The trick to getting the carrots tender is to par-boil them first. Then they’re pan-fried in a bit of oil.
Chef Jeff Finch adds a couple special ingredients to make this pasta dish extraordinary -- corn stock and roasted heirloom tomato puree.
Thanks to a rainy spring season and hot summer temperatures, I started harvesting pumpkins from my garden in July. I'm using one in which to bake a chicken.
This dish is perfect for folks looking for a lighter alternative to heavy desserts like cakes.
Meatless versions of traditional dishes don't always work out, but the mushrooms in this dish are complex in flavor and meaty in texture.
I picked up some goat meat and made two recipes. I made this first dish for a dinner party with surprisingly positive results.