No winter would be complete without a hearty helping of kale - this week we're craving this recipe for Kale Panini from Andrea Reusing's Cooking in the Moment.

Kale Panini
serves 4

Billy Cotter devised this delicious meaty sandwich for his vegetarian wife, Kelli, at their restaurant Toast, in downtown Durham.

2 big bunches of curly kale (about 1 pound total), stemmed, leaves torn into pieces
1 1/2 tablespoon kosher salt
1 tablespoon olive oil, plus more for grilling
1 tablespoon red wine vinegar
8 slices rustic sandwich bread
10 ounces farmer's cheese or other crumbly fresh cheese, such as queso blanco or feta, broken into chunks
Pickled Chile Peppers (*recipe follows)
Freshly ground black pepper

Read More and Comment

Chef Alexandra Jamieson's dairy-free, wheat-free contribution to the Green Market Baking Book should take you all of about 15 minutes to make - these little rolls are the perfect, healthy, on-the-go sweet little treat!

Coconut Date Rolls
makes 20 small rolls

You've probably seen something like these fabulous coconut date rolls in your local natural foods grocery store. make them yourself for a fraction of the cost! They are good for you, easy to make, and delicious. Enjoy! 

2 cups fresh pitted dates, such as the Medjool variety (If you can't find fresh dates, use dried dates. They'll still be delicious!)
1 cup unsweetened shredded coconut

In a food processor, chop the dates by pulsing 20 times.
In a mixing bowl, combine the dates and coconut with a wooden spoon.
Spoon out 2 tablespoons at a time and roll the dough into log shapes with your hands.
Store in an airtight container in the refrigerator for up to a week. Serve cold or at room temperature.

Green Market Baking Book by Laura C. Martin. Illustrations by Laura C. Martin. Sterling Publishing, $17.95.

Homemade petite pizzas topped with wild arugula and creamy Casciotta d'Urbino - it's the perfect activity-turned-snack for an afternoon hibernating from the dreary winter. Taken from Chester Hastings' The Cheesemonger's Kitchen, this recipe is just one of 90 recipes - from savory to sweet, tarts to entrees - that will reinvent your appreciation for all different types of cheese.

Pizzette with Arugula/Rocket Pesto and Casciotta d'Urbino
makes 12 pizzettes

For the dough:
1-1/2 cups lukewarm water
1/4 oz. active dry yeast
1/2 tsp salt
1/2 tsp sugar
3-1/2 cups all-purpose flour/plain flour
5 tbsp extra-virgin olive oil

For the pesto:
3 cups (packed) wild arugula/rocket leaves
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup extra-virgin olive oil

Read More and Comment

Rich in whole grains and nutritious greens, this recipe from Terry Walters' Clean Start yields a delicious and healthy bite-sized snack for any day of the week.

Simple Stuffed Mochi with Bitter Greens
makes 12 stuffed mochi squares

Mochi is made from pressed sweet brown rice and comes in a variety of flavors, including cinnamon raisin, plain and even chocolate (which is difficult to find but worth the effort!). Keep mochi in your refrigerator to use when you don't have time to prepare whole grains or as a nutritious alternative to bread. Mochi makes a great pocket for leftovers, chopped dried fruits and nuts and, of course, sautéed greens and vegetables, as I've done here.

12 fresh shiitake mushrooms
1 leek, sliced widthwise
1 tablespoon extra virgin olive oil
1 tablespoon Braggs Liquid Aminos or more as needed
1 cup grated carrots
1 cup grated daikon
1 tablespoon mirin
1 large bunch lacinato kale, chopped into bite-size pieces
1 tablespoon toasted sesame seeds
1 12.5-ounce package garlic or onion mochi, cut into squares

Read More and Comment

The perfect Dark & Stormy is hard to find, so this week we're sharing a recipe from our friends at Morris Kitchen so that you can make your own. We love the idea of ringing in the New Year with a round of this spicy-yet-sweet cocktail, don't you?

Dark & Stormy Cocktail
serves 1

2 oz dark rum
½ oz Morris Kitchen Ginger Syrup
1 oz lime
3 oz seltzer water

Pour seltzer, syrup and lime over ice. Stir and let drink settle.
Slowly add rum on top. Serve over ice in a highball glass. 
Garnish with a lime wheel.

Morris Kitchen's Ginger Syrup can be found in-store at terrain at Styer's and will be available online next week.

With all the gifts wrapped neatly beneath the tree, our minds are drifting to the kitchen... Hosting Christmas dinner can be as easy and enjoyable as you want it to be. Whether you're hosting a party of four or fourteen, our kitchen specialist Susan Schu has a few tips to make it both memorable and stress-free!

• Plan your menu and make as much food ahead of time as possible. Keep in mind any special dietary needs and don't forget about the kids. Soup is always a great option to have warming on the stove, and "table ready" appetizers such as dips or finger foods are always appreciated by arriving guests.
• Create a mix of new and traditional for your menu. One simple idea: combine the Blaak Onion Jam with a plated cheeseboard for an unexpected twist.
 • Be Merry. Pick out your favorite holiday album to play in the background, be flexible, and have fun!

If you're looking to spruce up this year's menu without adding too much to your plate, we love this recipe for Cauliflower in Bread Crumbs from Vegetables from an Italian Garden as an appetizer or a side.

Cauliflower in Bread Crumbs (Cavolfiore al Pangrattato)

Preparation time: 30 min
Cooking time: 10 min
serves 4Read More and Comment

Yvette van Boven's Middle Eastern spin on classic bruschetta is a wonderfully easy-to-make, savory dish. We love the idea of bringing this plate to share at holiday potlucks and gatherings - just remember to make enough for everyone!

Bruschetta with Marinated Eggplant and Mint

Immersed in oil, the preserved eggplant can easily be kept for 2 weeks. It will become more oily, but the flavor will be more intense!

2 eggplants
1 cup extra-virgin olive oil and a little extra
2 tbsp honey
2/3 cup red wine vinegar
Salt and freshly ground pepper
1 green bell pepper
1 bunch fresh mint leaves, cut into strips
4 slices of course Italian bread
1 clove garlic

Cut the eggplants into slices approximately 1/8-inch thick. Heat a broiler to high. Brush the slices on both sides with a thin coat of olive oil. Broil the eggplant on both sides until done. Save until used.

Stir the honey through the vinegar. Beat in a trickle of olive oil until the dressing thickens. Season with salt and pepper. Halve the bell pepper, remove the seeds, and finely chop. Stir two-thirds of the mint through the dressing. Stir the dressing into the eggplant and leave to stand for at least 30 minutes.

Before serving heat the broiler. Broil the bread slices on both sides until brown. Trickle the olive oil and rub the garlic clove on the bread. Cover with a few eggplant slices. Garnish with the fresh mint and freshly ground pepper, and serve with the remaining eggplant.

Home Made by Yvette van Boven. Photography by Oof Verschuren. Stewart, Tabori & Chang, $40.

Sweeten up your holiday trim with this recipe for Iced Star Cookies from the classic winter cookbook Long Nights and Log Fires. We love thinking of these pretty treats either dangling from the tree or set out on a plate awaiting Santa's arrival.

Iced Star Cookies
yields about 24 cookies

1-¼ sticks unsalted butter, at room temperature
½ cup superfine sugar
Finely grated peel and freshly squeezed juice of 1 lemon
1/3 cup cream cheese
2-¼ cups all-purpose flower
1 teaspoon apple pie spice
A good pinch of salt
cookie cutter
several baking sheets

To decorate
Glacé icing* or writing icing pens, edible silver balls, twine, or ribbons

Read More and Comment

In anticipation of chef Hugh Acheson's visit to terrain on December 11th, this week we're sharing a zesty and savory salad from his celebrated cookbook, A New Turn in the South.

For our friends in the Philadelphia area, mark your calendars for next Sunday, 12/11, and stop by terrain at Styer's for an afternoon book signing and tasting with Hugh.

Roasted Carrot and Beet Salad with Feta, Pulled Parsley, and Cumin Vinaigrette
serves 6

1 teaspoon salt
1 pound baby carrots, peeled, 1/2-inch of green top left on
1 pound baby beets, cleaned but not peeled
1/4 pound feta
1 tablespoon extra virgin olive oil
1/4 cup Cumin Vinaigrette (recipe follows)
1 cup pulled flat leaf parsley leaves

Read More and Comment

A sweet and spicy treat to top off the Thanksgiving feast, from the baking classic Baked Explorations.

Joe Froggers, or Ginger Rum Molasses Cookies
yields 36-48 cookies, depending on the size of the cutter

4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking soda
4 tablespoons (1/2 stick) unsalted butter
1/4 cup vegetable shortening
3/4 cup firmly packaged dark brown sugar
1/4 cup granulated sugar
1 1/4 cups molasses
3 tablespoons dark rum
Course sugar for decor
Read More and Comment

Few sweets are better this season than pumpkin ice cream, so there was much excitement around terrain when Mark and Jenna of Whimsy & Spice sent their recipe, which is sure to be a constant in our kitchens through the holidays.

Whimsy & Spice Pumpkin Spice Ice Cream
(makes 1 quart)

1-1/2 cups milk
3/4 cup heavy cream
8 whole cloves
1 whole cinnamon stick
8 whole black peppercorns
1/2 vanilla bean, split in half
1/2 teaspoon ground ginger
1 cup light brown sugar
3 egg yolks
1 cup pumpkin puree (canned organic pumpkin works well)

Bring the milk, cream and spices just to a boil in a medium saucepan, remove from the heat.
Whisk the brown sugar and egg yolks together in a heatproof bowl, then gradually whisk in the hot milk mixture. Whisk in the pumpkin puree. Chill completely, then strain though a fine meshed strainer into a container. Process the mixture in an ice cream maker according to the manufacturer's instructions, then freeze for several hours before serving.

*Photo courtesy of Whimsy & Spice. Find the Chocolate Gingersnaps pictured here at our Glen Mills store! 

When it comes to thoughtful, delicious recipes to bring family and friends together, Maggie Beer never disappoints. This recipe for Chocolate Cake with a Fig Centre and Ganache makes for the perfect finale to any family gathering.

Chocolate Cake with a Fig Centre and Ganache
serves 8-10

This is an amazingly luscious cake that is best made with figs picked ripe from the tree. The base recipe is in fact Simone beck's Very Rich Chocolate Cake with Cherries from Simca's Cuisine, an old favourite; the page in my copy is very fingered and chocolate-splattered! This cake is rich rather than sweet, so is perfect for my taste.

For the cake
450g (approximately 2 cups) bitter chocolate, chopped
1 tablespoon best-quality instant coffee granules
1/2 cup brandy or fruit liqueur
4 free-range eggs, separated
150g (approximately 2/3 cup) unsalted butter, chopped
1/3 cup plain flour
Pinch salt
1/3 cup (75 g) castor sugar
8 plump, ripe figs, peeled and chopped

For the ganache
225g (approximately 1 cup) bitter chocolate, chopped
150 ml (approximately 5 ounces) cream
2 teaspoons best-quality instant coffee granules

Read More and Comment

A culinary celebration of the bounty of the American Midwest, Heartland: The Cookbook embraces the spirit and flavors of the modern farmhouse. These Pumpkin Patch Muffins are, as author and chef Judith Fertig explains, addictive for breakfast, lunch, or dinner, with their soft and moist crumb and spicy streusel topping.

Pumpkin Patch Muffins
makes 12 muffins

Streusel Topping
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
3/4 cup unbleached all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Muffins
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
3/4 cup roasted and pureed or canned pumpkin (not pie filling)*
1/2 cup yogurt or sour cream
2 large eggs
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup granulated sugar

Read More and Comment

This fairly simple recipe for homemade potato chips is a tasty alternative to the ever-tempting store-bought bag. With hardly any prep or cook time, this snack can be whipped up for impromptu gatherings any day of the week. And for a special Halloween twist, try sprinkling our Black Hawaiian Sea Salt on top.

Chock-full of recipes for both the beginner and intermediate chef, acclaimed chef Thomas Keller intends for every dish in Ad Hoc At Home to bring family & friends together at the table, year-round.

Fingerling or Sweet Potato Chips
serves 6

Fingerling potatoes sliced lengthwise make visually unusual, appealing chips. For bigger chips, we like to fry sweet potatoes, which are very crunchy and flavorful. These go perfectly with a grilled cheese sandwich or hamburgers, but they'd also be an elegant side for a quail dish.

1 pound large fingerling potatoes, scrubbed, or 1 large sweet potato, peeled
Peanut or canola oil for deep-frying
Kosher salt

Read More and Comment

Remember to set aside enough time to make this savory recipe from The Beekman 1802 Heirloom Cookbook, as the dough needs to be refrigerated overnight.

If you're in the Philadelphia area, we hope to see you this Sunday, October 16th, for our Heirloom Recipe Celebration with the Beekman Boys. Bring along your favorite family recipe to share, meet the Beekman Boys, and have your copy of their newest release signed.

And if you haven't yet, remember to enter our Heirloom Recipe Contest & Giveaway for a chance to win some fabulous prizes, sponsored by terrain, Bon Appetit magazine, and the Beekman Boys.

Pumpkin Cheese Bread
makes one loaf

If there were ever a snack hearty enough to stand up to a hearty stout, this is it. A beautiful deep orange from both the pumpkin and the cheddar, this savory loaf has autumn written all over it.

3-1/2 to 3-3/4 cups all-purpose flour, spooned and leveled
1 tablespoon light brown sugar
2-1/4 teaspoons (1 envelope) rapid-rise yeast
1-1/4 teaspoons salt
1/8 teaspoon cayenne pepper
3/4 cup canned unsweetened pumpkin puree (not pumpkin pie mix)
1 cup (4 ounces) shredded medium or sharp yellow cheddar cheese
1 tablespoon unsalted butter, softened
1 large egg yolk, lightly beaten with
1 teaspoon water

Read More and Comment

Enjoy the seasonal bounty of pumpkins with this recipe for Pumpkin Flan, taken from the impressive kitchen resource, Vegetables From an Italian Garden.

Pumpkin Flan
Preparation time: 45 minutes, plus cooling
Cooking time: 1 hour 10 minutes
Serves 4

For the flan:
2 tablespoons butter, plus extra for greasing
1 quantity béchamel sauce*
1 onion, sliced
1 x 2 1/4 lb pumpkin, peeled, seeded, and diced
2/3 cup grated Parmesan cheese
2 egg yolks
1/3 cup pine nuts
Salt and pepper

Read More and Comment