Recipes

This pumpkin cheesecake has to refrigerate overnight before serving, making it the perfect make-ahead dessert.

Executive Chef Mario Raymond of Hotel Revival shares his recipe for tagliatelle pasta with English peas and garlic scapes in a roasted wild mushroom cream sauce.

With butternut squash, broccolini and quinoa and a tasty honey mustard dressing, this filling salad hits all the flavors of the season.

Ahead of their appearance on “The Food Enthusiast,” Joe Lertch and Mark Robinson share a recipe for ribollita, a hearty Tuscan stew that pairs well with a bold Chianti Classico.

Executive Chef Steve Muhlbaier of The Collective Columbia: Offshore & Encore shares his recipe for pan seared scallops with butternut squash puree and spinach salad.

Cooler weather calls for wholesome, hearty meals. Enjoy these chicken rollouts from Elite Jakob warm or save for leftovers, they reheat well!

Do you remember Mrs. Reed’s salad from Antrim 1844? Chef Michael Gettier shares the recipe so you can recreate it at home.

Ahead of her appearance on “The Food Enthusiast” later this week, Janet Mendel shares a recipe for black-eyed peas, which can be served hot as a main or side dish or cold as a salad.

With garbanzo beans and tuna, this tasty salad packs a protein punch, perfect to meal prep and enjoy throughout the week.

If you’re looking for some simple yet delicious menu staples look no further than this recipe from Elite Jakob.