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Reinventing Road Food

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

Truffled Fried Chickpeas

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,

Eating Art: The Twisted Oak

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

Wine with Lamb

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:

Where to Buy Local Lamb 

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

Merguez & Mussels

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

Braised Lamb Cassoulet

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

Lamb Sausage with Fresh Oysters

By Christopher Idone This simple recipe has “winter” written all over it. You can find Blue Point oysters at Hudson Valley Seafood, in Central Valley. Makes 12 patties Ingredients 1

Sugo (Italian Meat Sauce)

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

Hudson Valley Cabernet Franc Tasting Notes

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

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

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

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

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

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

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

Hudson Valley Restaurant Week is back this April 8-21!