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Palak's Fried Chicken
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!Palak Patel
Mac and Cheese
Rebecca Beyer Winik
Green Bean Casserole
We couldn't imagine Thanksgiving without a Green Bean Casserole and this one is as good as it gets.Adapted from Bon Appetit
Red-Wine-Braised Turkey Drumsticks
If you are like us and think the drumsticks are the best part of the turkey, this is the recipe for you. Not only is it foolproof, but the recipe also comes with a built in sauce! Two birds, one stone. (Plus lots of leftover wine to sip on while your're cooking!)Adapted from J. Kenji Lopez
Chicken Parmigiana
This recipe produces incredible results on a dish that everyone loves. It is a can't miss way to feed a group!Adapted from a recipe by Melissa Clark
Brown Butter Cornbread
Adapted from Melissa Clark, The New York Times
Turkey Porchetta
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.Adapted from J. Kenji Lopez
Rhubarb Cake
Adapted from Smitten Kitchen
Irish Soda Bread
Adapted from a recipe by Ina Garten
Baked Spinach
Recipe Adapted from a Recipe by Smitten Kitchen
Easy Blackberry Cake
Adapted from Smitten Kitchen
Fresh Peach Cake
Adapted from Ina Garten
Strawberry Rhubarb Crisp
Adapted from a recipe in Food and Wine
Salty- Sweet Peanut Butter Cookies
Adapted from a recipe by Julia Moskin in the NYTimes
Jeff's Famous Latkes
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.Jeff Winik
Hamantaschen
Adapted from a recipe by Dawn Perry
Dona Chai Pancakes
Dona Chai
Perfect Blueberry Muffins
Adapted from Smitten Kitchen
Lemon Bars with Olive Oil and Sea Salt
Adapted from a recipe from Melissa Clark
Peach-and-Blackberry Crisp
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Hanging on to Summer (in the form of dessert)
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 mentioned that it’s apple season ??), we’re still grasping onto the last of the summer fruit, which will be gone all too soon - within the next few weeks. We thought that plum season was already over, but Mr. Wickham told us we’ll have one more week to enjoy his farm’s excellent red plums, and we couldn’t be happier to hold on to summer just a little bit longer! Once you taste this cake, you will understand why the recipe has been so popular over the years. It is extremely simple to make, and it contains – besides the plums – a handful of very common pantry staples: flour, butter, sugar, baking powder, salt, cinnamon, lemon juice, and eggs. But don’t let the simplicity of the ingredients fool you. Once you add the plums to the top of the batter and the cake bakes up around them, the plums soften and their juices seep into the surrounding cake. It’s a delicious cake, made even more delicious as the cake sits overnight and the plum juices further penetrate it. Note: I didn’t have my springform pan on hand when I made this, but I wish I did. If you don’t have one, the cake will still bake up beautifully, but you may need to sacrifice the first slice in order to get the remaining slices out of the pan in one piece. Enjoy!Adapted from a recipe in The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser
Swiss Chard Fritters With Beet Yogurt Dip
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 alongside. The dip is strikingly beautiful – a seemingly unnatural fuchsia-like color thanks to the combination of roasted red beets and plain yogurt - and it is strikingly delicious, thanks to the addition of a few other bold and tasty ingredients. You can find the beet yogurt dip recipe here .Adapted from NYTimes (Melissa Clark) & “Jerusalem” (Ottolenghi and Tamimi)
Oatmeal Lace Cookies
Recipe Adapted from Add a Pinch
World Peace Cookies
These super chocolaty cookies created by Dorie Greenspan are so good, one recipe may not be enough!Adapted from a recipe by Dorie Greenspan
Blueberry Ricotta Galette
Adapted from Smitten Kitchen
