3 yang carrots 1 cup celery 2 potatoes 1 large onion 1 cup yang zucchini 1/2 cup fresh peas in the shells 2 cloves garlic 1 cup green or yel…
Ingredients 1 whole sheet frozen puffed pastry olive oil for brushing 1/2 cup fresh mozzarella, grated 1 tablespoon butter Toppings (your …
Peach Cardamom Fronana: 2 ripe bananas (sliced and frozen overnight) 2 1/2 cups frozen or fresh peaches 1/2 tsp cardamom Peel bananas and sl…
Azra makes delicious apple desserts in the Living Dayton kitchen.
Katie and Sallie make delicious tailgating foods with Benny from Centerville Pizza and BBQ.
Sallie makes Tomato Luttice with her friend David.
Jo from The Little City Cooking School shows Katie and Zac how to make roasted vegetables.
The folks from Deg’s Flame Grilled Chicken share tips on the best way to trim and marinate chicken.
Check out the Southwest Fajita Bowl and Sweet and Sour recipes from BD’s. Both are vegetarian!
David shows us how to make Mountain Dew pancakes in the Living Dayton kitchen!
Katie and Zac learn how to bake gluten free while learning about a local event at Dorothy Lane Market.
Dr. Harris and Dr. Rowser from Horizons Hormones and Weight Loss make chicken skewers in the Living Dayton Kitchen.
Zac gets a look at some tasty fall pastries with the folks from Boosalis Baking & Cafe.
Chef Isiah shows us some non-traditional tailgate recipes to please any crowd.
Sallie cooks with Chris from Table 33 today in the Living Dayton kitchen.
Seven Sacred Species Salad with Wheat Berries, Barley, Olives, Figs, Dates, Grapes, and Pomegranate Yields: 8 to 10 servings Dressing: ½ c…