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Smoked Butternut Squash Soup

West Taghkanic Diner | Photo by Lawrence Braun Ingredients 1 large butternut squash, sliced in half lengthwise 3 oz. unsalted butter 1 medium onion, thinly sliced 2 cloves garlic, minced

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

Zucchini Carbonara

By Chef Emma Rose Chudkowski / A Tavola Serves 1 Ingredients 2 zucchini, julienned 1 tablespoon butter 1/4 cup peas 2 egg yolks 1 whole egg 1/4 cup heavy cream

Stuffed Squash Boats

Barry Ballister Ingredients 1 whole large zucchini chopped onions, celery, carrots, garlic, ginger  salt and pepper to taste Method Cut the squash in half lengthwise. Carefully cut out the marrow

Stuffed Squash Blossoms

Barry Ballister Using the basic batter recipe, you can prepare different stuffings to fill the blossoms before dipping and frying. Some single-stuffing ingredients include small-cubed Monterey Jack or Mozzarella cheese;

Fried Spicy Squash Blossoms

Barry Ballister Ingredients gently washed and dried fresh squash blossoms 1 egg, beaten 6 tablespoons seasoned fine bread crumbs 1/8 teaspoon chili powder or cayenne pepper parsley, cilantro and/or sweet

Golden Nugget Squash Soup

Josh Kroner, Terrapin Restaurant Serves 14 Ingredients 7 pounds golden nugget squash 1 cup water 2 tablespoons safflower oil 1 pound Spanish onions, chopped 2 tablespoons chopped garlic 2 tablespoons

Vegetable Goat Cheese Terrine

Franz Brendle, Nina Serves 24 Ingredients 1 pound garlic cloves (about 60 cloves), peeled Extra-virgin olive oil Salt 2 tablespoons minced fresh rosemary 2 tablespoons minced fresh thyme 2 large

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