Recipes

Confit means “slowly cooked in fat”. This time of year we make a batch of garlic confit to…

We use a “for spices and herbs only” coffee grinder to reap enough pepper for this recipe. SO…

In this recipe… we roast a Wagshal’s Market “happy” chicken and then… for depth or flavor… we use…

Many of you asked for the recipe so here you are. Enjoy… Tory and Chris Ingredients for the…

For the Cauliflower… 1 large cauliflower crown, sliced, drizzled with EVOO, sprinkled with a generous pinch of red…

To save time you can buy pizza dough from Vace or from your favorite pizzeria. Just make sure…

A new fall favorite in our teaching kitchen, this risotto recipe makes for a perfect balance of flavor…

Ingredients… 3/4 to 1 cup sugar, depending on the sweetness of the berries ½ cup unsalted butter, softened…

Ingredients… Equal amounts of stale bread and tomatoes Fresh basil 1 medium cucumber, half peeled and seeded​ 1/2…

  Ingredients… For the pork… 4 pound boneless pork shoulder roast, butterflied Extra-virgin olive oil Fresh sprigs of…

We’re still grasping summer by marrying “corn off the cob” with autumn cauliflower and kale. For deep taste and…

When we roast broccoli… we add some broccoli greens and thinly sliced lemon sprinkled with vanilla sugar and…