Despite its status as a Midwest holiday staple, Green Bean Casserole didn’t originate in the Midwest. Dorcas Reilly created it in 1955 in New Jersey.
Don't worry, these pickles won't be overwhelmingly hot (as long as you remove the seeds and pith from the serranos).
This super easy soup will have you warmed up on these winter nights in no time.
This simple side dish would work well as a bed for grilled salmon or as filler for a sandwich.
In a recipe season inundated with roasted roots and tubers, try something fresh!
This superfood is prepared in a super-simple way, with caramelized onions and plenty of garlic.
Vegetarians can enjoy the food at a cookout with these easy hobo potatoes.
This is not a raw salsa. We’re going to roast these vegetables off and get them a little carmelized.
In anticipation of Easter next week, we're doing eggs three ways in the podcast. And a local Community Kitchen eagerly awaits spring.
Executive Director Vicki Pierce credits the entire community, including home gardeners, for donating fresh and seasonal foods to the Community Kitchen.
Did you have a bad experience eating livers as a kid? This dish might change your mind. We're cooking local lambs' livers very simply.
I have adapted this recipe, adding in agave syrup, taking out the eggs, making my own buttermilk from soymilk and turning it gluten-free.
Experiment with cooking beans from dry for this recipe. You can inject a lot of flavor this way.
This vegetarian soup is hearty enough to eat as a meal. Use water instead of stock and it's also vegan-friendly!
In addition to the three marquee ingredients, coffee adds some zing to this chili.
If you find yourself in a bit of a bind and you have to cook something great, all you need are onions, carrots and celery to save the day.
You want to avoid pesticides but you're on a budget. The "Dirty Dozen" to the rescue!
We get advice from a pickling expert and try our hand preserving some hot peppers. And, fresh fruit with tequila lime syrup makes a delicious brunch treat.
I smuggled these two salsa recipes out of Mexico when I lived there a few years ago. One salsa is cooked, the other is raw.
Yes, I realize we're still in the middle of growing season, but you want to be prepared for the day when it's time to harvest!