Parsnip Potato Puree
Valley Table Staff
By Lisa Karvellas / Cedar Lakes Estate Ingredients 1 pound Yukon Gold potatoes, peeled, diced 1/2 pound parsnips, diced 1 tablespoon butter 1/2 cup heavy cream 1/2 cup whole milk
Eating by the Season
Can You Dig It?
Lesley Rozycki
IN THE KITCHEN, CARROTS AND PARSNIPS are culinary chameleons. Their natural sweetness emerges when simply roasted, drizzled with olive oil and sprinkled with chopped fresh herbs like thyme, rosemary, or
Hamachi Poke
Valley Table Staff
Gerard Viverito, Culinary Institute of America serves 4 Ingredients 1 pound sushi grade Hamachi, cut into 3/4‑inch cubes 1/4 cup ponzu sauce 1 teaspoon mirin 1 teaspoon sesame oil 3/4
It’s Asparagus Season
Valley Table Staff
COME THE FIRST FEW WEEKS OF SPRING, pale, winter-weary consumers begin hovering over the vegetable bin at farmers’ markets, anticipating the arrival of the crown jewel of spring vegetables: fresh,
Vegetable Pot Pie
Valley Table Staff
By Simone Williams / All You Knead Bakery Makes 2 pies Ingredients 2 large potatoes, boiled, medium dice 1 ½ cups mushrooms, sautéed in a pan with 4 tablespoons of
Pot Pie
Kristen Warfield
ONE OF ONLY A HANDFUL of “universal” comfort foods, pot pies hold a special place on the plates of diners around the globe. Filling, flaky and adaptable, what this simple, savory
‘Tis the Season for Cookies
Catherine Morba / Photos Jerry Novesky
WHETHER DUNKED INTO A GLASS of milk while sitting fireside or enjoyed alongside a mug of hot cocoa on a snowy day, big batches of cookies always seem to be
Eating Purple: Boost Your Health
THE VIOLET END OF THE SPECTRUM is the most powerful wavelength of all the visible colors, so scientifically and psychologically it’s not surprising that the color has developed quite a coveted
All About Summer Squash
Marissa Sertich Velie
THE WORD SQUASH COMES from the Narragansett Indian word meaning “a green thing eaten raw.” While some are indeed green skinned (and can be eaten raw), the broad category commonly
Spring: A Multi-Cultural Celebration
Kristen Warfield
WE COMMEMORATE THE ON SET of spring by inviting chefs from diverse cultural backgrounds to share a dish typical of one they would serve on a seasonal cultural holiday. From Muslim
Venison
Valley Table Staff
FOR ONE REASON OR ANOTHER, this is the time of year when many people turn their attention to deer, whether to enjoy watching the beasts on the hoof in a
Pickling
Maria Reina
PICKLES ARE IN. “Pickle elements are fashionable today—adding them to dishes brings a wow factor,” confirms Chef Rio Alexander Hendrix, of The Beacon Hotel Restaurant and Bar, heralded to open
Roasted Cauliflower with Golden Raisins, Pine Nuts and Parsley
Valley Table Staff
By Ryan McLaughlin, Daughters Fare and Ale / Photo by Eva Deitch At home I just blast cauliflower in a hot oven until it gets those crispy edges. It goes
Cauliflower
Emily Clifton / photos Eva Deitch
A cauliflower is nothing but a cabbage with a college education.” —Mark Twain, Pudd’nhead Wilson CAULIFLOWER WAS ONCE THE most expensive, elegant and fashionable vegetable on the Victorian table, though it has
Garlic
Robin Cherry
EVER BEEN TO A CARROT FESTIVAL? Probably not. But you can honor garlic (the stinking rose) at more than two dozen festivals in the United States—including one in Saugerties—as well
Don’t Hold The Onions
Anne Dailey
TO MANY PEOPLE, onions conjure images of tearful moments at the sink, dutifully peeling and chopping while desperately resisting the urge to rub. These ubiquitous members of the allium family
Corn, High as an Elephant’s Eye
Anne Dailey
CORN, ONCE ONE OF THE SIMPLEST foods, has become complicated. The starchy kernels that have been a staple in the diet of traditional cultures in the Americas for thousands of
Cider Rules The House
Anne Dailey
FROM THE DAY IN 1647 when Governor Peter Stuyvesant planted an apple tree on the corner of what is now Third Avenue and Thirteenth Street in Manhattan, New York State
