RESTAURANTS»

REGIONAL RECIPES»

GET FRESH»

FIND IT»

Berkshire Hudson Valley Reader Submitted

Regional Recipes

Appetizer
Grilled Southwestern Salsa and Chips
Chef Chuck Hebler
Napa Bar and Grill (moved to new location)
Lenox, MA


Homemade Gravlax
Chef/Owner Jeffrey Gimmel
Swoon Kitchenbar
Hudson, NY

Condiment
Charred Melon Relish
Executive Chef Douglas Luf
Spice (Closed)
Richmond, MA


Tapenade
Executive Chef Douglas Luf
Spice Restaurant
Pittsfield, MA

Drinks
Bellini
Chef Frederic Faveau
Pastorale Bistro
Salisbury, CT


El-Diablo Margarita
Chef/Owners Toni and Angel Espinoza
Xicohtencatl Mexican Cuisine
Great Barrington, MA


Green Tea Mar-tea-ni
Cynthia Gold/Tea Sommelier
Boston Park Plaza Hotel
Boston, MA


Huckleberry Martini
Chef/Owners Jeffrey and Nina Gimmel
Swoon Kitchenbar
Hudson, NY


Kir Breton
Chef / Owner Franck Tessier and
Chez Nous
Lee, MA


Pisco Sour
Nancy Thomas/Owner
Cafe Latino
North Adams, MA


Spiced Apple Mar-tea-ni
Cynthia Gold/Tea Sommelier
Boston Park Plaza Hotel
Boston, MA

Dessert
Free-Form Mint Custard Tarts with Macerated Peach
Chef Sarah Dibben
The Stagecoach Tavern
Sheffield, MA


Homemade Ricotta Frittelle
Chef/Owner Nina Bachinsky Gimmel
Swoon Kitchenbar
Hudson, NY


Keemun Dried Cherry, Chocolate, and Almond Torte
Cynthia Gold/Tea Sommelier
Boston Park Plaza Hotel
Boston, MA


Tequila Lime Tart
Chef Michael Oulton
The White Hart Inn
Litchfield, CT


Warm Brown Sugar Cake
Executive Chef Brian J. Alberg
The Red Lion Inn
Stockbridge, MA

Side
Jicama Slaw
Executive Chef Douglas Luf
Spice
Pittsfield, MA

Entree
Clay-Cooked Asian Chicken
Cynthia Gold/Tea Sommelier
Boston Park Plaza Hotel
Boston, MA


Goat Cheese Gratin with Zucchini and Caramelized Onions
Gail Wittwer-Laird (Reader Submitted)


Grilled Salmon with Salsa Verde Summer Vegetables
Chef Sarah Dibben
The Stagecoach Tavern
Sheffield, MA


Lemon-Thyme Roasted Pheasant Breast with Anna Pota
Executive Chef Brian J. Alberg
The Red Lion Inn
Stockbridge, MA


Pan-Seared Massachusetts Striped Bass with Heirloom
Chef/Owner Peter Platt
Old Inn on the Green
New Marlborough, MA


Pomegranate-Braised Short Ribs
Executive Chef Carl DeLuce
Cranwell Resort, Spa & Golf Club
Lenox, MA


Roasted Hot Italian Sausage Venetian Style
Chef/Owner Jim Lucie
Cafe Lucia
Lenox, MA


Tandoori Rack of Lamb
Tarun Narula
Spice Root Modern Indian Cuisine (closed)
Williamstown, MA


Tea-Roasted Pork Tenderlion with Mango-Peach Salsa
Cynthia Gold/Tea Sommelier
Boston Park Plaza Hotel
Boston, MA

Salad
Curried Chicken Salad with Whole-Wheat Pita
Executive Chef Carl DeLuce
The Cranwell Resort, Spa & Golf Club
Lenox, MA


Green Bean Salad with Grilled Rock Shrimp
Chef Sarah Dibben
The Stagecoach Tavern
Sheffield, MA


Tomatoes, Potatoes, Arugula with Green Olive Salsa
Executive Chef David Wurth
Local 111
Philmont, NY

Breakfast
Apple-Cheddar Quiche
Ali Winston
Staveleigh House
Sheffield, MA


Bacon, Cheese, and Onion Souffle
Marja Tepper
The Wainwright Inn
Great Barrington, MA


Baked Eggs with Wild Mushrooms
Nancy Hunter-Young
The Berkshire 1802 House
Sheffield, MA


Berkshire Morning Egg Puff (Artichoke Frittata)
Amy Lindner-Lesser
The Rookwood Inn
Lenox, MA


Corn Fritters with Cilantro
Laura Macionus
Blackinton Manor Bed and Breakfast
North Adams, MA


Creme Brulee French Toast
Ronnie Singer
Devonfield Bed and Breakfast
Lee, MA


French Toast with Carmelized Bananas and Cream
Rita Birmingham
Mount Merino Manor
Hudson, NY


Holly's Oatmeal Scones
Chef Holly DiMauro
Torrington, CT


Individual Rhubarb and Strawberry Compote Crisps
Eva Amuso
Harbour House Inn
Cheshire, MA


Italian Plum Coffee Cake
Nancy Audino
The Inn at Silver Maple Farm
East Chatham, NY


Malted Pear Pancakes
Deborah Bowen
The Inn at Green River
Hillsdale, NY


Pineapple Bread Pudding with Caramel Sauce
Billie McLaughlin
The Cornell Inn
Lenox, MA

Soup
Roasted Eggplant and Mushroom Soup
Chef/Owners Paul and Eileen Masiero
Baba Louie's Sourdough Pizza Company
Hudson, NY