Curds beyond words

Do you say “cheese, please”? Let’s be fromage friends. A slice on a sandwich, a cube on a toothpick, a square on a cracker, a whole course – you don’t rind, do you?…

The Stockade Tavern is bringing old-school cool back to Uptown Kingston

There was a time when drinking felt deliciously illicit: an inconspicuous tavern, a door with strange markings, windows of diamond-paned glass. Inside, the light was low, the crowd conspiratorial. Bartenders clutched silver shakers,…

Cider house rules

It’s always shameful to admit to prejudice, and in this case I owe an apology to hard cider because I thought it was a girl drink. You know what I’m talking about: fermented…

Chefs share summer recipes

Hello, summer! For Hudson Valley chefs and food lovers, there is no more exciting time of year. The valley is verdant, soon to be brimming with the top crops gifted by our three…

Going with the flow

There are nearby places where the elements converge: earth, water, air and fire — or light, if you will. They are Hudson River lighthouses, established in the 1800s to guide ships and schooners…

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