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Cacio e Pepe

Marcella Micillo, Marketing Coordinator I have fond memories of cacio e pepe: eating it in a small Roman restaurant on a sweltering day in May. I was studying in Florence

Braised Lamb Cassoulet

By Chef Nick Suarez, Gaskins Serves 4 Ingredients 1 pound butter beans, yellow eye beans or traditional tarbais beans 1 bay leaf 1 onion, sliced in half 1 whole garlic

Lamb Sausage with Fresh Oysters

By Christopher Idone This simple recipe has “winter” written all over it. You can find Blue Point oysters at Hudson Valley Seafood, in Central Valley. Makes 12 patties Ingredients 1

Tuna Poke

By Jim Ely / 
Riverview Restaurant Serves 4 Ingredients Poke 1 pound sushi-quality tuna (bluefin, never ahi), cut into bite-size cubes 1/4 cup soy vinaigrette (see recipe below) 1/4 cup

Salmon & Avocado Poke

By Waldy Malouf / Apple Pie Bakery Café Serves 4 Ingredients 1 pound sashimi-grade salmon fillet, cut into small cubes 1/4 cup light soy sauce 1 teaspoon white sugar 2

Turkey Pot Pie

By Agnes Devereux / The Village Tearoom Ingredients Filling 4 ounces butter 5 medium onions, ½-inch chop 1 bunch celery, ½-inch chop 4 sprigs thyme 2 cups half and half

Vegetable Pot Pie

By Simone Williams / All You Knead Bakery Makes 2 pies Ingredients 2 large potatoes, boiled, medium dice 1 ½ cups mushrooms, sautéed in a pan with 4 tablespoons of


By Shawn Burnette / Heritage Food+Drink Serves 1 Ingredients double-thick pork loin chop 6 whole garlic cloves (to taste), peeled olive oil fresh parsley kosher salt Method In a small

Classic Swiss fondue

Hans Baumann / Canterbury Brook Inn Serves 4 – 5 Ingredients 1 1/2 cups dry white wine—Riesling or Sauvignon Blanc 1/2 pound shredded Emmentaler cheese 1 pound shredded Gruyere cheese

Short Ribs with Pomegranate Molasses

Ed Kowalski / Lola’s Ingredients 6 short ribs, trimmed of fat kosher salt freshly ground black pepper 1/4 cup good olive oil 1 small fennel: fronds, stems, and core removed,

Sweet Potato Ravioli

By Gar Wang Servings: 36 to 40 ravioli Ingredients 40 round wonton wrappers Filling 1 medium onion, chopped 2 garlic cloves, minced 2 teaspoons canola, rapeseed or extra virgin olive

Mushroom Risotto

By Chef Kevin Katz / The Red Onion Restaurant & Bar Ingredients 4 ounces unsalted butter (have extra on hand if you like it buttery) 1 pound assorted mushrooms 1

Red Wine Braised Beef

By Chef Sam Ullman / Bywater Bistro Serves 4 Ingredients 4 piece beef shin (about 1 1/4-inch thick) 8 slices farmer’s bread 2 carrots, diced 1 1/2 cups celery root,

Beef Ragu

Chef David Wurth / Local 111 Serves 4-6 Ingredients 1/4 cup olive oil 2 pounds grassfed beef for braising (stew meat, brisket or shank), cut into 2- to 3-inch cubes

Roast Loin of Venison Grand Veneur

By Len Mott / Le Chambord Ingredients 1 1/2 to 2-pound venison loin Marinade 1 1/2 cups red wine 1/4 cup red wine vinegar 2 cloves of garlic, sliced 2

Veritas Chicken Burger

By Chef Sam Ullman / Bywater Bistro Servings: 6 Large Burgers Ingredients 2 pounds boneless/skinless Veritas farm chicken (combo of white and dark meat) 8 ounces whole milk ricotta cheese

Crispy Grilled Pizza

The Valley Table Ingredients Pizza dough, rolled Olive oil Preferred toppings Flat cookie sheet or large spatula Paper towels Method 1. Roll pizza dough to desired thickness and brush the