Chocolat, author Joanne Harris penned a line for the novel’s chocolatier main character, Vianne Rocher, which read: “I sell dreams, small comforts, sweet harmless temptations to bring down a multitude of saints crashing
If you farm vegetables for a living in California or Florida, you have the advantage of being able to grow and market fresh produce year-round. When winter arrives in the
For any business to last seven decades, it has to change with the times. Farming included. And there is no better example than Soukup Farms, in Dover Plains, one of the
There’s a joke that goes something like, “What’s the difference between the United States and a cup of yogurt? Well, if you leave the yogurt sitting around for 200 years,
Tod & Vixen’s Dry Gin 1651 Luminaries of the spirits world helped create The Vale Fox Distillery’s Tod & Vixen’s Dry Gin 1651, including recruited bartenders Gaz Regan (aka Gary
Something to Get Excited About Plan Bee Farm Brewery Buckwheat, 7.8% ABV Known for its wonderful sours and farmhouse ales from its farm in the northeast corner of Poughkeepsie, Plan
8 North Broadway & 273 Kitchen Chef Constantine Kalandranis Can’t find pre-cooked gigante beans? Any cooked or canned white bean (or even chickpeas) works well in this recipe. Ingredients ½
Gaskins Chef Nick Suarez Three types of radicchio lend beautiful color to this salad, which “is a simple way to highlight the beautiful chicories we get from Sparrowbush Farm [in
Maple & Rose Chef Ryan Hart An oft-overlooked salad ingredient, celery adds lots of crunch to this bitter, mixed-chicories riff on the classic Caesar. Ingredients 1 cup torn bread 6
We’ve hit the winter-produce slump. Besides root vegetables, chard, and kale, there’s not much that’s local and fresh come December. One notable exception? Hardy, wonderfully bitter, colorful chicories. “In winter,
Marcella Micillo, Marketing Coordinator I have fond memories of cacio e pepe: eating it in a small Roman restaurant on a sweltering day in May. I was studying in Florence
RICHARD AND MARY ANNE ERICKSON’S Blue Mountain Bistro sat at the intersection of the Glasco Turnpike and Rt. 212 in the middle of nowhere on the back way to Woodstock
By Chef Michael Cutney, The Twisted Oak / Photo by David Handschuh Ingredients 1 cup dried chickpeas (or substitute 1 can of chickpeas, drained and rinsed. If using canned chickpeas,
IT’S ABOUT 10PM ON A WEDNESDAY NIGHT. Chef Michael Cutney has just finished cooking for a packed house at The Twisted Oak on Main Street in Tarrytown. He’s sitting down
Lamb is arguably best grilled over a wood fire and served rare or not at all, with a glass of good red wine. These three local wines are good bets:
Lamb is seasonal and choice cuts sell out fast. Call ahead to see what’s on hand. (Breeds are in parentheses.) The Dutchess County Sheep and Wool Growers Association website offers
By Chef Brian Arnoff / Kitchen Sink Food & Drink Serves about 4 Ingredients ¼ cup good quality EVOO 1 small onion diced 1 head fennel diced 1 spicy chili
By Chef Nick Suarez, Gaskins Serves 4 Ingredients 1 pound butter beans, yellow eye beans or traditional tarbais beans 1 bay leaf 1 onion, sliced in half 1 whole garlic
