Smitten Kitchen (1)
The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aÔoli on ciabatta buns accompanied with herb-strewn fries.
A signature dish at the Hamline United Methodist Church's dining hall at the Minnesota State Fair, this rendition of meat loaf uses ground ham spiked with curry powder, ginger, and cloves, glazed with a sweet, vinegar-based sauce.
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
The appeal of this first course (from Brooklyn's Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
The key to ultrafluffy biscuits is to work the dough as little as possible.
This creamy-centered corn bread pudding rises like a soufflť.
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
Hereís a delicious way to use fresh, juicy tomatoes from your garden or the local farmersí market.