Recipes

Food

Guido's Granola Bars With Ginger Yogurt Dipping Sauce

And now for something completely different. For the past few weeks, we’ve been focusing on seasonal goodness with recipes that celebrate the veggies from our gardens and nearby farms. And if you'd like more of those kinds of recipes, we’ve got eight years worth of recipes

By Editor

Food

Recipe: Rustic Eggplant Parmesan

This week's recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker

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Food

Recipe: Spicy Summer Squash Soup

Twice a month, Berkshire County native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), contributes a thoughtful and heartfelt essay/recipe created exclusively for Rural Intelligence readers. Her first cookbook has achieved top-seller status,

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Food

Recipe: August Corn Soup

Anyone who’s been to the Cross Roads Food Shop in Hillsdale knows the deeply satisfying pleasure of chef/owner David Wurth’s seasonally inspired cooking. So we asked him if he could supply us with one of his recipes this week, and he not only created one just for

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Food

Recipe: Zhoug

Twice a month, Berkshire County native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), contributes a thoughtful and heartfelt essay/recipe created exclusively for Rural Intelligence readers. Her first cookbook has achieved top-seller status,

By Editor

Food

Recipe: Cornbread Panzanella Salad

This week's recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker

By Editor

Food

Recipe: Violet Beauregarde's Revenge

Twice a month, Berkshire County native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), contributes a thoughtful and heartfelt essay/recipe created exclusively for Rural Intelligence readers. Her first cookbook has achieved top-seller status,

By Editor

Food

Recipe: Ice Cream Sandwiches

Madeline Delosh, a Columbia County resident, owns Mado Patisserie in Chatham, NY. A graduate of the French Culinary Institute, she worked with Jean-Georges Vongerichten and was the pastry chef at La Grenouille Restaurant. “I like to reach out to those who love baking and pastries," Madeline says. With her

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Food

Recipe: Honey Hibiscus Iced Tea

Twice a month, Berkshire County native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), contributes a thoughtful and heartfelt essay/recipe created exclusively for Rural Intelligence readers. Her first cookbook has achieved top-seller status,

By Editor

Food

Recipe: Northern Thai-style Pork Shoulder

This week's recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker

By Editor

Food

Recipe: Zucchini And Summer Squash

Twice a month, Berkshire County native Alana Chernila, mother of two, and author of the cookbook, The Homemade Pantry: 101 Foods You Can Stop Buying & Start Making (Clarkson Potter), contributes a thoughtful and heartfelt essay/recipe created exclusively for Rural Intelligence readers. Her first cookbook has achieved top-seller status,

By Editor

Food

Recipe: Strawberry/Rhubarb Tart

Madeline Delosh, a Columbia County resident, owns Mado Patisserie in Chatham, NY. A graduate of the French Culinary Institute, she worked with Jean-Georges Vongerichten and was the pastry chef at La Grenouille Restaurant. “I like to reach out to those who love baking and pastries," Madeline says. With her

By Editor