Nabil Ayoube, The Chef’s Table Ingredients Beans 1 pound dried fava beans 1 tablespoon white rice, uncooked 1 tablespoon red lentils, uncooked Salsa 1/2 cup medium chopped red onions 1/2
Niels Nielsen, Fez This soup can be thick as porridge or almost bisque-like. Serves 8 Ingredients 1 pound dried fava beans 4 large garlic cloves, smashed 1 tablespoon cumin
Chef Meghan Fells, Artist’s Palate Serves 6 Ingredients 1 pound dried fava beans 3 quarts water or vegetable stock 2 white onions, diced 3 tablespoons sliced garlic 1 small fresh
HANNIBAL LECHTER ONLY hinted at the value and flavor of fava beans when he described eating a census taker’s liver with “some fava beans and a nice Chianti” in the
Chef Eddie Lauria, Aroma Osteria Want a taste of Tuscany this winter? At Aroma Osteria in Wappingers, Eddie Lauria has been sharing rustic Italian cuisine with the Hudson Valley since 1997.
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
Peter X. Kelly, Teaching Kitchen, Hudson Valley Hospital Center Makes 6 servings, about 1 2/3 cups each Ingredients 1 tablespoon extra-virgin olive oil 1 pound chicken, trimmed, cut into 1-inch
Hudson Valley Restaurant Week is back this October 28 to November 10!
