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To say that we’ve been publishing The Valley Table for 18 years is to brag about the longevity of the magazine. Ditto for the success of Hudson Valley Restaurant Week, which this


Hudson House of Nyack, Jeffrey Kaufman Ingredients Gnudi 1500g ricotta cheese 100g grana pandano cheese, micro-planed or finely grated 500g mascarpone cheese nutmeg to taste salt to taste white pepper


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.


THE “FARM-TO-TABLE” movement sprouted wings this fall when JetBlue Airways’ announced its latest project: T5 Farm, a 24,000-square-foot produce garden located just outside Terminal 5 at John F. Kennedy Airport


(Deep Fried Apple-Nut Cakes) Peter Rose When feeding a crowd it is better to cut the olie-koecken in half or quarters rather than to make them smaller because it is


(A cross between a sugar and a butter cookie) Peter Rose Ingredients 3/4 pound (3 sticks) butter 1-1/4 cups sugar 1 egg 3 cups flour 1 tablespoon pure vanilla extract


Dana Calabrese, The Ship Lantern Inn Ingredients Beef Tenderloin 2 tablespoons extra-virgin olive oil 1 20-ounce center-cut beef tenderloin kosher salt and pepper to taste Bordelaise sauce 1 teaspoon butter


Chef Arlen Gargagliano, Mambo 64 Serves 12 Ingredients Panuchos 2 tablespoons vegetable oil 2 red onions, thinly sliced into rounds 2 oranges 1 teaspoon apple cider vinegar 1 teaspoon dark


KELLY VERARDO, BAR MANAGER and mixologist at Restaurant North in Armonk, offers an unusual caveat to trepidatious guests about to order her Summer Sidecar cocktail: “I will get you something


THE LORE, LEGENDS AND LEGITIMACY surrounding the tomato are about as varied as the environments in which it is found. Used in Central American cooking since at least 500BC, it was

Hudson Valley Restaurant Week is back this April 8-21!