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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

Pizza Rustica

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

Jacuterie Charcuterie

LOCALLY SOURCED, WITH international flair. That’s not a contradiction once you taste the dried sausage from Jacuterie in Ancramdale. On the ground floor of what used to be a storage

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