
Sweet Pea Panna Cotta
Bruce Kazan, Main Course Catering Serves 1 or 2 Ingredients 1 pound fresh spring peas 1 cup leaf spinach 1/2 cup scallions 4 garlic cloves, diced 2 teaspoons olive oil
Bruce Kazan, Main Course Catering Serves 1 or 2 Ingredients 1 pound fresh spring peas 1 cup leaf spinach 1/2 cup scallions 4 garlic cloves, diced 2 teaspoons olive oil
Chef Devon Gilroy, The Corner Serves 4 Ingredients Basic brine for pork (1 1/4 gallons water, 3/4 cup salt, 1/2 cup sugar, black peppercorn, bar leaf, coriander seed to taste)
David Amorelli, Harvest-on-Hudson / Photos by Jermaine Haughton Makes 2 cups Ingredients SWEET PEA PESTO 2 cups sweet peas 1 cup mint leaves 1/4 cup parsley leaves 2 ounces pistachio,
Dafna Mizrahi, Monte’s Local Kitchen & Tap Room Serves 4 Ingredients 1 pound fresh spring peas 1/2 yellow onion, julienned 2 tablespoons butter 2 tablespoons olive oil 2 pounds fresh
John Lekic, Le Express / Photo by Eva Deitch Serves 4-6 Ingredients 1 28-ounce can whole peeled tomatoes 2 tablespoons extra-virgin olive oil, more for serving 1/4 Nduja sausage without
John Lekic, Le Express / Photo by Eva Deitch Serves 4 Ingredients 8- to 9-pound fresh Toulouse goose (source: Turkana Farms, Germantown) 4 lemons 3 limes 1 teaspoon Chinese five-spice
By Barb Fisher, Barb’s Butchery Serves 2 Ingredients 2 cross-cut beef shanks (about 1 1/2 pounds) 1 pint to 1 quart of beef stock (use beef broth if you have it)
By Barb Fisher, Barb’s Butchery Country-style pork ribs are a cut of meat found between the pork shoulder and traditional rib pork chops. The meat is typically well marbled and
EACH TIME WE WRAP UP another issue of this magazine, there is a palpable sense of relief and, sometimes, even an urge to celebrate—after all, nearly everybody around here gets involved
WHEN IT COMES TO PEAS, there seems to be no middle ground. Either you’re saddled with the memory of your mother admonishing, “Eat your peas,” (as if eating the overcooked,
WHAT A WONDROUS EXPRESSION of life trees are. Beyond their own existence, there are all the life-enhancing qualities they provide for other species—food, shelter, shade, clean air, protection from wind and
IN THE HUDSON VALLEY TODAY, small is big. Family wineries, micro breweries, small-batch distillers, artisanal this and hand-made that—there’s a seeming treasure trove of limited-edition local spirits being produced, and
DINERS CRAVING BISTRO-STYLE vegetarian cuisine on the fly need look no further. Rosemary and Vine in Rye offers variations on authentic Mediterranean dishes— entirely meatless, clearly labeled as containing nuts, gluten
• To Ric Orlando, owner of New World Home Cooking and head chef of New World Bistro Bar, who went head-to-head with celebrity chef Bobby Flay on the Food Network’s Beat
DIETARY TRENDS COME AND GO; sometimes they make perfect sense, and sometimes they don’t. One current fad, however, comes with an impossibly fun range of names that practically guarantees recognition:
A COLLEGE DINING HALL may not seem like the place to fan the flames of a revolution in sustainability, but the Student Center Dining Hall at Marist College in Poughkeepsie
MAYBE GOOD THINGS come in small packages, but when that package includes job creation, agribusiness development, a new urban farm for Poughkeepsie and a local source of micro-crops packing a
THE GROWING POPULARITY OF MICROGREENS, sprouts and shoots among home cooks and restaurateurs alike has kickstarted Bryn Roshong’s and Wes Hannah’s Solid Ground Farm into its second growing season. And
Receive notices of food and farm events, special offers, recipes and more.
1 Summit Court Suite 201
Fishkill, NY 12524
845.463.0542
I’ll always love fall in the Hudson Valley best, but there’s something so special about spring. Budding trees, greenery, a warm breeze here and there, daffodils and tulips…you can’t help getting caught up in it all, buoyed by feelings of expectancy and optimism for a new season and fresh start.
Hudson Valley Restaurant Week is back this October 28 to November 10!