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Valley Table

The Valley Table

FOOD
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Eating by the Season

Local Chefs

Food & Culture

Good Stuff
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Sustainable Cuisine

The Traveling Table

Dining Directory

Local Purveyors
FARMS
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Locally Grown

From the Fields

Farmer & Chef

Issues & Politics
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Farmers' Markets

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U-Pick Farms
DRINK
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Beer

Wine

Cider

Spirits

Soft Drinks
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Craft Producers

Support the Craft
RECIPES
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Appetizers

Salads

Entrees

Side Dishes

Soups & Stews
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Cocktails

Desserts

Breads

Sauces & Condiments
EVENTS
HV RESTAURANT WEEK
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Browse Restaurants

Sponsorship Opportunities
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Advisory Board

HVRW Safety Pledge
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Restaurant FAQs

Preferred Purveyors

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Food Culture

Departments

Food Culture
Drinks
Dutch History
Eating By the Season
Editor's Letter
Farmer & Chef
Farms, Food & Markets
Features
From the Fields
Good Stuff
History
Issues & Politics
Local Chefs
Locally Grown
Sustainable Elements
Tastemakers
The Dish
The Traveling Table
Trips & Itineraries
Up Close

Seasons

Fall
Winter

Regions

Valley Table Issues

Issue 72, 2015
Issue 70, 2015
Issue 69, 2015
Issue 67, 2014
Issue 64, 2013
Issue 2, 1998

Products

Apples
Bread
Carrots
Cider
Oysters

Valley Table Articles

Displaying 1 - 6 of 6

Food Culture

Bugs for Breakfast

By Marissa Sertich Velie

Wellness Cuisine

Farm to Patient

By Abby Luby

Traditions

Mina's Gajar Halwa

By Mallika Rao

A Primer

Open-Hearth Cooking

By Peter G. Rose

The Apple Issue

The Changing Face of Hudson Valley Apples

By Christine Gritmon / Photos by David Handschuh

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Editor's Memo

Evolving Winter Traditions

Kathryn Walsh, Editor-in-Chief

As I write this letter, we are smack-dab in the middle of two of the most food-and-family-centered holidays in many households: Thanksgiving and Christmas. But of course this year is different,...READ MORE

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