Recipes

As soon as the chill of autumn arrives, we make our favorite stew… Beef Bourguignon. Our version and…

Only with Firefly Farms premier Italian style cheese, does this “good-for-you” recipe never get old. Our “Caesar Kale…

If you want plenty of cheesy, crunchy crust… use a casserole dish with a wide surface and make…

Just be gentle when you mix, form and cook this deliciousness… the less handling the better! Enjoy… Ingredients……

We tweaked an old dish from The Palm Restaurant and made it our own. Good ingredients make all…

Equipment… Large heavy gauged pan with a tight-fitting lid like a Lodge Cast Iron Dutch Oven. Ingredients… 3…

This simple, delicious Roman dish never disappoints. Although traditionally made with Guanciale or Pancetta… we often use bacon…

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

For the Orange Caper Sauce…  ½ cup mayo ½ cup sour cream 3 T capers, rinsed and drained…

to create more meals! We’re so into LEFTOVERS in our teaching kitchen… almost to a fault! If you’ve…

Full of fat to warm you up… we make this decadent lasagna once a year to bring in…

SO… one of my favorite cooking students, Colleen, taught me that on cold winter nights the Irish would…