September 8, 2013 – September 14, 2013

Twin Farms Red Polenta with Wildcrafted Oyster Mushroom Broth from 'The Vermont Farm Table Cookbook'

This small plate combines hearty red polenta (Twin Farms grows their own, but it's easy to substitute), savory mushrooms in their cooking broth, and soft ricotta cheese. Gently fried garlic chips and whole parsley leaves round out the picturesque dish. It's a nod to the upcoming fall season, but isn't so heavy that you can't enjoy it in September. More

Orecchiette with Caramelized Turnips, Tuscan Kale, and Cracked Pepper from 'The Vermont Farm Table Cookbook'

This pasta dish from Tracey Medeiros's Vermont Farm Table Cookbook introduced a new element to my standard kale recipe mix: caramelized turnips. At first, I was turned off by the idea of pairing bitter greens with a bitter root vegetable, but then I remembered how turnips mellow and sweeten once cooked. Add in some serious maillard action to the turnips, and I realized this was a really clever way to make use of a New England staple crop. More

Mango and Coconut Milk Batida

Batidas are a family of cocktails that feature the Brazilian spirit Cachaça, which is made from fresh sugar cane juice that is fermented and distilled. This version uses mango juice, coconut milk, plus a little lime juice and agave to round things out. More

Caramelized Onion and Bayley Hazen Blue Galette from 'The Vermont Farm Table Cookbook'

If there's one thing that Vermont is known for (other than maple syrup), it's cheese. And one of the biggest names in the Green Mountain cheese game is Jasper Hill Farm. Their famously fudgy Bayley Hazen Blue gets a starring role in this caramelized onion galette—its complex grassy and peppery notes truly shine atop buttery pastry and sweet, soft caramelized onions. More

Summer Stuffed Heirloom Tomatoes from 'The Vermont Farm Table Cookbook'

Tomatoes are still abundant this time of year in California. They're mostly big meaty specimens, taut with sweet juice. Tracey Medeiros offers an easy stuffed tomato recipe in her new book, The Vermont Table Cookbook. Instead of stuffing the tomatoes with a meat or bread-based stuffing, she fills them with other seasonal produce like yellow squash, zucchini, eggplant, and bell pepper, for a ratatouille-like melange of summer flavors. More

Bone-In Pork Chop Sandwich

Chicago has its fair share of iconic dishes, from deep dish to the Chicago-style hot dog, but not all of these unique eats are well known outside of the city limits. Allow me to introduce one of the strangest: the bone-in pork chop sandwich. Yep, you read that right. This sandwich features a pork chop with its bone still firmly attached. More

Whole-Grain Waffles from 'The Vermont Farm Table Cookbook'

Vermont is often known for its commitment to wholesome, healthy foods (in addition to all that cheese, of course). Whole-grain flours are therefore a common sight in pastry counters and bread displays. Tracey Medeiros features a number of whole-grain baked goods in her new cookbook, The Vermont Farm Table Cookbook, and this waffle recipe of of sorghum, buckwheat, and millet flour stands out as one of the most interesting. More