Food & Drink

by Rona Boyer
Josh is a very talented chef, a successful caterer and restaurateur and one of the leaders of the Hudson Valley fine-food scene. His style of "New American" cooking blends classic French technique with the tastes of Italy, Asia and the American Southwest. I finally caught up with him last week for this interview, in which he explains his new approach to cooking. What made you become a chef...
by Rona Boyer
In French this is called a "Flamiche". It is a flan like tart made with leeks cooked in milk to which lardons (pieces of trimmed slab bacon ) have been added.  As an impressive appetizer or a main course with a salad, this delicious Alsatian dish is always a hit. Even for people who think they do not like leeks. 
by Rona Boyer
Heat, air, and light are the enemies of oil. With too much exposure, oil turns rancid prematurely and creates a bad taste. Fine olive oils usually come in dark tinted bottled to protect them. In Italy, where people buy their olive oil in large jugs, which they store in dark and cool cellars, they pour some for daily use into ceramic bottles. One of the most beautiful of these I saw at Limone Imports at...
by Rona Boyer
Probably the most revered chef and restaurateur in the Hudson Valley, Peter Kelly owns Xaviar's in Piermont, Restaurant X in Congers and Xaviars X2O in Yonkers. Xaviar's received a 29 out of 30 rating in Zagat and the New York Times’s ...
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.