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Smoked Lamb Shoulder

Chris Vergara, Harper’s Serves 4 to 6 Ingredients For the brine 2 quarts water 3 1/2 ounces Kosher salt 2 ounces brown sugar 1 tablespoon mustard seed 1 tablespoon coriander

Fig-and-Pig Pizza

Daniel Crocco, Mill House Brewing Company Serves 2 to 4 Ingredients prepared dough to make 1 pizza 1/3 cup grated Fontina 1/3 cup grated aged provolone 2 tablespoons smoked mozzarella,

Duck Agnolotti

Chris Vergara, Meritage Serves 4 Ingredients Pasta dough 17.6 ounces all-purpose flour 15 egg yolks 2 whole eggs Cider reduction 1 quart apple cider 1 teaspoon apple cider vinegar Duck

Pork & Apple Sausage

Chef Richard Parente, Clock Tower Grill Ingredients 8 ounces butter 1 tablespoon cinnamon 1/2 cup maple sugar 15 pounds heritage pork shoulder butt, ground using 1/8-inch grinding plate 1/4 cup

Pork & Apple Pie with Cheddar Curd & Sage

Chef Sean Corcoran, Peekskill Brewery Makes 4 5-inch pies Ingredients Filling 1 1/2-pound pork shoulder 3 apples, peeled, shredded 1 cup crumbled cheddar curd 1/4 cup minced sage 2 cups

Naughty Noodles with Candied Pecans

Ira Lee, Twisted Soul / Photo by Ethan Harrison Ingredients Candied Pecans  1 cup sugar 1 cup water 1/2 cup whole pecans Naughty Sauce 1/2 cup Karo corn syrup 1/2

Pizza Rustica

Chef David DiBari, The Cookery / Photo by Simon Feldman Makes one 9-inch pie, Serves 8 Ingredients 12 ounces Montena Taranto ricotta cheese 3 ounces hot sopressata 3 ounces sweet

Lamb Bolognese

Chef David DiBari, The Cookery Ingredients 4 pounds lamb, coarsely chopped 3/4 pound pancetta 1 1/4 tablespoons kosher salt 1 1/2 teaspoons sugar 1 teaspoon whole fennel seeds 1 teaspoon

Pasta Dough

Chef David DiBari, The Cookery / Photo by Simon Feldman Makes 2 1/2 pounds, Serves 12 Ingredients 1 pound flour 4 whole eggs 10 egg yolks 1 1/2 teaspoons extra


Dana Calabrese, The Ship Lantern Inn Ingredients Beef Tenderloin 2 tablespoons extra-virgin olive oil 1 20-ounce center-cut beef tenderloin kosher salt and pepper to taste Bordelaise sauce 1 teaspoon butter

Fried Oysters

Don Clark, Frogmore Tavern / Photos by Jerry Novesky Serves 1 or 2 Ingredients Apple-Bacon Chutney 1 quart Thompson’s Cider Mill apple cider 1 pound bacon, small dice 2 tablespoons

Fettuccine with Quail

Rifo Murtovic, Café Amarcord Serves 4 Ingredients 2 roasted quail, meat removed and shredded 2 carrots, fine chop 2 celery stalks, fine chop 1/2 large onion, fine chop 2 bay

Soft Polenta and Mushroom Fricassee

Rifo Murtovic, Café Amarcord Serves 4 Ingredients 6 tablespoons extra-virgin olive oil 4 shallots, halved, sliced lengthwise salt, to taste 4 cups wild mushrooms, cut into bite-size pieces 2 sprigs