Food & Drink

by Rona Boyer
The Valley Table magazine held a kickoff party at the Millbrook Winery for its November 4 through November 17 Restaurant Week. Participating chefs and restaurant owners were invited to taste the culinary products of some of the Hudson Valley's top purveyors of fine food and drink.  Star performers such as Hudson Valley Foie Gras, Harney and Sons Fine Teas, and the Millbrook Winery offered tastings of...
by Rona Boyer
She makes it look so effortless. Kamini invited me to taste some of her specialties, and I must say I was wowed. The lentils with butternut squash, the spinach pies and all of these new gluten-free grains I had never really tried. Her cooking makes being gluten-free, sugar-free and/or a vegan feel like no sacrifice at all. Let her know how much we want her to provide take-out from her new kitchen on...
by Rona Boyer
A meal in itself, this fall-wiinter soup is nourishing and good tasting. 
by Rona Boyer
Mother Nature blessed both the harvest and the Harvest Party this year at the Millbrook Winery. A record three hundred people were in attendance, many coming in trains and buses from Manhattan. After admiring the red, yellow and orange autumn leaves reflected in the pond, they went on to the more serious business of food and wine in the tent in front of the winery. Each year a well-known guest chef...
by Rona Boyer
There are literally dozens of ways of making this French working-class classic—some require special utensils. The Boyer family's open-faced sandwich uses half the bread, is easy to prepare in the average kitchen and is a family favorite. (Serves four. This recipe calls for two slices of bread each, but some of the family do ask for a third.) 
by Rona Boyer
I love sushi, but I am very leery of new sushi places, so when my friends suggested we try Asian Temptation—which opened this summer across from Adams between Arlington Wines and Starbucks—I told them to try it first without us, and if they liked it, we would go with them. They came back raving about the place—the food, the ambiance and the service. So last weekend Gerard and I went with them for a lovely...
by Rona Boyer
It was during my trip to Auvergne, France this summer that opened my eyes to just how many dishes can be improved  by melting cantal cheese (or tomme fraiche) on top or into the casserole. Melted cheese is a part of lasagna, pizza, fondues, quesadillas, Welsh rabbits, mac and cheese, the cheese burger and so...