Schanbacher serves these versatile, crunchy cookies alongside the panna cotta, or as a last-minute dessert on their own.
Sweet-Corn Pancakes with Pickled Beets and Fromage Blanc Recipe
Made with a duck egg, corn, and goat’s milk – all straight from the farm.
Grilled Lemon-Thyme Chicken Recipe
An overnight citrus-herb marinade yields flavorful meat.
Deviled Eggs with Chiles, Bacon, and Chives Recipe
“I steam my eggs instead of boiling them,” says chef Allan Schanbacher.
This straightforward recipe works equally well on the stovetop with a grill pan, but the glaze produces a lot of smoke as it caramelizes, so be sure your kitchen is well ventilated.
A new twist on an old favorite.
Pan-fried Fingerling Potatoes Recipe
Fried in olive oil, then tossed in a garlicky rosemary-thyme butter, tender fingerling potatoes acquire a decadent depth of flavor.
Crispy Smashed Root Vegetables Recipe
“I don’t peel turnips, beets, and carrots before cooking them,” says Lanier.
This gluten-free batter – made with cornmeal, oat flour, and a bit of maple syrup – was adapted from a classic in The Fannie Farmer Cookbook.
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