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
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
Brother Victor-Antoine d’Avila Latourette Serves 6 Ingredients Filling 2 pounds leeks 3 eggs, lightly beaten 8 ounces cream cheese salt, fresh ground pepper to taste Pastry Shell 1 egg 1
Hudson Valley Restaurant Week is back this April 8-21!
