Duck and apples were meant to be together. They’re like Bonnie and Clyde, Simon and Garfunkel, Batman and Robin…well, you get it. They’re a great team. This recipe plays into the Hudson Valley’s strengths during the autumn harvest. Apples, ducks, tater tots. Okay, maybe tater tots aren’t a traditional Hudson Valley ingredient, but who doesn’t…
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This recipe is based on the concept of “If it grows together, it goes together”. We are very fortunate to have Charles from Field & Larder in the area. He grows beautiful artichokes and basil in the summer. A smear of pesto aioli on a sandwich will change your sandwich-making life. In this recipe, I…
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Anyone that’s familiar with the deliciousness of merguez (North African lamb sausage) will quickly notice a similarity to these lamb ribs rubbed in black garlic harissa. Merguez is traditionally flavored with harissa, a spicy chili paste. Our recipe is a large-scale version of merguez using lamb ribs that you can share with friends and family.…
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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…
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Crème fraîche is a more refined version of sour cream. The beautiful thing about crème fraîche is its versatility. I even use it in desserts to cut sweetness. It’s super easy to make and pretty hands off in terms of prep. Prep Time: 5 minutes, plus 36 to 48 hours resting time for thickening Special…
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A mostarda is a sweet and sour condiment that contains mustard seeds. Rhubarb is one of those tangy tart spring ingredients that pairs well with the mustard seeds. However, essentially, you can make a mostarda for every season, like a peach or cherry mostarda during the summer is wonderful. Then in fall and winter you…
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Beets are one of the beckoning ingredients that are essential from winter into spring. They offer plenty of sweet, savory and earthy notes that help them pair well with almost anything. In this recipe, I roast beets in foil pouches placed in a preheated cast iron pan. This method allows the beets to caramelize in…
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Tucked away among the rolling maple hills of Vermont sits Hidden Springs Maple. Peter Cooper-Ellis has been in the maple-making business for more than 50 years. His love for making maple syrup started as a young boy with his brother, Fraser, then under the name Cooper-Ellis Sugar Makers. Today, Peter runs CE Maple LLC with…
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