Download Recipe Ingredients ¼ cup seasoned rice wine vinegar ½ cup pineapple juice 1 cup low sodium soy sauce 4 cloves of garlic, pressed through a garlic press 3 Tbsp ginger pressed through a garlic press (if no
Download Recipe Ingredients8 tablespoons (1 stick) unsalted butter, divided2 cups peeled and 1⁄2-inch diced boiling potatoes (~4 potatoes)8 extra-large eggs or 9 large eggs15 oz. ricotta cheese3⁄4 lb. Gruyere cheese. Grated1⁄2 teaspoon kosher
Download Recipe Ingredients 1 ½ cups all-purpose flour ½ tsp. each table salt and black pepper 6 Tbsp. cold unsalted butter, diced 3 Tbsp. cold shortening, diced 3 Tbsp. ice-cold water 1 ½ each yellow squash and zucchini, sliced
Download Recipe Ingredients Butternut Squash Risotto 3 tablespoons olive oil, divided 1 small yellow onion, chopped 2 cloves garlic, pressed or minced 4 cups (32 ounces) vegetable broth, divided 1 cup water 1 ½ cups brown arborio/short-grain brown rice 1 small
Download Recipe Ingredients 1 pie crust 4 medium heirloom tomatoes ¼ tsp. salt ¼ tsp. freshly ground pepper 1 Tbsp. olive oil 1/3 cup fresh basil, torn, plus more for garnish ½ cup grated Parmigiano Reggiano. Plus 1 Tbsp. 1 large
Featured in our 2020 Wine & Food Pairing Series - Watch Video Download Recipe Ingredients 1 cup red wine (medium to bold red wine) 1 sprig rosemary 1 bay leaf 1/2 tsp. honey 1 cup (2 sticks) butter, softened
Featured in our 2020 Wine & Food Pairing Series - Watch Video Download Recipe Ingredients 1⁄2 cup olive oil1⁄4 cup Balsamic vinegar4 cloves finely chopped garlic1 teaspoon sugar4 tablespoons Italian flat-leaf parsley2 teaspoons each fresh
Featured in our Friday Foodie 2020 Series Ingredients 1 1/2 teaspoons olive oil1 medium-size red onion, chopped1 red bell pepper, coarsely chopped1 medium zucchini, chopped2 cups (packed) spinach leaves, torn into 1-inch pieces3 large eggs6 large egg whites1/2 teaspoon salt1/4 teaspoon
Featured in our 2019 Friday Foodie Series Ingredients 1 Bosc or Red D’Anjou Pear, ripe but firm 2 tablespoons seasoned rice vinegar 1 tablespoon extra-virgin olive oil 1/8 teaspoon salt 1/8 teaspoon ground
As featured on KCRA 3 on September 27, 2016 Ingredients 3 ½ cup low sodium vegetable broth 4 T extra-virgin olive oil ½ cup Iron Hub Barbera wine 2 garlic cloves, minced 1 small onion, finely chopped 1 cup