Food

Food

Food Studio Adds to Hudson's Happy Pancake of Restaurants

By Sam Pratt Hudson has at least two dozen spots to buy coffee, and even more for catching a drink. There are a half-dozen local venues serving burgers, three Italian restaurants, several West Indian canteens, two French cafés, two burrito joints, a couple of luncheonettes, a sushi place, an organic

By Editor

Food

Rhubarb Custard Tart a la Summer

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), dispenses change and cooking ideas to readers and friends. She shares her peak-of-the-season recipes with Rural Intelligence to help us make the most of

By Editor

Food

Dining: Table Six at the Kemble Inn

By Elizabeth Goldfarb Richardson Legendarily witty as the Algonquin Round Table was purported to be, I can’t help wondering if any of its regulars (including Dorothy Parker, Robert Benchley, and George S. Kaufman, with guest appearances by Harpo Marx, Tallulah Bankhead, and the like), ever actually tasted the food

By Editor

Food

Dining: Two Boots, Many Pleasures

By Robert Burke Warren Two Boots Hudson Valley, the newest addition to the Cajun-Italian restaurant franchise, is approximately one hundred miles from the original — and still thriving — Two Boots in New York’s East Village. Filmmaker-cum-restaurateur Phil Hartman posted that first shingle among run-down tenements and drug traffic in 1987,

By Editor

Food

Dining Al Fresco: Celebrating the Great Semi-Outdoors

By Sarah Todd There is real alchemy when a fresh-grilled ear of corn and a pot of softened butter make contact with the great outdoors. If you’re in the mood to take a night off the grill and let someone else do the cooking this summer, head to these

By Editor

Food

Not A Sidekick: Roasted Radishes And Broccoli Raab

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), dispenses change and cooking ideas to readers and friends. She shares her peak-of-the-season recipes with Rural Intelligence to help us make the most of

By Editor

Food

Locavore Versus Organic Versus....

By Sam Pratt Has local replaced organic as a prime selling point for the region's top restaurants? Is farm-to-table a bigger deal to people than pesticide-free? And what about Animal Welfare approval? Rural Intelligence consulted with several of the area's dining gurus to see where their—

By Editor

Food

Summer Slaw With Poppy Seed Dressing

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), dispenses change and cooking ideas to readers and friends. She shares her peak-of-the-season recipes with Rural Intelligence to help us make the most of

By Editor

Food

Dining: Smoked and Satisfied at Big W's

By Elizabeth Goldfarb Richardson Husband Edgar had had enough. It was time to get off the sofa and on our way from NYC to our home in the Berkshires. “If you take me to one more locavore, non GMO, vegan, nouvelle vegetarian, organic, or whatever place, I’m not moving

By Editor

Food

Poached Pear, Caramelized Onion, and Goat Cheese Salad

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), dispenses change and cooking ideas to readers and friends. She shares her peak-of-the-season recipes with Rural Intelligence to help us make the most of

By Editor

Food

Daring and Fabulous Caramelized Onion, Goat Cheese, and Spinach Strudel

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), dispenses change and cooking ideas to readers and friends. She shares her peak-of-the-season recipes with Rural Intelligence to help us make the most of

By Editor

Food

Fish & Game: An Ode to Hudson's Tasty Past

by Dale Stewart It was around this time last year that Zak Pelaccio, pioneer of the nose-to-tail culinary movement, made his Hudson debut, holding court like a rock star at his booth at the second annual Ramp Fest. One could hear Pelaccio’s deep belly laugh throughout the packed building.

By Editor