How to Make Toffee at Home in the Hudson Valley
Valley Table
Wondering how to make toffee at home? This recipe from the Culinary Institute of America will walk you through the process.
Winter
5 Winter Beers to Sip on in the Hudson Valley
Sabrina Sucato
Local tasting rooms tap into seasonal flavors to craft winter beers that hit all the right notes.
This Crabapple and Candied Ginger Chutney Recipe Is Delicious
Deborah Skolnik
This sweet, sour, and savory combination of vinegar, sugar, onions, and crabapple is simple to make.
6 Places to Get Red Velvet Cake in the Hudson ValleyÂ
Olivia Cambalik
With Valentine’s Day just around the corner, these Hudson Valley red velvet cakes will have you falling in love.
This Cinnamon Rolls Recipe Will Make Your Mouth Water
Valley Table
Upgrade your breakfast routine with this recipe for cinnamon rolls from the Culinary Institute of America.
These Pecan Diamonds Are an Easy-to-Make Dessert
Valley Table
When you want something other than the standard chocolate chip cookie, these pecan diamonds offer a bit of crunch and sweetness all in one bite.
Peppermint Bark Is a Festive Treat in the Hudson Valley
Valley Table
This easy recipe for peppermint bark is a great use for those leftover candy canes and fun to prepare with the kids on a winter afternoon.
This Warm Gingerbread Pudding Recipe Is a Holiday Essential
Valley Table
For a showstopping dessert that your guests will adore, look no further than this warm gingerbread pudding recipe.
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.
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 SweetÂ
Olivia Cambalik
Hudson Valley bakers take on the annual Mohonk Mountain House gingerbread competition in December. Â
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
