This recipe is a nod to both my southern Indiana roots and the several years I spent cooking in the Caribbean.
Encourage your guests to shake the night away with this Ball jar cocktail. Create several of these drinks in advance and then let your guests do the mixing.
We’re making some herb-infused simple syrups to drizzle over fresh fruit we picked up at the market.
Put smiles on the faces of your brunch guests with this watermelon carved as a whale. But this dish isn't for kids. Fruit is covered with tequila lime syrup!
Grill up some ears of corn and spoon this rich creme over top.
You can make it chunky for dipping, or cut everything much more finely and use as a sauce or side for shrimp, fish or chicken.
We get our hands dirty at a couple area farms in today’s podcast. Melon takes center stage in tour two recipes. And, we chat with school lunch crusader, Mrs. Q.
This syrup is great used in cocktails or in marinades, but today we're drizzling it over a fruit salad.
Labor Day weekend means grilling! We have two meat dishes today, grilled Caribbean chicken and barbecue spare ribs, and our side dish is crispy eggplant fries.
This week we speak with Jeni Britton Bauer, the woman behind the outrageous flavors of Jeni’s Splendid Ice Creams, and Sarah Kaiser makes watermelon sorbet.
A breakfast episode today! We taste some citrus fruits, pour a cup of coffee, and then belly up to a warm bowl of oats.
We’re celebrating veggies of all kinds. The cucumber soup is tasty in a bowl or spooned over some fish, and the salad uses carrots, radishes, and seaweed.
We're celebrating this season's final few ears of corn! This episode includes two recipes, tips for preserving corn and news on how corn is good for your eyes.
After a hard day, a cool libation is the perfect reward for the day’s toil. Try these two refreshing beverages at your next summer party.