Food Recipe: Kimchi Pancakes This week's recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in By Editor
Food Recipe: Quinoa with French Lentils, Wild Rice and Golden Raisins Twice a month, Berkshire County native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), contributes a thoughtful and heartfelt essay/recipe created exclusively for Rural Intelligence readers. Her first cookbook has achieved top-seller By Editor
Food Letterbox Farm Introduces The CSA Meal Share By Jamie Larson With a long hard winter finally behind us (knock wood), it’s time again to sign up for a CSA share from your favorite local farm. With regional produce and high-quality, ethically produced meats better and more widely available than ever, choosing a CSA has become By Editor
Food Recipe: Currant Scones Madeline Delosh, a Columbia County resident, owns Mado Patisserie in Chatham, NY. A graduate of the French Culinary Institute, she worked with Jean-Georges Vongerichten and was the pastry chef at La Grenouille Restaurant. “I like to reach out to those who love baking and pastries," Madeline says. With By Editor
Food Recipe: Broiled Grapefruit With Maple Sugar and Mint Twice a month, Berkshire County native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), contributes a thoughtful and heartfelt essay/recipe created exclusively for Rural Intelligence readers. Her first cookbook has achieved top-seller By Editor
Food Talbott & Arding Embraces A Piece Of Hudson’s Past And Present Photos by Annie Schlechter By Greg Cerio Customers of the new Hudson, NY food shop Talbott & Arding Cheese and Provisions might be so busy admiring the shop’s crisp interior details (white tile, dove-gray wainscoting) that they only glance at the pitted marble counter used to display house- By Editor
Food Recipe: Cumin Roasted Carrots with Yogurt Sauce This week's recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in By Editor
Food Recipe: Hot Wing Cauliflower Twice a month, Berkshire County native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), contributes a thoughtful and heartfelt essay/recipe created exclusively for Rural Intelligence readers. Her first cookbook has achieved top-seller By Editor
Food Recipe: Buttermilk Panna Cotta Photos by Michel Arnaud Madeline Delosh, a Columbia County resident, owns Mado Patisserie in Chatham, NY. A graduate of the French Culinary Institute, she worked with Jean-Georges Vongerichten and was the pastry chef at La Grenouille Restaurant. “I like to reach out to those who love baking and pastries, By Editor
Food Food: The Swiss Raclette At Gedney Farm By Lisa Green I am not a skier. But I can dine like one, and fortunately, the good folks at Gedney Farm in New Marlboro require no ski lift ticket to enjoy the “après ski" Sunday night Swiss raclette. The raclette refers to both the semi-hard cheese and By Editor
Food Recipe: Maple Vanilla Pudding Twice a month, Berkshire County native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), contributes a thoughtful and heartfelt essay/recipe created exclusively for Rural Intelligence readers. Her first cookbook has achieved top-seller By Editor
Food Recipe: Lamb and Coriander Stew This week's recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in By Editor
