Laura Pensiero, Gigi Hudson Valley Serves 4 Ingredients 8 ounces fresh tuna 2 tablespoons extra-virgin olive oil salt and freshly ground black pepper 2 cups cooked (or rinsed and drained
Justine Cullen, Bridge Creek Catering Ingredients 1 pound walnut halves 3/4 cup sugar 2 1/2 tablespoons vegetable oil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 2 teaspoons ground cumin 1/2
Richard Erickson, Blue Mountain Bistro Serves 4-6 Ingredients 3 cups vegetable stock 1 cup fresh carrot juice 1/2 cup each finely diced onion, celery and carrot 2 tablespoons butter 1
Chef Francesco Buitoni, Mercato Serves 4 Ingredients 6 ounces Toscano or Lacinato kale, stems removed 3 tablespoons pine nuts 2 tablespoons golden raisins Champagne or white wine vinegar extra virgin
Lori Selden, Mexican Radio Yields 20 tamales Ingredients Spicy apple salsa 1 stick unsalted butter 10 tart cooking apples (Northern Spy, Jonathan or Empire), peeled, small dice (Red Delicious and
Chef Pierre-Luc Moey, Oriole 9 Serves 4-6 Ingredients Potato salad 3 pounds starchy potatoes, such as Arcadia, Gold Rush or Yukon Gold, peeled and sliced into chunks 1 cup extra
Chef Matt Hutchins, The Hop Serves 4 Ingredients Salad 4 Fuji apples, cored, sliced 4 stalks celery, diced 1 cup cayenne-spiced walnuts 1/2 cup raisins 2 heads Bibb or Panisse
Nick Citera and Matthew Sherry, Cosimo’s / Photos by Ethan Harrison Ingredients Pomodoro Sauce 2 pounds plum tomatoes, preferably San Marzano, blanched and peeled (canned may be used in a
Robert Horton, An American Bistro / Photos by Margaret Rizzuto Ingredients 12 plum tomatoes salt extra-virgin olive oil fresh oregano, chopped Method Cut tomatoes lengthwise and season with salt. Place
Robert Horton, An American Bistro / Photos by Margaret Rizzuto Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon chopped garlic 2 cups chopped plum tomatoes 1/4 cup dry white wine
Ira Lee, Twisted Soul / Photo by Ethan Harrison Ingredients Candied Pecans 1 cup sugar 1 cup water 1/2 cup whole pecans Naughty Sauce 1/2 cup Karo corn syrup 1/2
Shanti Church, RiverMarket Bar & Kitchen Makes one 9-inch cake Ingredients 1 cup unbleached all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup butter,
Ira Lee, Twisted Soul / Photo by Ethan Harrison Ingredients 1 cup whole-milk yogurt 1 head cauliflower broken up into bite-sized pieces Extra-virgin olive oil Salt and pepper to taste
Liz Johnson and Greg Weber, Sour Cherry Farm Makes 12 (4-ounce) jars Ingredients 4 pounds (about 4 1/2 to 5 quarts) sour cherries 2 1/2 to 3 cups sugar (depending
Dana Calabrese, The Ship Lantern Inn Ingredients Apples​ 2 apples, cored and sliced nearly to base 4 packaged caramels 2 teaspoons cinnamon 2 teaspoons flour 1/4 teaspoon ground ginger 2
Dana Calabrese, The Ship Lantern Inn Ingredients 1 head cauliflower, cut into florets 1 onion, coarse chop 3 garlic cloves, halved 5 cups vegetable stock 1 14-ounce can coconut milk
Chef David DiBari, The Cookery Ingredients 3 ounces Grana Padano cheese, grated 2 1/4 cups of King Arthur all-purpose flour 3 ounces of cold butter, cubed 3 egg yolks 1/2
Chef David DiBari, The Cookery / Photo by Simon Feldman Makes one 9-inch pie, Serves 8 Ingredients 12 ounces Montena Taranto ricotta cheese 3 ounces hot sopressata 3 ounces sweet
Hudson Valley Restaurant Week is back this October 28 to November 10!
