Gracie’s Luncheonette 4 Servings (With A Few Extra Biscuits) Ingredients For the biscuits: 3¼ cups all-purpose flour 4¼ teaspoons baking powder 1½ teaspoon salt ½ teaspoon black pepper 3½ teaspoons
Chef Joseph Cafaro, Palizzata Marketplace & Eatery, Kingston Serves 4 Ingredients 1 lb. pasta of your choice 1–2 tablespoons neutral cooking oil (canola or avocado) 8 oz. Impossible meat substitute
By Sfoglini, Coxsackie Serves 4 Ingredients Honey Cider Vinaigrette 3 teaspoons minced shallot 3 teaspoons Dijon mustard 2 tablespoons fresh lemon juice 4 tablespoons apple cider vinegar 1 tablespoon honey
By Scott Rosenberg, Il Figlio Enoteca, Fishkill Serves 4 Ingredients 4 tablespoons olive oil 4 cloves of garlic, minced 1 lb. calamari, cut into rings ¼ cup white wine 3
By Scott Rosenberg, Il Figlio Enoteca, Fishkill Serves 4 Ingredients 2 tablespoons olive oil ¼ lb. pancetta, diced 1 lb. of crimini and oyster mushrooms, cut in quarters 2 garlic
By Francesca Furey Yields ½ gallon Ingredients Water 1/2 c. cane sugar 3 Tbsp tea or 2 tea bags SCOBY and liquids Method 1 Make sweetened tea. Boil water and
Tim Lajqi of Peter Pratt’s Inn / Yorktown Heights 6–8 servings Ingredients 2 large eggs 15 ounces canned pumpkin purée ½ cup plus 1 tablespoon pure maple syrup ¼ cup
Chef Gregg Boyd of Moderne / Armonk Two 9-inch cheesecakes Ingredients Crust 3 cups graham cracker crumbs ¼ cup brown sugar 1 teaspoon ground cinnamon ½ pound butter, melted 1
Chef Josh Kroner of Terrapin / Rhinebeck One 2-quart casserole Ingredients ½ cup canned pumpkin purée ½ pound elbow macaroni 4 tablespoons butter 5 tablespoons flour 1 teaspoon salt 2½
By Hudson Hemp, Photo by Clare Barboza This recipe is excerpted from The Art of Cooking with Cannabis: CBD and THC-Infused Recipes from Across America by Tracey Medeiros (Skyhorse Publishing,
Courtesy of Chef Ralph Bello of Heritage Food + Drink in Wappingers Falls Serves 2 Ingredients ½ cup extra-virgin olive oil, divided 5 garlic cloves, sliced 2 pints mixed heirloom
Courtesy of Chef Scott Conant of Cellaio in Monticello Serves 4-6 Ingredients Salad 1 pint cherry tomatoes, halved ½ cup plus 1½ tablespoons extra-virgin olive oil, divided 1½ tablespoons red
Courtesy of Constantine Kalandranis, The Greekish | Adobe Stock, Photo by Maksim Shebeko Ingredients 1 Tbsp parsley 1 Tbsp mint 1 Tbsp dry oregano 1 Tbsp orange zest Sumac and salt to
Courtesy of Constantine Kalandranis, The Greekish Adobe Stock | Photo by Anastasia Izofatova Ingredients 2 cucumbers (de-seeded, processed, strained) ¼ cup capers 1/2 red onion 2 garlic cloves 1/4 cup olive
Courtesy of the Garrison Fans of fruit-heavy drinks will adore this concoction from The Garrison’s inventive mixologists. Cranberry, Bosc pear, Honeycrisp apple, lemon, and thyme play with sweet vermouth and
Courtesy of Chef Nicholas Leiss, Farms2ChefsTable blogger This recipe is a play on the classic vichyssoise. Traditionally served cold, this potato-ramp version can be served hot as well. It’s perfect
Courtesy of Chef Josh Kroner, owner of Terrapin in Rhinebeck Ramps are susceptible to parasites and bacteria, so they need to be cleaned very well and cooked thoroughly before they
Make the recipe from Hudson Valley cookbook author Julia Turshen’s healthy comfort food collection. By Samantha Garbarini, Courtesy of Julia Turshen Hudson Valley-based cookbook author Julia Turshen has a new
Hudson Valley Restaurant Week is back this October 28 to November 10!
