Some chefs are turning to almond groves to find their star ingredient — but they’re not using almonds for salads. Instead, this versatile tree nut is being used to make pasta!
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In addition to their amazing show, RFD-TV’s “Where the Food Comes From” team also publishes a digital cookbook with recipes by people featured on the show.
This Gingery Chicken and Mushroom Soup is a comforting and nourishing option for cold weather, utilizing a medley of fresh, seasonal ingredients readily available in the winter.
Chefs Chris Carter and James Peisker believe we have the power to make the world a better place with every meal. Through Porter Road butcher, they are now turning this belief into reality.
RFD-TV’s own Marlin Bohling proved he is more than “just Ken” with his yummy “BarBieQuacamole Taco Burgers.” Get the recipe here — it’s a 10!
Posterity Cider Works is focusing on quality with their ciders. In this clip, Brendan Barnard and Trevor chat about developing flavors with different apples and how older varieties of apples change over time.
Justin Wilson’s Crawfish Etouffee is a classic Cajun dish, featuring tender crawfish soaked in a rich, flavorful, and spicy gravy served over rice. Try this Crawfish Étouffée recipe tonight!
The favorite foods of the political elite have enamored Americans for centuries. From finding out what the president sneaks for a midnight snack at the White House, or snickering at photos of candidates testing out local fare on the campaign trail — Americans love to watch our lawmakers eat!
