Category Archives: Food

Off the Beaten Foodie Path: Another Fork in the Road

By Kathryn Matthews Surprise parties?  Cringe.  Surprise visits (as in “I’m downstairs in the lobby!”)?  Uh-uh. Don’t you dare.  Surprise gifts?  Unless you know my taste and size—I’d rather you didn’t… Obviously, I’m not big on surprises—unless they’re delicious. Our … Continue reading

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Hot Off the Press: The Ramps Cookbook…

By Kathryn Matthews …and we’re in it! Our photographs of harvesting and preparing ramps at our upstate farmhouse (taken by Christopher) and glimpses of his secret backwoods foraging spot (pages 2-3); and, my ramps recipe, Wok-Braised Ramps, (pages 26-27), are featured … Continue reading

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Spring Into Hudson Valley Delicious

By Kathryn Matthews Winter 2012 is going out with a whimper—actually, with this week’s temperatures hitting the lows 70s—more like a whisper…  But, hey, all the more reason to step out during Hudson Valley Restaurant Week, which spans seven New … Continue reading

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Tivoli Bread & Baking Scores with Multigrain

By Christopher Matthews Ace baker Mike Gonella, owner and quarterback of Tivoli Bread and Baking, our go-to bakery upstate, got into the spirit of Super Bowl Sunday today, fashioning his famous multigrain bread into a carb-based football likeness.

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Wine Country Comer: Paso Robles

By Kathryn Matthews Reminiscing about 2011’s favorite epicurean discoveries, Christopher and I championed our respective “Best …” lists.  One thing we could easily agree upon: how much we enjoyed discovering Paso Robles wine country… 

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Birthday on the Hudson

By Kathryn Matthews Most years, I’ve hinted broadly­—and often bluntly—to my husband Christopher about how I’d like to celebrate my birthday.  (OK…so I’m a control freak who hates being disappointed).  This year, however, otherwise preoccupied, I surrendered the fate of … Continue reading

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Merrier with Molasses

By Kathryn Matthews Molasses makes our Christmas merry. It’s the foundation sweetener for two of our favorite holiday treats: gingerbread and spiced ginger cookies.  We appreciate molasses for so many reasons….how it produces a lovely dark golden-brown hue, a soft … Continue reading

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