Cooking with Beets
Spiced Beet Soup with Feta
This is exactly what I want to be eating pretty much every cold fall day. It is thick and rich and just spiced enough to offset the sweetness ...
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March’s Top 12 Recipes
Presented by 
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Four Box's
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From Edible Allegheny
Artichokes, Pancetta & Red Wine
Presented by
Tasting of Artichoke with Red Wine Tuile and Pancetta Vinaigrette
By Phillip Pierson of Andrew’s Steak & Seafood, Allegheny, PA
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makes 8 servings
PHO BROTH
- 4 quarts water
- 1 large onion, peeled & quartered
- 10 cloves garlic, crushed
- 4 inches fresh ginger, sliced
- 1 leek, cleaned and cut into 1-inch slices
- 2 large turnips, peeled & quartered
- 1 large sweet potato, peeled & quartered
- 4 large carrots, peeled & cut in 1-inch slices
- 6 whole shiitakes
- 2 stalks lemongrass, trimmed, smashed & cut into thin slices
- 8 star anise pods
- 1 tablespoon whole cloves
- 2 tablespoons black peppercorns
- 2 tablespoons coriander seeds
- 2 cinnamon sticks
- 4 tablespoons tamari
see all ingredients
Friday, May 4
8:00 AM
THE FORK AT POINT REYES FARMSTEAD
I Love Hog Island
Point Reyes Station, 800.591.6878
PointReyesCheese.com/thefork
PointReyesCheese.com/thefork
ALL DAY
Saturday, May 5
8:00 AM
THE FORK AT POINT REYES FARMSTEAD
I Love Hog Island
Point Reyes Station, 800.591.6878
PointReyesCheese.com/thefork
PointReyesCheese.com/thefork
ALL DAY
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