These Gingerbread Cookies Taste Like Winter in the Hudson Valley
Valley Table
When the first snowflakes start to fall, whip up a batch of gingerbread cookies to celebrate the season right.
Winter
Hudson Valley Treats to Get Your Sweetheart for Valentine’s Day
Olivia Cambalik
Want to treat your darling (or yourself) to something sweet for Valentine’s Day? These Hudson Valley shops are here to help.
Mohonk Mountain House’s Gingerbread Competition Is Too Sweet
Olivia Cambalik
Hudson Valley bakers take on the annual Mohonk Mountain House gingerbread competition in December.
Beet Hummus
Valley Table Staff
Catskills Provisions, Callicoon Ingredients 8 cloves garlic, peeled (for the confit) Extra-virgin olive oil 2 beets 2 15-oz cans chickpeas, drained 4 cloves garlic, minced 2 lemons, zested and juiced
Roasted Beet Tartare
Valley Table Staff
Peekamoose Restaurant & Tap Room, Big Indian | Photo courtesy of Peekamoose Restaurant & Tap Room Ingredients 4 medium size beets ¼ cup plus 1 tablespoon extra-virgin olive oil Salt
Beet & Burrata Salad
Valley Table Staff
Mill House Brewing Co., Poughkeepsie Ingredients 2 large red beets or 2 bunches of baby beets ¾ cup extra-virgin olive oil, plus extra for roasting beets ½ cup balsamic vinegar
Beef And Bean Chili
Valley Table Staff
Grazin’ Diner | Photo courtesy of Grazin’ Diner Makes 8-12+ Servings Ingredients 4 lbs. grass-fed and finished ground beef (80–85 percent, don’t use very lean meat in this recipe) 3
Smoked Butternut Squash Soup
Valley Table Staff
West Taghkanic Diner | Photo by Lawrence Braun Ingredients 1 large butternut squash, sliced in half lengthwise 3 oz. unsalted butter 1 medium onion, thinly sliced 2 cloves garlic, minced
Hot Chicken Biscuits
Valley Table Staff
Gracie’s Luncheonette 4 Servings (With A Few Extra Biscuits) Ingredients For the biscuits: 3¼ cups all-purpose flour 4¼ teaspoons baking powder 1½ teaspoon salt ½ teaspoon black pepper 3½ teaspoons
Impossible Ragu
Valley Table Staff
Chef Joseph Cafaro, Palizzata Marketplace & Eatery, Kingston Serves 4 Ingredients 1 lb. pasta of your choice 1–2 tablespoons neutral cooking oil (canola or avocado) 8 oz. Impossible meat substitute
Harvest Pasta Salad With Beet Fusilli
Valley Table Staff
By Sfoglini, Coxsackie Serves 4 Ingredients Honey Cider Vinaigrette 3 teaspoons minced shallot 3 teaspoons Dijon mustard 2 tablespoons fresh lemon juice 4 tablespoons apple cider vinegar 1 tablespoon honey
Seafood Tagliatelle
Valley Table Staff
By Scott Rosenberg, Il Figlio Enoteca, Fishkill Serves 4 Ingredients 4 tablespoons olive oil 4 cloves of garlic, minced 1 lb. calamari, cut into rings ¼ cup white wine 3
Garganelli Ai Funghi
Valley Table Staff
By Scott Rosenberg, Il Figlio Enoteca, Fishkill Serves 4 Ingredients 2 tablespoons olive oil ¼ lb. pancetta, diced 1 lb. of crimini and oyster mushrooms, cut in quarters 2 garlic
Warren & Vine Is a Chef-Led Wine Bar in Hudson
Robin Cherry
Award-winning chef Wes Dier and his wife Bryn Bahnatka describe the menu at their cozy new wine bar as “the way we like to eat.” It includes small, thoughtfully prepared
Moonburger Is the Vegetarian Drive-Thru Burger Joint You Need to Try in Kingston
Robin Cherry
“We are living in the golden age of fake meat,” declared former Bon Appetit editor Amiel Stanek. He’s part of the culinary team at Kingston’s Moonburger, a new drive-thru serving
How to Make Kombucha at Home
Valley Table Staff
By Francesca Furey Yields ½ gallon Ingredients Water 1/2 c. cane sugar 3 Tbsp tea or 2 tea bags SCOBY and liquids Method 1 Make sweetened tea. Boil water and
Beets Are Powerhouse Vegetables in the Hudson Valley
Francesca Furey
BEETS GO WAY, WAY BACK — THEY ORIGINATED along the coast of the Mediterranean Sea and were believed to be discovered as early as 2,000 BC. Ancient Greeks utilized the
Time for Tea: Everything to Know About Teas and Tisanes in the Hudson Valley
Francesca Furey
Though it may never incite the sort of passion that coffee does, teas of all sorts are steadily gaining in popularity. People are finally discovering the many physical and emotional
