Chef Hannah Cook demonstrated this delightful recipe at the Market to Table cooking event. Mushroom risotto is a creamy and flavorful Italian rice dish made with Arborio rice cooked in a savory chicken broth and white wine, and features sautéed mushrooms. Enriched with butter, Parmesan cheese, and aromatic herbs, this risotto makes a luscious, comforting,...Read More

The secret of this recipe is to use a stand mixer and allow it to do most of the work. INGREDIENTS: 1 1/2 tablespoons active dry yeast 1 tablespoon sugar 2 1/4 cups warm water 1/2 cup dry milk powder 5 cups all-purpose flour, and more, as needed 2 1/2 teaspoons salt 3 tablespoons extra...Read More

INGREDIENTS: 1 cup warm water (110-115 degrees) 1 1/2 teaspoons active dry yeast 2 cups unbleached bread flour 1/2 teaspoon kosher salt 3 tablespoons olive oil, divided 6 oz. brie cheese, rind removed, sliced, and torn into pieces 2 tablespoons fresh rosemary, chopped 1 1/4 cups firm red grapes, washed 2 teaspoons flaked sea salt,...Read More

INGREDIENTS: For tomato sauce: 1 garlic clove, minced 1/4 teaspoon hot red pepper flakes 2 tablespoons olive oil 1 1/2 pound plum tomatoes, finely chopped 1/2 cup water 1/2 teaspoon sugar For squash blossoms: 1 cup whole-milk ricotta 1 large egg yolk 1/4 cup finely chopped mint 2/3 cup grated Parmigiano-Reggiano, divided 12 to 16...Read More

This is a wonderful, flavorful dish to serve for brunch or a light dinner. INGREDIENTS: 1 tablespoon butter 1 tablespoon olive oil 3 onions, cut in half and sliced thinly 2 medium potatoes, diced 12 eggs 3/4 cup half and half 1/2 teaspoon salt 1/4 teaspoon black pepper, freshly ground 1/2 cup Gorgonzola cheese, crumbled...Read More