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
Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy
Photo and recipe by Nicki Sizemore Yes, you should be eating salad all year long but we bet you agree that nothing tastes better than fresh, local, in season leafy
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
Chef Ralph Bello, Il Barilotto Serves 6 Ingredients 2 dozen zucchini blossoms (interior stamen removed) olive oil for frying fresh tomato sauce Filling 1 quart whole milk ricotta cheese
Josyane Colwell Serves 6 Ingredients Canola oil (for deep-frying) 1 3/4 cups all purpose flour 1/4 cup cornstarch 1 tablespoon baking powder 1 teaspoon salt 2 cups chilled stout or dark
Abigail Kirsch / Abigail Kirsch Catering Relationships Serves 20 hors d’oeuvres Ingredients 3 zucchini, preferably straight and thin (1- to 1 1/2 inches in diameter) 2 tablespoons fruity olive oil
Richard Erickson / Blue Mountain Bistro Serves 6 Ingredients 6 medium zucchini, cut into 1/4-inch rounds 1/2 cup olive oil 1/2 cup red wine vinegar 2 cloves garlic, minced 4
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!
