Some people say catfish has a muddy flavor; I prefer to call it earthy. This preparation mutes the catfish flavor with ginger, garlic and sesame oil.
This dish will look like a crustless pizza when it comes out of the oven. The cheese curds and eggs create a base for the tomatoes and greens.
You're never too busy to throw on a pot of lentils. Here's how to cook dinner in under 20 minutes.
Two underdog vegetables form the base of this soup -- celery root and fennel bulb.
Lamb ribs are about half the size of a rack of baby back ribs, so this recipe is a good compromise if you're looking to cut your meat consumption this year.
The name of this dish might be unfamiliar, but you'll recognize the ingredients.
These crackers are blank slates for whatever toppings you want, from sesame seeds to parmesan cheese to rosemary.
Flowers often serve as garnish on restaurant plates. This recipe puts the flowers on bread and butter for a dainty snack.
I grew up in southern Indiana eating frog legs. This recipe combines the memories of my childhood with a French culinary aesthetic.
This simple side dish would work well as a bed for grilled salmon or as filler for a sandwich.
Megan Hutchison of the Local Growers Guild talks about educating aspiring farmers. In the kitchen, Chef Daniel Orr roasts tomatoes and bacon-wrapped garlic.
I like to serve these tomatoes during brunch but you'll find that they are versatile enough to serve along side just about any dish.
The garlic becomes smooth and velvety, perfect for smearing on biscuits.
The perfect roast chicken starts with the freshest ingredients. Then, cook it simply. Sounds easy!
After blanching and shocking the long beans, they get the fiery treatment with garlic, ginger and sesame oil.
A bowl of cold soup is refreshing during these hot days. Change up your traditional gazpacho recipe by using cucumbers instead.
Guess what? Taiwan excels at the fine art of baking too.
How to make tasty soup out of an old family favorite.
Rosemary stems not only add a unique flavor to this dish, their sturdy stems serve as perfect skewers.
A little tangy and a bit spicy, these crunchy carrot pickles make a nice addition to your noodle bowl, salad or sandwich.