This freshly ground organic all-purpose flour is far superior to anything you can get in the supermarket. It will transform your baking to a whole new level!
Farmer Ground Flour began milling fresh flour with beautiful pink granite millstones in 2009 using grains grown in New York's Finger Lakes Region. None of their grains are bleached, chemically treated, or enriched allowing the natural nutrients and flavors to speak for themselves.
Each order contains 1 2lb bag of all-purpose flour.
If cooking a whole bird isn't in the cards this year, this recipe is an incredible alternative. Prepared in the traditional Italian porchetta-style, the breast meat is butterflied, rubbed with fresh herbs and spices, and tightly rolled in its own skin. The result is an easy-to-slice and serve (bone-free!) main that is juicy and delicious.
If you are like us and think the legs are the best part of the turkey, this is the recipe for you. Not only is this recipe foolproof, but it also comes with a built in sauce! Two birds, one stone. (Plus lots of leftover wine to sip on while your're cooking!)
This recipe, created by The Next Food Network Star's Palak Patel, helped drive her victory on the first episode of season 14. Chef Palak, an OurHarvest customer, was gracious enough to share this absolutely delicious recipe with us. The chicken is perfectly crispy, juicy, and flavorful - it's pretty much the fried chicken of your dreams!
These latkes are like potato drugs. As soon as the frying begins, the whole house circles the frying pan literally fighting over each crispy, crunchy latke as it's pulled from the oil. My dad Jeff does his best to fend off the swarming hordes, but the crowd always wins in the end. Make these once, and everyone will beg for them again.
Note: No need to buy buttermilk especially for this recipe. Add one tablespoon of lemon juice per one cup of milk and let it sit until it curdles, abo...
The fritters are just fine on their own, sprinkled with a bit of coarse salt, but they are the perfect vehicle for the beet yogurt dip that goes along...
Adapted from NYTimes (Melissa Clark) & “Jerusalem” (Ottolenghi and Tamimi)
We’ve all been lamenting the summer’s end. And though we’re looking forward to the fall, and all that the autumnal harvest has to offer (have we menti...
Adapted from a recipe in The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser