5 Great Things We're Eating and Drinking in November

Our food editor Steve Fowler reveals what to order in the Hudson Valley this month.



Georgetown Breakfast at Pawling Bread Company


Switch your morning up a bit with Cynthia Kinahan’s take on kaya toast, a breakfast staple of Malaysia and Singapore. The Georgetown Breakfast consists of Pawling Bread Company’s house-made milk bread, toasted and slathered with tangy cultured butter and kaya, a Malaysian jam made with eggs and coconut milk.

Served with two soft boiled eggs and some soy sauce on the side, this breakfast is unlike any other way to start your day in the region. Throw in a coffee while you’re at it.



Soup at Eddie’s Roadhouse


It’s officially curse-every-time-you-get-out-of-the-car weather, which is to say it’s soup season. Eddie’s Roadhouse has several scrumptious options to warm you up, from a classic and creamy Black Dirt potato leek soup to its take on ramen, packed with a 36-hour broth, a soft-boiled egg, scallions, and more.

The jury’s still out on whether chili qualifies as a soup or a stew, but with Eddie’s IPA-infused take on the hearty dish, let’s skip the semantics and just add it to the order.



Boscaiola at Millrock Restaurant


Haven’t heard of boscaiola? With a rough translation of “woodsman’s wife,” this rustic pasta dish is a traditional autumn meal in Tuscany, made with ingredients that lumberjacks presumably foraged and brought home.

Most versions contain mushrooms, but Millrock’s boscaiola pivots to a more stick-to-your-ribs red sauce adaptation, with diced ham, peas, plum tomatoes, and basil, and we’re not complaining about it.



Spareribs at Big W’s Roadside Bar-B-Q


This beloved BBQ spot has upgraded its operation from a food truck on the side of the road, but the barbecue hasn’t suffered any lapse in sweat equity by laying down permanent roots. Big W’s ribs get a proper rubdown with spices and brown sugar and are slow smoked until they’re pull-apart tender.

Get an order of sauce (if you must) and get down to business.



Tiramisu at Joe and Joe


This relatively new haunt brings a generations-old tradition of Italian cooking from the Bronx to Nyack. As a special for Hudson Valley Restaurant Week, it's serving house-made tiramisu. Light, airy, and layered with mascarpone and topped with chocolate, this is tiramisu done right.

Make your reservation before it leaves the menu!

Related: Dig Your Fork Into the Most Over-the-Top French Toast in the Hudson Valley

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