THE BEST-KEPT SECRET at The CIA (aka The Culinary Institute of America) may be The Egg, a food court-style student dining hall that also is open to the public. The fare is
We rarely do a theme issue, and we didn’t plan for this issue to be one, but as it evolved, we saw a pattern, and the more we explored it
Not all CSA farms operate the same—there’s often flexibility in terms of cost, pickup schedule or location, contents and more. Finding the CSA that works best for you may take
Community Supported Agriculture provides structure and security for small farm businesses. The CSA model was created so that farmers could receive income when business demands it. Consumers invest in the
“HONESTLY, IT’S ALL ABOUT THE WINE,” says Sarah Knaus, the owner of Highland’s newest art/nosh/wine spot. In late December, she and her daughter, Nisa (chef/co-owner), opened Knaus Gallery & Wine
HOUSED IN THE SHELL OF the nineteenth-century Dibble House on Main Street, the newly-debuted Beacon Hotel Restaurant is continuing the site’s historic record for hospitality. Owners Greg Trautman, a Brooklyn restaurateur, and
“IT’S NOT ITALIAN-AMERICAN—it’s not just spaghetti and meatballs,” says Beau Widener, Director of Culinary Operations for ERL Hospitality, the restaurant group responsible for opening Red Zebra in Sleepy Hollow. Widener,
A GRASSROOTS EFFORT BY A GROUP of friends six years ago to get styrofoam out of Beacon has blossomed into an “educational” waste management company whose goal is helping people
CHEF TERRANCE BRENNAN THE ROUNDHOUSE When it comes to cooking sustainably, “nose-to-tail” philosophy demands using an entire animal or vegetable (or as much of it as possible) instead of only
Over the course of the year, no other season is anticipated more, or is host to as many celebrations,as spring. Across time, cultures and continents, the season has been, and
By Dottie Audrey’s Bakery Kitchen Ingredients 3 1⁄2 cups all-purpose flour 1 tablespoon baking powder 1⁄2 teaspoon kosher salt 8 tablespoons unsalted butter, softened 1⁄2 cup granulated sugar 3⁄4 cup
By Dottie Audrey’s Bakery Kitchen Serves 6-8 Ingredients 2 tablespoons Canola oil 2 cups white onion, diced 1 cup carrot, 1⁄4-inch dice ½ cup celery, diced (include leafy centers and
By Dottie Audrey’s Bakery Kitchen Ingredients 3 1⁄2 cups all purpose flour (King Arthur “Sir Galahad”) 1 1⁄4 cups cake flour (King Arthur “Guinevere”) 1⁄2 cup granulated sugar 3⁄4 teaspoon
Dottie Audrey’s Bakery Kitchen Ingredients 1 slice good rye bread (this dish really highlights the earthiness of the bread) 2 tablespoons basil oil (recipe below) 2 slices aged provolone cheese
By Stacey Hawkins Serves 4 Ingredients 2 tablespoons Stacey Hawkins Luscious Lemon Oil1 3/4 pounds large sea scallops 1/2 cup vegetable or chicken broth 4 tablespoons Stacey Hawkins Balsamic Mosto
By Kamel Jamal / Ziatun Serves 15-20 Ingredients 10 pound lamb leg 1 1/2 large onions, diced 1 1/2 quarts liquid jameed* 1 1/2 quarts water salt and white pepper
By Ramiro Jimenez / Ramiro’s 954 Serves 6 to 8 Ingredients 2 gallons water, or enough to cover the pork 1 cup white sugar 1 cup coarse kosher salt 1
By David Dibari / The Cookery Serves 8 Ingredients 12 ounces Montena Taranto ricotta cheese 3 ounces hot sopressata 3 ounces sweet sopressata 2 ounces Genoa salami 1/2 cup Grana
Hudson Valley Restaurant Week is back this October 28 to November 10!
