Make Chef Mark Muszynski’s Smoked Spatchcock Duck
Muszynski owns Curious Goods at the Bake Oven Inn with his wife Catherine.
Tag: Beyond the Menu
Birthright Brewing Company Shares the Recipe for The Cure Pizza
It's a menu staple at the beloved Nazareth restaurant.
Owner of Saylors & Co, Maria Verzino Shares Her Recipe for Sausage with Blistered Tomatoes & Creamy Orzo
With Saylors' broccoli rabe and provolone sausages!
Make Chef Christopher Murray’s Carbonara
Everyone has bacon, parmesan cheese and eggs in their fridge.
Make Tapas’ Spiced Sangria
Chef Rafael Palomino is sharing his favorite fall sangria recipe.
Make This Easy Fava Bean Salad from Daddy’s Place
Lena and Odil Koorie call this gluten-free, vegan dish a go-to!
Make Chef Lee Chizmar’s Farmer’s Toast
The recipe is a family favorite, made with spreadable cheese, mushrooms and garlic.
Make White Orchids’ Drunken Noodles
Owner Jeff Virojanapa shares his recipe for this Thai staple.
Make Chef Karl Humphrey’s Pan-Seared Pork Chops
Humphrey is chef at Allentown's Union & Finch.
Make Chef Tony DiMaio’s Broccoli Rabe & Sausage Ricotta Gnocchi
After mastering potato gnocchi, Tony moved on to ricotta.
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