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Ricotta Toast

Chef Jamie Parry, Another Fork in the Road Serves 2 Ingredients 4 thick slices of grilled sourdough 4 tablespoons olive oil handmade ricotta 2 ears of grilled corn, shucked off

Tomato Basil Bruschetta

Jessica Reisman / Homespun Foods Ingredients 4 medium ripe tomatoes 4 to 6 quick-roasted garlic cloves 12 leaves fresh basil sea salt and pepper   Method Crostini ​ Preheat oven

Early Summer Salad

Baby Greens, Fava Beans, Capocollo and Pecorino Toscano Francesco Tonelli Ingredients 4 1-inch slices rustic white bread 1/2 cup freshly shucked fava beans 4 cups baby salad greens, washed and

Dan Leader: Bread Alone

IT WAS ONLY two decades ago when a handful of American bakers started producing bread following traditional European methods and using the best ingredients. Like many bread experts, Dan Leader

Whole Wheat Rhubarb Bread

Doris Clearwater Jones, Jones Farm Yields 2 loaves Ingredients 1 1/2 cups brown sugar 1/2 cup oil 1 egg 1 tsp. baking soda 1 cup buttermilk 1 1/4 cups whole

Penny Loaves

Peter G. Rose Yields 2 loaves Ingredients 4 cups all-purpose flour 2 cups whole wheat flour 3 packages dry yeast 1 to 2 teaspoons salt, according to taste 2 1/4

Open-Hearth Cooking

LIGHTING A FIRE adds a festive touch to any occasion, and cooking on that same fire adds to a general sense of relaxation, fun and well-being. The delicious aromas of

Chicken Liver Toast

Chef Kevin Katz, The Red Onion Ingredients 1 pound chicken livers 2 medium onions, diced fine 2 bunches sage 2 ounces dry sherry 2 ounces dry white wine 2 ounces

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