Sugo (Italian Meat Sauce)
Valley Table Staff
By Gianni Scappin and Alberto Vanoli Makes about 4 cups Ingredients 1/2 cup (1 stick) unsalted butter 2 cups minced yellow onions 1 garlic clove 2 pounds lamb, coarsely ground
Winter
Hudson Valley Cabernet Franc Tasting Notes
James Roberts
Glorie Farm Winery 2016 Tart cranberry and pomegranate, cooked herbs and more than a hint of citrus peel lead to a charming, spicy, green herbs-and-pepper finish, with a lingering, gentle tannin.
Cab Franc, Frankly
James Roberts
CONVERSATIONS WITH WINE LOVERS INEVITABLY include discussion of terroir, a French term that generally refers to how the environmental elements in which a wine is produced affect the character of
Eat Lamb Now
WHEN THE FORECAST CALLS FOR SNOW, it’s time to put lamb on the table. Braised, slow-roasted or seared over a hot fire until the fat glistens, earthy and rich, with
Chestnut, Bean & Milk Soup
Valley Table Staff
Zuppa Di Castagne, Fagioli, E Latte Photo by Francesco Tonelli Serves 6 to 8 Ingredients 8 ounces fresh chestnuts, shells removed 1 fresh bay leaf 2 ounces smoked bacon, diced
Chestnuts Pure & Simple
Valley Table Staff
IT’S A PRETTY GOOD BET that unless you’re a longtime New York City resident (that is, before 1950), your exposure to cooked chestnuts is likely limited to tasty little pieces
The American Chestnut
Keith Stewart
NOT SO LONG AGO, the American chestnut (Castanea dentata) by many accounts was the most prized and plentiful tree in our eastern forests. It was said that a squirrel could
Winter Market Finds
Valley Table Staff
Catskill Provisions Chocolate Honey Truffles, Honey Whiskey Truffles These decadent, handcrafted chocolate truffles, infused with local raw wildflower honey, make any party or gathering something special. Catskill Provisions’ owner Clair
Eat Local All Winter Long
Valley Table Staff
THE GROWING SEASON MAY be behind us, but there still is plenty of good local eating to be had in the winter months ahead thanks to the farms, markets and
Head Hunters
Jerry Novesky / Photo Keith Stewart
MAYBE IT WAS THE IMAGE OF the Trump boys hefting the body of a small leopard one of them had just shot, or maybe it was that infamous shot of Trump
Making Pasta At Home
Leslie Coons Bostian / Photos Meghan Spiro
MAKING PASTA AT HOME CAN be an enjoyable project that yields delicious results. Numerous recipes and how-to videos can be found online, in books and magazines, and packaged with new pasta
Francesco Buitoni’s Way of Pasta
Leslie Coons Bostian / Photos Meghan Spiro
NATIVE ITALIAN Francesco Buitoni really understands pasta. He came to New York and worked at San Domenico on Central Park South and as sommelier at Mario Batali’s Otto. In the Hudson
Beacon’s Pantry: Euro On Main
Kristen Warfield / Photos Eva Deitch
MOST AVID TRAVELERS WILL admit that the fastest way to experience a culture is, quite simply, through its food. Another, though far slower way, would be to pack your bags
‘Tis the Season for Cookies
Catherine Morba / Photos Jerry Novesky
WHETHER DUNKED INTO A GLASS of milk while sitting fireside or enjoyed alongside a mug of hot cocoa on a snowy day, big batches of cookies always seem to be
Oh, What a Lovely Year
Jerry Novesky
SO, HOW WAS YOUR YEAR? is a question that floats around a lot as we roll toward Thanksgiving and the hectic holiday weeks that follow. If you’re a Cubs fan,
Shop Local at the Hudson Valley’s Winter Farmers’ Markets
Valley Table Staff
YOU MAY NOT ASSOCIATE SNOW and ice with a bustling farmers’ market, but in the Hudson Valley you can buy local food products, including meats, eggs, high tunnel and greenhouse-grown
A Drink New York State of Mind
Colleen Stewart
WHEN THE VALLEY TABLE TASKED New Yorkers to “Support the Craft” this fall, #drinklocal manifested itself in some exciting ways. From consumers visiting local wineries, cideries, breweries and distilleries for
