Recipes
Make Indigo 52 Chef Kadel Woody’s Butternut Squash Coins
Made with apple and cabbage slaw and a drizzle of cranberry date compote.
Make Jay’s Local’s Gourmet Campus Bagel Recipe at Home
Owner Lyell Scherline shares his secrets.
Make Chef Chuck’s Red Onions
He calls it the best way to eat a hot dog.
Make Randevoo’s Crispy Pork Belly Lo Mein
Chef/owner Zach Umstead shares his recipe.
Make Switchback Pizza Company’s Drunken Apple & Swine Pizza
Drew and Marguerite share one of their favorites.
Dr. Kristen Bentson Shares 3 Fall Recipes According to Lifestyle
Try these gluten-free, dairy-free, nut-free, low-FODMAP and vegan options.
Make Chef Steven Hadid’s Hummus Recipe
He's the owner of Steel City Gyro in Trexlertown.
Meredith Wong of Sugar Mere Shares Her Honey Graham Cookies Recipe
Opt for a drizzle of hot honey.
Make Chef George Arce’s Lechon Asado
A.k.a, roast pork.
Make Chef Tim Howells’ Meatloaf with an Eight Oaks Bourbon Maple Glaze
Howells is the chef behind Tré on the Farm.
Read the Magazine
 |
|
READ MORE
© 2025 Innovative Designs & Publishing. All Rights Reserved.