A lot of recipes exist for potato skins. Most people use russet potatoes and there’s nothing wrong with that at all. But I prefer smaller potatoes with a thinner skin. Why ? Because you don’t have to overcook them to make sure they’re done. My favorite is the Adirondack golds, although sometimes I use the reds. I scrub the potatoes and leave the peel on them. I place about 4 of them in the air fryer for roughly 40 minutes until they’re tender. I stab a couple holes with a

This is a quick and easy noodle dish that you can throw together in a hurry, and it does pretty good.

Grinding heirloom red cornbread for fresh made cornbread from scratch

This is a great way to start the day. Homemade French toast

Chewy chocolate chip cookies are the best

To start my spaghetti off…. It’s time to grind some flour extra fine. I like to use einkorn wheat for this because it’s an ancient grain...

This is a twist on the Bourguignon style of stew, where the broth is turned into a sauce through a reduction.

Nothing takes better than homemade fettuccine pasta. Here's how I make the noodles from scratch

This is my seat-of-the-pants recipe for port roulade. Delicious!