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
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
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
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
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
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,
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),
Courtesy of Chef Zach Wade at Restaurant Kinsley in Kingston Leaving the skin on helps to keep the squash intact and adds a wonderful texture when roasted. Seeds can be
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
By Chef Scott Fratangelo / L’inizio Anchovy-rich bagna cauda butter enhances the umami qualities of hen of the woods mushrooms in this recipe from Chef Scott Fratangelo of L’inizio in
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
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
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
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
Vincent Barcelona / Harvest On Hudson Serves 8 Ingredients Grilled portabella cap 8 large fresh portabella caps 1/2 cup extra virgin olive oil 2 tablespoons fresh chopped rosemary 1/3 cup
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
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
By Chef Mark Suszczynski / Harvest Cafe Restaurant & Wine Bar Serves 6 Ingredients 1 pound Brussels sprouts (cleaned and halved) 4 ounces balsamic vinegar 2 ounces honey 1/2 cup
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
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Those of you who are regular readers of Valley Table know that these pages are devoted to celebrating Hudson Valley food, farms, and chefs.
Hudson Valley Restaurant Week is back this October 28 to November 10!