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Steamed clams prepared by Jeremy Sewall
Recipes

Chef Jeremy Sewall Makes Saison-Steamed Clams | Video

See how Jeremy Sewall of Boston's Row 34 improvised a twist on steamed littleneck clams and created a crowd-pleasing appetizer.

Mussels over collards, prepared by Duane Nutter
Recipes

Mussels and Collard Greens

These mussels and collard greens pay homage to chef Duane Nutter's roots as he blends his Louisiana birthplace with his upbringing in Seattle.

Lawrence Barbecue miniature pork belly BLT Sliders
Recipes

Smoky Pork Belly BLT with Avocado-Duke’s Spread

The smoky pork belly BLT, a customer favorite at Lawrence Barbecue, gets dressed up with a decadent avocado-Duke's spread and heirloom tomato.

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Partnered

Butterbean Hummus

Visit Sevierville, Tennessee Court Avenue and Bruce Street intersect just south of the Dolly Parton statue, beckoning visitors to historic downtown Sevierville, Tennessee. This is a true downtown—with a working courthouse built in 1896, quaint shops in historic storefronts, and restaurants that work to combine the old [...]

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Recipes

Baked Eggs in Purgatory

This traditional mediterranean dish is the perfect meal for any time of day, with its focus on eggs and savory and delectable flavors.

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Recipes

Butterbean Hummus

Helmed by David Rule, the Appalachian's menu fuses traditional fare and cooking techniques with a modern twist, this this butterbean hummus.

Pears Blue Cheese Castle Thumbnail
Recipes

Warm Cabbage Salad with Chicken, Pears, and Blue Cheese

Make the vinaigrette: Combine shallots, vinegar, and salt in a bowl and let sit for 10 minutes. Whisk in mustard and then oil. Season with pepper.