Mon

Aug 29

recipes

Grape-Roasted Brussels Sprouts and Sausage

Roasted grapes were one of the first things that made me realize the oven could transform something sweet into something savory. I'd been roasting regular grapes for years before I finally tried it with muscadines, thinking the skins would be too tough and tannic. I was wrong. The skin holds its shape but loses its chew, and the flesh becomes pure jammy muscadine essence. Paired with caramelized Brussels sprouts, link sausage, and a bright Dijon-lemon dressing, this sheet pan dinner hits every taste we have—sweet, salty, bitter, sour, umami. It's perfect in early fall with roast meats, on its own, or next to a bowl of greens. Just don't skip scraping up all that caramelized goodness from the pan.

Mon

Dec 06

recipes

It's Cliché for a Reason | Party Magnet Cheeseball

The cheese ball is such a cliché that it's actually become cool again—right up there with pigs in a blanket and baked potatoes. And whether it's socially acceptable or not, when you put one out at a party, people hover over it like it's a crystal ball. This version combines blue cheese, goat cheese, cream cheese, and butter with chopped dates, scallions, and hot sauce, then gets rolled in salt-and-butter-roasted pecans and fresh parsley. The key is bringing it out at least thirty minutes before serving so it's spreadable and all those flavors can really come through. Keep your crackers simple—sea salt or plain is the way to go. And consider doubling the recipe because a fully formed cheese ball freezes and travels beautifully.

Mon

Nov 19

deep run roots, eastern north carolina, recipes

Vivian's 5 go-to Thanksgiving Sides

If I were at home for Thanksgiving this year, I'd likely make one or all of these sides — because sides are really the main event.

Thu

Nov 08

eastern north carolina

Your Guide to ENC Barbecue

The best barbecue within an hour’s drive of Chef & the Farmer, according to Vivian.

Mon

Sep 03

recipes

Before you turn your back on Summer

Try this recipe for crab hoecakes with corn and blueberry salsa that Vivian made in the Panna Cooking test kitchen last year.

Thu

Aug 17

recipes

Popsicles 3 Ways

Kids headed back to school? End their summer with these frozen treats, and reward yourself for your ingenuity.

Thu

Aug 10

recipes, deep run roots

Country Ham-Wrapped & Roasted Peaches

Try this new twist on a Chef & the Farmer and Deep Run Roots classic.

Wed

Aug 02

recipes, deep run roots

Avocado and Tomato with Broken-Egg Dressing

With a perfectly satisfying puddle of dressing to drag your precious tomatoes and avocados through, no wonder why this recipe was voted a Food52 Cookbook Club favorite.

Thu

Jun 29