Recipe: The Bronx Cocktail Is All About Gin and Vermouth
Valley Table
Crafted by Hudson Valley Distillers, The Bronx cocktail makes the most of Fellows gin, sweet and dry vermouth, and orange juice.
Recipes
Recipe: The County Dutchess Is a Zesty, Gin-Based Cocktail
Valley Table
Crafted by Tenmile Distillery, the cocktail pairs Listening Rock gin with Luxardo, lime juice, and grapefruit juice for a flavorful sip.
This Isolated Apricot Cocktail Recipe Is Fresh and Fruity
Valley Table
Love a fruit-forward cocktail? Grab a bottle of Isolation Proof gin, then whip (or should we say shake?) it up in no time. Isolated Apricot Courtesy of Isolation Proof SERVES
Spaghetti Aglio E Olio
Valley Table Staff
From Garlic: An Edible Biography By Robin Cherry There is an art to combining pasta with a sauce, and timing is everything. Start the garlic as soon as you have
Aïoli
Valley Table Staff
From Garlic: An Edible Biography By Robin Cherry Serve this classic French sauce with poached or grilled fish, as a dressing, stirred into soups or stews, or as a sandwich
Southern Cornbread
Valley Table Staff
By Alvin and Friends. Photo: Adobe Stock / William No barbecue or dinner party is complete without this perfect cornbread from Chef Raymond Jackson of Alvin and Friends. Serve this
Sweet Corn and Chanterelle Pasta
Valley Table Staff
By Elm Rock Inn. Photo: Adobe Stock / Artem Shadrin This buttery pasta from Elm Rock Inn combines sweet and savory flavors for a dinner sure to dance across your
Sweet Corn and Jalapeno Hushpuppies
Valley Table Staff
By Amy Lawton. Photo: Adobe Stock / Brent Hofacker This recipe brings a spicy twist to these Southern-inspired snacks. Fry it up and pair with your summer barbecue favorites. Ingredients
Charred Corn and Zucchini
Valley Table Staff
By Lynn Hazlewood. Photo: Adobe Stock / iaroshenko Zucchini is another plentiful vegetable in the summertime. Pair corn and zucchini in this timeless side dish to please the crowd at
Roasted Street Corn and Cactus Salad
Valley Table Staff
By Reconnect Foods. Photo: Adobe Stock / fahrwasser Nothing says summertime like a salad with fresh, Hudson Valley veggies. Chef David Cruz from Reconnect Foods shares this succulent salad recipe that’s
Vegan Creamed Corn
Valley Table Staff
By Aroma Thyme Bistro. Photo: Adobe Stock / Nelea Reazanteva Aroma Thyme Bistro’s vegan twist on this classic recipe creates a dish that everyone can enjoy. With only three ingredients,
Roasted Garlic Hummus
Valley Table Staff
From Garlic: An Edible Biography By Robin Cherry This chickpea dip is made with an entire head of roasted garlic. Topping it with za’atar adds a Middle Eastern touch of
Vietnamese Rice Noodle Salad
Valley Table Staff
Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy
Healthy Grilled Panzanella Salad
Valley Table Staff
Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy
Grilled Pepper & Sweet Corn Salad + Creamy Avocado Lime Dressing
Valley Table Staff
Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy
Sweet Corn & Chanterelle Pasta
Valley Table Staff
Elm Rock Inn, Adobe Stock/ sriba3 Serves 10 (2 lbs. of pasta) Ingredients 1 lb. of chanterelle mushrooms (or any combination of wild mushrooms), sliced 1 lb. butter 3 lbs.
Fresh Lemonade Fruit Fizz
Valley Table Staff
Tuxedo Parks Events, Adobe Stock/ pilipphoto Serves 8 Ingredients 1½ cups seasonal fruit 6 lemons or limes ½ cup St. Germain liqueur ¼ cup Cointreau or Triple Sec 1 cup
Spring Pesto with Basil, Asparagus and Spinach
Valley Table Staff
By Chef Josh Kroner, Terrapin Ingredients 2 cups fresh basil leaves 2 cups asparagus, chopped and blanched 1 cup spinach leaves 1 tsp finely chopped garlic ¼ cup grated Parmesan
