By supplementing with herbs as you salt the cabbage for sauerkraut, you tweak the brine enough to add another dimension.
Miniature foods are all about the fun look. They’re trendy, cool, hip and one of the top culinary wedding trends for 2013.
We love beets. Although we've harvested harvested by the bucketful, ours don’t store well in our basement during the winter so we turn them into beet burgers (a recipe featured in our book Farmstead Chef) and our new favorite, baked beet chips.
Potpies are the ultimate comfort food, filled with warm, hearty ingredients and topped with buttery, flaky crusts.
Take your taste buds on a trip around the world with these Portuguese hand pies.
Get your party prep work done early by making a terrine that can be served cold.
These pickled buds from a majoram bush are a reminder that herb flowers are both delicious and beautiful.
Rooted in French and German cuisine, quiche is a favorite lunchtime dish.
Make these mini rustic pies for your next harvest feast or combine the ingredients for one delicious apple dessert.
The silky, smooth filling in this pie has the pleasant bitterness of dark chocolate topped with a lightly sweetened whipped cream that doesn’t overshadow its rich flavor.
From the crust to the toppings, more goes into making a drool-worthy pizza than simply piecing ingredients together.
