Fresh Friday: Ham & Beans (and more)

In  this series, chef Rich Baringer gives great recipes, full of fresh, seasonal ingredients, just in time for the weekend. By guest blogger, Rich Baringer, In our house, I'm usually the one who tries out all...

Recipes for the season: Noodles! And mushrooms

By guest blogger Chef Kelly Unger, The Rooster & The Carrot, March is National Noodle Month! March is also a challenging month for finding local produce (other than root vegetables and some hardy greens). Luckily, Pennsylvania...
Apple Pie

Bucks County apples: Juicy, crunchy and sweet

by guest blogger Susan Sprague Yeske, Autumn means more than pumpkins at Bucks County farms and farm markets; it also means a parade of apples that change weekly, each with its own personality and flavor. With...

Fresh Fridays: Balsamic Glazed Salmon over Swiss Chard

In  this series, local chefs give us their favorite recipes, full of fresh, seasonal ingredients, just in time for the weekend. By Chef Rich Baringer, This recipe is actually a combination of two recipes from America's Test Kitchen...

Recipes for the season: Swiss Chard with Pine Nuts and Raisins

By Chef Rich Baringer, Whether you go to farmers' markets or belong to a CSA, Swiss chard is available all season long—from spring through fall. So that leaves (pun intended) us with the question of what...

Canal House Cooking for the winter

by guest blogger Susan Sprague Yeske Just in time for the holidays, and with plenty of Thanksgiving, Christmas and New Year’s recipes, local cookbook authors Melissa Hamilton and Christopher Hirsheimer have produced the second volume...

Recipes for the Season: Brussels Sprouts with Shallots and Walnuts

In this series, local chefs give us their favorite recipes, full of fresh, seasonal ingredients, just in time for the weekend. By Chef Jamie Hollander, Jamie Hollander Gourmet, It’s inevitable: as soon as there are a few...

Recipes for the season: Roasted Red Pepper Soup

by guest blogger, Martine Bertin-Peterson, During the dog days of summer, I gravitate to chilled soups as starters. This chilled red pepper soup is a delicious and welcome alternative to the more predictable gazpacho. I...

Seeing Green(s)

Personal Chef Rich Baringer tells us what to do with all these lovely greens showing up at farmers' markets this time of year. I've added one more recipe I tried over the weekend for...

Fresh Fridays: Creamy Chicken over Spaghetti Squash

In this series, local chefs give us their favorite recipes, full of fresh, seasonal ingredients, just in time for the weekend. By Chef Rich Baringer, It's the time of year that our farmers' markets and CSAs start providing...

Recipes for the season: Wild Mushroom Bisque

by guest blogger, Martine Bertin-Peterson, As the weather gets cooler, my go-to dinner is often a hearty soup and a winter salad. Sturdy vegetables available in the late fall and winter such as squash, root...

Not just for carving

by guest blogger Rich Baringer When I was a kid, my grandfather, who was quite the farmer, would always make personalized pumpkins for me, my sister and our cousins. When the pumpkin was very small,...
Butternut Squash Soup at the Golden Pheasant Inn

Recipes for the season: Maple Butter Roasted Butternut Squash Soup

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...

Recipes for the season: Duck Confit

Editor's note: I've always been a bit intimidated by French cooking, especially confits, which sound so mysterious. But Martine Bertin-Peterson makes it all so easy. Here is her recipe for Duck Confit, served with...

What a Crock!

by guest blogger Rich Baringer, This time of year is perfect for cooking in a Crock Pot—stews, soups, tender meats, even desserts—with minimum effort.  You come in from the cold to a house full of...
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