Farmstead Chef Join John Ivanko and Lisa Kivirist, co-authors of the cookbook Farmstead Chef (New Society Publishers, 2011), as they share recipes and tips for using your garden abundance to eat seasonally. From creative ways to cook up zucchini to making homemade pantry staples, John and Lisa make it fun and easy to create a […]
This quick-and-easy recipe is versatile enough to serve for dinner, lunch or brunch, or to take along to a picnic or potluck. Leftovers reheat well or can be frozen for future meals.
Photo by Judith Hausman Jam, cinnamon and allspice make these heart cookies special. Any excuse to make sweets, really, is fine by me. For Valentine’s Day, I love using the vintage heart-shaped cookie cutters I’ve collected over the years too. A couple came from my mom’s kitchen and a couple of others were picked up […]
Photo by Judith Hausman I love incorporating chopped, fresh herbs into this adaptable biscuit recipe. Once again, I’m indebted to the Moosewood Collective’s cookbooks for a simple, healthy recipe. This basic biscuit recipe is so fast and adaptable, and it does not use the rich butter usually cut into biscuits and scones. You can even avoid […]
Goat cheese offers a refreshing change as the base for this dip to pair with crackers or a platter of crudités.
Let this decadent Italian custard pudding take center stage at the dessert table.
Use egg whites from your chickens to make this sweet springtime treat.
Round out out your appetizer offerings at a springtime gathering with these appetizers.
Crepes always seem to make a meal special. These appetizers, sliced and served with toothpicks, are no exception.
What do we eat in Wisconsin during that long winter chill or for Super Bowl snacks? We eat our cheese, beer and brats all at once—in the form of soup.
