As most farmstead chefs know, there’s more than one way to make pesto.
This week marks the annual seasonal potato ritual here at Inn Serendipity: We’re planting new potatoes while we eat through the remainder of last year’s spuds.
Living in the heart of Wisconsin cheese country, our cheese purchases fall into two categories: everyday cheeses and Sunday best.
Quinoa, a protein-packed whole grain, is not a staple reserved only for lunch or dinner.
"Old clothes.” That’s the approximate translation of ropa vieja from Spanish, but don’t let the name deter you from making this mouthwatering Cuban dish.
Skip the sticks, and make your own butter that's both healthy and easy to process.
Bring out the best in your summer vegetables by serving them topped with this herbed butter.
Take your grilling to a whole new level by topping your sizzling steak with a dollop of this savory butter.
A delicious companion to seafood, these dippable pancakes bring Asian flare into your farmhouse.
