Food Recipe: Hard Cider And Leek Braised Chicken Here's how to do a low-and-slow cooking of quality chicken thighs, enhanced with a local hard cider. By Katy Sparks
Food Recipe: Soupe Au Pistou A simple version of a French vegetable soup...and while we're making it, an explanation of the word "bowdlerize." By Pamela Osborne
Food Recipe: Smoky Dry Rub With Salmon If you didn't get to grill much this summer, a smoky dry rub mimics the flavors you missed. By Katy Sparks
Food Recipe: Jayne's Corn Pudding This is a good recipe to have in your back pocket as summer and corn season draw to a close. By Pamela Osborne
Food Recipe: Ginger Pear Muffins It may be apple season, but don't forget the appeal of pears, which are wonderful in baked goods, such as these muffins. By Katy Sparks
Photos courtesy Hudson Roastery Food Hudson Roastery: A Coffee/Wine Bar With A European Accent On the menu: coffee and croissants, wine and cheese, and a healthy shot of European elegance on the side. By Naomi Shammash
Food Recipe: Melon Soup A not-sweet fruit soup that's been handed down from French neighbors to friend to Pamela Osborne. By Pamela Osborne
Food Recipe: Grilled Tuna with Sweet Corn and a Tomato-Caper Relish Sweet corn and tomatoes (local, of course) are a piquant topping to a beautiful piece of grilled tuna. By Katy Sparks
Food Zinnia's Dinette: A New England Fish Fry For The Hudson Valley Folks are flocking to Craryville for Amy Lawton's perfect fish and chips, clams, oysters, fried chicken...the list goes on. By Jamie Larson
Food Recipe: Late Summer Tomato Salad With Feta and Herbs The main point of the "recipe" is to buy local tomatoes and add stuff that brings out their flavor. By Katy Sparks
Tyson, Susan and Sam Averill. Photo by Ariel Picton Food Owned By 10 Generations Of A Family, Averill Farm Celebrates Its 275 Years Averill Farm in Washington, Conn. is turning 275 and inviting the whole community to the party. By Jamie Larson
Food Recipe: Summer Ceviche Flavor, texture and color come together in this cooling fish ceviche. By Katy Sparks
