The ‘nduja gives this stuffed pork loin a spicy, rich flavor. If you don’t have ‘nduja, you could substitute sautéed mushrooms, sautéed apples or keep it simple with just the onions and spinach.
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The pickled onions add acidity and crunch, and they keep in the fridge for a few weeks, so use them on top of chili, in sandwiches, added to salads and as an accompaniment on charcuterie boards.
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If you invest in a pasta roller, fresh pasta is easy to make. It takes time, but the texture of fresh-made pasta can’t be matched by the dried variety, particularly in ravioli.
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Making pulled pork is as simple as rubbing a salt-sugar-spice mixture onto a pork shoulder and patiently waiting for it to be slow-roasted to pull-apart tenderness … and the barbecue sauces? Once you make barbecue sauce at home, you’ll probably never by stuff in a bottle again.
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This recipe can be modified to fit just about any ingredient; pick what’s at the height of seasonal flavor. As long as you precook the ingredients that are added at the end of the process – chicken, carrots, etc. – you can use your imagination.
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These bonbons are sweet, salty, crunchy perfection — and super easy to make.
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Hazlenuts and rich chocolate are a match made in truffle heaven.
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This recipe for chocolate bark is endlessly adaptable depending on the flavor you want to achieve. Use milk chocolate, white chocolate or a swirl of all three and be sure to play around with the toppings!
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Tender, flavor-packed pork ribs are much easier than you think — all you need is an oven, some tin foil and a few hours.
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Here are two of Cat’s favorite risotto recipes, one with kale and sausage and the other with prosciutto. Soul-satisfying risotto comes together easily with ingredients you probably have on hand in your pantry. Plus, it’s endlessly adaptable depending on what’s in season at the market.
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Mussels are a sustainable seafood choice that are super quick and easy to make — here’s Cat’s recipe with Thai-style curry and fresh lime. Plus, listen in as Cat talks with Peggy about Penn Cove’s fresh shellfish and other makers she’s covered in the show.
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I am just one of so many speakers Peggy has gathered to inspire you to get in the kitchen — beginning February 1, you’ll be able to access the Food, Family and Friends conference, featuring Mary Ann Esposito, Nick Stellino, Ian Knauer and Shelley Wiseman from The Farm Cooking School, Hugh Sinclair and more!
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Fresh cheese can be stirred by the spoonful into hot pasta along with some reserved pasta water to create a deeply flavorful, incredibly easy cream sauce. Once you try this technique, you’ll find yourself adding a touch of creamy richness to a number of dishes.
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This peachy barbecue sauce is made with Ela Family Farms' organic Peach Jam, which is made from tree-ripened fruit and very little sugar. It's the essence of peach and a perfect way to add fruity depth to this sauce.
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I have to be honest. My favorite way to eat osetra caviar is right off of a shell spoon. Second favorite? On a thin, Lay’s-like potato chip. But, if you are looking for an elevated platform for Marshallberg Farm's outstanding, domestically-produced caviar, may I suggest making tiny, perfectly crisp latkes.
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While the apple offers sweetness and acidity and celery lends its unmistakable flavor and crunch to the salad, it’s the tarragon that makes this combination special. The herb’s light anise flavor gives unexpected freshness and lift to the other flavors.
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Pork and honey are a great match, and this honey-brined pork tenderloin is delicious served atop a salad singing with summer flavors that are also spot-on matches for Bee Wild’s raw, sustainable honeys.
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When Fair Share Farms sent me some of their products to play around with, I was instantly drawn to the curtido. Cabbage, carrot and onion are fermented with garlic, sea salt and spices, making this relish a complex, crunchy, spicy addition to anything, but it’s particularly good alongside hot, gooey, cheesy dishes like these enchiladas.
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Rather than bubbling away in a pie shell, the fruit in a galette is spooned on its crust in a shallow layer and much of it is left open to the heat of the oven, allowing the fruit’s natural sugars to caramelize and giving the filling a complexity that standard pie can lack.
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To me, summer cooking should be easy and light, so I decided to fry up some fish seasoned with Janette’s Cuban Mojo and pile it onto a sandwich dressed with Cuban-spiced mayo. Rather than mixing up a thick batter, I decided to opt for a light coating of cornstarch to highlight the texture of the tilapia and the flavor of the spices.
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