Recipes

Farm to Fork

  • Creamy Polenta

    Polenta, a northern Italian staple, is a dish made from ground cornmeal that is cooked into a porridge-like consistency.

    • Yield: 4 to 6 servings
  • Wild Mushroom Ragout Over Creamy Polenta

    Wild Mushroom Ragout Over Creamy Polenta

    Wild mushrooms, with their earthy flavor and meaty texture, come into season in both spring and fall. When I have them, I try to make them the star of the show. Paired with creamy polenta, stone-ground grits, or even pasta, this ragout really shines.

    • Yield: 4 to 6 servings
  • Red Grapefruit Sorbet

    Red Grapefruit Sorbet

    You’re basically eating a fresh, frozen grapefruit when you’re eating this sorbet. However, it’s extra-special because it has a bit of kick to it. The black pepper complements the sweetness, but it doesn’t hit you right away. Instead, it lingers lightly at the back of the tongue.

    • Yield: About 1 1/4 quarts, 4 to 6 servings
  • Nectarine And Mascarpone Tart In A Sugar Cookie Crust

    Nectarine And Mascarpone Tart In A Sugar Cookie Crust

    The nectarines and mascarpone here are a play on the quintessential flavor combo of peaches and cream, and they work extremely well together. The result is a simpler and lighter version of cheesecake that will impress even the most hard-core cheesecake aficionados. The uncooked nectarines give this tart a cool, fresh quality.

    • Yield: 8 servings
  • Dill And Black Pepper Gravlax With Mini Potato Pancakes And Chive Sour Cream

    Dill And Black Pepper Gravlax With Mini Potato Pancakes And Chive Sour Cream

    This is an intensely flavored dish that melts in your mouth. Are you ready? Serve it with potato cakes and chive sour cream to enrich the experience.

    • Yield: 6 to 8 servings
  • Caramelized Peaches

    Luckily for us, peaches have a fairly long season—usually from the end of May through September. For this recipe, use peaches that are firm-ripe so that they do not fall apart as you cook them. These caramelized peaches are so versatile, they can be used in sweet and savory dishes alike.

    • Yield: 2 cups
  • Pan-roasted Duck Breasts With Apple Cider Reduction

    Pan-roasted Duck Breasts With Apple Cider Reduction

    This recipe was developed for domesticated duck. But, hey, if you enjoy the deep flavor of wild duck and have a hunter buddy, you could adapt it by searing the breasts very quickly in the pan over high heat.

    • Yield: 2 to 3 servings
  • Fried Okra With Creamy Buttermilk Dip

    Fried Okra With Creamy Buttermilk Dip

    Fry up these bites, whip up the dip, and make some friends.

    • Yield: About 4 servings
    • Yield: About 11/2 cups