In the Kitchen

Servings: 10 cups Ingredients 8 cups cubed and toasted cornbread 6 (½ inch thick) slices French bread, cubed 3 tablespoons vegetable oil 2 cups chopped celery 1 large onion, chopped 2 cups fresh or frozen corn kernels ¼ cup finely … Continue reading →

Turn sweet onions from your garden into a succulent side dish that goes great with roasted chicken or turkey. Scoop out the center of each onion and fill with this savory mixture of cheese, herbs and olives. Ingredients 6 large … Continue reading →

Pesto is typically made with basil, but this version uses fresh sage leaves for a bold, well-rounded twist on the classic. Try it on pasta, pork or veal for a deliciously different topping. Ingredients 1 cup of sage leaves ¼ … Continue reading →

Infuse red wine vinegar with fresh parsley, sage and rosemary. Herbed vinegar is a great addition to salads, sandwiches or pastas. You can even give a jar as a gift! Yield: about 1 quart herbed vinegar. Ingredients 4 cups red … Continue reading →