Where to fill your plate and satisfy your palate

Maple Syrup Cookies with Walnuts (Recipe)

It’s maple syrup season! Here’s one of the Accidental Foodie’s favorite recipes: Maple Syrup Cookies with Walnuts

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Mini Review: Sissy’s Cafe in Uptown Kingston

Good food, good prices, a friendly mood, plus beer and wine — what more could you want?

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Amal’s Authentic Middle Eastern Cuisine in New Paltz

A new spot for spicy fare at good prices

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Restaurant Review: Murphy's Bistro & Tavern

A new incarnation for a favorite local hangout

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Brunch at Culture Cafe-Bar in Beacon

A cute spot for a tasty breakfast, lunch, or dinner

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Super Sauerkraut from Awesome Specialty Foods in Hyde Park

A Dutchess County purveyor of natural probiotic goodies and other tasty foods

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Beef Wellington (Recipe)

An old-fashioned, seriously indulgent British dish for special occasions

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Old-Fashioned Punch and Cider-Rum Punch (Recipe)

Festive drinks for the holidays: Recipes for old-fashioned punch, and sophisticated quaffs for non-drinkers

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Holiday Gifts for Hudson Valley Foodies in 2013

The third annual roundup of (mostly) locally produced treats

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Baked Artichoke Hearts (Recipe)

A side dish for Thanksgiving that can travel

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Cafe East in Uptown Kingston: A Mini Review

Southeast Asian-fusion flavors and a friendly mood

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Tarte aux Poireaux: Leek Tart (Recipe)

Ideas on how to cook with leeks, the sweetest member of the onion family

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Flexitarian Foodies

A case for eating more vegetables

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Apple Turnovers and Apple Chutney (Recipes)

Apple, apples and apples, oh my! Coping with a bumper harvest

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Santa Fe Uptown, Kingston: A Mini Review

A branch of Tivoli’s popular Mexican cantina adds south-of-the-border flair to historic Uptown Kingston

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It’s Zucchini Season: Grilled Zucchini, Zucchini Fries, and Zucchini Pancakes (Recipes)

Easy ideas to deal with the harvest

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Where to fill your plate and satisfy your palate

About This Blog

Lynn Hazlewood is the former editor of Hudson Valley Magazine and a frequent restaurant reviewer. A shameless booster of local eateries and food producers, she cooks from scratch, makes a terrific risotto, and hopes to live long enough to sample every good restaurant in the Valley.

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