Hearty, seasonal, room temperature side dish that will kick up the flavor on any meal.
Dark roast, whole coffee beans steep in hot cream to give this rich, creamy, gelato-like ice cream its intense coffee flavor.
Just roasted a duck? Make some duck stock and get this refreshing soup into your mouth. You won’t be sorry.
So simple. So easy. So delicious.
Hearty hors d’oeuvre. Sweet, savory, and tangy. Goes over well with all carnivores (and anyone else who just loves bacon).
I prefer to add a small amount of beans and tomatoes, even though that’s not really what Texas Red Chili is. This is not an authentic Texas Red Chili, but more of an inspired-by recipe.
Thanks to Crust Bakeshop for inspiring a rosemary apple tart out of my kitchen this holiday season. The bacon and caramelized onions are a delicious savory addition.
When your boss loves peanut butter cookies, this is the ideal treat to bring to work for his birthday.
Fishcakes are always tasty, but the smoky poblanos add a new flavor dimension to these.
Nothing tastes better after picking fresh strawberries at Red Fire Farm and sharing with friends.
These Asian style lettuce wraps are great for dinner or an app. They made for a tasty, tortilla-less alternative at a taco themed potluck.
I love this as an entree, but I’ve also served this in individual tumblers as an appetizer at a New Orleans themed party and it was a hit. Pure comfort food!
Dick is pretty picky about pizza. This recipe, only slightly modified from Modernist Cuisine, is his go-to for pizza. For best results, make sure you have the proper equipment: a baking steel, pizza peel(s), and a super hot oven.
I just love the combo of white fish and spicy sausage. Served with a helping of hearty lentils, this dish is incredibly satisfying.
The dough isn’t quite as easy to work with as scones with regular flour, but this gluten free brunch treat is tasty.
The pear adds just a hint of fruity sweetness to these herbal, savory pastries. Perfect for bringing to a tea party with some lemon curd.
Layers of rich poundcake, custard, and whipped cream offset by fresh berries, mango puree, and orange zest.
Fresh mango puree can be used in so many ways… mango raspberry trifle or spicy mango margarita just to name a couple.
A standard custard recipe that can be served alone or used an ingredient in another rich dessert.
One the rare occasion that you actually have leftover cider donuts from Atkins Farm…
This spicy, fruity sauce could have so many applications. Pictured above it’s atop swordfish steak, but it pairs well with so many meats, as a dessert topping (think ice cream or chocolate cake), or even as a compote on a cheese slate.
One of my all time favorite, rich, chocolaty desserts. Serving with salted caramel sauce is just a no brainer in my book.
So many great flavors come together in this spicy, hearty soup. The yogurt crema tops it off perfectly.
Thanks to Hettie Belle Farm for the recipe and the beautiful piece of meat. I love their meat CSA!
Thin pancakes for those of us who don’t love the thick, fluffy pancakes that stick to your ribs. When I want plain pancakes I just make these without the lemon zest and blueberries.
A hearty soup for when all those parsnips and onions come rolling in from the winter veggie CSA.
With so many sweet potatoes and apples in our winter veggie CSA I had to figure out *something* to make with them. The fennel and mascarpone just top it off with a luxurious touch.
This just gets better with time – it’s the kind of dish that soaks up dressings and ages with grace.
Next time I may try adding a tablespoon of goat cheese to the mascarpone mixture to give it a tangy hint.
One of the many gratifying outcomes from allowing a pork shoulder to smoke for hours and then simmering its bone for hours into delectable, smoky stock.
What I did to create this recipe was look at existing carrot cake cookie recipes, then cross some of my favorite elements with our family recipe for carrot cake, which includes the likes of shredded coconut and fresh pineapple.