In this recipe, I’ve glammed up parsnips with chimichurri and caramelized mandarin oranges, perfect to serve as a bright, comforting side dish with your holiday meal.
Whole-roasting root vegetables in the char and ash of a live fire is as enchanting – and simple – as it sounds.
Nursing an Oktoberfest-induced hangover? Chowing down on this powerhouse snack may help get you through the day.
This makes a perfect fall snack.
Some succulents can do more than just look trendy in hand-painted pottery.
Look for fresh baby-squid tubes and tentacles at seafood or international markets.
Take full advantage of our early summer growing season by combining fennel, shallots, celery, radishes, arugula, herbs and blackberries, which first come into season this month and stick around through August.
Not your average edible flower.
Chive blossoms upgrade your vinegar topping.
Make the most of high-quality local shrimp this summer with a version of garides Tourkolimano.
Watch Feast TV host Cat Neville make this recipe from start to finish in our Great Grains episode.
Watch Feast TV host Cat Neville make this recipe from start to finish in our Smoked episode. Produce and dairy provided by Ole Tyme Produce, wine provided by Missouri Wines with additional sponsorship provided by Kaldi's Coffee Roasting Co. and The Raphael Hotel. Thank you to our sponsors, w…
It offers a clean and mellow alternative to fresh chèvre.
Be sure to raid your grocer’s olive bar for this one.
This warm Southwestern-inspired salad offers plenty of what’s good for you in one dish.
It's made richer and creamier by the addition of soft poached eggs and crispy pancetta.
Orange you glad the holidays are over?
Rich baked Brie drizzled with honey and tart pomegranate seeds provides an excellent foil for the bold cocktail.
These potatoes are the epitome of comfort finger food with just a touch of refinement.
Complementary citrus flavors connect this juicy, effervescent sangria with tangy roasted olives.
The holiday season is upon us: Is there any better time to take a new cheese for a spin?
Feel free to swap out ingredients here to fit your tastes.
To make this bread, you’ll need a large clear tub for the dough to rise in, three round banneton bread baskets (these are only required if you want to create a traditional shape for your bread during the proofing process) or bread pans, a bench knife or pastry scraper, a rubber spatula, a Du…
This soup is packed with a nutty, herbal flavor.
Z’hug (a.k.a. z’houg, schug or skhug) is an herbal hot sauce originating in Yemen and popular throughout the Middle East.
It's an air-dried and salt-cured yellowfin tuna that hails from Spain.
This dish pairs beautifully with a dry red wine such as Chambourcin.
Known as the black chanterelle or the far more dramatic trompette de la mort (trumpet of death), the black trumpet mushroom earns its name.
“We lightly roast them with sweet potatoes, lightly sauté them with an Asian-inspired maple syrup sauce and serve it as a side.”
Beets and fennel get a spring wake-up call with tahini, lemon and dill, but they couldn’t do it without the soft tartness of local sour cream.
The Super Bowl is an American classic – every year, family and friends of all ages don team colors and gather around ever-larger televisions to cheer on their respective teams until a victor emerges. But the battle is a friendly affair, filled with jubilant shouts and benign ribbing, and, of…
You can find sambal oelek at specialty or international grocery stores.
Here's your new go-to hostess gift.
Salads are a great way to get familiar with honeycomb: The glossy, chewy bits yield softly and provide a squidgy texture that you’ll fall in love with.
This fall-perfect side dish delivers great flavor thanks to the pearl onions, bacon lardons and a balsamic glaze.
Local honey is a culinary favorite, but what about those honeycombs?
This version is a take on a classic green bean casserole.