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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

Roasted Garlic Hummus

From Garlic: An Edible Biography By Robin Cherry This chickpea dip is made with an entire head of roasted garlic. Topping it with za’atar adds a Middle Eastern touch of

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

Truffled Fried Chickpeas

By Chef Michael Cutney, The Twisted Oak / Photo by David Handschuh Ingredients 1 cup dried chickpeas (or substitute 1 can of chickpeas, drained and rinsed. If using canned chickpeas,

Sesame Peanut Zoodle Salad

Ingredients Zoodles (spiralizer needed) 2 zucchinis 1 carrot (peeled) Sauce 1 tbs peanut butter 1 tsp sesame oil 1 tsp crushed red pepper 1/2 tsp ginger chopped fresh cilantro to

Kiwi and Coconut Cooler Popsicles

Ingredients 2 cups puréed peaches 2 kiwis diced juice of 1 lime 1 1/2 cups of coconut water or light coconut milk*   *Replace with 3/4 Hudson Valley Distillers Spirits

Lime and Mint Gimlet Popsicles

Ingredients 3/4 cup simple syrup  1/2 cup mint leaves (puree with simple syrup) 1/2 cup lime juice 2 cups water*   *Replace with 1 cup Tuthilltown Half Moon gin & 1 cup

Raspberry and Peach Bellini Popsicles

Ingredients 2 cups puréed peaches 2 cups puréed raspberries 3/4 cup lemon water* *Replace with 3/4 cup Doc’s Draft Peach Cider from Warwick Valley Winery if desired Method Mix all

Strawberry Basil Sangria Popsicles

Ingredients 1 1/2 cup strawberries diced 5 fresh basil leaves chopped half can Lemonade or lime concentrate (thawed) 3 cups water*   *Replace with 3 cups Carpe Diem Sparkling wine

Honey Chunk Trail Mix

By Peter X. Kelly, Teaching Kitchen, Hudson Valley Hospital Center Makes 10 servings Ingredients Cooking spray 2 cups rolled oats 3 tablespoons vegetable oil 1/4 cup wheat germ 1 1/2

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