Food

Appetizers

Hummus with Chopped Salad, Tahini, Lemon and Sumac

Eden Grinshpan’s light-as-air hummus becomes the perfect lunch when topped with cucumbers, tomatoes, onions, radishes and more.

Salads

All-Green Slaw

Chef Bill Clark's hearty slaw recipe features a tasty dressing made with heaps of fresh herbs, Greek yogurt and Dijon mustard.

Appetizers

Tirokafteri (Spicy Feta Dip)

This dish from recipe developer and food stylist Irene Matys is delicious on its own or as a sandwich spread.

Sides

Tomato Tarte Tatin

A twist on the classic apple tarte tatin, topped with thyme and balsamic vinegar.

Sides

Butternut Squash Scallopini with Apples, Sage, and Hazelnut Dukkha

Butternut squash is basted in brown butter and given delicious heat from harissa.

Sides

Cory Vitiello’s Sugarloaf Cabbage with Burnt Honey Glaze, White Beans and Roasted Garlic

Caramelized cabbage is topped with creamy beans and a smoky, tangy sauce.

Sides

Stuart Cameron’s Judías Verdes

Green beans are topped with pancetta, a buttermilk dressing and an herby dill oil.

Sides

Four-cheese Tomato Galette

A mixture of cheese, sun-ripened tomatoes and a basil pesto tucked into the dough.

Sides

Ask A Chef: Beth Rogers and Thayne Robstad Share Hearth Restaurant’s Carrot Recipe

These carrots sit on a bed of cauliflower purée and homemade spätzle.

Sides

Eggplant with Grapes, Feta and Lemony Tahini

A Middle Eastern inspired sheet pan recipe.

Sides

Feta & Zucchini Skewers with Garden-inspired Salsa Verde

Rosewood Estates Winery's vegetable skewer with an herbaceous condiment.

Sides

Baby Potato Skewers with Fermented Chili Garlic Butter

Fermented honey gives a unique taste to the chili and garlic butter.

Sides

Sweet Honey Skillet Cornbread

A great dessert, breakfast or accompaniment to soup.

Sides

Cornbread with Sage and Maple Brown Butter Glaze

The barbecue classic gets a Canadian twist from maple syrup.