Sarah is the author of Feast and The Newlywed Cookbook. The former Food Director at Real Simple magazine and a Food Network veteran, she lives with her husband & two rascally babes in the Hudson Valley.
If you don’t know what salmon rillettes are, you’re missing out. Creamy but light, flavorful without being overpowering, think of it as salmon’s answer to paté. It’s a spread that’s sure to impress, and it’s deceptively simple to make. This version comes from Talbott & Arding, an upscale larder in Hudson, New York.
What are apple dumplings? Think of them as bite-sized versions of apple pie (only better), with all the goodness of a flaky crust and gooey apple filling. Many are made with whole apples, but the ones I’m hooked on are made with diced apples, which make them super easy to eat. I love picking some up from a local farm stand as a treat for my family and, no matter what, I always eat one straight away. They’re that good!
If you’re serious about cocktails and you’re in the Catskills, chances are you’ll end up at Stockade Tavern. Located in a former Singer sewing machine factory in uptown Kingston, the bar is known for its menu of pre-Prohibition-era cocktails, although there’s also a robust “Temperance” section, for those who prefer their tipples to be alcohol-free. As its name implies, the Expat Killer means business.
