The Hudson River Valley Cookbook
Sample Recipes from The Hudson River Valley Cookbook
Foie Gras Terrine with Preserved Shallots
In this terrine, the tartness of the shallots delightfully offsets the richness of the foie gras.
Shallots Preserved in Red Wine
This preparation is used in Foie Gras Terrine with Preserved Shallots, and Warm New Potato Salad with Preserved Shallots.
More people ask me for this recipe than for any other. When I was asked to be chef at the Hudson River Club in New York City, I began res...
It used to be easy to buy packages of chicken necks and backs in the supermarket. These bony parts are full of flavor and are the ideal r...
Herb Salad with Lemon Vinaigrette
A relative newcomer to the Hudson Valley, an exciting array of fresh herbs is grown in greenhouses throughout the region. This is one sal...
Baked Shad Fillets with Sorrel Sauce
The tang of sorrel perfectly complements the rich flavor of shad. You may cook some shad roe in the baking pan along with the shad; it wi...