Recipes: The Dapper Dog’s Coleslaw
The Dapper Dog‘s Seth Russell: This is a recipe for our coleslaw, which has actually been a pretty versatile little topping for us. We originally added it to our bacon-wrapped hot dog to create a …
Recipes
Recipes: Nourishing Notes’ Julie’s Grandparents’ La Manastra
Nourishing Notes’ Julie: La Manastra — or “manasht,” as my family shortens it — is something that is almost always cooking at my grandparents’ house. Below are some “notes,” but I hesitate to call it …
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Recipes: Madame Fromage’s Cheese Board
Madame Fromage‘s Tenaya: As much as I love to eat cheese myself, I really love making cheese boards for other people. I’ll think about their personality – their tastes, their interests – and I’ll let that …
Recipes: Toscana-Cherry Hill’s Gigio’s Spaghetti Alla Carbonara
Toscana‘s Gigio Longo: Spaghetti Alla Carbonara is a dish that reminds me of my childhood spending time in Rome during the summers. Carbonara is a dish that I’ve tried in the U.S. at many fine establishments but …
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Recipes: North Mountain Pastures’ Brooks & Anna’s Red Wine Braised Short Ribs
North Mountain Pastures‘ Anna: Brooks loves short ribs – barbecued or braised. Enjoy his favorite: Red Wine Braised Short Ribs. North Mountain Pastures’ Brooks: As with the barbecued short ribs, my standard formula for braising is two …
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Recipes: Velvet Sky Bakery’s Owner/Baker Jordan’s Quick Blueberry Puff Pastry
Velvet Sky Bakery‘s Owner/Baker Jordan Harvey: This recipe was a result of not having anything left in the house one night many years ago. I ended up having to improvise dessert for friends that came over …
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Recipes: Misconduct Tavern’s Chef Nicholas Mezzina’s Father’s Broccoli Rabe & Spaghetti
Misconduct Tavern’s Chef Nicholas Mezzina: I have a very savory salty palate, and I’m not too much into sweets, even as a kid. As a child, I would love broccoli rabe and spaghetti. My father …
Recipes: Misconduct Tavern’s Chef Nicholas Mezzina’s Roulade
Misconduct Tavern’s Chef Nicholas Mezzina: When I worked at the German restaurant in the Poconos as a teenager, I was introduced to roulade. It’s very similar to Italian braciole, except for the German pickles and …
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Recipes: Sketch Burger’s Chef/Baker Phyllis Farquhar’s Biscuits
Sketch Burger’s Phyllis Farquhar: I really love to make biscuits, and people really seem to enjoy eating them. I’m not a big fan of traditional biscuits myself. So, when I was creating this recipe, I tried …
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Recipes: Little Baby’s Ice Cream’s Martin’s Steamed Maryland Blue Crabs
Little Baby’s Ice Cream’s Martin Brown: My family was not huge on regular family dining or even special holidays. But growing up in Maryland, it was a regular occurrence to eat bushels of crabs with my …
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Recipes: The Mexican Food Factory’s Taylor’s Classic Caesar Salad
The Mexican Food Factory‘s Taylor: Growing up, we always had this gigantic wooden salad bowl. I used to always think it was awesome. Caesar salad, made from scratch, was one of the things my dad …
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Recipes: Miss Rachel’s Pantry’s Spaghetti Scramble
Miss Rachel’s Pantry‘s Rachel Klein: My spaghetti scramble reminds me of my childhood because it’s so simple, comforting and satisfying. It’s a good breakfast-type dish to eat any time of the day. The opposite of fancy. …
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Recipes: Miss Rachel’s Pantry’s Coconut Bacon
Miss Rachel’s Pantry‘s Rachel Klein: My coconut bacon acts as a great topping for many dishes, including my spaghetti scramble, and is the perfect vegan substitute for bacon bits. It has a slight “coconut-ty” taste but a …
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Recipes: Stryker Farm’s Nolan’s Nesselrode Pie
Stryker Farm‘s Nolan Thevenet: My grandmother makes an amazing Nesselrode pie. This is a unique family recipe that you probably won’t find in too many cookbooks, as this type of old-fashioned pie rarely appears on dessert menus …
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