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Displaying 401 - 465 of 465
The Hudson Hop
The Tap House
Drinks
The Last Word
By Jordan Thomas, The Shelter
Drinks
The Maple Leaf
Cedar Street Grill
Drinks
The O.C.C. (Orange County Cocktail)
The Valley Table Staff
Drinks
The Rose (Parisian Recipe, c.1920)
Gary Regan
The Shandy
By Paul Maloney / Stockade Tavern
Drinks
The Twentieth Century Cocktail (UK Recipe, c.1937)
Gary Regan
Soups & Stews
Three Sisters Stew
Nava Atlas
Soups & Stews
Tom yum soup
By Jennifer Clair / Home Cooking NY
Appetizers
Tomato Basil Bruschetta
Jessica Reisman / Homespun Foods
Soups & Stews
Tomato Lentil Soup
By Brother Victor / Antoine d'Avila Latourette
Sauces & Condiments
Tomato Sauce 2 Ways
Nick Citera and Matthew Sherry, Cosimo's / Photos by Ethan Harrison
Side dishes
Tomato-Goat Cheese Gratin
By Laura Pensiero
Appetizers
Tomato-Olive-Caper Compote
Robert Horton, An American Bistro / Photos by Margaret Rizzuto
Soups & Stews
Truffled Chestnut Soup
Chris Vergara, Saint George / Photo by Christine Gritmon
Appetizers / Snacks
Truffled Fried Chickpeas
By Chef Michael Cutney, The Twisted Oak / Photo by David Handschuh
Salads
Try out Grilled Shrimp with Arugula, Red Onion, and Garlic for Dinner
From Chef Waldy Malouf of The Culinary Institute of America
Tu Dou Si
Eliot Gee
Entrees
Tuna Poke
By Jim Ely / 
Riverview Restaurant
Appetizers
Tuna and White Bean Salad
Laura Pensiero, Gigi Hudson Valley
Entrees
Turkey Pot Pie
By Agnes Devereux / The Village Tearoom
Sauces & Condiments
Tzatziki
Courtesy of Constantine Kalandranis, The Greekish
Up on the Housetop - Do the Rye Thing
Courtesy of Fabian Lopez/Hudson Whiskey
Sauces & Condiments
Vegan Caesar Salad Dressing
By Gar Wang
Sauces & Condiments
Vegan Caesar salad dressing
By Gar Wang
Vegan Chickpea, Barley & Mushroom Soup
By Dottie Audrey's Bakery Kitchen
Vegan Sweet Potato Casserole
By Kristen Warfield / The Valley Table
Appetizers
Vegetable Goat Cheese Terrine
Franz Brendle, Nina
Entrees
Vegetable Pot Pie
By Simone Williams / All You Knead Bakery
Soups & Stews
Vegetarian Lentil Soup
Chef Gaspare Maniscalchi / Leo's Ristorante
Soups & Stews
Vegetarian Onion Soup
Reyes Hernandez / Red Hat on the River
Entrees
Velvet Panda Stout–Braised Short Ribs
Daniel Crocco, Mill House Brewing Company / Photo by Ethan Harrison
Venison Guylas
Courtesy of Chef Jesse Frederick Butterfield, Stone Ridge
Venison Medallions with Juniper Demi-Glace
By Chef Josh Kroner / Terrapin
Entrees
Veritas Chicken Burger
By Chef Sam Ullman / Bywater Bistro
Vichyssoise
Drinks
Violet King Cocktail
By Alice Gabriel / Styled by Valley at the Garrison
Appetizers
Warm Cotuit Oysters with Chorizo Butter & Gouda Gratin
Glenn Vogt, RiverMarket Bar & Kitchen / Photos by Simon Feldman
Appetizers
Warm Mushroom Salad
By Chef Lesley Sutter / The Flying Pig on Lexington
Salads
Warm Mushroom Salad
Chef Lesley Sutter, The Flying Pig on Lexington
Appetizers
Watercress Oshitashi
Makio Idesako, SushiMakio
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
Side dishes
Whole Roasted Hen of the Woods Mushrooms With Bagna Cauda Butter
By Chef Scott Fratangelo / L'inizio
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
Yogurt Sabroso
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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