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Side dishes

Southern Cornbread

By Alvin and Friends. Photo: Adobe Stock / William No barbecue or dinner party is complete without this perfect cornbread from Chef Raymond Jackson of Alvin and Friends. Serve this

Sweet Corn and Jalapeno Hushpuppies

By Amy Lawton. Photo: Adobe Stock / Brent Hofacker This recipe brings a spicy twist to these Southern-inspired snacks. Fry it up and pair with your summer barbecue favorites. Ingredients

Charred Corn and Zucchini

By Lynn Hazlewood. Photo: Adobe Stock / iaroshenko Zucchini is another plentiful vegetable in the summertime. Pair corn and zucchini in this timeless side dish to please the crowd at

Roasted Street Corn and Cactus Salad

By Reconnect Foods. Photo: Adobe Stock / fahrwasser Nothing says summertime like a salad with fresh, Hudson Valley veggies. Chef David Cruz from Reconnect Foods shares this succulent salad recipe that’s

Vegan Creamed Corn

By Aroma Thyme Bistro. Photo: Adobe Stock / Nelea Reazanteva Aroma Thyme Bistro’s vegan twist on this classic recipe creates a dish that everyone can enjoy. With only three ingredients,

Pan-Seared Maple Brussels Sprouts

Courtesy of Chef Maggie Lloyd Liberty Street Bistro, Newburgh  Ingredients • ¼ cup maple syrup • 2 tablespoons apple cider vinegar • 1½ teaspoons Dijon mustard • ¾ teaspoon salt (or to taste),

Fried Delicata Squash Rings with Herb Dipping Sauce

Courtesy of Chef Jesse Frederick, Butterfield, Stone Ridge Ingredients • 1 delicata squash • 1/4 cup maple syrup  • 8 sage leaves  • 2 tablespoons olive oil  • 1 cup aioli or mayonnaise  • 1 tablespoon

Butter Poached Radishes

By Ric Orlando / New World Bistro Bar Serves 4 Ingredients About 20 red radishes, trimmed of stem and greens water About 1 cup (2 sticks) melted butter Salt to

Corn Gnudi

By Chef Michael Cutney, The Twisted Oak / Photo by David Handschuh Ingredients 2 cups fresh whole milk ricotta 1 1/4 cup sweet corn kernels, plus additional 1/2 cup 1/3

Creamy Lemon Spinach

By Jennifer Clair, Six Basic Cooking Techniques Creamed spinach cannot be beat. The addition of ample lemon zest and lemon juice sets this recipe apart from the rest, making it

Sugar Snap Peas with Chinese Flavors

By David Tanis, Market Cooking The whole point of a quick stir-fry like this is to keep the snap peas crisp, green, and juicy. Ginger, sesame, and hot chiles accentuate

Mashed Potato-Rutabaga-Turnip Gratin

By Laura Pensiero Ingredients 1 small rutabaga (12 ounces), peeled and cut into large dice 3 medium potatoes (1 1/4 pounds), peeled and quartered 2 medium-large turnips (12 ounces), peeled

Tomato-Goat Cheese Gratin

By Laura Pensiero Ingredients 2 tablespoons extra-virgin olive oil, plus extra for the dish 1 1/4 cups coarse fresh bread crumbs from crusty bread (or unseasoned dried bread crumbs) 1

Cider-glazed Brussels Sprouts with Bacon

By Vinny Mocarski Co-Chef / The Valley Restaurant at The Garrison Ingredients 6 Brussels sprouts, leaves only 2 ounces crispy smoked bacon lardons 2 ounces chicken stock 2 ounces apple

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