2 medium sweet potatoes, peeled and cut into 1-inch chunks 1 large onion, preferably red, chopped 1/2 cup extra virgin olive oil Salt and freshly ground black pepper 1 to 2 tablespoons minced fresh hot chile (jalapeño, serrano) 1 clove Read on!
Quick Combos: Sorrel, Pea Shoots, Creamer Peas, Butternut Squash, Red Potatoes, Summer Squash Sorrel The lemony flavor of sorrel is fantastic with potatoes–make a quick soup by sautéing onions and garlic in a little butter, then add sliced new Read on!
From the culinary back pages: “Bland but solid pasta dish seeks open relationship with peppery, sweet-tart condiment and flavor enhancer. Current entanglements with flatbreads, roasted meats, cheese, eggs, potatoes, and more OK.” Look no further, all you dishes seeking Read on!
Here at Farmhouse we tend to have a lot of vegetables at home. Some of us have gardens at home as well, so on top of the farm-fresh produce we’re sampling from work, we’ve got a full summer jungle of Read on!
Adapted from Grace Parisi, Food & Wine Magazine Serves: 6 Ingredients: 1 small red onion, sliced ¼-inch thick – get them pre-pickled here! 1 bunch radishes, halved or quartered lengthwise 1 large watermelon radish, peeled, sliced 1/4 inch thick half Read on!
Focaccia but make it spooky! Inspired by Ghoul At Heart’s Full Moon Focaccia, we created our own spooky scene using some tricks and treats from Natasha’s Kitchen. Her no-fail focaccia recipe and delicious garlic herb sauce for drizzling and dipping Read on!
It’s fall, y’all – and there’s a lot more than pumpkin spice to get excited about. Whether it’s sweater weather or not, we’re looking forward to local apples, sweet potatoes, new potatoes, and all manner of winter squash. Oh, and Read on!
Everyone needs a few – those save-your-bacon, last-minute, pull-dinner-out-your-back-pocket recipes. A few years ago, we found ourselves out by the grill, thinking deep thoughts and cooking up a fat, juicy lamb steak. It was a good night made even better Read on!
Massaman is an Indian-inspired curry that typically calls for more dried spices than other Thai curries. It’s usually made in a big batch to share family style, allowing the flavors to marry in the time it takes to make from scratch (Scratch Read on!