Roasted Pumpkin Farrotto with Toma Celena & Mushroom Conserva

When I think of classic fall ingredients, I think of pumpkin. And what better way to cook them then roast them and pair them with mushrooms foraged from the woods of the Hudson Valley? Now, you may be asking, “What is farrotto?” Farrotto is simply risotto made with an ancient grain called farro that hails…

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Five-spice Roasted Duck Breast with Duck Fat Tater Tots, Crab Apple & Candied Ginger Chutney

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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Salt-baked Celery Root with Smoked Duck, Pickled Grapes & Brown Butter Vinaigrette

Salt-baking vegetables, like celery root (often called celeriac), is a sneaky way to retain all the moisture inside a vegetable. It traps the juices, creating a seal so the vegetable “steam bakes” in its own juices. Once the celery root is salt baked, it is then tossed with a brown butter vinaigrette to drive home…

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Whole Roasted Cauliflower with Salsa Macha

Every now and then, I love cooking vegetables the same way I would cook a large roast of meat. Whole-roasting cauliflower is a great statement roast and a nice change of pace from your classic Sunday roast. The star of this dish is the salsa macha. Salsa macha is unlike other salsas that might come…

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Lamb Ribs with Black Garlic Harissa

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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Cherry Glaze Quail with Grilled Radicchio & Grains of Paradise

Cherries signal that summer is officially in full swing! I try to use cherries as much as possible before cherry season ends. One way of preserving cherries is to turn them into a glaze. The traditional method of glazing cherries is called a gastrique, which is a sweet and sour sauce. I’ve been a sucker…

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Caponata Salad with Castelvetrano Olives, Crispy Capers, Pine Nuts & Agro Dolce Raisins

Being Sicilian, I naturally love the flavors of a traditional sweet and sour eggplant stew combined with tomatoes, onion, capers, olives, pine nuts and raisins. In this recipe, I wanted to take that idea, spruce it up a bit, refresh its appearance…and quite frankly, spend less time cooking. This dish is a quintessential combination of…

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Smoked Salt & Lime-Rubbed Striped Bass with Spring Peas, Radish, Coconut Green Curry & Cilantro Coconut Gremolata

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

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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Rhubarb Mostarda

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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