Josephine McRobbie caught up with a food entrepreneur who goes by the name The Spicy Hermit.
This cheesy garlic kale is sautéed on the stovetop, leaving precious oven space open for other holiday dishes. It takes only ten minutes to throw together!
It seems only right to serve carrot top pesto slathered on top of the beloved root it sprung out of.
Two types of tofu provide the body for this dip, while the tahini provides the flavor.
The same compounds that make people cry when slicing into an onion may also make them a healthy choice.
This pasta-like dish is packed with protein and fiber that will satisfy your tastebuds and your stomach.
For the first show of 2017, we highlight vegan recipes that don't skimp on flavor. Chef Arlyn Llewellyn's veggie burger with garlic aioli is seriously spicy.
Arlyn Llewellyn adds chipotles in adobo to her basic aioli to mirror the flavors in a veggie burger. If she's making a banh mi, it's Sriracha instead.
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.