Food

Discover the best food, farms, and dining in the Hudson Valley, Berkshires, and Litchfield Hills. Rural Intelligence shares local restaurant reviews, seasonal recipes, and stories celebrating regional flavor.

Food

Roasted Garlic, Onion, and Potato Galette

Berkshire native Alana Chernila, local politician, mother of two, and author of the new cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making(Clarkson Potter), dispenses change and cooking ideas to readers and friends. She shares her peak-of-the-season recipes with Rural Intelligence to help us make

By Editor

Food

Four Hot Tamales: Women Who Belong in the Kitchen

Daire Rooney, executive chef of Allium Restaurant + Bar, is a New Englander plain and simple. She doesn’t identify with a specific state, born in Vermont and raised all around the region. “This is where I belong. I’ve built strong relationships with farmers, chefs, and the community here.” Chef

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Food

AgriCulture: Tea and Sympathy

AgriCulture bloggers Peter Davies and Mark Scherzer are the owners of Turkana Farms in Germantown, NY. This week Mark writes. In the last couple of weeks a few late lambs have arrived, and the most recent, the 27th of the season, born February 5, was initially struggling. His mother did

By Editor

Food

A Chip Off the Ol' Squash

Berkshire native Alana Chernila, local politician, mother of two, and author of the new cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), dispenses change and cooking ideas to readers and friends. She shares her peak-of-the-season recipes with Rural Intelligence to help us make

By Editor

Food

A Rose By Any Other Name

Berkshire native Alana Chernila, local politician, mother of two, and author of the new cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), dispenses change and cooking ideas to readers and friends. She shares her peak-of-the-season recipes with Rural Intelligence to help us make

By Editor

Food

AgriCulture: Waste Not, Etc.

AgriCulture bloggers Peter Davies and Mark Scherzer are the owners of Turkana Farms in Germantown, NY. This week Peter writes. Here in the cozy warmth of our farm house, nicely insulated from what will turn out to be a major blizzard, I am thinking of frugality. Specifically my frugality. I

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Food

Our Daily Bread (South): The Power & The Glory of Pastrami

Sometimes a sandwich is more than just a sandwich. Take the pastrami on rye at the new Our Daily Bread Bakery & Café in Chatham, NY (not to be confused with its elder, gluten-free, vegetarian sibling at the north end of town that confusingly goes by the very same name)

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Food

A Coconut Cure: Congee, Chicken, and Greens

Berkshire native Alana Chernila, local politician, mother of two, and author of the new cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), dispenses change and cooking ideas to readers and friends. She shares her peak-of-the-season recipes with Rural Intelligence to help us make

By Editor

Food

AgriCulture: Hay Fever

AgriCulture bloggers Peter Davies and Mark Scherzer are the owners of Turkana Farms in Germantown, NY. This week Mark writes. In winter it sometimes seems to us that our main function is simply to serve as movers of a mountain of hay. Farmers who raise grazing animals often describe themselves

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Food

Helsinki Hudson

Food before music in a handsome space

By Lisa Green

Food

The Berkshire Wine Hunt

The wine-buying landscape in Berkshire, Columbia, Dutchess, and Litchfield counties is growing and evolving, with an ever- increasing number of well-edited wine stores with passionate proprietors making the search for that perfect bottle both an adventure and a pleasure. For this, the first of a series on the area’s

By Editor

Food

My Own True Love

Our love affair began years ago. It was never one of those civilized, time-consuming "Harry Meets Sally" things, with platonic friendship origins, the inevitable glance, date, and eventually, relationship. No, ours has been a white-hot smolder that has yet to simmer down. To this day, from the moment

By Editor