Chef Lesley Sutter, The Flying Pig on Lexington Serves 4 Ingredients 2 tablespoons finely diced shallots 3 tablespoons Spanish sherry vinegar 9 tablespoons extra virgin olive oil 2 pounds mixed
Chef Francesco Buitoni, Mercato Serves 4 Ingredients 6 ounces Toscano or Lacinato kale, stems removed 3 tablespoons pine nuts 2 tablespoons golden raisins Champagne or white wine vinegar extra virgin
Chef Matt Hutchins, The Hop Serves 4 Ingredients Salad 4 Fuji apples, cored, sliced 4 stalks celery, diced 1 cup cayenne-spiced walnuts 1/2 cup raisins 2 heads Bibb or Panisse
Reprinted from Mastering the Art of Soviet Cooking: A Memoir of Food and Longing Serves 6 Ingredients For salad: 3 large boiling potatoes, peeled, cooked and diced 2 medium carrots,
Hudson Valley Restaurant Week is back this October 28 to November 10!
