☰

Season

Course

Main Ingredient

Recipes

Displaying 1 - 100 of 456
Soups & Stews
Chestnut, Bean & Milk Soup
Photo by Francesco Tonelli
Desserts
Spice cookies (Speculaas broken)
Peter Rose
Drinks
Spiced Red Wine (Bisscopswijn)
Peter Rose, Valley Table
Desserts
1940's Apple Cake
Essel Hoenshell-Watson, The Alternative Baker
Drinks
2015 Jack Rose
James Michael Brown, Valley at The Garrison
Drinks
Adirondack Jack
Derek Williams, The Huguenot / Photo by Berg's Imagery
Agnolotti
By Michael Kelly / Liberty Street Bistro
Desserts
Alice Crans's Coconut Cake
Alice Crans, The Old Fort Restaurant
Desserts
Alsatian Cheesecake
Anibal Romero, Crabtree's Kittle House
Drinks
Angry Eggnog
Courtesy of Angry Orchard
Drinks
Angry Orchard Frosé Cider
Recipe by Angry Orchard
Appetizers
Apple Cider Sorbet & Oysters
Glenn Vogt, RiverMarket Bar & Kitchen / Photos by Simon Feldmanman
Desserts
Apple Macaroon
By Gar Wang
Desserts
Apple Macaroon
Gar Wang
Apple Royale
Iron Horse Grill
Soups & Stews
Apple Soup
Jacques Qualin / The French Corner Restaurant
Apple Vinegar Marinade for Chicken
By Derek Grout / Harvest Spirits
Drinks
Applejack Julep
Josh Rosenmeier, Stockade Tavern / Photo by Timothy Buzinski
Drinks
Applejack Old Fashioned
Paul Maloney, Stockade Tavern / Photo by Timothy Buzinski
Drinks
As You Wish
Tuthill House
Soups & Stews
Asian Minted Pea Soup with Papaya Crab Garnish
Abigail Kirsch / Abigail Kirsch Catering Relationships
Soups & Stews
Asian Mushroom Broth
Nava Atlas
Soups & Stews
Asparagus Nage with Sauteéd Shrimp
Chef John-Michael Hamlet, John-Michael's at Purdy's Homestead
Salads
Asparagus Salad with Mustard-Tarragon Dressing
Chef/Owner Marcus Guiliano / Aroma Thyme Bistro
Appetizers
Asparagus Terrine with Fresh Goat Cheese
Dan Barber / Blue Hill
Soups & Stews
Asparagus and Ramp Soup
Chef Josh Kroner, Terrapin
Drinks
Autumn at Awosting
Collin Bringman, Reckless Remedies / Photo by Colleen Stewart
Soups & Stews
Bacon and Red Grape Confit
By Chef March Suszczynski / Harvest Cafe
Appetizers
Baked Goat Cheese in Puff Pastry
Chef Paul Parker, Chez Sophie
Entrees
Barbeque Pork Chop with Apple Chimichurri
Chef Wesley Dier, The Local
Soups & Stews
Barboton D'Agneau (Lamb Stew)
By Daniel Boulud / Daniel's
Basic Pickle Recipe
By Mogan Anthony / Village Social
Soups & Stews
Basil Watermelon Bisque
By Nancy Fuller / Farmhouse Rules
Drinks
Beacon's Bad Pun Cider
Collin Bringman, Reckless Remedies / Photo by Colleen Stewart
Entrees
Beef Ragu
Chef David Wurth / Local 111
Sauces & Condiments
Beef Ragu
Chef David Wurth, Local 111
Appetizers
Beet Carpaccio Salad, Goat Cheese, Horseradish Vinaigrette
Greg Gilbert, Crabtree's Kittle House
Appetizers
Beets Three Ways
Erik Johansen, Iron Forge Inn
Desserts
Berry Flag Cake
Agnes Devereux, Village Tea Room
Desserts
Bienenstich Cake (Bee Sting Cake)
Sour Kraut
Desserts
Biscuits de Chocolat
Barbara Ketcham Wheaton
Bistro Martini
Broadway Bistro
Desserts
Bittersweet Chocolate Souffle
Dan Budd, Taste Budd's Chocolate Dreams
Soups & Stews
Black Truffle Soup
Bocuse Restaurant, Culinary Institute of America / Photos by Melissa Sertich Velie
Blackberry & Plum Gin Gimlet
Tuthill House at the Mill
Blackberry Jalapeno Gimlet
Tavern at Diamond Mills
Desserts
Blooming Apple
Dana Calabrese, The Ship Lantern Inn
Salads
Blue Waldorf Salad
Chef Matt Hutchins, The Hop
Desserts
Boozy Double Apple Cake
Agnes Devereux, The Village Tea Room Restaurant & Bake Shop
Boricua
Sofrito
Soups & Stews
Borscht
Barry Ballister
Desserts
Bourbon Maple Apple Cake
Entrees
Braised Beef Shank
By Barb Fisher, Barb's Butchery
Braised Chicories & Gigante Beans
Chef Constantine Kalandranis
Entrees
Braised Lamb Cassoulet
By Chef Nick Suarez, Gaskins
Entrees
Braised Lamb Neck
By Chef Sara Lukasiewicz / Red Devon
Entrees
Braised Lamb Shank & Autumn Hash
By Rich Parente, Clock Tower Grill / Photo by Jermaine Haughton
Entrees
Braised Local Pork Belly
By Chef Brandon Collins, Valley
Entrees
Breakfast Pizza
Chef Claudia Levesque, Homespun Foods
Desserts
Bubbie's Poppyseed Cookies
Linda Pack Butler
Entrees
Bucatini Amatriciana
John Lekic, Le Express / Photo by Eva Deitch
Appetizers
Burrata Cheese with Broccoli Rabe and Toasted Crostini
Cathryn Fadde / Perch
Side dishes
Butter Poached Radishes
By Ric Orlando / New World Bistro Bar
Soups & Stews
Butternut Squash Soup
Chef March Suszczynski / Harvest Cafe
Soups & Stews
Butternut Squash and Gala Apple Soup
Tom Costello / Thyme
Entrees
Cacio e Pepe
Marcella Micillo, Marketing Coordinator
Desserts
Candied Quince Squares
By Peter Rose
Candied Violets
By Agnes Devereux / The Village Tearoom
Soups & Stews
Cannellini Bean with Kale Soup
Chef Eddie Lauria / Aroma Osteria
Caramelized Sea Scallops with Spinach
By Stacey Hawkins
Desserts
Caraway Cookies
Peter Rose
Caraway Irish Soda Bread
By Dottie Audrey's Bakery Kitchen
Drinks
Cardoso's Crows Milk
Collin Bringman, Reckless Remedies / Photo by Colleen Stewart
Carnitas Pork
By Ramiro Jimenez / Ramiro's 954
Soups & Stews
Carrot-Ginger Soup
Barry Ballister
Entrees / Side dishes
Cauliflower Carbonara
By Terrance Brennan/The Roundhouse
Soups & Stews
Cauliflower Soup
Dana Calabrese, The Ship Lantern Inn
Soups & Stews
Cauliflower Soup with Apple Chutney
Dana Calabrese / Ship Lantern Inn
Entrees
Cauliflower Steak over Mashed Parsnip
By Krista Wild, Wildfire Grill / Photo by Eva Deitch
Side dishes
Celery Mostarda
By Zak Pelaccio
Entrees
Chateaubriand
Dana Calabrese, The Ship Lantern Inn
Appetizers
Cheese and Scallion Wontons with Apricot Ginger Sauce
Justine Cullen, Bridge Creek Catering
Entrees
Chef Jay's Kittle Kitchen's Grilled Cheese
By Jay Lippin / Photo by Colleen Stewart
Appetizers
Chicken Liver Toast
Chef Kevin Katz, The Red Onion
Soups & Stews
Chicken, Kale & White Bean Stew
Peter X. Kelly, Teaching Kitchen, Hudson Valley Hospital Center
Chicories & Celery Caesar
Chef Ryan Hart
Chicory Salad with Piave, Toasted Hazelnuts & Roasted Grape Vinaigrette 
Chef Nick Suarez 
Sauces & Condiments
Chive and Mint Butter
By Alice Gabriel / Photo by Lesley Rozycki
Desserts
Chocolate Guinness Cake with Stout Creme Anglaise
Agnes Devereux, The Village Tea Room
Desserts
Chocolate Whipped Cream
By Hudson Valley Fresh
Soups & Stews
Cholent (Sabbath Stew)
Rabbitzin Mindy Jeremias
Side dishes
Cider-glazed Brussels Sprouts with Bacon
By Vinny Mocarski Co-Chef / The Valley Restaurant at The Garrison
Desserts
Cinnamon Toast Crunch Ice Cream
Recipe by Julian Hom
Entrees
Classic Swiss fondue
Hans Baumann / Canterbury Brook Inn
Entrees
Colossal Crab Cakes with Manchego Polenta
Rob Del Balzo, Destination Bistro / Photo by Jen Parente
Side dishes
Corn Gnudi
By Chef Michael Cutney, The Twisted Oak / Photo by David Handschuh
Salads
Corn Relish and Red Pepper Salad
By Nancy Fuller / Farmhouse Rules
Soups & Stews
Corn and Chanterelle Chowder
Chef Justin Marino / Miss Lucy's Kitchen
Cornelius Peach Apple Brandy
The Valley at the Garrison
Desserts
Cornmeal Currant Cookies
Craig Stafford, Flatiron

Pages

Get Our Newsletter

Receive notices of food and farm events, special offers, recipes and more.

Sign Up

Get Our Newsletter

Receive notices on food and farm events, good deals, recipes, and more.

Sign Up

Socialize With Us

Facebook

Twitter

Instagram

Email