Food

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

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

Brick House Pub

The Five Alarm burger remains one of the best in the region

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,

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

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,

By Editor

Food

Recipe: Welsh Scones

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: Baby Spinach with Roasted Cauliflower and Hazelnuts

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,

By Editor