If you haven’t hosted a party since 2019, you may be a bit out of practice. These tips from local pros will help you elevate your event without a ton of effort.
Head to Scott & Joe for cheese galore, then stay for the tasting menus, cheese classes, and bistro bites in Nyack. Every weekend, Joe Garreffa and Scott Young—both fresh out
From Garlic: An Edible Biography By Robin Cherry There is an art to combining pasta with a sauce, and timing is everything. Start the garlic as soon as you have
Elevate your next cocktail or charcuterie board with delicious syrups and spreads handcrafted by three generations of women. It was in the dining hall at Bard College when Maya McLaughlin
From Garlic: An Edible Biography By Robin Cherry Serve this classic French sauce with poached or grilled fish, as a dressing, stirred into soups or stews, or as a sandwich
This Hudson Valley farm offers delicious U-pick options and is the perfect place to indulge in a picnic in Ulster County. On a sunny afternoon in the Hudson Valley, there
They may be small, but boy are they mighty! At these Hudson Valley restaurants and eateries, blueberries add a little something sweet (and a little something tart) to everything from
By Alvin and Friends. Photo: Adobe Stock / William No barbecue or dinner party is complete without this perfect cornbread from Chef Raymond Jackson of Alvin and Friends. Serve this
By Elm Rock Inn. Photo: Adobe Stock / Artem Shadrin This buttery pasta from Elm Rock Inn combines sweet and savory flavors for a dinner sure to dance across your
By Amy Lawton. Photo: Adobe Stock / Brent Hofacker This recipe brings a spicy twist to these Southern-inspired snacks. Fry it up and pair with your summer barbecue favorites. Ingredients
By Lynn Hazlewood. Photo: Adobe Stock / iaroshenko Zucchini is another plentiful vegetable in the summertime. Pair corn and zucchini in this timeless side dish to please the crowd at
By Reconnect Foods. Photo: Adobe Stock / fahrwasser Nothing says summertime like a salad with fresh, Hudson Valley veggies. Chef David Cruz from Reconnect Foods shares this succulent salad recipe that’s
By Aroma Thyme Bistro. Photo: Adobe Stock / Nelea Reazanteva Aroma Thyme Bistro’s vegan twist on this classic recipe creates a dish that everyone can enjoy. With only three ingredients,
From Garlic: An Edible Biography By Robin Cherry This chickpea dip is made with an entire head of roasted garlic. Topping it with za’atar adds a Middle Eastern touch of
Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy
Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy
Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy
Elm Rock Inn, Adobe Stock/ sriba3 Serves 10 (2 lbs. of pasta) Ingredients 1 lb. of chanterelle mushrooms (or any combination of wild mushrooms), sliced 1 lb. butter 3 lbs.
Hudson Valley Restaurant Week is back this October 28 to November 10!
