Summer Refreshment with the power of booze!
A refreshing sweet tea cocktail made with two types of citrus, a kiss of mint, and the punch of barrel-aged hooch.

Perfectly seasoned strips of slow-simmered beef tongue seared tender and juicy. If you’ve never done offal, this is a good place to start!

A friend of mine is bringing a centuries-old Japanese art to the Midwest. Kawaii!

No artificial dyes here! Cranberries are used to give rhubarb pie its trademark color. Also, a video demonstration on how to lattice-top a pie.

I taught a roomful of preschoolers how to make bread, and lived to tell about it. Turn kitchen time into quality time with your kids!

An experiment to determine just how much rhubarb can be packed into a muffin recipe.

Good grilled cuttlefish needs only 4 things, cuttlefish, salt, lemon and a place to grill it!

Peanut butter ice cream with a hint of chocolate and lots of mini peanut butter cups.

The jam-like texture of caramelized onions compliments a hearty cornbread that’s built upside-down in a cast iron skillet.

A sensibly-portioned pork loin roast brined in honey, sage, and spices; finished with a honey mustard glaze that doubles as a sauce.

What do you do when you need to create a new entree recipe with Zespri Kiwifruit? Why make Ravioli of course!

Doing this locally-raised steer justice; BBQ with no gimmicky pre-packaged seasoning blends or sauces.