Edible Hudson Valley

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Edible Hudson Valley

Celebrating the Bounty of the Hudson Valley. Distillers. Cheesemakers. Butchers. Sustainable fisheries. We dig deep to find the sustenance, from root to fruit.

Edible Hudson Valley is a quarterly magazine whose mission is to tell the rich stories behind what we eat and drink. From farmers and foragers in Columbia County to chefs and brewers in Westchester, we celebrate all the deliciousness that our land and people produce. Edible Hudson Valley joins the award-winning network of Edible websites and magazines that stretch across North America, each devoted to connecting geographic communities with the unique food and drink of their land.

12/19/2024

This year, Pecorino Romano PDO stole the spotlight across the US in LA, Austin, and Miami, treating guests to unforgettable multi-course dinners. From zucchini al forno in LA to Pecorino Romano PDO gelato in Austin and lamb chops in Miami, top chefs celebrated this iconic cheese’s robust, umami-packed flavor and rich history.

Click this link to read about this special event series: https://www.ediblemanhattan.com/sponsored/three-cities-one-cheese-a-tasty-tour-with-pecorino-romano-pdo/

Made from sheep’s milk using time-honored techniques, Pecorino Romano PDO is more than cheese—it’s a culinary legacy. Where should we take this flavor-packed journey next? Let us know your dream city below!

Content made with the co-funding of EU Regulation 1144/2014 PR on Top 101095087

Reel: Brandon Po**ck

Photography
Austin: Patty Robertson
LA: Alana Phan
Miami: DRO Photography

Round of applause for our amazing partners Pecorino Romano, Edible LA, Garibaldina M B Society, Chef Amanda Lanza, Edible Austin, Poeta , Chef Ian Thurwachter, Chef Krystal Craig, edible South Florida, Macchialina, Chef Michael Pirolo, Sous-chef Trevor Zwaan, and Jacqueline Pirolo.

*Sponsored*

12/13/2024

We enjoyed a magical culinary evening at Macchialina in Miami with edible South Florida celebrating Pecorino Romano with industry friends! This multi-course Pecorino Romano PDO dinner from executive chef Michael Pirolo and sous-chef Trevor Zwaan paired with an exquisite wine selection from Jacqueline Pirolo.

The inimitable sheep’s milk cheese turned up atop crunchy croutons in gigante beans in brodo; slivered in insalata tricolore with pistachio and preserved lemon vinaigrette. Pecorino Romano PDO added creamy richness to the classic pasta cacio e pepe and melted atop Tiny Farms baked eggplant served with succulent lamb chops. To cap off the evening, a luxurious gelato, flavored with fig jam and flecked with slivers of Pecorino Romano PDO, complemented perfectly with Furlani Amaro, bringing natural herbs, botanicals, spices and fruits to wrap up the experience. We are grateful to Macchialina and their team, Gretchen and Edible South Florida, and of course our star (ingredient) of the evening: Pecorino Romano PDO.

Photos: DRO Photography

Content made with the co funding of EU Regulation 1144/2014 PR on Top 101095087

Follow Pecorino Romano PDO: https://www.instagram.com/pecorinoromanopdo

*Sponsored*

12/10/2024

Why wait for a trip to France when you can enjoy its culinary gems right here?

From the sweet, sustainably grown Nergi kiwi to the authentic French vibes at OCabanon in NYC, the flavors of France are closer than you think. These delicious ingredients and experiences make it simple to infuse a bit of French culinary culture into your daily routine.

Check out this link for more ideas on how to bring France to your table: https://www.ediblemanhattan.com/travel/taste-france-meet-the-makers

In partnership with: Taste France Magazine, OCabanon, Les Fruits et Légumes Frais, La French Baguette, Maison Perrier USA, Maison Bornibus, La Vieille Ferme, President Cheese, Roquefort Société, and Valbreso

*Sponsored*

12/09/2024

✨ Throwback to an unforgettable dinner in partnership with Edible Austin at Poeta in Austin! 🍽️ We indulged in a dreamy five-course menu featuring Pecorino Romano delights, from lamb ragu arancini with dates and Pecorino crema to milk-braised pork with walnut salsa verde and Pecorino frico. Chef Ian Thurwachter truly outdid himself! And let’s not forget the sweet finish of honey cake and Pecorino gelato. There’s something special about Pecorino Romano that brings everyone together at the table. ❤️

Follow Pecorino Romano PDO https://www.instagram.com/pecorinoromanopdo/

Content made with the co funding of EU Regulation 1144/2014 PR on Top 101095087

*Sponsored*

Photography: Patty Robertson

12/06/2024

For our Holiday Issue (out now), we featured Victoria Granof's book, “Sicily, My Sweet: Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves”, in our Hot Plate Department.

https://www.ediblemanhattan.com/recipes/rosolio-alla-rosa-rose-petal-liqueur/

Pictured here: Rosolio Alla Rosa (Rose-Petal Liqueur)

“You may have noticed Sicilians’ fondness for floral essences—rose, orange-blossom, jasmine—and for other things florid, like language, architecture, and dreams. Rose water (definitely a legacy of the Saracens) has an easy affinity for almonds and pistachios and finds its way into cakes, ices, and beverages across the island. Here we have rosolio, a very traditional cordial made with rose petals. The name rosolio is thought to derive from ros (rose) + olio (oil) for its viscosity. But then again, there are rosolios of many flavors that have nothing at all to do with roses, so my own common-sense belief is that rosolio is to liqueurs what Kleenex is to tissues or Xerox is to photocopies. What I do know for sure is that rosolio is made at home and is offered to guests as a digestivo (digestive) and a sign of hospitality. To add an optional red tint to this, you can add a teaspoon of cochineal, the tiny little insects that have been the source of a brilliant-scarlet dye since long before Spanish galleons brought them from the New World in the 16th century. Cochineal is food-safe and is readily available online.”

The second photo almost made it to print: Ricotta Pastries for Saint Agatha / Minnie di Sant’Agata 😊 Page 96 in the book

Available now!

Photographs by Louise Hagger
Published by Hardie Grant Books

12/05/2024

🇫🇷 Bring the flavors of France to your kitchen with these Taste France Magazine recipes! Dive into the heart of French culinary tradition with dishes like the rich Chicken Fricassée with Mustard Sauce and the indulgent Crêpes Suzette, paired perfectly with a refreshing Champagne Beet Cocktail. These recipes, featuring quality French ingredients, are perfect for any occasion, bringing a little bit of France to your table.

Read and make: https://www.ediblemanhattan.com/sponsored/taste-france-recipes/

In partnership with: Taste France Magazine, OCabanon, Les Fruits et Légumes Frais, La French Baguette, Maison Perrier USA, Maison Bornibus, La Vieille Ferme, President Cheese, Roquefort Société, and Valbreso

*Sponsored*

12/04/2024

Craving a little French flair? Check out our latest dive into French cuisine with Taste France Magazine, where we explore the incredible flavors and stories behind this beloved food culture! From the hearty comfort dishes of Hauts-de-France to the apple wonders of Normandy, each region has something delicious to offer. Read here: https://www.ediblemanhattan.com/travel/taste-france-delicieux/

In partnership with: Taste France Magazine, OCabanon, Les Fruits et Légumes Frais, La French Baguette, Maison Perrier USA, Maison Bornibus, La Vieille Ferme, President Cheese, Roquefort Société, and Valbreso

Photo: Louis-Laurent Grandadam
Story: Jennifer Ladonne

*Sponsored*

12/03/2024

Gifts for the foodies in your life 🎁 Our official 2024 Holiday Gift Guide is live: https://ediblehudsonvalley.com/2024/2024-holiday-gift-guide-fresh-finds-from-local-sources/

1. Moromi Shoyu Gift Set
2. Bixby Chocolate Chocolate Sardines (in a tin!!!)
3. Sfoglini Pasta Club
4. Fortunas Sausage & Online Market Italian Heritage Gift Box
5. Ceybon Alcohol-Free, Mushroom-Infused Aperitif
6. von Trapp Farmstead Cheese Cheese Please Holiday Box
7. Smithey Ironware Company 5.5 Qt Dutch Oven
8. Edy's Grocer “Edy’s Favorites” Holiday Gift Box
9. Kitchen Arts & Letters Cookbook Club
10. connormcginnstudios Handmade Ceramic Tableware
11. JK Adams Co. Elmore Serving Platter in Cherry
12. Eat_Doosra The Mix

Also appearing in print in our Holiday Issue 📖

*Sponsored*

11/27/2024

11/26/2024

📣 HOLIDAY ISSUE AVAILABLE NOW!

READ: https://ediblehudsonvalley.mydigitalpublication.com/winter-2024/cover1

BUY: https://www.ediblemanhattan.com/subscribe-to-edible-hudson-valley-magazine

SUBSCRIBE: https://newsletter.ediblemanhattan.com/subscribe

We Used to Be a Party

“Behold the rain which descends from heaven upon our vineyards, and which incorporates itself with the grapes to be changed into wine; a constant proof that God loves us, and loves to see us happy.”
—Benjamin Franklin

The founding fathers drank cider at breakfast. They got boozy on Battle-Skull, cherubimical on ciderkin, and busky on Bootstrap. The tavern was home: for revolutionaries, for gossip, the post office, and even the first Continental Congress. After the 55 members met in Philadelphia on September 14, 1787, at the City Tavern in Philadelphia, their bar tab was $17,253 in today’s dollars, and included 60 bottles of Claret, 8 bottles of whiskey, and 7 large bowls of punch. Once back at The Grange, or Mount Vernon, or on Craven St., they kept it up with wines from France, madeira, whiskey, and more (Washington’s Christmas punch recipe included Jamaican rum, chartreuse, Champagne, and English breakfast tea). While we may not have been born to party, we were born from it.

And once a year, we have a chance to revel in that spirit, to make it present: with family and friends, and complicated family, and chosen family, and food, and sometimes football, and fresh snow, fresh ideas, fresh starts. Whether your revelry takes place around a punch bowl—a classic made new, as serves on page 18—or with the many healthy yet hedonistic takes on holiday fare proffered by our sister publications + cover star, Samah Dada (page 24), or with a light t**e of Father Christmas’s favorite bud (page 14), or a getaway to fabulous destinations in the Catskills (page 35), we have you, and your best times, delectably covered this holiday season. So pop a bottle, dip a glass, light it up, ingest, hug, kiss, bathe, and devour in any and all the ways you please during this season of mirth. And when the mess is cleaned up, and sleep has been had, we look ahead to months of colder weather, leafless trees, and grayer skies. Unfold these pages, find the festive, and know that spring is just around the bend. We’ll see you then, party people.

—THE EDITORS

On the Cover: A Midnight Modern Conversation, Courtesy of the Met

11/22/2024

Show some

11/20/2024

Absinthe will not make you high, and it won’t cause you to hallucinate, either. Disappointing, but modern science has determined that absinthe is as safe to consume as any other spirit—in fact the United States finally lifted its dusty 1912 ban on absinthe not too long ago…

In 2009, after the Farm Distillery Act (of 2005) revived spirit-making in New York State, and the national ban on absinthe production was lifted, Chery Lins—a programmer who helped develop the first Apple computers and whose code helped sequence the Human-Genome project—opened Delaware Phoenix Distillery in Walton, NY. Not only was Lins New York State’s first female distillery owner, but also, she was the state’s first absinthe maker—though more recently, Stoutridge Distillery & Winery in Marlboro launched their own series of absinthes. The three craft-distilled absinthes that Lins made (Meadow of Love, Walton Waters, and Blues Cat) soon appeared in shops and behind bars, drawing praise from spirit publications while Lins earned glowing profiles in The New York Times and Edible Manhattan.

Tragically, Lins died of a sudden heart attack in 2021; today, Delaware Phoenix is run by Tianna Kennedy and Ryan Jahn, life partners who began working with Lins as far back as 2011 when Lins asked Kennedy, a farmer at Lucky Dog Farm, to grow some of her botanicals. Says Kennedy, “Our entry point is farming, and we care about agriculture in this region. But also, Cheryl was a purist, and would say, ‘No, you do not need the sugar cubes. You do not need the fire. You do not need that stuff: You just drink it.’”

Read the story: https://ediblehudsonvalley.com/2024/the-green-fairy/

Story by Julia Sexton
Photos by Rose Callahan

11/15/2024

LAST CALL: will be featuring over 20 NY Cideries from across our state at tomorrow’s NY Cider Festival in NYC, taking place at in . This one-day celebration will gather cider enthusiasts and newcomers alike to discover the remarkable flavors and craftsmanship of NY Ciders as they sip, savor, taste, and shop their way around the Festival.

Must be 21 to attend. Tickets are still available, visit newyorkciderassociation.com

11/13/2024

We’re looking forward to + .deboer ‘s Craft Feast 2024, hosted by . 45 makers and dealers gather for their second annual celebration of American craft. Handwoven baskets, stoneware pottery, carols, chestnuts roasting on open fires, pies, and more. Still some tickets available for the December 15 date. Head over to

Photo by

11/12/2024

From our Fall Issue cover story on

“A little over an hour from the hustle and bustle of New York City there exists an oasis in the form of a farm. All for One, One for All—AOOA for short—is a roughly 15-acre nonprofit agricultural enterprise in Goshen that showcases regenerative silvopasture practices (the farming done on AOOA ameliorates the soil and the land’s biodiversity, and trees and shrubs are tended on the same plots as crops and animals). The farm features a distillery producing spirits, brandies, and French-inspired “cremes”—liqueurs that, at 30% ABV, are a bit stronger than most cordials. AOOA also offers a farm stand vending fresh produce, eggs, honey, berries, tea, flowers, and wool in addition to prepared dishes made with the day’s harvest. That’s not to mention workshops, tours, and other events held at the farm.

Behind it all is a mother-daughter duo with deep connections to the land, the food world, and to each other. Ariane and Alix Daguin founded AOOA in 2021. Ariane has had a long career, most notably as the tireless founder of D’Artagnan, purveyor of ultra-high-quality meats, charcuterie, and a wide spectrum of imported French delicacies. Alix studied hospitality at Cornell’s hotel school and also earned a license in architecture, both fields that inform how she runs the farmstead.”

Read more here: https://ediblehudsonvalley.com/2024/ariane-alix-daguin/

Story by
Photos by

10/30/2024

Ok, who can guess this market location? First to get it right wins an Edible Hudson Valley one year subscription! GO!

10/04/2024

Start your weekend with art and bites at the On the Table Preview Party today, Friday, October 4th, from 5-8pm at .council gallery.

Discover one-of-a-kind place settings by local artists, bid on your favorites, and enjoy sips and snacks from local purveyors. Co-curated by Deena Lebow and Stella Yoon, this is the perfect way to kick off a creative weekend while supporting the arts community!

10/02/2024

Hudson Valley, it’s time for Cider Week New York, kicking off on October 5! 🍺

Celebrate the heart of apple season with the region’s best cideries offering fresh, local flavors. From crisp classics to bold, new blends, this week is packed with tastings, pairings, and special events that highlight the craft and creativity of New York’s cider makers. Gather your friends and enjoy some of the finest ciders around!

Photo:

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This year, Pecorino Romano PDO stole the spotlight across the US in LA, Austin, and Miami, treating guests to unforgettable multi-course dinners. From zucchini al forno in LA to Pecorino Romano PDO gelato in Austin and lamb chops in Miami, top chefs celebrated this iconic cheese’s robust, umami-packed flavor and rich history. Click this link to read about this special event series: https://www.ediblemanhattan.com/sponsored/three-cities-one-cheese-a-tasty-tour-with-pecorino-romano-pdo/ Made from sheep’s milk using time-honored techniques, Pecorino Romano PDO is more than cheese—it’s a culinary legacy. Where should we take this flavor-packed journey next? Let us know your dream city below! Content made with the co-funding of EU Regulation 1144/2014 PR on Top 101095087 Reel: Brandon Polack Photography Austin: Patty Robertson LA: Alana Phan Miami: DRO Photography Round of applause for our amazing partners Pecorino Romano, Edible LA, Garibaldina M B Society, Chef Amanda Lanza, Edible Austin, Poeta , Chef Ian Thurwachter, Chef Krystal Craig, edible South Florida, Macchialina, Chef Michael Pirolo, Sous-chef Trevor Zwaan, and Jacqueline Pirolo. #EUQuality #enjoyitsfromeurope *Sponsored*

Show some <3 for our partners HudCo in Dobbs Ferry / Westchester Planning a baby shower or bridal shower? HudCo offers the perfect setting to celebrate life’s most special moments. With its beautifully designed interiors and flexible layout, this venue allows you to create a personalized and unforgettable experience for your guests. The staff is second to none, as one recent host explains: “The team at HudCo is a delight…Shannon is so attentive and Andrew is just a joy to work with, he helps you from the moment you start setting up to the moment you leave!” Whether you’re looking for a cozy, intimate gathering or a larger celebration, HudCo provides everything you need for a seamless and stylish event. https://hudco.co/ *SPONSORED*

We can’t stop thinking back to our Pecorino Romano PDO Dinner last month, a bicoastal collaboration between Edible Manhattan and Edible LA. Imagine the fabulous Garibaldina M B Society, all dressed up and softly glowing for our celebration of Pecorino Romano. Chef Amanda Lanza was challenged to include Pecorino Romano PDO in every course — cocktails, yes! dessert, yes! — and it was deliciously authentic and fantastic! Pecorino Romano PDO is a Queen of Cheeses. You’ve had it with your Bucatini all’Amatriciana or your Spaghetti Cacio e Pepe. Made out of sheep’s milk, it’s only from Sardinia, Lazio (around Rome) and Grosseto in Tuscany. Amanda Lanza wove it into such dishes as Ancient Grain Busiate Pasta with almonds, tomato pesto and mint, magical Swordfish Meatballs with raisins, herbs and olives, wild stuffed Calamari with Zucchini and Capers, and even a spectacular Polenta Cake with Bitter Honey and Salted Whipped Cream. For the cherry on top, mixologist Austin Manley even made us a salty, boozy, delicious Pecorino Romano Martini as well. So grateful too for our fabulous guests — we loved that you came to celebrate cheese with us! Thanks again to the generous and magical Garibaldini Society, Edible Manhattan, Pecorino Romano PDO, Amanda Lanza and her fabulous team, and Nikki Wilks Post created with the financial contribution of the EU regulation n. 1144/2014 European Program n. 101095087 PR ON TOP. #enjoyitsfromeurope #pecorinoromanoontop

Some of our beautiful covers (and cover stars) from last year—What and who would you like to see featured in 2024? Let us know in the comments!

Wishing you all a happy and healthy holiday season! By @ifyoucare_usa @natteats

Celebrate fall with pumpkin caramels from @bixbychocolate! Grab a treat by heading to their website—link in bio.

Don’t throw away your apple peels! 🍎 Make these crunchy chips instead. Whether you eat them solo or use them to top off your morning granola, they’ll be sure to add the perfect touch of sweetness. Tap the link in our bio to read! Recipe by @SpareFoodCo Co-Founder @AdKayeFood #SpareFoodCo #EdibleMagazine #applepeels #applepicking #reducewaste #upcycledfood #applechips #applerecipes

Meet the CINNABOOZY LATTE! @momsmidtown and @momsastoria has over the top brunch down to a science! Using @segafredozanettiusa cold brew coffee, vodka, coffee liqueur, RumChata and cinnamon syrup. And to top it all off, cinnamon toast crunch is sprinkled over top and an actual cinnamon roll used as a garnish! Tap the link in our bio for more magnificent coffee ideas! #coffee #coffeerecipes #coldbrew

Meet the CINNABOOZY LATTE! Mon's Kitchen & Bar has brunch down to a science! With Segafredo Zanetti USA cold brew, vodka, coffee liqueur, RumChata, cinnamon syrup, sprinkled cinnamon toast crunch and a cinnamon roll used as a garnish! More Coffee Ideas: https://www.segafredofs.com/why-the-hottest-thing-in-coffee-is-cold/

Join Hudson Valley Farm & Flea on Saturday, October 7th from 10 am-4 pm to support the very best Hudson Valley Artisans, Vintage collectors, Farmers, Chefs and Distillers by purchasing their unique handcrafted products. ⁠ ⁠ Stroll the grounds of this stunning 19th Century village and visit the General store, Blacksmith shop, Stone Schoolhouse, Gift shop and more! ⁠ Discover how we can bring Made in America home to the businesses in our towns to support our local economy. Be a part of a multi-generational, creative community dedicated to using our talents to preserve and celebrate Hudson Valley’s natural resources. ⁠ Get tickets now at the link in our bio.⁠ . . . . . . . . . . . #HudsonValleyFarmandFlea #makers #vintage #farmers #chefs #handmade #distillers #madeinhudsonvalley #madeinny #festivals #gifts #shoplocal #smallbusiness #eventbrite #farmandflea #upstate #artisans #buylocal #MadeInAmerica #shopsmallbusiness #fleamarket #farmtotable #HudsonValley #farmersmarket #foodies #agritourism #orangecountytourism #farmanimals #farm2fashion

We’re pledging to #GoGrassfed and you can too! It’s almost been two months since we held Grazin’ with Aussie Beef & Lamb, an event at Gallow Green where folks got to learn about and taste sustainable grassfed #aussiebeef. Chef Pam Smith, one of three chefs at the event presenting dishes that showcased Australian beef said of the afternoon, “The #GoGrassfed Earth Day event at Gallow Green NYC was simply magical—a perfect moment to get a delicious taste of Aussie Grassfed beef. Serving my craveable Aussie Beef Tenderloin on a Grains and Green power bowl to such an engaged group with an appetite for positive impact on climate change was inspiring!” If you weren’t there, no worries. There’s still time to educate yourself and take the #GoGrassfed pledge. Click here to learn more: https://www.aussiebeefandlamb.com/ 📹: Brandon Polack

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Our Story

As of April 2020, Edible Hudson Valley launched a locally-focused online shopping platform called Hudson Valley Doorstep Market, with a mission to support local commerce and small businesses in the region.

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