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
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,
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
Agnes Devereux, The Village Tea Room Ingredients Cake 1 cup Guinness stout 1 stick (1/4 pound) plus 2 tablespoons unsalted butter 3/4 cup unsweetened cocoa 2 cups sugar 3/4 cup
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 October 28 to November 10!
