) 2 ounces red and green peppers, julienned 2 ounces
Barry Ballister Ingredients gently washed and dried fresh squash blossoms 1 egg, beaten 6 tablespoons seasoned fine bread crumbs 1/8 teaspoon chili powder or cayenne pepper parsley, cilantro and/or sweet
Peter Rose Ingredients 1 tablespoon baking powder 3 cups flour 3/4 cup light brown sugar, packed 8 tablespoons (1 stick) butter (and more for greasing the pan) 3/4 cup currants
Peter Rose Yields 36 cookies Ingredients 1 tablespoon milk 1/3 cup firmly package dark brown sugar 3/4 stick (6 tablespoons) unsalted butter, cut into bits 1 cup all-purpose flour 1/4
Peter G. Rose Ingredients 1 orange stuck with 10 cloves 1/4 teaspoon ground mace 3-inch cinnamon stick 4 cups water 1 bottle burgundy wine Sugar to taste (about 1/2 to
BASED IN RHINEBECK, Maya Kaimal has been spicing up the Hudson Valley with her line of Indian simmer sauces and snacks since the launch of Maya Kaimal Fine Indian Foods
Peter Rose, Valley Table Ingredients 1 bottle full-bodied wine (Shiraz or Merlot) 10 cloves 1 orange, very well scrubbed 3 cinnamon sticks 1 blade whole mace, or 1/4 teaspoon ground
Hudson Valley Restaurant Week is back this April 8-21!
