Summer Recipes From Westchester's Top Chefs

Tomato, Avocado, and Corn Salad

Courtesy of Andy Nusser, chef/partner, Tarry Lodge, Port Chester


4 ears of corn, shucked and grilled on the cob
2 avocados, peeled, pitted, and diced
½ small red onion, thinly sliced
2 large, ripe heirloom tomatoes, cored and diced
Tbsp red wine vinegar

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Cool the grilled corn on the cob and cut off the kernels; reserve in a bowl.

Add the diced avocado, sliced red onion, and diced tomato.

When guest arrive and you are ready to serve them, add vinegar and olive oil; season with salt and pepper.

Grilled Harvest Pizza

Courtesy of David Amorelli, executive chef, Harvest on Hudson, Hastings-on-Hudson

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Makes 6 pizzas.


2 c all-purpose flour
2½ c durum flour, fine semolina
1¾ tsp kosher salt
1 tsp dry yeast
¼ c olive oil
1¾ c cold water


To make the dough

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Line a cookie sheet pan with parchment paper and lightly grease.

Stir together flour, salt, and yeast in a stand-up mixer with a dough hook and incorporate.

Combine water and oil and pour into the bowl with the dough; mix on low speed until combined.

Run the mixer 5-7 minutes, or until dough is elastic.

Remove from bowl and split into 6 equal pieces.

Roll into balls and put on a greased cookie sheet.

Cover with plastic and let rest overnight in your refrigerator.

To grill the pizza

Preheat grill to medium heat and clean.

Lightly flour a ball of proofed dough and shape into an oval. (An oval-shaped pizza or pizzettas are easier to grill and have a rustic look.)

Brush away any excess flour and lightly brush with oil on one side.

Pick up the dough and place oiled side down on the grill. Have your pizza peel ready to flip it.

Lightly oil top of dough, so it won’t stick when you flip it.

When dough seems to be getting a little brown, turn it over.

You should have nice, golden-brown grill marks.

When the other side is browned, remove from grill and put on a cookie sheet.

Lower grill to the low setting and close the top.

You can now garnish your pizza as you like—sauce, cheese, vegetables, bacon, whatever you heart’s desire. 

Return pizza to the grill; close lid and cook until the cheese melts.

Remove with a spatula or pizza peel.

Grilled Lemon Chicken

Courtesy of Michael Abruzese and Kyle Inserra, co-owners/chefs, Polpettina, Larchmont

Serves 6


For the chicken

Two 2½-lb organic or natural whole chickens, trimmed and halved
Chives, chopped (garnish)

For the brine

4 c water
1 c roasted garlic cloves
2 Tbsp sea salt
1 tsp fresh cracked black pepper
4 bay leaves
2 Tbsp extra virgin olive oil
1 quartered lemon

For the garlic lemon sauce

2 c fresh squeezed lemon juice
1 c extra virgin olive oil
3 tsp minced garlic
½ tsp fresh oregano, chopped
½ tsp fresh thyme, chopped
½ tsp fresh sage, chopped
Sea salt and fresh ground black pepper


Prepare the brine by combining garlic, water, salt, pepper, bay leaves, and olive oil; whisk to combine. Squeeze the juice from the lemon wedges and add to the brine. Add to a pot, bring to boil, and allow to cool. Add chicken to a nonreactive pan and pour brine over. Allow to sit in brine for at least 8 hours; ideally 24 hours.

To make the sauce, whisk together lemon juice, oil, garlic, herbs, and salt and pepper to taste. Cover and refrigerate until ready to use.

Once the chicken is brined, place it breast side down on a grill rack coated with cooking spray over direct heat. Cover and cook 7 minutes. Turn chicken over; cook 7 minutes more. Move chicken over indirect heat; cover and cook 45 minutes, or until a thermometer inserted into the meaty part of a thigh registers 165°F.

Romesco Sauce

Courtesy of Andy Nusser, chef/partner, Tarry Lodge, Port Chester


1 small jar piquillo peppers or roasted red peppers, drained
1 jalapeno pepper, minced
1 garlic clove, minced
1 c toasted Marcona almonds or any other kind
½ c toasted bread crumbs
¼ c olive oil
2 Tbsp red wine vinegar


Grind the almonds in a food processor; remove and place in a bowl.

Puree the peppers, garlic, and jalapeno in a food processor until smooth.

Mix the pepper mixture with the ground almonds in a bowl.

Thicken with toasted bread crumbs.

Add olive oil and vinegar.

Season with salt and pepper.

Chef says: “The best sauce when you smoke whole chickens or Cornish game hens is ginger scallion. “It’s so easy, because you just slow cook for four hours and pull them out when the guests arrive. I like smoking because the meat is always moist, flavorful, and takes almost no attention while cooking. Also, this sauce keeps well in the fridge.”

Ginger Scallion Sauce

Courtesy of Andy Nusser, chef/partner, Tarry Lodge, Port Chester


1½ c scallions thinly sliced
½ c ginger, peeled and minced
½ c olive oil
1 Tbsp sherry vinegar
1 Tbsp soy sauce


Combine all ingredients in a bowl.

Season with salt and pepper.

“For outdoor grilling, the best hot sauce is jalapeno pesto. “It’s super easy to make in the food processor.”

Jalapeno Pesto

Courtesy of Andy Nusser, chef/partner, Tarry Lodge, Port Chester


8 jalapenos, rough chopped with seeds (for extra kick)
3 cloves garlic, rough chopped
1 small red onion, rough chopped 
1 c sliced blanched almonds
½ c olive oil


Puree chopped garlic, onion, and jalapenos in a food processor.

Add almonds and olive oil; puree until a pesto forms.

Season with salt and pepper.

Barbecue Sauce

Courtesy of Andy Nusser, chef/partner, Tarry Lodge, Port Chester


4 jalapenos, rough chopped
1 small red onion, rough chopped
3 garlic cloves rough chopped
1 c ketchup
2 Tbsp Worcestershire sauce
2 Tbsp soy sauce
1/2 tsp liquid smoke
1/2 c honey
1 Tbsp dried mustard
1/4 c sherry vinegar


Puree jalapenos, garlic, and onion in a food processor.

Add ketchup, Worcestershire, soy sauce, liquid smoke, honey, mustard, and vinegar.

Season with lots of salt and pepper.

Chef says: “My barbeque sauce is a quick marinade for chicken thighs. I don’t cook it on the stove; I just puree in the food processor and then pour it over the meat.”


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