Spiralizers are all the rage when it comes to healthy home cooking. They’re commonly used to make “zoodles,” or zucchini noodles, to replace pasta in […]
Woods Hill Table owner Kristin Canty throws a sunny seasonal feast celebrating the farmers who bring her menu to life.
Black Bass Ceviche with Green-Garlic Leche de Tigre Makes 36 spoons For the ceviche 3 lb. wild black bass fillet 1 tsp. green-garlic bulb (the […]
Roast Farm Chicken with Lemon-Thyme Butter Serves 8 to 10 2 tbsp. lemon thyme 1 lb. unsalted butter 3 3½-lb. chickens, whole (recommended: Pete & […]
Lemon-Poppy Angel Food Cake with Poached Rhubarb and Chèvre Whipped Cream Serves 6 to 8 For the lemon-poppy angel food cake 1 c. granulated sugar […]