Food

Food

Chaseo's Pork Medallions with Apples and Onions

2 pork tenderloins 2 T. chopped rosemary leaves (optional) 1/4 c. olive oil 2 T. butter 2 onions, sliced medium-thick 2 Granny Smith apples, peeled and cut in eighths 2 T. brown sugar 2 T. demi-glaze (or 1 beef bouillon cube, crushed) Splash of brandy Season the tenderloins with

By Editor

Food

Swoon Kitchenbar

Is there another restaurant in Columbia County as New Yorky (in a good way) as this smashing place? Swoon Kitchenbar owner-chef Jeffrey Gimmel, a former top toque at Michael’s, and his partner in all things, Nina Bachinsky-Gimmel, once a pastry chef at the Union Square Café, met while studying

By Editor

Food

Gigi Trattoria

Owner Laura Pensiero calls the food here “Hudson Valley Mediterranean.” We call it refreshing.

By Lisa Green

Food

The Blue Plate

"The American Bistro with International Implications."

By Jamie Larson

Food

Toymakers Cafe

A house specialty: the sweet potato waffle

By Lisa Green

Food

The Stagecoach Tavern

Contemporary country cuisine in a quintessential New England tavern

By Lisa Green

Food

Beyond Organic: Hail the Heritage Breeds

It was a Jane Austen-via-PBS moment: As I pass through a gate into the picket-fenced front yard of picturesque Turkana Farms in Germantown, NY, a dozen or so Karakul spring lambs scamper to greet me, playfully nudging me toward the front door where co-owner Peter Davies awaits.  Davies, a Yale-educated

By Editor

Food

Herb butter

Apart from chives, herbs don't freeze successfully unless they are suspended in fat (consider pesto).  This recipe is adapted from one by chef Waldy Malouf that appeared in New York Magazine, November 1, 1999.  He suggested whipping up a cup of it on Thanksgiving morning to baste the

By Editor