Aïoli
Valley Table Staff
From Garlic: An Edible Biography By Robin Cherry Serve this classic French sauce with poached or grilled fish, as a dressing, stirred into soups or stews, or as a sandwich
Eggs
5 Hudson Valley Treats Hemlock Hill’s Trish Vasta Loves
Leslie Long
Established by Nicholas DeMaria in 1939, Hemlock Hill Farm is still in the family’s expert hands. Today, the founder’s son, John, and John’s daughter, Laura, own and run the 120-acre
Julia and Jane’s Thanksgiving Maple Muffins
Valley Table Staff
Courtesy of Maple Hill Creamery Co-Founder Julia Meck My mom, Jane, would make these muffins every year to serve with Thanksgiving dinner. When I was nine, she showed me how to make
Bourbon Maple Apple Cake
Valley Table Staff
This recipe include several comforting and warming fall flavors that combine to make a perfect dessert. Any variety of apple can be used, but a darker maple syrup is recommended
Breakfast Pizza
Valley Table Staff
Chef Claudia Levesque, Homespun Foods Ingredients 1 onion, diced and sauteed in olive oil. 1 Russet potato, sliced, seasoned with salt and pepper and browned in olive oil. 4 or
Spaghetti Carbonara
Valley Table Staff
Eric Gabrynowicz, Tavern Restaurant The sauce for this classic pasta dish is created when the pasta comes out of the water and into the bowl. The heat from the pasta
Our Local & National Egg Industries
Anne Dailey
WORSHIPPED, MALIGNED AND MISUNDERSTOOD, eggs have survived the rollercoaster ride of nutritional favor and now enjoy a fairly accepted status as a healthful food choice. But the fact that you
Sweet Potato and Apple Hash with Gorgonzola & Fried Eggs
Valley Table Staff
Michael Bernardo, Cafe Mio / Photos by Ethan Harrison Ingredients 2 medium sweet potatoes, peeled and cut into a fine 1/4-inch dice 2 shallots, finely sliced 1 red bell pepper,
Watercress Salad Lyonnaise
Valley Table Staff
Peter Milano, Dish Bistro / Photos by Margaret Rizzuto Ingredients Salad 1 to 2 large bunches of watercress, cleaned, rough stems removed 3 large handfuls of baby spinach 1 small
Vegetable Goat Cheese Terrine
Valley Table Staff
Franz Brendle, Nina Serves 24 Ingredients 1 pound garlic cloves (about 60 cloves), peeled Extra-virgin olive oil Salt 2 tablespoons minced fresh rosemary 2 tablespoons minced fresh thyme 2 large
Swiss Chard and Ricotta Quiche
Valley Table Staff
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
Baked Goat Cheese in Puff Pastry
Valley Table Staff
Chef Paul Parker, Chez Sophie These are pretty on the plate, flaky on the outside and warm and satisfying on the inside. 8 Servings Ingredients 1 sheet all-butter puff pastry
