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Potato-Ramp Soup

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

Crème Fraiche Ice Cream

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,

Homemade Crème Fraiche

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

Zucchini Fritters (Beignets de Courgettes)

Josyane Colwell Serves 6 Ingredients Canola oil (for deep-frying) 1 3/4 cups all purpose flour 1/4 cup cornstarch 1 tablespoon baking powder 1 teaspoon salt 2 cups chilled stout or dark

Zucchini Provencal

Abigail Kirsch / Abigail Kirsch Catering Relationships Serves 20 hors d’oeuvres Ingredients 3 zucchini, preferably straight and thin (1- to 1 1/2 inches in diameter) 2 tablespoons fruity olive oil

Watercress and Nettle Soup

John Lekic, Le Express / Photos by Ethan Harrison Serves 4 to 6 Ingredients 1 pound watercress 1/2 cup wild nettles, cleaned 2 tablespoons extra virgin olive oil 1 chopped

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

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