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Sweet Corn & Chanterelle Pasta

Elm Rock Inn, Adobe Stock/ sriba3 Serves 10 (2 lbs. of pasta) Ingredients 1 lb. of chanterelle mushrooms (or any combination of wild mushrooms), sliced 1 lb. butter 3 lbs.

Impossible Ragu

Chef Joseph Cafaro, Palizzata Marketplace & Eatery, Kingston Serves 4 Ingredients 1 lb. pasta of your choice 1–2 tablespoons neutral cooking oil (canola or avocado) 8 oz. Impossible meat substitute

Harvest Pasta Salad With Beet Fusilli

By Sfoglini, Coxsackie Serves 4 Ingredients Honey Cider Vinaigrette 3 teaspoons minced shallot 3 teaspoons Dijon mustard 2 tablespoons fresh lemon juice 4 tablespoons apple cider vinegar 1 tablespoon honey

Seafood Tagliatelle

By Scott Rosenberg, Il Figlio Enoteca, Fishkill Serves 4 Ingredients 4 tablespoons olive oil 4 cloves of garlic, minced 1 lb. calamari, cut into rings ¼ cup white wine 3

Garganelli Ai Funghi

By Scott Rosenberg, Il Figlio Enoteca, Fishkill Serves 4 Ingredients 2 tablespoons olive oil ¼ lb. pancetta, diced 1 lb. of crimini and oyster mushrooms, cut in quarters 2 garlic

Green Spaghetti Is the Tastiest Weeknight Dinner

Make the recipe from Hudson Valley cookbook author Julia Turshen’s healthy comfort food collection. By Samantha Garbarini, Courtesy of Julia Turshen Hudson Valley-based cookbook author Julia Turshen has a new

Pasta Is in Chef Francesco Buitoni’s Blood

It’s hard not to be awestruck around Francesco Buitoni. And not just because of his name — although that’s certainly part of the story. After all, it’s impossible to ignore the


ALTHOUGH IT MAKES a good story, Marco Polo didn’t introduce noodles from China to Italy. People in the Mediterranean were eating pasta long before the explorer and merchant from medieval

Sean Tompkins’ Way of Pasta

THE “FLAVOR-FORWARD, modern, approachable” menu at the Redwood Bar + Restaurant in Kingston includes pasta dishes from different cultures. “Not being Italian, I am detached from cultural associations with it, so

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

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

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

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

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