Chef John-Michael Hamlet, John-Michael’s at Purdy’s Homestead Ingredients 4 tablespoons butter 4 bunches fresh asparagus 3 shallots 5 cloves garlic 10 sprigs fresh thyme 1 quart fresh vegetable stock 2
Barbara Bogart, Locust Tree Restaurant Serves 8 Ingredients Tart Crust 2 1/2 cups all-purpose flour 1/2 pound butter (2 sticks), cut into cubes 1/2 cup pink peppercorns, crushed 2 teaspoons
Bruce Kazan, Main Course Catering Serves 1 or 2 Ingredients 1 pound fresh spring peas 1 cup leaf spinach 1/2 cup scallions 4 garlic cloves, diced 2 teaspoons olive oil
Chef Devon Gilroy, The Corner Serves 4 Ingredients Basic brine for pork (1 1/4 gallons water, 3/4 cup salt, 1/2 cup sugar, black peppercorn, bar leaf, coriander seed to taste)
David Amorelli, Harvest-on-Hudson / Photos by Jermaine Haughton Makes 2 cups Ingredients SWEET PEA PESTO 2 cups sweet peas 1 cup mint leaves 1/4 cup parsley leaves 2 ounces pistachio,
Dafna Mizrahi, Monte’s Local Kitchen & Tap Room Serves 4 Ingredients 1 pound fresh spring peas 1/2 yellow onion, julienned 2 tablespoons butter 2 tablespoons olive oil 2 pounds fresh
WINTER FOR A LOCAVORE can be long and relatively bland. While root vegetables and meat from the freezer have plenty of appeal and possibilities, even the most intrepid member of
NO MATTER HOW YOU slice—or fillet—it, trout is a favorite fish of anglers, wildlife lovers and chefs alike. Barring a late season blizzard or flood, April through June in these
ON APRIL WALKS THROUGH THE WOODS, some hikers look for trout lilies or buds on the ash trees as a confirmation that spring has arrived. Some listen for the distinctive
WHEN IT COMES TO PEAS, there seems to be no middle ground. Either you’re saddled with the memory of your mother admonishing, “Eat your peas,” (as if eating the overcooked,
BRI HART IS STANDING in the “sugar shack” at White Oak Farm in Yorktown Heights explaining how maple sap is converted to maple syrup. It’s a cold day in January,
Nabil Ayoube, The Chef’s Table Ingredients Beans 1 pound dried fava beans 1 tablespoon white rice, uncooked 1 tablespoon red lentils, uncooked Salsa 1/2 cup medium chopped red onions 1/2
Niels Nielsen, Fez This soup can be thick as porridge or almost bisque-like. Serves 8 Ingredients 1 pound dried fava beans 4 large garlic cloves, smashed 1 tablespoon cumin
Chef Meghan Fells, Artist’s Palate Serves 6 Ingredients 1 pound dried fava beans 3 quarts water or vegetable stock 2 white onions, diced 3 tablespoons sliced garlic 1 small fresh
HANNIBAL LECHTER ONLY hinted at the value and flavor of fava beans when he described eating a census taker’s liver with “some fava beans and a nice Chianti” in the
Chef Claudia Levesque, Homespun Foods Ingredients 1 onion, diced and sauteed in olive oil. 1 Russet potato, sliced, seasoned with salt and pepper and browned in olive oil. 4 or
Eric Gabrynowicz, Tavern Restaurant The sauce for this classic pasta dish is created when the pasta comes out of the water and into the bowl. The heat from the pasta
WORSHIPPED, MALIGNED AND MISUNDERSTOOD, eggs have survived the rollercoaster ride of nutritional favor and now enjoy a fairly accepted status as a healthful food choice. But the fact that you
