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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

Julia and Jane’s Thanksgiving Maple Muffins

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

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

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

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

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

Watercress Salad Lyonnaise

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

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

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

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

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