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Valley Table

FOOD
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Eating by the Season

Local Chefs

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Sustainable Cuisine

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HV RESTAURANT WEEK
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Food Culture
» Eating By the Season
» Sustainable Elements
» The Traveling Table
» Local Chefs
» Good Stuff

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Eating By the Season
Food Culture
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Valley Table Issues

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Valley Table Articles

Displaying 301 - 314 of 314

Eating by the Season

Watercress

By Robin Cherry

Eating By The Season

Watermelon Dreams

By Anne Dailey

Eating by the Season

What to Do With Spring’s Foraged Ingredients in the Hudson Valley

By Megan Wilson

Eating By The Season

What's Your Beef?

Text and photos by Anne Dailey

Good Stuff

What's the Plan, Man?

By Lesley Rozycki

Good Stuff

Where to Buy Heritage Breed and Pasture-Raised Turkeys in the Hudson Valley

By Jonathan Ortiz and Raphael Beretta

Sustainable Elements

Whitecliff Winery Goes Geothermal

By Amy Halloran

Eating by the Season

Why Arugula Is the Spring Vegetable of Your Dreams

By Jonathan Ortiz

Good Stuff

William Grant & Sons Buys Tuthilltown Spirits

By Kristen Warfield

Good Stuff

Winter Market Finds

Eating by the Season

Winter Squash Is the Hudson Valley's Ingredient of the Season

By Sabrina Sucato

Openings

Wizard Burger Works Vegan Magic With Its Menu in Albany

By Francesca Furey

Good Stuff

World Wide Farm

By David Neilsen

Good Stuff

Yogurt—As the Greeks Do It

By Kristen Warfield

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Editor's Letter

Step Into Spring!

By Linda Fears, Editor in Chief

Welcome to the spring issue of Valley Table. As a passionate home cook, certified nutritionist, and all-around foodie, editing this magazine is truly a joy—I love learning about the Valley’s...READ MORE

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