This rich, hearty soup makes just enough for two and was a favorite of my mom's. Once cooked, you can puree some or all of the soup for a...

1/2 pound strawberries, hulled 1 cup apple cider or white wine vinegar 1/2 cup granulated sugar 1/4 cup water 1 teaspoon kosher salt 1/2...

Serves 4 Sorghum is a slightly sweet, mild flavored hearty grain with a chewy bite. It is incredibly versatile, as it picks up the...

When strawberries are in season, I'll make a puree and freeze it to make this vinaigrette year round. Makes about 1 ½ cups 1 cup fresh...

Serves 4 For the panna cotta: 1 package granulated gelatin 3 tablespoons water 2 cups half and half ¼ cup granulated sugar 2 sprigs lemon...

Emily Saladino Photo by Ali Redmond Melanie Underwood, founder of Nourish and Gather and author of Making Artisan Cheesecake, was quoted in Wine Enthusiast discussing her tips for crispy beer battered fish, chicken and vegetables. What is the secret to perfect fish and chips , fried chicken and more? Beer batter. It’s everything that’s delicious about fried food without any of its soggy, greasy shortcomings. Not only are beer batter recipes extremely easy to master, but they

If you want a quick and easy dessert, this is it! Perfect for entertaining and when you don't want to turn on the oven - making it the...

Great for Easter, this gratin can be made ahead of time and reheated later - loosely cover with foil and bake for 10-12 minutes in a...

Peeling is optional - growing up on a farm, it isn’t something we typically did. Just a good wash to get off any soil, and the carrots...

The best way to season cast iron for the first time is to heat the oven to 450F, apply a thin layer of flaxseed or vegetable oil (my grandparents used lard) to the inside and outside of the pan, invert the pan on a baking tray, and place in the oven for one hour; turn the oven off and allow the pan to cool in the oven. The goal is to have the oil bond to the cast iron when heated to create a slick nonstick surface. Using too much oil can make the surface of the cast iron gumm

Serves 4 - 6 The first time I made this was over 30 years ago for a family I was teaching. I remember the mom saying, "Are you sure you aren't Jewish"? I attribute this to using schmaltz, aka chicken fat. Growing up in Virginia, we used animal fat in everything, making such a difference in the outcome. These are just light enough but still, have a bit of chewiness. I hope you enjoy them as much as we do. For the Matzo Balls: 1 cup matzo meal ½ teaspoon baking powder 1 teaspoo

From News 12 Connecticut Melanie Underwood, founder of Nourish and Gather and author of Making Artisan Cheesecake, was interviewed in News 12 Connecticut discussing her approach to teaching culinary at Fairfield Ludlowe High School Fairfield Ludlowe High School students create tasting menu to show off culinary skills. Fairfield Ludlowe High School students created a tasting menu for district representatives and partners at the school's on-campus restaurant, Falcon's Nest. St

The pears can be poached up to one week in advance. Keep in the refrigerator until ready to serve. Serves 4 Poached Pears 1 (750 ml)...

Serves 6 For the strawberry layer: 1 pound strawberries, rinsed, hulled, and quartered ¼ cup granulated sugar 1 tablespoon water 1...

Every recipe I write is hope for you to use it and make your own. Play around with what I have suggested, and have fun in the kitchen! If...

Melanie Underwood, founder of Nourish and Gather and author of Making Artisan Cheesecake, was quoted in U.S. News and World Report discussing how to save money cooking at home. There’s no doubt about it. If you’re driving from work to home, it’s going to be faster to stop and pick up some carryout dinner and bring it home. Or it’s at least comparable to the time it would take to get home and put something in the microwave. But culinary experts have a lot of suggestions for sh

This can make a few of many cookies depending on what size and shape you make them. I usually double this recipe when I make it and then...

My favorite ricer to use is the OXO 3 in 1 potato ricer. 3-in-1 Adjustable Potato Ricer (oxo.com) INGREDIENTS: For the mashed potatoes: I...