From Compassionate Cuisine at Catskill Animal Sanctuary Do you remember eagerly awaiting lunchtime in grade school? Discovering and devouring neatly packed sandwiches and treats in our paper bags or lunch boxes
The warmer weather is on its way, and with it the joys of spring. One such joy? Arugula. A member of the Brassicaceae family — think broccoli, cabbage, kale, and collards
Photo by Steve Fowler Thursdays and Fridays are kill days,” says Greg Stratton, glancing in the sideview mirror as his pickup truck jostles down a back road near the New
The spring iteration of Hudson Valley Restaurant Week is officially postponed. The announcement follows the latest proclamation by New York Governor Andrew Cuomo stating that all restaurants and bars in
By Leslie Coons Bostian The ingredients listed here will fill a 2-gallon crock; for easy holiday gifting, use 10 24-ounce Mason jars. Use fruits as they come in season—melons and
Sangria Weekend For a no fuss, festive time, Baldwin Vineyards offers a family-friendly weekend event with games like volleyball and corn hole and sips of Sangria. The Bus food truck
White-coated technicians used to produce computer chips at the sprawling, scrupulously clean facility operated by IBM in East Fishkill. Now, a new generation of workers is gearing up to produce
Chef Nick DiBona loves big flavors. He credits his traditional Italian upbringing and learning how to cook with fresh local ingredients as the source of his focus. Subtlety is not
Move over kombucha, there’s a new health trend in town, and it’s becoming just as famous. Cannabidiol (CBD), an oil derived from the cannabis plant (marijuana), has cropped up in
Jason Schuler was behind the bar at Gleason’s in Peekskill during the 2012 holidays when one of his regulars asked to buy, as gifts for his friends and family, nine
The British have made their way to Dobbs Ferry, this time by way of a new restaurant. Modeled after classic British gastropubs, chef/owner David DiBari (perhaps best known for his
Old farmers never die. They just hoe away.” So said the message in a birthday card sent me by a former employee. On the front was a cartoon-like rendition of
By Ric Orlando / New World Bistro Bar Serves 4 Ingredients About 20 red radishes, trimmed of stem and greens water About 1 cup (2 sticks) melted butter Salt to
By Chef Alex Burger, The Amsterdam / Photo by Susan Baker “We love to use morels in the spring, chanterelles in the summer, hen of the woods and black trumpet
LIKE SNOWDROPS AND CROCUSES, garden chives push through barely thawed earth with almost alarming vigor. More than most herbs, chives demand that we use them: The plants respond to regular
Adapted from Recipes From a French Herb Garden, by Geraldene Holt / Photo by Lesley Rozycki Serves 4 Ingredients Mousse 1 large bunch flat-leaf parsley 6 tablespoons whole milk 1
By Alice Gabriel / Photo by Lesley Rozycki Ingredients 2 tablespoons unsalted butter, softened 2 teaspoons fresh chives, neatly snipped 1 teaspoon fresh mint leaves, minced salt to taste Method Gently
“WE TOOK GARBAGE AND NAILED it to the wall.” That’s how J.T. McKay describes how he and Sean Nutley designed bluecashew Kitchen Homestead, their relocated and re-imagined retail and cooking demonstration
Hudson Valley Restaurant Week is back this October 28 to November 10!
