This classic version is a blank canvas for inspiration.
This savory base is the perfect backdrop for any combination of vegetables, making it an ideal brunch dish.
Whipping the eggs for this clafoutis gives it a wonderful texture, closer to a soufflé.
To make a rustic prune plum galette, simply roll your favorite pastry crust into a circle. Wash and cut plums into quarters, …
A treat for the eyes and the taste buds
These recipes are inspired by Claribel Gallardo’s ability to create quick, vegetable-based dinners in her outdoor farm kitchen using produce from her …
The subtle citrus notes in the filling of this simple homestyle favorite make the berry flavors sparkle.
Classically trained Austria-born chef Martin Hoellrigl has lived in California long enough that growing and eating vegetables fresh from his garden has become a way of life.
1 pound (21 to 25 count) peeled, deveined shrimp or 1 pound large scallops (not bay scallops)1 tablespoon Cajun seasoning½ teaspoon kosher …
Grits are a staple at breakfast, lunch and dinner in my home state of North Carolina.
In truth, Windmill Farm’s Albion strawberries require no additional ingredients for the perfect summer treat, but if you’d like to bake with them, this fruit-forward summer dessert evokes the nostalgia of s’mores.
