Cider-Miso Braised Chicken Thighs
In From the Source, Season 3, I was thrilled to visit local business, American Miso Company – traditional, handcrafted, organic miso – right in the foothills of the Appalachian [...]
Muscadine Grape Torte
In From the Source, Season 3, I paid a visit to had the pleasure to work with OTL Farm to learn more about the incredible and tasty, native muscadine grape! Native to the Southeastern United [...]
Ripe Tomato & Olive Salad
In From the Source, Season 3, I had the pleasure to work with Wild Boar Farms and learn about the heirloom, exotic tomatoes that they are growing from seed – the “heirlooms of the [...]
Zesty Bean Salad
This bean salad has everything, creamy nutrition of Rancho Gordo Scarlet Runner beans, acidity from piparra peppers and red wine vinegar, briny capers, and herbaceous notes from dill and parsley. [...]
Lima Bean Hummus
This irresistible hummus recipe showcases the unique flavors of Rancho Gordo large lima beans, blended to perfection. Chef Katie Button notes that almost any bean can be transformed into a [...]
Crispy White Beans & Red Pepper Mayo
The Ayocote Blanco bean was the first bean Katie brought in from Rancho Gordo for Cúrate. She had trouble finding a bean that had a thin skin, was super creamy and held up to being sautéed, like [...]
Magic Microwave Lemon Curd
In From the Source, Season 3, Chef Katie Button makes a classic lemon curd to top Torrijas (a Spanish version of french toast!). While this lemon curd recipe isn’t the same as the show, [...]
