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
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
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
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.
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
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
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
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
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
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
Hudson Valley Restaurant Week is back this October 28 to November 10!
