The Valley Table Ingredients Basil Mint Salt Balsamic vinegar or balsamic glaze reduction Cantaloupe Strawberries Watermelon Peaches Pineapple Wooden skewers, pre-soaked in water to prevent burning Method 1. In a
By Terrance Brennan/The Roundhouse Serves 4 as a side dish or 2 as entrée Ingredients 10 1/2-inch by 1/2-inch pieces each: white, orange, green and purple cauliflower (about 4.5 ounces
By Ryan McLaughlin, Daughters Fare and Ale / Photo by Eva Deitch At home I just blast cauliflower in a hot oven until it gets those crispy edges. It goes
By Chef Sara Lukasiewicz / Red Devon 1 terrine Ingredients 3 pounds pork shoulder, trimmed of connective tissue, approximately 75 percent lean, 25 percent fat 2 tablespoons minced onion 1
By Peter Rose Ingredients 4 tablespoons butter 1/3 cup wine vinegar salt and freshly ground pepper 2 cups green cabbage, cut into thin strips 2 cups red cabbage, cut into
By Zak Pelaccio Makes 2 to 3 cups Ingredients 5 dried red chiles, such as cayenne 1/2 cup local honey 2 tablespoons fish sauce 3 star anise 2 cloves 4
Chef Jamie Parry, Another Fork in the Road Serves 2 Ingredients 4 thick slices of grilled sourdough 4 tablespoons olive oil handmade ricotta 2 ears of grilled corn, shucked off
Chef Jesse Frederick / Gigi Trattoria Great on its own, with grilled chicken or fish. Try stirring it into risotto or polenta. Ingredients 2 tablespoons butter 2 shallots, peeled
Donna Hammond, Hudson Street Cafe / Photos by Ethan Harrison Serves about 12 Ingredients Sweet Potato Casserole 6 cups mashed sweet potatoes, boiled and peeled 3 tablespoons brown sugar 1/2
Chef Navjot Arora, Chutney Masala Serves 4 to 6 Ingredients 1 Granny Smith apple, rinsed, cored, small dice 1/2 English cucumber, fresh, firm (or substituted with Kirby) 2 cups low-fat
Chef/Owner David DiBari, The Cookery Serves 6 Ingredients 4 ounces Friuliana white polenta 1 quart milk 2 ounces unsalted butter 3 ounces Grana Padano cheese Kosher salt, to taste Method
