Chef Bruce Kalman shows you how to prepare perfectly cooked polenta.
Read More
Chef Bruce Kalman elevates the classic grilled cheese sandwich by incorporating SQIRL's Seascape Strawberry + Rose Geranium Jam from his June basket. Coupled with both fontina and parmigiano-reggiano cheeses + a fresh arugula salad, this grilled cheese is sure to both impress and satisfy. Chef Kalman teaches you his favorite tricks for taking his grilled cheese to the next level. Preview his recipe tutorial above and follow along with the recipe below!
Read More
Lush, rich chocolate is infused with Happy Cup Coffee's Buzz Blend forms a mousse atop a crumbly, graham cracker crust with a kick from Jacobsen Salt Co.'s Ghost Chili Salt. A burnt meringue replaces the traditional marshmallow in Chef Sarah Schafer's Campfire S'mores recipe to create this elevated, nostalgic + decadent dessert treat.
Read More
As part of her collaboration for our May 2015 basket, Chef Sarah Schafer, crafted a mouthwatering take on chicken wings featuring a homemade sriracha sauce, blue cheese dressing + Three Little Figs French Onion Confit!
Read More
For her collaboration with The FareTrade, Chef Sarah Schafer crafted a flavor packed Squid Ink Risotto featuring Chorizo, Mussels + Clams, all topped with a healthy dose of Grana Padano + The Gracious Gourmet's Hatch Chile Pesto.
Read More
For his collaboration, Chef Matt Farley created a rich dish of braised pork belly, atop a bed of lentil, fennel + arugula ragout - all doused in a complex glaze utilizing Bourbon Barrel Foods Bourbon Smoked Pepper.
Read More
Preview Chef Farley's Crispy Duck Breast
Read More
Chef Fabian Gallardo prepares the traditional Mexican dessert, BuΓ±uelos: a thin dough that is lightly fried and drizzled with maple. For January's Basket Chef Gallardo replaces the maple with Dude, Sweet Chocolate's One Night Stand Potion.
Read More
Featured Chef Brooke Williamson utilizes Skillet Street Food's Bacon Spread to craft a bacon crumble + pairs it with a baked apple + vanilla ice cream. Check out the recipe preview above + join The FareTrade to cook alongside step-by-step with Chef Williamson from the comfort of your own home.
Read More
A flavorful balance of spicy + sweet this margarita from Chef Jamie Malone features P&H Soda Co's Hibiscus Soda Syrup. Celebrate the repeal of prohibition!
Read MoreNovember's Featured Chef, Michael Rotondo, prepares steamed buns stuffed with Pork Belly, pickles, kimchi, ginger + Wallace Comestibles Blueberry Conserve.
Read MoreChef Michael Rotondo, November's Featured Chef, prepares a New England Style Crab roll featuring both the brine from Brooklyn Brine Pickle Co.'s Maple Bourbon Pickles, as well as the pickles themselves! Check out the Recipe Bite above and join The FareTrade to cook alongside Chef Rotondo from the comfort of your own home.
Read MoreSeptember's Featured Chef Jeff Mahin concocts a sweet, savory + pungent sandwich featuring prosciutto, figs, taleggio cheese + a creation all of Chef Mahin's own - Bur-Mayo [a combination of White Truffle Mayonnaise from Empire Mayo + Burrata Cheese]. Cook along side Chef Mahin in the video above + follow along with the recipe below.
Read MoreLast week we brought you an interview with the founder of Baia Pasta, Renato Sardo. This week we bring you Chef Colby Garrelts' recipe utilizing this organic durum wheat semolina pasta.
Read MoreJuly's Featured Chef Jeremiah Bacon adds some Southern flare to summer cooking with this Seared Scallops dish featuring peaches, bourbon, leeks, mushrooms and Salbitxada (a Catalonian staple similar to Romesco).
Read More