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When the pandemic hit, event planner Quinn Levine's weddings went belly-up. Instead of panicking, she took the opportunity to dive headfirst into a long-time dream. She and her husband bought a 250-year-old farmhouse and turned it into Quinnie's—part breakfast and lunch spot, part provisions market, all heart.

Times Union dining critic Susie Davidson Powell rounds up her food- and drink-related...

How the cold Hudson Valley became home to the hottest peppers and sauces Hot sauce lovers and makers have their pick of peppers here Julie Baumgardner FacebookTwitterEmail Hot peppers have become a phenomenon across the country, and the Hudson Valley. In the region, hot sauce makers like Richard Rajkumar, creator of Ram's Valley Hot Sauce and owner of Ram's Valley Food in Kingston, goes through 3,000 to 4,000 locally grown hot peppers a year for his 500-strong product line of hot sauces, spices and condiments. He won’t divulge his grower, though.visionandimagination.com/Getty Images After ...

Critic's Notebook: 12 dining trends to watch for in 2021 Susie Davidson Powell FacebookTwitterEmail 1of6 Topping a Duck Donut doughnut with drizzle at Duck Donuts in Latham.Kristi Gustafson Barlette/Times UnionShow MoreShow Less 2of6Buy PhotoThe hot dog, Bartlett house baguette, gruyere, dill and hot mustard at The Maker Lounge on Thursday, Nov. 1, 2018 in Hudson, N.Y. (Lori Van Buren/Times Union)Lori Van BurenShow MoreShow Less 5of6 Hot Crispy Oil, a chili crisp condiment created in the Capital Region.ProvidedShow MoreShow Less 6of6 How will we eat in 2021? How can we know? At this time of y...