Gloria Vargas demonstrates how to make chile rellenos using Anaheim peppers, which often have a nice ‘kick’ of heat.
Marge Braker, a retired home economics teacher, demonstrates how to make small batch strawberry jam using fresh strawberries, sugar, and lemon.
Venerable cookbook author, culinary instructor, and restaurant consultant, Diane Morgan demonstrates a recipe for making Microbrew-Braised Rutabagas from her new “Roots” cookbook.
Chef and food system activist Michele Knaus shows how to make a Red Flannel Hash with Corned Beef using a variety of leftover ingredients in the refrigerator.
Chef Erin Andrews of KitchenCru demonstrates how to make a hearty chili using ground turkey meat and fresh winter chard.
Chef Robert Wiley demonstrates a holiday tradition, showing us his version of black-eyed peas and cornbread.