Gustatory gumbo
Lee Brothers bring Charleston cooking to Rhinebeck – Jennifer Brizzi Genteel Charleston is a small Southern seaside city known not just for its turbulent history, vibrant arts scene and quirky culture, but also for a luscious cuisine that respect...
Delizioso!
La Bella Pasta tastes like homemade, but it’s a whole lot easier – Jennifer Brizzi Few would disagree that there’s nothing like pasta for something to get on the table quickly and easily. Pleasing to most of the finicky among us, pasta is ...
Kimchee by the DMV
Saffron rice pudding and Pad Thai impress at Café East, Uptown Kingston’s newest eatery – Megan Labrise It’s unfair to review a restaurant less than a month after opening. It forces you to say something priggish like, “I must note tha...
Fowl is fare
Quattro’s Farm Store in Pleasant Valley specializes in pheasant, wild turkey & game – Megan Labrise I broke my own rule: If a place is known for a thing, you get the thing. At Schlesinger’s Steak House in New Windsor, you get Schlesinger S...
The right stuffing
Learn how to make gourmet sausage at Elia’s Meat Market class in Highland – Jennifer Brizzi The classic universal edible link – usually meat – comes in many shapes, sizes and configurations, an endless variety of savory flavor and texture. W...
Keen on quinoa
Versatile Andean grain substitute provides complete protein – Jennifer Brizzi Pride of the Incas and darling of today’s healthy eaters, quinoa (“KEEN-wa”) provides a complete protein along with vitamins, minerals, good taste and versatility...
Flour power
Wild Hive Farm’s stone-ground cornmeal yields polenta from Paradise - by Jennifer Brizzi Soft white snow fell as I drove along Salt Point Turnpike in Clinton Corners, passing picturesque farms dotted with red barns with white trim. I stopped at on...
Fortnight for Foodies
Hudson Valley Restaurant "Week" will soon return – by Megan Labrise Two revolutions ago I wrote that Hudson Valley Restaurant Week was the most magical time of the year, because a three-course lunch was $20, a three-course dinner was $28 and a w...
Walk on the wild side
Talking mushrooms and nuts with expert forager George Johanson – by Jennifer Brizzi Wild nuts seem the very essence of the tree. These majestic plants that give us wood, shade and beauty also offer sustenance beyond maple syrup and palm oil. Tree...
Delicious energy
Wappingers Falls entrepreneur scores with Whey Beyond Bars – by Megan Labrise Energy bars have never really been my thing – too chalky, and what’s in them, anyway? – until now. My conversion experience began at Bank Square Coffeehouse in ...
