Photos courtesy of Savor Fine Foods Food Savor Transforms The Shortbread Cookie Andre Kreft creates buttery cookies with an unusual but utterly tasty combination of sweet and savory ingredients. By Lisa Green
Food Greig Farm: A Destination For Shopping, Eating, Hanging With Goats, And Staying Awhile Greig Farm has become a centerpiece of Red Hook's draw. There's a lot more here than just fruits and veggies. By Jamie Larson
Food Recipe: Roasted Butternut Squash And Maple Chickpeas With Pesto And Garlic Aioli This is a delectable, hearty meal that highlights the star ingredient of the moment. By The Sylvia Center at Katchkie Farm
Food Recipe: Polenta With Lemony Chickpeas Creamy polenta is topped with jammy onions and a vegetable ragout. By Janet Elsbach
Food Vending Machines Mete Out The Beef At The Applestone Meat Company Vending machines dispensing high-quality cuts of meat isn't future tech. You can use one now, 24/7, in Hudson. By Jamie Larson
Food Recipe: Kale, Carrots And Apple Confetti Salad This salad is like autumn in a bowl. By The Sylvia Center at Katchkie Farm
Food Recipe: Butternut Squash Hummus Hummus doesn't have to be made of chickpeas. Butternut squash is a great alternative. By The Sylvia Center at Katchkie Farm
Food Recipe: Pomegranate Cake It's traditional to consume pomegranates on Rosh Hashanah. By Janet Elsbach
Food Grand Cru: Same Neighborhood Vibe In A New Neighborhood Grand Cru Beer and Cheese Market made the move to a more family-friendly space with room for food trucks. By Andrea Pyros
Food Recipe: Beet and Black Bean Brownies The Sylvia Center brings together unusual ingredients that make a terrific, healthier brownie. By The Sylvia Center at Katchkie Farm
Food Instant Gratification: The Tap House At Shaker Mill The newly minted Tap House at Shaker Mill in West Stockbridge, Mass. raises the bar for comfort food. By Nichole Dupont
Food Recipe: Apple Oat Muffins with Coconut and Coriander Toasting the coriander seeds adds a pop of flavor that makes the extra two minutes worth everything. By Janet Elsbach
