Lots of cucumbers in your garden? These pickles aren’t that hard to make and you can enjoy your harvest much longer.
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Spiced Peach Jam
This jam is flavored with cinnamon, nutmeg and allspice.
Rice Pilaf
This side dish takes time, but it is worth the effort.
Focaccia
Combine the sugar, yeast and water. Stir to dissolve the yeast. Stir in the flour in small increments at a time. Stir in 1 ½ teaspoons of salt and the onion. Mix well, then knead on a lightly floured board…
Pesto Pasta Salad
Though the backyard barbecue with family and friends may look different this summer, this take on a traditional staple will not disappoint.
Whipped Potatoes
Put the potatoes in a large pot, cover with water and bring to a boil. Simmer over moderate heat until tender, about 25 minutes. Drain and return the potatoes to the pot. Cook over moderate heat for 1 minute, shaking…
Risotto with Tuscan Kale and Toasted Pumpkin Seeds
This dish is slowly made and boldly rich in the flavors of the season.
Piquillo Pepper Sauce
Saute shallots and garlic together in olive oil until tender, add piquillo peppers and pomodorino sauce and bring to a simmer. Season with salt and pepper to taste and puree.
Creamy Sage Polenta
Over medium heat, melt the butter. Add the sage and cook until aromatic and lightly golden, about 2 minutes. Add milk and chicken stock, bringing to a light boil. Once boiling, whisk in the polenta and cook until thickened, about…
Grilled Chicken Salad With Fennel & Lemon Dill Cream
A staple of picnics and family reunions, almost no dish heralds the dawn of summer more than chicken salad. Grandma’s recipe might be best, but this offering from Lorain County Community College Culinary Arts Institute kicks it up another notch.