Food & Drink

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. 
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.)