Our Recipes
Please Support Our Sponsors!
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 autumn spread. If you prefer not to pipe them, the puree can simply be baked in a buttered ceramic dish and served as you would traditional mashed potatoes.
Goat Cheesecake with Strawberry Rhubarb Compote
The rhubarb is ready and abundant, according to our farmer friends. And with all this good mix of rain and sunshine, the strawberries are sure to follow. We thought we’d share this really scrumptious recipe from our very first issue for you now, so you can be ready when those amazing red berries are ripe.
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
A tartine is a French open-faced sandwich, usually spread with something flavorful such as this curried egg salad.
