From Chef Waldy Malouf of The Culinary Institute of America In this savory dish, shrimp are grilled with garlic, spicy red pepper flakes, and red onion, and served with fresh
From Ric Orlando of New World Bistro Bar We Americans have come to love arugula in salads and even as a pesto, but lightly cooked, it adds a delicious, nutty
From Compassionate Cuisine at Catskill Animal Sanctuary Do you remember eagerly awaiting lunchtime in grade school? Discovering and devouring neatly packed sandwiches and treats in our paper bags or lunch boxes
Try this simple ferment yourself for a yummy vinaigrette. From Miguel Lacruz of Wild Culture Waffles Ingredients Fermented Honey You’ll need enough of each ingredient to fill the glass jar
8 North Broadway & 273 Kitchen Chef Constantine Kalandranis Can’t find pre-cooked gigante beans? Any cooked or canned white bean (or even chickpeas) works well in this recipe. Ingredients ½
Gaskins Chef Nick Suarez Three types of radicchio lend beautiful color to this salad, which “is a simple way to highlight the beautiful chicories we get from Sparrowbush Farm [in
Maple & Rose Chef Ryan Hart An oft-overlooked salad ingredient, celery adds lots of crunch to this bitter, mixed-chicories riff on the classic Caesar. Ingredients 1 cup torn bread 6
Recipe by Julian Hom Ingredients Ingredients 2 cups heavy cream 1 cup whole milk 2⁄3 cup sugar 6 large egg yolks A handful of Cinnamon Toast Crunch cereal Method Method:
You might wonder if it’s really possible for baked wings to be as crispy as fried ones: let us assure you, dear skeptic, these truly are. The key is the
Soul Fire Farm’s website is filled with produce-centered recipes (plus a slew of health desserts!). This chopped salad is a perfect summer-into-fall segue, though it can be enjoyed any time
By Chef Nicole Craft / Bartlett House At Bartlett House in Ghent, Chef Nicole Craft uses this versatile mushroom salsa as a spread on her poached chicken sandwich (it’s also
By Chef Tony Scotto / DPNB Pasta and Provisions Chef Tony Scotto of DPNB Pasta and Provisions uses his own fresh spinach pappardelle — which you can buy at the
By Chef Scott Fratangelo / L’inizio Anchovy-rich bagna cauda butter enhances the umami qualities of hen of the woods mushrooms in this recipe from Chef Scott Fratangelo of L’inizio in
By Judy Clarke / Prospect Hill Orchards Use your favorite pie crust recipe for this pie. makes 1 9-inch pie Ingredients 4 cups fresh cherries, washed, drained, pitted 1/4 teaspoons
By Judy Clarke / Prospect Hill Orchards serves 6 to 8 Ingredients 4 cups whole sour cherries, washed, drained, pitted 1 1/2 cups sugar 1/2 teaspoon almond extract 2 cups
By Leslie Coons Bostian makes about 2 1/2 cups Ingredients 2 1/4 cups fresh sour cherries, pitted, coarsely chopped 1 tablespoon sugar 3 tablespoons diced red onion (about half of
By Leslie Coons Bostian The ingredients listed here will fill a 2-gallon crock; for easy holiday gifting, use 10 24-ounce Mason jars. Use fruits as they come in season—melons and
Ingredients 1 1/2 oz. Peony Vodka 1 tsp. lime juice 1 tsp. jam of your choice* club soda Method Shake or stir the first three ingredients until the jam is
