
Paneer Tikka Salad
Chef Navjot Arora, Chutney Masala / Photo by Jermaine Haughton Serves 2 Ingredients 1 pound paneer Saunfia marinade (to coat paneer) 2 ounces red and green peppers, julienned 2 ounces
Chef Navjot Arora, Chutney Masala / Photo by Jermaine Haughton Serves 2 Ingredients 1 pound paneer Saunfia marinade (to coat paneer) 2 ounces red and green peppers, julienned 2 ounces
Chef/Owner Marcus Guiliano / Aroma Thyme Bistro Serves 4 Ingredients Mustard-Tarragon Dressing 2 ounces raw unfiltered apple cider 1 teaspoon smooth Dijon mustard 1 teaspoon chopped fresh tarragon (or
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
Jessica Reisman / Homespun Foods Ingredients 4 medium ripe tomatoes 4 to 6 quick-roasted garlic cloves 12 leaves fresh basil sea salt and pepper Method Crostini ​ Preheat oven
Donna Hammond, Hudson Street Cafe / Photos by Ethan Harrison Ingredients 4 sweet potatoes 3 cups buttermilk 1 tablespoon Crown Maple maple syrup 6 eggs (separated) 6 tablespoons unsalted butter
Brian Arnoff, Kitchen Sink / Photos by Ethan Harrison Ingredients Meatballs 2 pounds fresh ground lamb 1 small onion, diced 1 chipotle pepper in adobe sauce, chopped 1 cup fresh
Agnes Devareaux, Village Tea Room Yields one loaf Ingredients 1/2 pound sweet cream butter 1 tablespoon dried lavender (organic) 5 large farm eggs 1 cup sugar 1-1/2 cups plus 2
Chef Arlen Gargagliano, Mambo 64 Serves 12 Ingredients Panuchos 2 tablespoons vegetable oil 2 red onions, thinly sliced into rounds 2 oranges 1 teaspoon apple cider vinegar 1 teaspoon dark
Alberto Vanoli, Ristorante Locust Tree The focus of the dish is the mushrooms. Wild mushrooms are best, but any kind will work; a variety of mushrooms mixed together may be
Greg Gilbert, Crabtree’s Kittle House Serves 4 Ingredients Beet Salad 1 head frisee 1 head radicchio 4 ounces goat cheese baby mache 1 cup horseradish vinaigrette 1/2 ounce chive oil
Chef Kevin Katz, The Red Onion Ingredients 1 pound chicken livers 2 medium onions, diced fine 2 bunches sage 2 ounces dry sherry 2 ounces dry white wine 2 ounces
Justine Cullen, Bridge Creek Catering Serving: (50) pieces Ingredients Apricot Ginger Sauce 1 cup apricot jam 4 tablespoons minced ginger 2 tablespoon vodka or other spirit Wontons 4 ounces Brie
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
Receive notices of food and farm events, special offers, recipes and more.
1 Summit Court Suite 201
Fishkill, NY 12524
845.463.0542
I’m not too proud to admit that cold, wintry days make me contemplate hibernation, but every time I venture outside my comfort zone I’m reminded that the Hudson Valley is
Hudson Valley Restaurant Week is back this October 28 to November 10!