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Recipes

Displaying 1 - 24 of 24
Side dishes
Butter Poached Radishes
By Ric Orlando / New World Bistro Bar
Entrees / Side dishes
Cauliflower Carbonara
By Terrance Brennan/The Roundhouse
Side dishes
Celery Mostarda
By Zak Pelaccio
Side dishes
Cider-glazed Brussels Sprouts with Bacon
By Vinny Mocarski Co-Chef / The Valley Restaurant at The Garrison
Side dishes
Corn Gnudi
By Chef Michael Cutney, The Twisted Oak / Photo by David Handschuh
Side dishes
Creamy Lemon Spinach
By Jennifer Clair, Six Basic Cooking Techniques
Side dishes
Creamy Summer Corn
Chef Jesse Frederick / Gigi Trattoria
Side dishes
Creamy White Polenta
Chef/Owner David DiBari, The Cookery
Side dishes
Dutch Coleslaw
By Peter Rose
Appetizers / Side dishes / Snacks
Fried Delicata Squash Rings with Herb Dipping Sauce
Courtesy of Chef Jesse Frederick, Butterfield, Stone Ridge
Side dishes
Granny Smith & Cucumber Raita
Chef Navjot Arora, Chutney Masala
Side dishes
Grilled Fruit Salad Skewers
The Valley Table
Side dishes
Grilled Portabella Cap with Creamy Mascarpone Polenta
Vincent Barcelona / Harvest On Hudson
Side dishes
Honey-balsamic glazed Brussels Sprouts with Candied Hazelnuts
By Chef Mark Suszczynski / Harvest Cafe Restaurant & Wine Bar
Side dishes
Mashed Potato-Rutabaga-Turnip Gratin
By Laura Pensiero
Side dishes
Mema's Sweet Potato Casserole
Donna Hammond, Hudson Street Cafe / Photos by Ethan Harrison
Side dishes
Pan-Seared Maple Brussels Sprouts
Courtesy of Chef Maggie Lloyd Liberty Street Bistro, Newburgh 
Side dishes
Pâté Maison
By Chef Sara Lukasiewicz / Red Devon
Appetizers / Entrees / Side dishes
Ricotta Toast
Chef Jamie Parry, Another Fork in the Road
Side dishes
Roasted Alewife Farm Squash with Stracciatella, Frisée, and Salmoriglio
Courtesy of Chef Zach Wade at Restaurant Kinsley in Kingston
Side dishes
Roasted Cauliflower with Golden Raisins, Pine Nuts and Parsley
By Ryan McLaughlin, Daughters Fare and Ale / Photo by Eva Deitch
Side dishes
Sugar Snap Peas with Chinese Flavors
By David Tanis, Market Cooking
Side dishes
Tomato-Goat Cheese Gratin
By Laura Pensiero
Side dishes
Whole Roasted Hen of the Woods Mushrooms With Bagna Cauda Butter
By Chef Scott Fratangelo / L'inizio

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