When we say we’re farmstead chefs, it means we operate from a kitchen that looks out onto a farmyard, not from a stainless-steel commercial kitchen with a cacophony of cooking gear and a fancy set of matching knives. We’re first to admit, we don’t even own a chef’s knife.
Heat up the table with this chili made with beans, tomatoes and beef.
Put an unexpected twist on your bowl of chili by adding pumpkin and turkey.
For a winning comfort meal, scoop this version of a cheesy favorite onto your plate.
This simple breakfast casserole has its origins in England, where it has taken the chill off many a cold morning.
Assemble this hearty breakfast before bed for a warm and delicious greeting come morning.
If you feel like you’re on annual autopilot when it comes to your Thanksgiving menu, give gratitude for the opportunity to transform classic fall-garden ingredients in new holiday-inspired ways.
The mushroom salad I had in Italy featured delicious, prized mushrooms called ovoli (Amanita caesarea), or Caesar’s mushrooms, but almost any mushroom with character can be substituted. This “small plate” mushroom salad was one of the best things I ate while in Italy last week, and that’s saying something because I ate a lot of […]
Using what we have in fall abundance, like those bushels of apples, in unique, tasty and frugal combinations—that’s what being a farmstead chef is all about.
Create fresh egg pasta in your hobby-farm home with this easy-to-follow recipe from a small-town pasta maker.
Cookbook author Kathy Hester has turned our occasional slow-cooker fling into a long-term relationship. Here's a recipe for pumpkin purée in a slow cooker.
