Currently viewing the tag: "soup"

by guest blogger Martine Bertin-Peterson,

Zucchini, that summer garden staple is just about ready to pick — or to buy at market. We all know zucchini in its tried and true forms — zucchini bread, grilled zucchini, fried zucchini, zucchini “spaghetti” (created with the recent “hot gadget,” the spiralizer) and for the very ambitious, stuffed zucchini blossoms.

[…]

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By guest blogger Chef Kelly Unger, The Rooster & The Carrot,

March is National Noodle Month and today, March 11, is Eat Your Noodles Day!

March is also a challenging month for finding local produce (other than root vegetables and some hardy greens). Luckily, Pennsylvania mushrooms are always available and can be […]

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By Chef Rich Baringer,

Butternut squash has become a pretty trendy vegetable, showing up in lots of recipes. And for good reason.

It’s delicious and versatile. Butternut squash can be roasted and boiled and sautéed and steamed and mashed. You can pair it with sweet or savory flavors in soups and pasta dishes and desserts. You can […]

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By Chef Rich Baringer,

I know.  The last thing you want to see now is another pumpkin recipe.  But this isn’t one of those “pumpkin spice” recipes that seem to be everywhere this time of year.  This is something different.

It may sound a little odd, but all the flavors work great together–sweetness and creaminess […]

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In this series, local chefs give us their favorite recipes, full of fresh, seasonal ingredients, just in time for the weekend.

By Chefs Blake Faure & Jon Ramsey, The Golden Pheasant Inn,

As the seasons turn, so do we at the Golden Pheasant Inn turn to our local farms for the best ingredients, be […]

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by guest blogger Rich Baringer

The warmth of this soup is in the temperature – and the chiles. Perfect for a brisk, autumn day. Updated: October 14, 2016. 

One year, Blooming Glen Farm held a Fall Festival for their members. It was a beautiful, breezy (OK, windy) fall day to celebrate all […]

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I first met Karen McGinn over a bowl of soup. Well, several bowls of soup, to be precise. I attended a cooking demonstration last March hosted by Network Now. You could say that Karen was the main act. She cooked, we watched, we ate and we drank. It worked on so many levels, […]

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