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Inside A Food Entrepreneur’s Kid-Friendly Kitchen

Get inspired by Delica Kitchen co-founder Devin Connell's hub for entertaining and family life.

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3 Naturally-Based Recipes From The Moosewood Restaurant Table

Originally published in 1977, the bestselling Moosewood Cookbook was one of the first recipe books to bring all-natural cooking to the masses. The latest tome from the Ithaca, New York, restaurant features 250 new recipes that remain faithful to The Moosewood’s farm-to-table philosophy. Here are three recipes from The Moosewood Restaurant…

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Quinoa Tabouli With Pomegranates & Pistachios

Try this recipe for Quinoa Tabouli With Pomegranates & Pistachios from The Moosewood Restaurant Table cookbook. Toasted quinoa, beautiful pomegranate seeds, and toasted pistachios—that’s a whole lotta crunch. Not just a workout for the jaws, this salad is also a refreshing, healthful treat with the traditional tabouli seasonings of olive…

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Apple & Fig Galette With Rosemary

Try this recipe for Apple & Fig Galette With Rosemary from The Moosewood Restaurant Table cookbook. This rustic pie is delectable, especially if you love rosemary. Maple syrup, vanilla, and rosemary are a tasty combo of flavors with apples and figs. Peel the apples, or don’t peel, as you wish.

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Stuffed Poblano Peppers

Try this recipe for Stuffed Poblano Peppers from The Moosewood Restaurant Table cookbook. Dark green poblanos are mild to medium hot and have a complex flavor, especially when roasted. And they are sturdy, so they work well for stuffing. Happily, they have become much more widely available in grocery stores and at farmers’…

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Baba’s Handmade Pierogi

Once you’ve tried authentic handmade pierogi, you’ll never buy them from the freezer aisle again.

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Breakfast Popovers: Mini Dutch Babies with Smashed Raspberries

Transform humble ingredients into these delicious brunch treats — a cross between pancakes and popovers — which you can customize with a huge range of fresh toppings.

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Smoked Matzo Ball Soup

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Pumpkin, Chestnut & Chorizo Soup

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Salted Ginger Caramels

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Chocolate Caramel-Corn Fudge

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Chocolate-Dipped Sponge Toffee

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Cook Like A Chef With Paul Kahan’s New Cookbook

If you’ve ever wanted to cook like a chef in the comfort of your own home, here’s your chance. Chef Paul Kahan and executive chef Cosmo Goss with Rachel Holtzman share recipes from The Publican, one of Chicago’s most-loved restaurants that’s known for its pork- and seafood-centric, beer-friendly cooking. Try…

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Restaurateur Paul Kahan’s Mussels In Sour Beer

Try this recipe for Mussels In Sour Beer from Paul Kahan’s new cookbook, Cheers To The Publican, Cheers To The Publican, Repast And Present.  Just after we came up with the idea for The Publican, a few of the chefs started coming over to my house to play around with different dishes,…

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Jamie Oliver On How To Cook Amazing 5-Ingredient Meals

Food editor Kristen Eppich chats with celebrity chef Jamie Oliver on cooking quick, easy and delicious meals.  Jamie Oliver is one of my all-time favorite food heroes. His timeless, approachable recipes, his social activism and charming demeanour make him a global favorite. He’s currently on tour with his new book,…