Food Recipe: Scallops, Shallots and Spinach with Fettucine It's a guilt-free creamy pasta dish — because spinach is good for you, right? By Lisa Fielding of Secret Ingredients
Food Recipe: Homemade Biscuits How can something so simple to make be so seriously divine? By The Sylvia Center at Katchkie Farm
Food Recipe: Burst cherry Toms And Pancetta Canapes Lisa Fielding's original canape recipe satisfied with a combination of acid, smoke, salt and garlic. By Lisa Fielding of Secret Ingredients
Food Samascotts: From flowers and plants to apples, ice cream and a daily menu Four generations have farmed and operated Kinderhook's sprawling orchard and farm market. By Mary A. Nelen
Food Recipe: Chicken And Cabbage Stir Fry Cabbage is a forgotten hero. Here's how to make the most of it. By The Sylvia Center at Katchkie Farm
Porridge cooked in tea made from Earl Grey. Photos by Lawrence Braun. Food West Taghkanic Diner Reopens With Danish Influences Hudson native Kristopher Schram serves Earl Grey porridge and smoked clam chowder along with classic egg dishes and sandwiches. By Jan Greenberg
Food Recipe: Leg of Lamb Braised in White Wine and Fresh Herbs Our chef/poet really wanted to write about spring, so she offers a dish synonymous with the season. By Lisa Fielding of Secret Ingredients
Food Horseshoe Brand Hot Sauces, Where Heat Meets Flavor These fiery local sauces are making a big splash and expanding fast across the country. By Jamie Larson
Food Recipe: Higher Protein Bagels The Sylvia Center adds Greek yogurt for a protein-rich bagel that still tastes as good as one from a New York City bakery. By The Sylvia Center at Katchkie Farm
Food Harney and Sons CBD Tea Is Out On the QT The Hemp Devision is a new CBD-infused tea line from Harney & Sons, but they don't seem to want to talk about it. By Jamie Larson
Food Recipe: Mushroom Burrata Lasagna Lisa Fielding came up with a vegetarian lasagna that's rich and flavorful, creamy and sophisticated. By Lisa Fielding of Secret Ingredients
Grilled white asparagus, watercress jus, cured egg yolk - Rouge, except where noted. Food Rouge introduces a new chef and decor, but the rest — la même chose Rouge has been a West Stockbridge mainstay for almost two decades. These changes only make it better. By Mary A. Nelen
