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Eating by the Season

Milk

MILK IS THE FIRST FOOD everybody in the world eats. It has been called the perfect food, the universal ingredient. Standing alone, straight up, unaltered, it is a healthful, naturally

Beef Ragu

Chef David Wurth, Local 111 A ragu sauce is one of the classic Italian preparations. This one employs slow-braising that results in a rich, hearty sauce with chunks of beef

What’s Your Beef?

THE AVERAGE AMERICAN eats 67 pounds of beef a year—as burgers, in winter stews, roasted slowly in the oven, and even raw. But all beef is not created equal. Those

Whitecliff Winery Rainbow Trout Fish Tacos

Michael Migliore, Whitecliff Vineyard & Winery This is a simple whole-fish grilling technique that allows you to have beautiful large chunks of sweet trout for your tacos. Ingredients Whole fresh

Asparagus and Ramp Soup

Chef Josh Kroner, Terrapin Serves 6 Ingredients 2 tablespoons butter 3 pounds asparagus, bottom half peeled and chopped 1 medium potato, peeled and chopped 2 cups Italian parsley, chopped 5

Asparagus Nage with Sauteéd Shrimp

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

Wild Ramp and Goat Cheese Tart

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

Sweet Pea Panna Cotta

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

Spring Pea and Watercress Risotto

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

Fiddleheads & Ramps

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

Eating by the Trout Season

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

Hunting Morels in the Hudson Valley

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

Eat Your Peas

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,

Maple Syrup Matures

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,

Ful Medames (Traditional Egyptian Breakfast)

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

Hudson Valley Restaurant Week is back this October 28 to November 10!