LaCrescent is a tough little grape that found it’s roots in Minnesota and made a happy transition to the former cornfields at Maize Valley. It produces a wine that’s semi-sweet with apricot tones and citrusy flavors or grapefruit and tangerine throughout. Wines with similar flavor profiles are wonderful choices for pairing with (and taming) spicy foods.
Delightfully salty and lemony, this dish uses dark meat from the chicken, which is best suited for braises. Be sure to use bone-in thighs for outstanding flavor.
This recipe uses butter for sautéing and to finish a rich sauce. It’s a classic Indian dish that takes almost less time to make than the accompanying rice. Spice it up, or not, with green chile peppers. By the way, this dish gets better with time. Make it up to two days ahead, refresh with more pepper and cilantro, if needed, and dig in.
Sauteing is a basic cooking technique that’s important to many recipes. It relies on fat and high heat to cook food quickly. Oil, plus butter, are keys to success—vegetable oil because it has a high smoke point and butter because it adds great flavor.
Fresh red skinned potatoes make up the crust that crowns this dish. Underneath the golden finish are meaty and richly-flavored chicken thighs bathed in a garlicky balsamic sauce. Thick slices of crusty bread are recommended to catch every last drop.
A comforting meal on a cold winter’s day, this classic Hungarian inspired dish uses mixed chicken pieces so everyone—dark and white meat lovers—gets their favorite.
Stock may be stored in the refrigerator for up to three days or frozen for up to three months.
5 Easy Steps = 8 Pieces of Chicken
Farm sets itself apart with custom processing facility
Don’t let the simplicity of this soup fool you. It has great flavor, texture and is delightfully spicy. Locally produced salsa, like Frog Ranch Salsa, delivers big Ohio tomato flavor.
