American Pumpkin Bread Did you know that pumpkins are from Central America, specifically Mexico—as we know from seeds that date back about 10,000 years. And that pumpkins grow from a flower, which makes them a fruit—a...
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Summer Salad with Pickled Blueberries Slightly sweetened pickled blueberries add a burst of...
Read MoreNovara Olive Tapenade 1 pound pitted kalamata olives (or your choice if you prefer green or a mix!)1 tablespoon of minced garlic½ cup extra virgin olive oilFresh oreganoZest of one lemon Combine in food processor and blend to...
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Avocado, Roasted Tomato and Basil Dip Chef Ann Stenfors recipe courtesy of Clandestine Kitchen. 2...
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Red Lentil and Sweet Potato Hummus Chef Ann Stenfors recipe courtesy of Clandestine Kitchen...
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Beet and Toasted Almond Hummus Chef Ann Stenfors recipe courtesy of Clandestine Kitchen....
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Created by Beth Basler, winner of the BuzzAround Garden Harvest Recipe Contest. Recipe prepared by Rosa Prezioso-Galeno of Rosa’s Food Shoppe in Easton.
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Roasted chestnuts are best enjoyed hot from the oven, preferably with a glass of wine. Note that chestnuts get harder to peel as they cool. Some of the shells and papery skin will come off easily; some will not. Placing them back in the oven for ten minutes can be helpful if too many of them are stubborn. Roasted chestnuts are the centerpiece for The Feast of St Martin.
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Award-winning Roasted Tomato and Basil Bisque with tips from the recipe creator and chef Rosa who recreates it for filming.
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Cranberry Hummus Adding cranberries to a simple hummus recipe adds an underlying tartness...
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Shaved Melon Salad Chef Stephen Coe makes the best of luscious summer produce in this...
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Irish Nachos One dish that I think is perfect on a cold winter day is my take on a traditional...
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A fantastic appetizer (wrapped in maple-cured bacon, perhaps?), and a great side dish as well. A...
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A holiday season staple in my house, these delicious walnuts are crunchy and slightly salty. The...
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Recipe by Paula Marcoux. Crisp Apple Salad This fresh salad takes advantage of that evanescent...
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by Paula Marcoux. “The Plums are in!” At a certain mid-August point, emails, phone...
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1 clove garlic, minced 1 cup mirin ½ cup soy sauce 3/4 cup sugar Sriracha sauce, to taste honey,...
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Summer Street Corn Tostadas Don't miss this delicious recipe! These street corn tostadas are...
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By Pamela Denholm. What a funny word. Biltong. It’s what we South Africans (Saffas) call our...
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Susannah Locketti’s Latke When asked about her family’s holiday food traditions, Susannah...
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