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Valley Table

The Valley Table

FOOD
Top Nav 01 :: First Column

Eating by the Season

Local Chefs

Food & Culture

Good Stuff
Top Nav 01 :: Second Column

Sustainable Cuisine

The Traveling Table

Dining Directory

Local Purveyors
FARMS
Top Nav 02 :: First Column

Locally Grown

From the Fields

Farmer & Chef

Issues & Politics
Top Nav 02 :: Second Column

Farmers' Markets

CSA's

U-Pick Farms
DRINK
Top Nav 03 :: First Column

Beer

Wine

Cider

Spirits

Soft Drinks
Top Nav 03 :: Second Column

Craft Producers

Support the Craft
RECIPES
Top Nav 04 :: First Column

Appetizers

Salads

Entrees

Side Dishes

Soups & Stews
Top Nav 04 :: Second Column

Cocktails

Desserts

Breads

Sauces & Condiments
EVENTS
HV RESTAURANT WEEK
Top Nav 06 :: First Column

Register Your Restaurant

Sponsorship Opportunities

Preferred Purveyors
Top Nav 06 :: Second Column

HVRW Itineraries

Advisory Board

Restaurant FAQs

Season

Fall (9)
Spring (14)
Summer (33)
Winter (8)

Course

Appetizers (60)
Breads (4)
Desserts (54)
Drinks (56)
Entrees (71)
Salads (15)
Sauces & Condiments (19)
Side dishes (20)
Snacks (7)
Soups & Stews (55)

Main Ingredient

Recipes

Displaying 401 - 423 of 423

Salads

Watercress Salad Lyonnaise

Peter Milano, Dish Bistro / Photos by Margaret Rizzuto

Salads

Watercress and Blood Orange Salad

Vincent Mocarski, Valley Restaurant / Photos by Ethan Harrison

Soups & Stews

Watercress and Nettle Soup

John Lekic, Le Express / Photos by Ethan Harrison

Desserts

Watermelon Mango Ginger Sorbet

By Chef Steven Astorin / ZoraDora's

Westchester Whiskey Sour

Madison Kitchen

Whiskey Over Easy

Soups & Stews

White Bean and Kale Soup (Zuppa di Fagioli e Lacinato)

Chef Eddie Lauria, Aroma Osteria

Entrees

Whitecliff Winery Rainbow Trout Fish Tacos

Michael Migliore, Whitecliff Vineyard & Winery

Entrees

Whole Roasted Cauliflower

By Terrance Brennan/The Roundhouse

Breads

Whole Wheat Rhubarb Bread

Doris Clearwater Jones, Jones Farm

Sauces & Condiments

Wild Greens Pesto

Dina Falconi / Foraging & Feasting

Soups & Stews

Wild Nettle & Cauliflower Soup

Chef Jerry Crocker / Back Yard Bistro

Appetizers

Wild Ramp and Goat Cheese Tart

Barbara Bogart, Locust Tree Restaurant

Winter Mare e Monti

Francesco Buitoni / Mercato Osteria

Wood Oven Roasted Oysters With Shallots & Herbs

By Waldy Malouf / The Culinary Institute of America

Wood-Fire Oven Seared Hudson Valley Foie Gras

By Andrew Chase / The Flammerie

Appetizers

Ira Lee, Twisted Soul / Photo by Ethan Harrison

You Cheddar Believe It Cheese Ball

Lesley Rozycki, Content Coordinator

Zoila's Bourbon Fizz

Kristen Grove, Zoila's Restaurant

Zoila’s Ropa Vieja

Zoila's Restaurant

Entrees

Zucchini Carbonara

By Chef Emma Rose Chudkowski / A Tavola

Appetizers

Zucchini Fritters (Beignets de Courgettes)

Josyane Colwell

Appetizers

Zucchini Provencal

Abigail Kirsch / Abigail Kirsch Catering Relationships

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FROM THE EDITOR

Five Shades of Black and White

Jerry Novesky

We rarely do a theme issue, and we didn’t plan for this issue to be one, but as it evolved, we saw a pattern, and the more we explored it the more fun it became.

We’re talking about...READ MORE

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