Our Recipes
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Roasted Boneless Pork Loin with Apples, Cider and Mustard
By Christina McKeough (Serves 4 to 6) INGREDIENTS 3 pound boneless pork roast 2 tablespoons olive oil Salt and pepper,
Duchess Root Vegetables
A twist on classic Duchess Potatoes, these piped orange-and-gold swirls of mashed root vegetables make a beautiful addition to an autum...
Sunchoke Skillet Gratin
Sunchoke Skillet Gratin By Amy Maltzan Sunchokes are just starting to make their way into the marketplace again. These knobby
Goat Cheesecake with Strawberry Rhubarb Compote
Goat Cheesecake with Strawberry Rhubarb Compote by Pastry Chef Renée Daldry, Renee Suzette Chocolates The rhubarb is ready and abundan...
Red Wine and Ginger Poached Pears
This sweet and flavorful recipe features fresh ginger, a cinnamon stick, and ripe pears.
A Kale of Many Callings
Call it what you will−Lacinato kale, Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, cavolo nero, black kale, flat back
Curried Egg Salad and Apple Tartines
Written by Amy Maltzan A tartine is a French open-faced sandwich, usually spread with something flavorful such as this curried
No-Chicken Chicken Stock
Peppercorns and garlic appear in excess to mimic chicken stock in this simple and flavorful recipe.
