Food Recipe: Spiced Lamb And Scallion Patties You can serve the lamb patties cold, but grilling them really enhances the fragrance of the lamb and spices. By Katy Sparks
Food Big Move For Talbott & Arding Means More Provisions For The Rest Of Us While still in Hudson, the space upgrade will offer even more of “the best of the Hudson Valley ingredients.” By Naomi Shammash
Food Recipe: Rhubarb and Vanilla Bean Compote With 5-Spice Roasted Pepitas You can plan on just eating it straight from the saucepan. Use your best serving spoon! By Katy Sparks
Food Recipe: Ramps Done Three Ways It's a short ramp season. Here are three ways to prepare these seasonal treats. By Lisa Green
Food Recipe: New York State Buttermilk Cornbread Apple sauce, honey and buttermilk make this a winning cornbread recipe. By Katy Sparks
Rachel Oberg Food Recipe: Baked Onion Rings With Herb Dip These guilty pleasures are actually pretty innocent. By Lisa Green
Food Recipe: Pan-seared Pork Chops With Garlic, Sage And Coriander Seed To master this dish, there are three elements to consider: the quality of meat, the pan, and the technique. By Katy Sparks
David McIntyre Food Feast & Floret: Abloom In Hudson The former Fish & Game restaurant has been reborn as a dining destination bursting with the budding natural bounty of the area. By Andrea Pyros
Food Rock Steady Farm Shares Inclusive Mission With Kent Library Rock Steady farmers will talk its unique, inclusive approach to farming at an online event hosted by Kent Memorial Library. By Jamie Larson
Food Recipe: Sunny Lemon Tart Who can resist a springtime burst of yellow curd on a sweet and buttery crust (with some delightful blueberries for contrast)? By Lisa Fielding of Secret Ingredients
Food Recipe: Smoked Trout With Fava Beans, Shiitakes And Lemon Zest On Farro Pasta An irresistible combination of ingredients uses fresh and seasonal elements. By Katy Sparks
McGrath cheeses Food Cheese? Yes, Please, From Columbia And Dutchess Counties A guide to the artisanal cheesemakers in the upper Hudson Valley. By Diana Testa
