With a crunchy exterior and starchy, nutty, goodness inside, these irresistible fritters get a drizzle of a garlicky olive oil green sauce.
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Our Sweet Potato Pavé offers a buttery, crunchy exterior and slightly sweet interior that plays beautifully off the salty caviar on top.
The Sweet Potato Zuppa, topped with fragrant gooey cheese and fresh basil, is a country-style dish you might find in a Mediterranean café.
With flavors of persimmon and walnuts and buttery sorghum on top, the presentation and aromas of this dutch baby dish are simply grand.
This luxurious version of egg salad is served on lightly toasted rye bread, and topped with smoked trout roe, chopped tarragon and lemon zest.
These cider spice muffins bake in just 20 minutes, mimicking the flavor profiles of popular cider donuts but without the deep frying.
This salad features seasonal okra, roasted with a delicious char, with a dressing of apple cider vinegar and brown sugar.
Zucchini is plentiful come summer, so we use it in a quick no-cook relish, much like a salsa, that provides a fresh punch.
A grilled quail recipe showcases the flavors of summer berries and makes a great backyard BBQ meal.
This vegetarian version of shakshuka, an egg dish popular in Israeli and North African cuisines, uses Southern style collards.
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