February 5, 2016
Dorsey Barger, of HausBar Farms, looks at what crops are ready for harvest at the farm or what's available at the Farmers' Market, and then lets inspiration rule in the kitchen. Such is her recipe for Beef Caldo.
December 10, 2015
Roast chicken with crispy skin is one of the simplest, easiest things that can ever be made. You only really need three things: An oven, a whole organic chicken with skin, and a roasting pan that can go from oven to stovetop (for the gravy!).
December 5, 2015
The Scotch egg is a magical collection of flavors and cooking skills. Vivian Smotherman of Farm-1-1 and Eden's Cove Farm offers a recipe for success.
November 20, 2015
If you're looking for Thanksgiving sides that will have your dinner guests asking for seconds, you cannot go wrong with a few delicious dishes from Jack Allen's Kitchen.
October 29, 2015
Among the edible plants Betty Lambright grows is the magnificent, Mexican Mint Marigold, which is not only beautiful and aromatic, but it also attracts pollinators and is drought tolerant, too.
October 15, 2015
During my visit with Lynne Rosetto Kasper about her most recent cookbook, The Splendid Table®'s How to Eat Weekends, which she wrote with her friend and producer Sally Swift, I asked what recipe in the book could I prepare that would really thrill my guests. And she told me about Chicken in Chinese Master Sauce.
September 17, 2015
Tamar Adler, cook and author of An Everlasting Meal: Cooking with Economy and Grace doesn't really use recipes when she cooks. But that doesn't stop her from making great food -- like soup.
September 11, 2015
Jesse Griffiths of Dai Due fame will be preparing the meals for the Farm and Food Leadership Conference in Bryan, Texas September 25 & 26, 2015. That, alone, is worth the price of admission.
August 22, 2015
This is a classic French onion soup with the addition of rich, long-cooked venison shanks.
August 7, 2015
This recipe comes from The Happy Kitchen Cookbook. The Happy Kitchen/La Cocina Alegre® is a program of the Sustainable Food Center; the book is used in classes where volunteer facilitators learn to cook seasonally, locally, healthfully and on a budget, and then take what they've learned back into their communities.