Hardy figs behave differently than traditional orchard crops. In much of Ohio, the above-ground wood is killed back during winter, but the root system survives the cold. New shoots emerge each spring ...

Pork has such an affinity for fruit that I almost always reach for apples with one hand when the other picks up pork chops. Apples, pears, apricots, peaches, cherries: All are fare friends to pork's ...

Charcuterie boards might be the trend du jour on social media, but we suggest you take your food art in a slightly different direction — the classic baked Brie. It’s a workhorse of an appetizer: it’s ...

Serve this festive butter board for Sunday brunch or a special family breakfast. Every bite has a little surprise. Crunchy walnuts and tart, sweet pomegranate arils (seeds) play nicely with fresh figs ...

Good but not complicated! The perfect appetizer for a brunch or party. Substitute goat or blue cheese instead of brie; or make a combination of the three. Preheat oven to 400F. Place bread slices on a ...

Heat a nonstick skillet on medium heat and add the olive oil. Add the pine nuts and shrimp. Toss for 2 minutes or until the shrimp is pink and not translucent. Sprinkle with tarragon, lemon juice and ...

Belgian endive is the perfect Seriously Simple vegetable for cocktail parties. Spoon a small dollop of herbed cream cheese on the tip and garnish with bay shrimp. Or try a dab of sour cream and a ...

Lately Fort Worth’s favorite Central European-inspired bakery, Swiss Pastry Shop, has been buzzing. This month they’ve partnered with Martin House Brewing Co. to create a brew that pays homage to the ...

Kim Woodward, the first ever female head chef at the Savoy Grill, shows you how to enjoy fine dining without the fuss Serves 4 Instead of walnuts you can use granola. Heat with the sugar and honey as ...

Set the oven to 180oc and butter a cake tin. Cook the apples with 25g of the sugar until soft then blend to a smooth puree. Cool. Whisk the apple puree with the vegetable oil, buttermilk and eggs. Mix ...

In a small saucepan over medium heat, combine figs, sugar, lemon juice and water. Bring to a boil for a minute or two, stirring occasionally. Lower heat to a simmer, add spices and salt, and continue ...