Early spring is a tricky time for meal planning and fresh produce. We haven't yet arrived at spring vegetable season, but everyone is tired of the endless parade of winter squashes and potatoes and ...

Grind the thyme, fennel, peppercorns, coriander, and bay leaf together in a spice grinder or a coffee grinder dedicated to spices, and then combine the ground spices with salt and sugar. (This makes ...

To sous vide hangar steak- put in bag with a touch of olive oil, vacuum seal and circulate at 136.5 degrees for 3 hours. If you don’t have a sous vide machine, don’t worry!! Once your hangar steak is ...

Instructions: In a medium saucepot, heat oil over medium-low flame. Add shallots and sweat for 2 minutes. Add emmer wheat, freekeh and stock and bring to a simmer. Stir in the Parsnip Puree and sherry ...

Preheat oven to 325 degrees. Heat oil in a braising pan over medium. Season veal shanks with salt and pepper, then dredge in flour. Add shanks to pan and saute until brown on all sides. Remove shanks ...

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Holiday dinners are always hectic, and at least for myself, the kitchen is the last place where I want to spend all of my time. That’s why I frequently turn to dishes like this pan seared scallops ...

This week, Chef Peter Hamme and owner of Stone’s Throw Restaurant in Seymour shows Tina Redwine how to make spring-time recipes. Melt butter in a saucepan over medium heat. Add the parsnips and cook, ...

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We’re all cooking at home a lot more these days. And that means more time experimenting in the kitchen and testing new recipes — and sharing ones we’re most excited about. Here’s what we have cooking ...