By June Hersh.
The heart of New York State’s food culture isn’t found on busy Manhattan avenues―it exists within the country kitchens, historic farms and neighborhood spots beyond the environs of New York City. Chicken riggies, salt potatoes and beef on weck aren’t just local foods―they reveal the vibrant Italian, Irish and German immigrant histories that shaped the region. From the Borscht Belt to the Finger Lakes, New York’s Upstate has diverse and exciting flavors all its own. The Empire State’s picturesque apple orchards, Concord grape vineyards and dairies have been feeding the nation for centuries.