Roasted Street Corn and Cactus Salad
By Reconnect Foods. Photo: Adobe Stock / fahrwasser Nothing says summertime like a salad with fresh, Hudson Valley veggies. Chef David Cruz from Reconnect Foods shares this succulent salad recipe that’s
By Reconnect Foods. Photo: Adobe Stock / fahrwasser Nothing says summertime like a salad with fresh, Hudson Valley veggies. Chef David Cruz from Reconnect Foods shares this succulent salad recipe that’s
By Aroma Thyme Bistro. Photo: Adobe Stock / Nelea Reazanteva Aroma Thyme Bistro’s vegan twist on this classic recipe creates a dish that everyone can enjoy. With only three ingredients,
From Garlic: An Edible Biography By Robin Cherry This chickpea dip is made with an entire head of roasted garlic. Topping it with za’atar adds a Middle Eastern touch of
Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy
Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy
Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy
Elm Rock Inn, Adobe Stock/ sriba3 Serves 10 (2 lbs. of pasta) Ingredients 1 lb. of chanterelle mushrooms (or any combination of wild mushrooms), sliced 1 lb. butter 3 lbs.
Tuxedo Parks Events, Adobe Stock/ pilipphoto Serves 8 Ingredients 1½ cups seasonal fruit 6 lemons or limes ½ cup St. Germain liqueur ¼ cup Cointreau or Triple Sec 1 cup
For 24 years, Valley Table has been devoted to celebrating all things food in the Hudson Valley—and there is so much to celebrate: the restaurants and farms, the chefs and
Welcome to the spring issue of Valley Table. As a passionate home cook, certified nutritionist, and all-around foodie, editing this magazine is truly a joy—I love learning about the Valley’s
By Chef Josh Kroner, Terrapin Ingredients 2 cups fresh basil leaves 2 cups asparagus, chopped and blanched 1 cup spinach leaves 1 tsp finely chopped garlic ¼ cup grated Parmesan
By Chef Pamela Resch, Pamela’s on the Hudson, Newburgh Makes 2 dozen bruschetta Ingredients 1 lb thin asparagus 1 dozen cremini mushrooms, chopped 1 tbsp fresh lemon juice 2 cloves
By Paulo Carvajal Chef/ Owner of Jaeger Haus Restaurant and Biergarten, Tivoli Ingredients 1 bunch white asparagus 1 large leek, sliced 1 medium Spanish onion, diced 6 cloves garlic 2
You’ve already envisioned your dream kitchen. Now, it’s time to bring your ideas to fruition. Whether your wish-list involves a complete redesign, achieving energy-efficient status, or simply outfitting your space with
Catskills Provisions, Callicoon Ingredients 8 cloves garlic, peeled (for the confit) Extra-virgin olive oil 2 beets 2 15-oz cans chickpeas, drained 4 cloves garlic, minced 2 lemons, zested and juiced
Peekamoose Restaurant & Tap Room, Big Indian | Photo courtesy of Peekamoose Restaurant & Tap Room Ingredients 4 medium size beets ¼ cup plus 1 tablespoon extra-virgin olive oil Salt
Mill House Brewing Co., Poughkeepsie Ingredients 2 large red beets or 2 bunches of baby beets ¾ cup extra-virgin olive oil, plus extra for roasting beets ½ cup balsamic vinegar
Grazin’ Diner | Photo courtesy of Grazin’ Diner Makes 8-12+ Servings Ingredients 4 lbs. grass-fed and finished ground beef (80–85 percent, don’t use very lean meat in this recipe) 3
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The list of semifinalists for the 2024 James Beard Awards honoring the country’s best restaurants and chefs was released in January and we were delighted (but definitely not surprised) to
Hudson Valley Restaurant Week is back this April 8-21!