Gnocchi alla Romana is a type of gnocchi baked in a casserole dish. Join Kitchen Vignettes on PBS Food as we pluck our asparagus straight from the garden for a semolina gnocchi stuffed with asparagus that is perfect for a dinner party or paired with a salad.
PBS Food knows life's most romantic moments involve good food. No food speaks the language of love better than a fresh strawberry, so we celebrate Summer love with the story of a Strawberry Basil Tart.
This unique twist on homemade pasta is easy, fun and delicious. Join Kitchen Vignettes on PBS Food as we find the perfect green complement to a bowl of fettuccine alfredo.
Do you love tomatoes as much as us? Have you ever made a tomato galette? You won't be able to resist this savory little pie with the flaky crust, and a burst of sweet flavor. Like a reverse pizza!
Try this delicious frozen raspberry treat. Perfect for an outdoor Summer cookout or party!
Transform a classic Caesar salad with kale! Perfect for a Summer dinner or party. Just make sure Lucy the Dog doesn't get to your kale first!
Rye isn't just for bread! These rye blueberry cookies will show you a wonderful sweet side to the under-appreciated grain.
Need a hearty Meatless Monday dish full of Fall flavors? Ditch the noodles for some zesty zuke! One bite and you'll be hooked.
Fresh pears, brown sugar and a salted bourbon caramel? We've found the perfect Fall dessert!
Halloween is about candy, but that doesn't mean you are stuck with what you see at the supermarket. These salted pumpkin caramels are easy, fun and delicious and come straight from the farmers market.
This roasted squash crème brûlée perfectly embodies the warmth and taste of Thanksgiving surrounded by family and loved ones.
Christmas traditions vary across the globe, but family is always the focus. One Christmas favorite in Canada, tourtiere, is a hearty meat pie that will warm the hearts and souls of your holiday guests.
Microgreens are elegant in a salad as well as packed with top-notch vitamins, minerals, and phytonutrients.
Fill your home with the aroma of maple syrup. This Canadian maple syrup pie is a decadent Winter treat and a sure sign that Spring is on its way.
Intimidated by baking your own bread? This easy, yet delicious, method will have you baking bakery-quality bread at home in no time.
Make your own ice bowls to serve this beautiful, seasonal treat. You don't even need an ice cream maker to prepare it.
Spice up your fresh spinach with this wonderful vegetarian Tunisian rice dish.
Have you ever tried edible flowers? These daylily fritters are not only a great campfire snack, they taste like a cross between asparagus and green peas and are a perfect first flower to eat.
Turn your fresh blueberries into a decadent treat. This moist lime-infused layer cake features thick whipped cream cheese frosting and a blueberry filling that can be splashed with gin. Its a burst of Summer flavors.
Groaning Cake is a kind of spice cake that is traditionally prepared and shared around the birth of a child. It is extra nourishing to help women regain strength after a birth.
Nothing makes a better Fall weekend than picking apples. After you have the apples, fill your kitchen with the amazing aroma of baked apples. This spin on a classic French dessert is an upside-down caramelized apple pie.
The roasted squash gives this Fall dish a rich golden color and a moist, tender crumb. See why there is no pleasure greater than making cornbread from corn you grew yourself.
This savory bread pudding is a festive breakfast for Christmas morning.
This protein-rich salad combines vibrant flavors such as mango, avocado, and cilantro.
Rosemary lends a warm and earthy aroma to these rich rye brownies, which make a sweet Valentine's Day treat.
Shakshouka is a Tunisian dish of eggs poached in tomato sauce for a hearty meal.
Travel to Mexico to discover a simple, yet comforting corn chowder featuring squash blossoms.
This flavor has a distinct element of citrus and is reminiscent of a forest.
Hakurei turnips taste similar to mild radishes, and pair well with shiitake mushrooms.
Decadent, stunning, and creamy. There is something classic about a slice of cheesecake.
Pickled Eggplant is a traditional Italian recipe with a variety of preparation methods.
Something very lovely happens to red peppers when you roast them. They become infused with an irresistible aroma and filled with a sweet syrup.
The flavor combination provides both sweet and savory in this French dessert.
This Tourte Milanaise recipe is a vegetarian version of the popular French savory pie, a perfect breakfast for Christmas morning.
Leekchi is like kimchi's little cousin, a highly flavorful fermented condiment made simply of leeks, salt, ginger, garlic, and hot peppers.
These Beet Tarts are the savory version of rose-shaped apple tarts.
Aube's Mom would grow her own peas to make her famous pea soup. Since her Mom has passed away, Aube carries on the tradition.
Fresh lilacs lend an enchanting aroma to this springtime twist on the classic coconut cream pie.
Roasted carrots served with aromatic carrot top pesto make for a bright summery side dish.
This Fresh Mint and Chocolate Ice Cream recipe uses white and dark chocolates as well as fresh mint instead of mint extract.
Slata Mechouia is a staple of Tunisian cuisine featuring stovetop roasted peppers, onions, and tomatoes on bread.
These buttercup squash fries are very similar in taste and texture to sweet potato fries. Perfect for a Fall meal or as a fun alternative at Thanksgiving.
Discover why there are few things quite as enchanting as a warm festive sweet bread on Christmas morning.
Many of us have special recipes that are in our lives because they have been passed down from our parents or grandparents, and these recipes are often deliciously wrapped up in our cultural identity. Crespelle is a traditional Italian dish featuring crepes served in a hot chicken broth.
There’s some kind of magic that happens when you combine whipped cream and maple syrup. This rich decadent mousse is an unabashed celebration of that perfect marriage.
Spring-dug parsnips are coveted for their unique sweetness and depth of flavor. Instead of being harvested in the fall, these parsnips are left in the ground through the winter months and harvested as soon as the soil fully thaws.
Serve lemon balm shortbread with some fresh lemonbalm tea and you’ve got yourself a decadent little treat for a summertime afternoon.
This luscious little salad delivers serious crunch. The crisp juicy cucumber marries the toasty rye croutons and the whole crackling affair is coated in velvety dilly sour cream dressing.
This cake calls for a whopping cup of basil! Sprinkle confectioner’s sugar and some fresh basil leaves as a garnish or drizzle on berries.
If pumpkin pie slipped on a silky ballgown, this dessert would be the result: a voluptuous golden custard nestled inside a nutty, cookie-like crust with a hint of spice, topped with Bourbon whipped cream and cinnamon-butter toasted pumpkin seeds.
Cooking with spruce is magical. The fragrance makes it feel oh so Christmassy! These spruce tree shortbread cookies are also a lovely gift.
Alanna’s technique is so simple and easy (just butter and a pan) and yet it’s a completely original new way of eating lettuce, transforming a humble head of greens into something a little bit more intriguing.
Meet Karen Washington, an award-winning urban gardener, community activist, farmer and co-owner of Rise and Shoot Farm. Here, she shares a garden-to-table recipe made with Swiss chard harvested from the community garden she co-founded in the Bronx, NY.
Dilly beans are zesty and crispy, with an irresistible twang of salty, garlicky vinegar. Sandy Oliver is an acclaimed food historian who has written many books about foodways and traditions of the eastern states.
Warm and custardy on the inside, crispy on the outside, okonomiyaki, also known as Japanese vegetable pancakes, are the ultimate comfort food. Walter Riesen and his farm team grow deeply flavorful heirloom vegetables and heritage grains for their whole-diet, multi-farm CSA customers.
Camelia Frieberg is a biodynamic farmer and award-winning filmmaker and producer. Try these pickled sunchokes that are simple to make and a great addition to salads and tacos.
This simple, easy to make, and oh so flavorful recipe puts the brilliance of asparagus front and center.
Succotash makes a simple, nourishing, and delicious meal that triumphantly proves you can grow all the ingredients to make dinner right in your own garden.
Apple pie is a great way to appreciate the incredible variety and diversity of this glorious fruit. This apple pie recipe is courtesy of John Bunker, "The Apple Whisperer."
Acclaimed author, farmer and educator Leah Penniman shares how to make Soup Joumou, also known as the Haitian Independence Soup. It is a hearty pumpkin soup traditionally served on January 1 to commemorate the day of Haiti’s liberation from France in 1804. The soup was once a delicacy reserved for white enslavers but forbidden to the enslaved people who cooked it.
Jesica Clark is a farmer and willow basket maker in New York's Hudson Valley. On her farm, she grows most of the food that sustains her and her husband year-round. Here she shares an easy, comforting recipe from her farm: Polenta with Sautéed Greens and Eggs.
Wild-harvested ramp pesto gives this babka a delicious flavor, reminiscent of garlic bread but any type of pesto can be substituted if you don't have ramps. Music: "Lose That Light" by Folly & the Hunter. Published by Red Brick Music Publishing. Courtesy of Outside Music.
Radishes are greatly under-appreciated, as are whole oat berries. This colorful summer salad celebrates them both!
Maryline’s ratatouille is a proud celebration of late Summer bounty, showcasing homegrown zucchini, eggplant, tomatoes, peppers, and fresh herbs.
If you’ve never had chicory, talk to Peter Barrett. His love of this under-appreciated green is contagious.
No-till farmer Daniel Mays shows how he prepares a Roasted Root Vegetable Medley, a delicious fall comfort dish that's easy to make and nutritious. He also discusses his farming practices and what goes into growing great vegetables.
Watch as acclaimed gardener and author Niki Jabbour harvests carrots and parsley from her snowy garden in the middle of winter, then prepares a deliciously fresh grated carrot salad.
Who doesn’t love a good upside-down cake? Even better when it is a beautiful rhubarb and cardamom upside-down cake!
Sylvia’s wheat berry salad is a flavorful and nourishing expression of her belief in the importance of self-sufficiency and thinking of gardening as more than just a source of summer vegetables, but also a source of pantry staple grains and crops that can sustain us through our long winter months.
We're always told we need to eat more greens and this pie is packed with an assortment of spinach, chard, dandelion greens, lambsquarters, and fresh green herbs. The best thing is it can be adapted to use whichever greens you have on hand, and it's a delicious and hearty way to sneak more greens into your diet.
Stressed? One bite of these strawberry cream puffs will transport you to your happy place.
A perfect treat for a warm day! The nice thing about this recipe is you can make the raspberry sorbet and just enjoy it on its own. Same with the brownies. They don’t need each other, but they sure do enhance one another and make a lovely marriage of flavors and textures.
Fire cider has all the fiery flavors, including hot peppers, horseradish, garlic, and ginger, to name a few. Add the sweetness of honey and the tangy bite of apple cider vinegar and you will be sold! It is perfect when it’s really cold outside and you need your insides warmed and your body energized.
John Yanga, a refugee from South Sudan, is truly a vegetable whisperer, expertly transforming every imaginable vegetable from his farm into exquisite dishes.
For his heirloom salads, John draws on the historical idea of a compound salad which assembles a little bit of everything from the garden.
Clafoutis is a classic French dessert, falling somewhere between a thick crepe and a sweet quiche.
Lisa and Andrea Sockabasin have been harvesting fiddleheads since they were little girls, a springtime tradition in Wabanaki culture, and one that has been passed down across thousands of years of generations.
