I used "butterkin," a cross between a butternut squash and a pie pumpkin from Delvin Farms to make this amazing pumpkin pie. It's not to say that a butternut squash or pie pumpkin wouldn't be jus...

This fresh Middle Eastern dip, courtesy of Molly Martin and Lyndi Stein of Juniper Green Culinary Events, is perfect for holiday entertaining. 

This easy dish makes delicious use of cauliflower's delicate, nutty taste. With just a handful of ingredients and a touch of elbow grease, you'll have a fragrant side dish that's a perfect companion f...

Prima Chef Sal Avila demonstrated this satisfying dish at the Edible Kitchen January 21, 2017.

Join us for jazz, cocktails and an exquisite seasonal 5 course meal served by candlelight in a historic home in Murfreesboro, Tn.

We love this bright chicken recipe from Nashville cook Teresa Blackburn. Serve pieces of chicken with some of the pan juices & roasted citrus, a crusty baguette for soppin’ and a simple arugula ...

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Serve an arugula radicchio salad with lime vinaigrette for a zesty, biting contrast to the rich creamy soup.

Leon and Edwina Boyd of Hurricane Hollow Apple Orchard in Baxter, TN, have picked, cleaned, and sorted eight varieties of apples for over 35 years. Bushels of Fuji's and Ambrosias, Mutsus, and Stayman...

Fresh, bright zucchini strips and tomatoes meld with ricotta and mozzarella cheese in this gluten-free vegetarian lasagna made in one pot! 

On October 21, we hosted a fall farm dinner at Katharos Farm, south of Leiper's Fork to celebrate the bounty of Tennessee. Thanks to our many partners and volunteers.

This vegetarian chili takes perfectly to a host of other ingredients. Saute the onion in bacon for a smoky, meaty version, add chicken, beef or pork, or add chiles or roasted peppers.

The slightly mineral taste of sorghum syrup, made from sorghum cane, pairs well with the salt and butter of biscuits—and pie dough. Using sorghum rather than cane syrup for pecan pie makes the sweet...