Food RI's Hamburger Helper When we came up with the idea of doing a hamburger roundup similar to the one we did on egg sandwiches,we wondered not if we could gather enough really great hamburgers in our region, but if enough people would be willing to do the reviewing. Turns out it wasn’ By Editor
Food Recipe: Garlicky Leg Of Lamb 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 him. The Baker By Editor
Food Sweets Too Good To Be Gluten Free? Not Anymore. Madeleine's gluten-free Berkshire Crunchie cookies, strawberry shortcake cupcakes, and lemon chiffon mini muffins. By Amy Krzanik You've seen it everywhere lately – “gluten free" – and either grabbed five of the item or rolled your eyes. I admit, I have to laugh at some of the products By Editor
Food Food For Thought: Simon’s Rock Brings Education To The Table By Nichole Dupont Maryann Tebben may have just landed her dream job, and she didn’t even have to leave her office. Throughout the last 14 years, Bard College at Simon's Rock's French studies professor has incorporated all of the elements she loves most – food, culture, By Editor
Food Yianni's Restaurant A great deal of variety and dextrous cooking experience, with seafood playing a starring role By Lisa Green
Food The Shelter: Underground Wine Bar An Above-Average Hideout Rhinebeck’s coolest bar-cum-restaurant comes to life at night. By Andrea Pyros
Food Recipe: Yogurt Cheesecake With Dates And Rosewater Twice a month, Berkshire 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 status, and By Editor
Food Drinks: A Spring Green Margarita If patio furniture is popping up in all the stores now, can cocktails al fresco (or at least inside with the windows open) be far behind? Looking for a libation to welcome in spring, we went to Paula Boyajian, bar manager at The Gateways Inn in Lenox, who seems always By Editor
Food Recipe: Matzoh Ball Soup 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 him. The Baker By Editor
Food Review: Le Gamin Country, A Parisian Post In Hudson By David McDonald In his groundbreaking book Kitchen Confidential, Anthony Bourdain talked about the hardest challenge for a restaurant: maintaining consistency. Sure, many restaurants can come up with a transcendent meal every now and then. But doing it consistently? That’s an entirely different challenge. It’s a challenge more By Editor
Food Recipe: Roasted Asparagus With Three Sauces Twice a month, Berkshire 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 status, and By Editor
