
Maccu (Dried Fava and Fennel with Polenta)
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
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
Raymond Jackson, Alvin and Friends Ingredients 1/2 pound butter 1/4 pound sugar 1/2 ounce salt 3/4 ounce baking powder 1/2 pound cornmeal 3/4 pound all purpose flour zest of 2
AS THE SPANISH approached the Hopi village of Awatovi, residents poured a line of cornmeal in the sand as a sign to the invaders that they were not to enter.
Vincent Barcelona, Harvest on Hudson Serves 8 Ingredients Grilled Portabella Cap 8 large fresh Portabella caps 1/2 cup extra virgin olive oil 2 tablespoons fresh chopped rosemary 1/3 cup balsamic
IN 1801, BAPTIST Elder John Leland persuaded the ladies of his Cheshire, Massachusetts, congregation to make a wheel of cheese for President Jefferson to honor his support of religious liberty.
Vincent Mocarski, Valley Restaurant / Photos by Ethan Harrison Serves 2 Ingredients 1 bunch watercress, washed and dried 2 blood oranges, peeled and sectioned 2 ounces fresh blood orange juice
Donna Hammond, Hudson Street Cafe / Photos by Ethan Harrison Ingredients 4 sweet potatoes 3 cups buttermilk 1 tablespoon Crown Maple maple syrup 6 eggs (separated) 6 tablespoons unsalted butter
Donna Hammond, Hudson Street Cafe / Photos by Ethan Harrison Serves about 12 Ingredients Sweet Potato Casserole 6 cups mashed sweet potatoes, boiled and peeled 3 tablespoons brown sugar 1/2
Michael Bernardo, Cafe Mio / Photos by Ethan Harrison Ingredients 2 medium sweet potatoes, peeled and cut into a fine 1/4-inch dice 2 shallots, finely sliced 1 red bell pepper,
Mark Bolchoz, Trattoria San Giorgio / Photos by Ethan Harrison Ingredients Cannelloni Dough 11/4 cups Italian 00 flour 6 tablespoons durum flour 9 egg yolks 1 tablespoon olive oil 3
Brian Arnoff, Kitchen Sink / Photos by Ethan Harrison Ingredients Meatballs 2 pounds fresh ground lamb 1 small onion, diced 1 chipotle pepper in adobe sauce, chopped 1 cup fresh
FEW VEGETABLES HAVE had to suffer the ignominies faced by the venerable sweet potato. Mislabeled, misnamed and inextricably bound to the thick white goo of melted marshmallows, molasses, brown sugar
Makio Idesako, SushiMakio Serves 4 to 6 Ingredients 1 bunch watercress 1/4 cup dashi (bonito fish stock) 1 tablespoon soy sauce or ponzu (citrus soy sauce) 1/2 teaspoon sugar Katsuobushi
John Lekic, Le Express / Photos by Ethan Harrison Serves 4 to 6 Ingredients 1 pound watercress 1/2 cup wild nettles, cleaned 2 tablespoons extra virgin olive oil 1 chopped
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I’m not too proud to admit that cold, wintry days make me contemplate hibernation, but every time I venture outside my comfort zone I’m reminded that the Hudson Valley is
Hudson Valley Restaurant Week is back this October 28 to November 10!