My in-laws are both from Pittsburgh, both with grandparents that immigrated from Slovakia. They grew up eating halupki, or stuffed cabbage rolls, often weekly. My father-in-law learned this recipe by...
Spring Chicken Quarters with Grilled Artichoke Salad and Herbed Lemon Wine Sauce Recipe by Matthew Tolbert, The Serendipity Chef, Pulaski Jump to Recipe Ingredients For the Chicken: 2 chicken leg...
The kitchen has always been the cornerstone for my household and my family. My mom installed ceiling fans in our Texan kitchen because it’s where everyone congregated, and we used...
An easy beach night meal, these shrimp burgers practically scream summer. A food processor makes quick work of the patties and the light, Asian-inspired slaw comes together in minutes and...
Nordic and Appalachian cuisine unite in this seasonal fall dish. Sustainable Kvarøy Salmon fillets are roasted with a sorghum glaze — an Appalachian staple. Roasted beets, fennel and whole grain...
The classic southern tomato sandwich gets a few additions to make this a sandwich you'll want to enjoy on a weekly —if not daily— basis. Jump to Recipe The Botetourt...
Peach season is upon us and we're making this tantalizing taco recipe from Veritas Winery Executive Chef Andy Shipman. Jump to Recipe These chicken tacos are an ever-evolving summer time...
Succulent heritage chicken quarters sit atop a warm artichoke salad drizzled in a bright lemon white wine sauce. Have a date night at home and pair this dish with a...
A staple in many kitchens, lentil soup can be dressed up or down. Some recipes call for water while others only use stock. You can add a myriad of spices,...