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Eating by the Season

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

Fava, a Two-Season Bean

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

Breakfast Pizza

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

Spaghetti Carbonara

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

Our Local & National Egg Industries

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

Southern Cornbread

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

Grits

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.

Creamy Polenta in Portabella Caps

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

Fabulous Hudson Valley Cheeses

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.

Watercress and Blood Orange Salad

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

Sweet Potato Spoonbread

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

Mema’s Sweet Potato Casserole

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

Sweet Potatoes

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

Watercress Oshitashi

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

Watercress and Nettle Soup

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

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