It’s the 100th blog post, so I’m posting a personal favorite, Baklava. I’m half Greek, so I’ve sunk my teeth into many a Baklavas. The best baklava uses fresh Phyllo dough. At Saltbox Farm, we prepared some incredible baklava, all from scratch. Enjoy the pictures and recipe below, and I appreciate you checking out A…
Linguine with Fresh Clam Sauce
Not all clam sauces are created equally. On almost every menu in Italy you will find pasta with clam sauce. A true clam sauce uses fresh clams. This clam sauce recipe courtesy of Saltbox Farm is fresh, delicious, and less salty than the clam sauces you buy in a can. Pair your clam sauce with…
Homemade Gnocchi with Fennel and Mushroom Sauce
Gnocchi is a soft dough dumpling that is pillowy in shape and bursting with flavor. Chef Ralph at Saltbox Farm showed us the art of homemade gnocchi and the chef made the process look effortless. As soon as he picks up a piece of dough, a perfectly formed gnocchi is flung onto the sheet tray!…
Keftedes (Greek Meatballs)
Take an ordinary meatball, pack it full of Greek flavor, and you have fresh, delicious, slightly sweet yet savory Keftedes; a Greek version of meatballs. Serve with some creamy tzatziki sauce and pita breads or as a main course with some basmati rice & a Greek salad. Want to do fewer dishes afterward? Forego the…
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