Archive - Recipes

Pasta Like The Pros

Next time you’re craving a hefty pile of pasta, forget the prepackaged stuff and head into the kitchen to make a fresh batch with your own two hands. We talked to three chefs from 417-land’s...

Cheese 101

Our editorial art coordinator, Vivian Wheeler, heads to Terrell Creek Farm to learn how to make cheese.

March Cooking Class: At Your Service

Jennifer Smith of The Traveling Chef catering has created a scrumptious menu for this month’s 417 Magazine Cooking Class. Try your hand at her tasty creations using the recipes in this story, or...

Here's the Beef

With St. Patrick’s Day this month, a lot of people have corned beef on the brain. Prepare your own at home with the help of one 417-lander’s tried-and-true recipe.

Cooking Class: Buon Appetito

Executive Chef Branden Bentley from Mangia! A Nonna’s Italian Kitchen makes cooking authentic Italian easy at this month’s cooking class.

417 Magazine Cooking Class: A Touch of Class

Restaurateur Mike Jalili is sharing the recipes behind some of the most popular dishes at his three restaurants: Touch Restaurant & Oyster House, Flame Steakhouse and Black Sheep Burgers and...

Cheese 101

Our editorial art coordinator, Vivian Wheeler, heads to Terrell Creek Farm to learn how to make cheese.

Cooking Up Some Comfort

Whether you’re making a cozy weeknight meal or cooking up a storm to feed the masses during a Sunday football game, chili is the perfect go-to winter dish. It’s hearty, easy to make and always...

Broc Your Socks Off

A local farmer shares how to grow the best broccoli in our 417-land climate, and we share four locally created recipes that are sure to have you eating your veggies all season long.

Berry Blast

Veggies and poultry aren’t the only foods that shine at Thanksgiving. Work some color—and flavor—into your dinner table with tart, tiny cranberries.

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