
Flight of the Monarchs
ON A SUNNY FRIDAY AFTERNOON in late August last year—not too hot, with just a hint of a breeze, the radiant blue sky streaked with a line of feathery clouds
ON A SUNNY FRIDAY AFTERNOON in late August last year—not too hot, with just a hint of a breeze, the radiant blue sky streaked with a line of feathery clouds
Marnie MacLean, Thompson-Finch Farm / Photo by Margaret Rizzuto Ingredients 1 quart frozen strawberries, 2 cups lemonade or lemon juice A little bit of sugar Tequila (the amount is a
Agnes Devereaux, Village Tea Room The Village Tea Room mixes organic sparkling lemonade with this syrup and gin to make a Collins. You can also use lime or lemon juice
Chef Leonard Mott, Le Chambord Ingredients 5 egg whites 1 cup granulated sugar 1 1/2 cup almonds, lightly toasted, finely chopped 2 cups granulated sugar 1 cup water 10 egg
Amy Goldman, “The Heirloom Tomato” Serves 8 Ingredients 4 pounds yellow or orange tomatoes, coarsely chopped 1 tablespoon salt 2 teaspoons sugar 4 strips lime zest, 2 to 3 inches
Agnes Devereux, Village Tea Room Makes 1 three-layer cake Ingredients Sponge Cake 6 egg yolks 6 egg whites 7 1/2 ounces sugar 1 1/2 teaspoons vanilla bean paste 6 ounces
Vincent Ricciardelli, Harvest / Photos by Margaret Rizzuto Serves 4-6 Ingredients Roasted Beets 3 cups kosher salt 5 to 6 medium sized beets 1/4 cup canola oil White Balsamic Vinaigrette
Robert Horton, An American Bistro / Photos by Margaret Rizzuto Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon chopped garlic 2 cups chopped plum tomatoes 1/4 cup dry white wine
Liz Johnson and Greg Weber, Sour Cherry Farm Makes 12 (4-ounce) jars Ingredients 4 pounds (about 4 1/2 to 5 quarts) sour cherries 2 1/2 to 3 cups sugar (depending
Debra Every, The Me-Oh-My Café & Pie Shop Ingredients 3 pounds red or black plums, with peel 6 tablespoons quick cook tapioca 1 1/4 cups sugar 1 1/4 teaspoon ginger
THE LORE, LEGENDS AND LEGITIMACY surrounding the tomato are about as varied as the environments in which it is found. Used in Central American cooking since at least 500BC, it was
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Fishkill, NY 12524
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I’ll always love fall in the Hudson Valley best, but there’s something so special about spring. Budding trees, greenery, a warm breeze here and there, daffodils and tulips…you can’t help getting caught up in it all, buoyed by feelings of expectancy and optimism for a new season and fresh start.
Hudson Valley Restaurant Week is back this October 28 to November 10!