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Potato-Ramp Soup

Courtesy of Chef Nicholas Leiss, Farms2ChefsTable blogger This recipe is a play on the classic vichyssoise. Traditionally served cold, this potato-ramp version can be served hot as well. It’s perfect

Crème Fraiche Ice Cream

Marissa Sertich Velie Ingredients 3/4 cup whole milk 1/2 cup sugar 1/4 teaspoon salt 4 egg yolks 2 cups crème fraiche 1/4 tsp vanilla extract Method In a small saucepot,

Homemade Crème Fraiche

Marissa Sertich Velie Ingredients 5 tablespoons buttermilk  2 cups heavy cream Method In a small container, gently whisk the buttermilk into the heavy cream. Let the mixture stand uncovered at

Swiss Chard and Ricotta Quiche

Gluten Free Recipe Carley Hughes, Ella’s Bellas / Photo by Meredith Heuer Ingredients All-Purpose Pie Dough 1 cup sorghum flour 1/2 cup minus 1 tablespoon cornstarch 1/2 cup amaranth flour

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