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Sweet and Sour Zucchini Rounds

Richard Erickson / Blue Mountain Bistro Serves 6 Ingredients 6 medium zucchini, cut into 1/4-inch rounds 1/2 cup olive oil 1/2 cup red wine vinegar 2 cloves garlic, minced 4

Stuffed Squash Boats

Barry Ballister Ingredients 1 whole large zucchini chopped onions, celery, carrots, garlic, ginger  salt and pepper to taste Method Cut the squash in half lengthwise. Carefully cut out the marrow

Sweet Potato Ravioli

Gar Wang Makes 36 to 40 ravioli Ingredients 40 round wonton wrappers Filling 1 medium onion, chopped 2 garlic cloves, minced 2 teaspoons canola, grapeseed or extra virgin olive oil

Sweet Pea Panna Cotta

Bruce Kazan, Main Course Catering Serves 1 or 2 Ingredients 1 pound fresh spring peas 1 cup leaf spinach 1/2 cup scallions 4 garlic cloves, diced 2 teaspoons olive oil

Bucatini Amatriciana

John Lekic, Le Express / Photo by Eva Deitch Serves 4-6 Ingredients 1 28-ounce can whole peeled tomatoes 2 tablespoons extra-virgin olive oil, more for serving 1/4 Nduja sausage without


Hudson House of Nyack, Jeffrey Kaufman Ingredients Gnudi 1500g ricotta cheese 100g grana pandano cheese, micro-planed or finely grated 500g mascarpone cheese nutmeg to taste salt to taste white pepper

Farfalle alla Nina

da Nina Serves 2 Ingredients 6 large shrimp, cleaned 10 sea scallops ½ cup fresh basil, chopped 4 tbsp. parsley ½ cup scallion, chopped 5 tbsp. fresh garlic, sliced 2

Maccu (Dried Fava and Fennel with Polenta)

Chef Meghan Fells, Artist’s Palate Serves 6 Ingredients 1 pound dried fava beans 3 quarts water or vegetable stock 2 white onions, diced 3 tablespoons sliced garlic 1 small fresh

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