Cook

We’re thrilled to be opening our latest shop in Hudson. There’s a lot of food in Hudson so we asked our new neighbors to share their favorite places to eat. They overdelivered! Here’s what they had to say.
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Our larger beef “dino” short ribs are half of a full rib and are ideal for smoking. Not everyone has a smoker, but with some light rigging, you can smoke meat on any grill. Here are the basics for smoking beef short ribs on a gas grill. Enjoy!
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There’s so much to do in the Hudson Valley in the summer. From outdoor movies to on-farm dinners to swimming holes, here are a few suggestions we love. Send us your ideas and we’ll include them on our to-do list!
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Kitchen supply shops can be overwhelming. It’s hard to tell what will last and what’s even worth it. Here, our staff shares their favorite kitchen gear — and mentions a few things you don’t need to buy. If you’re in the market for a gift or (re)stocking your own kitchen, read on.
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It’s grilling season and whole chickens belong on a grill! Here are a few ways to cook whole chicken on a grill, including beer can chicken, spatchcocked chicken, and smoked whole chicken. All work well for guests – or just for you.
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It’s growing season in the Hudson Valley. Here’s how to eat local and enjoy the bounty from last to first frost, whether you frequent farmers’ markets, farm shops, CSA farms, grow your own — or a mix of all.
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Our recipe for grilled sirloin top and chimichurri is just the thing for warm weather crowds. You may even want to make it for Memorial Day. We love that chimichurri is flexible so you can use what’s growing locally. In early spring, try arugula and turnip tops, then slot in other greens as they become available.
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Since we practice whole animal butchery, we’re able to shift what we cut seasonally. April is when we move away from roasts and stews and fill the vending machines with warm weather cuts like kebabs, porterhouses, and so much more.
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As the weather warms and the snow melts, our appetites thaw, too. But we’re still weeks from seasonal local spring vegetables at farmers’ markets. The way to bridge the gap between mud season and asparagus season is to cook pork. It’s an early spring fever hack and it works — trust us.
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Maple water AKA maple sap is having a trendy moment (though people have been drinking it for centuries). If you live near maple trees, tap them and try cooking in the water to impart subtle sweetness to stews and braises. If you want sticky sweet flavor, use maple syrup.
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If you haven’t tried a lamb sirloin steak yet, you’re in for a treat. There’s nothing like them. They’re delicate and small, which makes for quicker prep and cook time than a traditional sirloin roast. Here’s our favorite method for cooking them, plus a few recipes. Enjoy!
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If you’re hosting a party, finger foods are just the thing to eat with bubbles or cocktails or anything in between. Call them appetizers or tapas, call them hors d’oeuvres or nibbles, call them whatever you want — here are a bunch of ideas for small, festive, and meaty bites.
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Beef tenderloin doesn’t only need to be slow roasted once a year for the holidays with minimal flavor. Make it for any meal — buy medallions to bring the cost down — and play around with sauces and rubs.
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