All Posts By farm2chefstable

The food in our backyards The Hudson Valley is surrounded by nature. Untapped nature, to be more precise. The Hudson River flows 315 miles through our area. The surrounding ecosystem includes mountains, forests and stream beds that are mostly untouched. We have hundreds upon hundreds of “local ingredients” within that territory. All you need to …

As the seasons change, so do the ingredients. Let’s walk through the farmers market, check out what looks good and talk about how to prepare them with Farm2ChefsTable recipes. Fall Farmers Market Finds The crisp cool days of autumn bring on the hardy more robust vegetables. When I think of autumn vegetables, I think of …

Chicken Stock is the “liquid gold” of professional chefs and kitchens. It’s so versatile, useful for making soups, braises, stews, purees, sauces or pretty much anything you like. Don’t let anyone tell you otherwise — Making your own chicken stock at home is as easy as boiling water and chopping up some vegetables. I’ve included …

I look forward to cooking with herbs all year long  because many dishes are packed with pinches or even handfuls of fresh herbs that perk things up a bit. With a little bit of proper planning in the spring time, you can have a bountiful variety of herbs right at your fingertips. Not to forget, …

This recipe is a play on the classic vichyssoise soup. Traditionally, vichyssoise is served cold, but it can be served hot as well. This soup is perfect for spring weather when one day it is warm and sunny, and the next it’s chilly and raining. I recommend serving the soup cold on warm, sunny days, …

Asparagus mimosa is an oldie, but a goodie. Somehow, this classic dish of poached asparagus and hard boiled eggs just vanished. The traditional way of serving asparagus mimosa is simple, quick and most importantly, delicious. So, like a phoenix rising, I decided to revamp this dish without straying too far from the original. The first …

10 Reasons to do your own Herb Garden I look forward to cooking with herbs all year long  because many dishes are packed with pinches or even handfuls of fresh herbs that perk things up a bit. With a little bit of proper planning in the spring time, you can have a bountiful variety of herbs …

You did it! It’s the big day! All the tidbits of prep work you did throughout the week have finally paid off. All you have to do now is put some last-minute touches on your meal and plate it. Most importantly, now is the time to savor a meal with your friends and family and …

This dish screams spring, from the zesty lime and cilantro to the beautiful bright colors of the radish and peas. One thing I like to do as soon as spring hits is bring more lightness to my meals since the weather is warmer. I also like to play with the idea of a dish being …

Red Hot Chili Peppers are more than just a band, they’re a vegetable. While we’re talking about red hot chili peppers, we might as well discuss the 50,000 other kinds of peppers. Besides a vast array of colors and shapes, there’s another reward from peppers: They’re delicious. Let’s narrow it down to a few of …