1. Butter a 9-inch square baking dish. 2. In a large saucepan over medium-high heat, combine the potatoes and a generous pinch of salt with cold water to cover by at least 1-inch. Bring to a boil, ...

There’s a tinge of yellow scattered through the poplar trees lining our pasture, shimmering gold in the late afternoon sun. Mount Adams winks behind fast moving clouds. The orchards to the west have ...

A filling frittata packed with vegetables. This vegetarian frittata is low in calories, saturated fat, carbs, and sugar. It can be prepped in advance and heated up when you’re ready to eat it. Swiss ...

Marcelle wants to make her adaptation of a recipe from Giuliano "Bugialli's Foods of Italy" cookbook to accompany the first wild ducks of the season. Makes 6 to 8 servings 2 pounds leeks 1 pound small ...

Heat butter in a large pot or Dutch oven over medium heat. Add the leeks, onions, garlic, and thyme sprigs (you’ll fish them out later), and season with a good pinch of kosher salt, and several grinds ...

When it comes to classic comfort food, few dishes can match a bowl of leek and potato soup with freshly-baked bread for dunking. Whether you're seeking solace on a cold winter's day or a quick, ...