Sweet Corn and Chanterelle Pasta
By Elm Rock Inn. Photo: Adobe Stock / Artem Shadrin This buttery pasta from Elm Rock Inn combines sweet and savory flavors for a dinner sure to dance across your
By Elm Rock Inn. Photo: Adobe Stock / Artem Shadrin This buttery pasta from Elm Rock Inn combines sweet and savory flavors for a dinner sure to dance across your
By Lynn Hazlewood. Photo: Adobe Stock / iaroshenko Zucchini is another plentiful vegetable in the summertime. Pair corn and zucchini in this timeless side dish to please the crowd at
By Reconnect Foods. Photo: Adobe Stock / fahrwasser Nothing says summertime like a salad with fresh, Hudson Valley veggies. Chef David Cruz from Reconnect Foods shares this succulent salad recipe that’s
By Aroma Thyme Bistro. Photo: Adobe Stock / Nelea Reazanteva Aroma Thyme Bistro’s vegan twist on this classic recipe creates a dish that everyone can enjoy. With only three ingredients,
Elm Rock Inn, Adobe Stock/ sriba3 Serves 10 (2 lbs. of pasta) Ingredients 1 lb. of chanterelle mushrooms (or any combination of wild mushrooms), sliced 1 lb. butter 3 lbs.
Tuxedo Parks Events, Adobe Stock/ pilipphoto Serves 8 Ingredients 1½ cups seasonal fruit 6 lemons or limes ½ cup St. Germain liqueur ¼ cup Cointreau or Triple Sec 1 cup
By Chef Pamela Resch, Pamela’s on the Hudson, Newburgh Makes 2 dozen bruschetta Ingredients 1 lb thin asparagus 1 dozen cremini mushrooms, chopped 1 tbsp fresh lemon juice 2 cloves
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
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
Courtesy of Dan Sabia, Wood Fire Food Ingredients • 1 cup honey • ¼ cup chopped vinegar peppers • ¼ cup cider vinegar, plus more for seasoning • 1 acorn squash, cut lengthwise
Courtesy of Blooming Hill Farm, Monroe Ingredients • 2 butternut squash, halved and seeded • 1/4 cup olive oil • 4 oz goat cheese • ¼ cup pumpkin seeds, toasted • 2 tablespoons honey
Courtesy of Chef Jesse Frederick, Butterfield, Stone Ridge Ingredients • 1 delicata squash • 1/4 cup maple syrup • 8 sage leaves • 2 tablespoons olive oil • 1 cup aioli or mayonnaise • 1 tablespoon
Alleyway Ice Cream, Saugerties Summer is here, and while things are looking different this year, there is comfort to be found in familiar flavors. Berries add tartness to desserts and
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
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
By Ryan McLaughlin, Daughters Fare and Ale / Photo by Eva Deitch At home I just blast cauliflower in a hot oven until it gets those crispy edges. It goes
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Those of you who are regular readers of Valley Table know that these pages are devoted to celebrating Hudson Valley food, farms, and chefs.
Hudson Valley Restaurant Week is back this October 28 to November 10!