Jennifer Smith of The Traveling Chef catering has created a scrumptious menu for this month’s 417 Magazine Cooking Class. Try your hand at her tasty creations using the recipes in this story, or join her for dinner at our event, where you get to see her skills in action before tasting the food for yourself.
With St. Patrick’s Day this month, a lot of people have corned beef on the brain. Prepare your own at home with the help of one 417-lander’s tried-and-true recipe.
Executive Chef Branden Bentley from Mangia! A Nonna’s Italian Kitchen makes cooking authentic Italian easy at this month’s cooking class.
Restaurateur Mike Jalili is sharing the recipes behind some of the most popular dishes at his three restaurants: Touch Restaurant & Oyster House, Flame Steakhouse and Black Sheep Burgers and Shakes. Grab your apron, and prepare to be delighted by culinary creations such as bacon-wrapped dates, the Cowboy Carl Burger, scallop pasta and more. Not a fan of cooking? Join us for 417 Magazine’s Cooking Class on January 17, and let Jalili do the work for you.
Our editorial art coordinator, Vivian Wheeler, heads to Terrell Creek Farm to learn how to make cheese.
Whether you’re making a cozy weeknight meal or cooking up a storm to feed the masses during a Sunday football game, chili is the perfect go-to winter dish. It’s hearty, easy to make and always a crowd pleaser. But it can also be easy to fall into a chili rut, making the same recipe time and time again. To help shake things up, we asked three local chefs to share their take on this timeless classic. So, grab your apron and your biggest pot and try something new this season.
A local farmer shares how to grow the best broccoli in our 417-land climate, and we share four locally created recipes that are sure to have you eating your veggies all season long.
Veggies and poultry aren’t the only foods that shine at Thanksgiving. Work some color—and flavor—into your dinner table with tart, tiny cranberries.
Join Chef Patty Wingo in the kitchen for a feast full of fall flavors, including autumn bisque, kale salad, braised short ribs and caramel apple napoleon. Can’t make it to class? Use these recipes to make your own four-course meal at home.
After reminiscing about old recipes, a group of 417-land friends gathered for a throwback casserole party complete with flavors from years past.
With potlucks and tailgating season right around the corner, why not forgo store-bought suds in favor of your own home-brewed creation? We talked to local hop heads Todd Frye of The Home Brewery and Andy Pearsall of Show-Me Brewing for their advice to get you started.
When your next dinner party rolls around, treat your guests to the ultimate in comfort food with a batch of homemade bread fresh from the oven. Make one (or all three) of these recipes provided by local bakeries for an experience that is guaranteed to warm your kitchen and your spirit.
Just when you thought the fresh juicy fruits of summer were gone, pears plop in to save the day. Learn about this luscious fruit and then get crackin’ in the kitchen to whip up some pear-fectly delicious dishes.
Jump into the kitchen with Chef Jeff Luzius from Level 2 Steakhouse at this month’s cooking class, featuring four courses that elevate the regular weeknight dinner.
We head to La Michoacana, a Mexican grocery store and restaurant in Monett, to share a bit of cooking and culture with the Jimenez family.
Tomato season is here, and the freshest way to get a bite out of summer’s best fruit (sorry, watermelon) is to pick it straight from the stem. With a few simple tips, you, too, can grow the rubiest red tomatoes right in your backyard.
Use the season’s freshest berries and a little creativity to wow your family and friends with these festive pies.
Two local families are changing the salsa game. This summer, check out their tips for making your own.
It’s summertime, the livin’ is easy, and everything is about to get just a little bit sweeter. Add something special to your next get-together with jam recipes provided by local shops and restaurants.
Challenge yourself in this kitchen this summer by finding new and fun ways to use one of summertime’s garden staples: the squash.
This spring, bright, sunny days help us shake off our hibernation. Shouldn’t your dinner table get a bright, easy jumpstart to the season, too?
Add radishes to your garden and your plate, and you’ll have the tastiest spring yet.
Chef James Martin crafts an Italian meal made entirely of local ingredients featuring carpaccio, a steak and bleu cheese salad, homemade braised short rib ravioli and a cool and creamy panna cotta.
Curious about cruciferous vegetables? Well, you’re in luck. We’ve chatted with local farmers about how to grow cauliflower and rounded up some of the most mouthwatering recipes that will make you forget you’re eating a vegetable.
Spring means warming temperatures, the start of the year’s gardening and the return of so much of our favorite seasonal produce. Meld some fresh flavors into the meal next time you’re aiming to impress your dinner guests with these sophisticated salads from three local restaurants.
How to spot, store and enjoy one of spring’s most delectable crops: morel mushrooms.
Although homegrown produce is still hard to find, you can still keep your cooking local by cranking up the oven and baking the day away. Put a South African spin on sweet bread pudding by swapping crusty baguettes for KatieMade’s mosbolletjies bread.
Chef Zach White from The Order shows us how simple ingredients don’t have to mean boring meals when he whips up rangoons with bacon and goat cheese, beef tenderloin with gouda-and-thyme grits and a pot de creme made with coffee and chocolate, all using locally sourced fare. Join us in the kitchen for cooking class and read on to find the recipes to make at home.
Chef Damien Tirego of Crabby’s Seafood Bar & Grill in Joplin joins us in the kitchen to make a surf and turf meal featuring scallops, ahi tuna, steak and Sauteed prawns. But you’ll want to stay for dessert—a luscious goat cheese cheesecake with blackberry coulis. Join us for this month’s cooking class and turn the page to find the recipes to make at home.
Now headquartered in Republic, Red Monkey Foods is blending and bottling spices and seasonings that are sold all across the country. Read about the company, then learn how you can use their products to have some fun in the kitchen.
Nicola Gilardi shares some of his richest cuisine with 417-land as he prepares an Italian winter salad, a creamy chicken and ravioli soup, a delectable tenderloin and a dessert complete with a velvety chocolate sauce. Join in on the fun with class on January 19, then impress your next dinner guests with these recipes when you prepare them in your own kitchen.
Winter’s not just for hot cocoa and apple cider—it’s for warm and wintry flavors like rosemary and chocolate. Serve up these recipes from local mixologists at your next holiday party.
Kale isn’t just trendy—it’s good for you, too! Learn how to grow your own from a local farmer, then enjoy your harvest with these tasty recipes.
Fire up your oven and prepare to wow your guests, because these three dreamy cookie creations from local bakeries can’t be beat.
Want to give your loved ones something with an extra-special touch this holiday season? We asked our most kitchen-savvy editors to share their favorite gift-appropriate recipes, from sweet, savory and even a little boozy.
Chef Johnson Tan takes us on a culinary cruise featuring Ahi tuna, bacon-wrapped jumbo scallops, filet and lobster tail and bananas foster. Join the fun during 417 Magazine’s cooking class on October 20, and read on to find the recipes to make at home.
Don’t let your summertime herb bounty wither away. Use it up now, or preserve it for later with our six handy tips.
Fall is the season for football. Whether you’re tailgating at the stadium or having your friends over for a watch party, an integral part of enjoying this beloved sport is the food. We worked with favorite 417-land restaurants to create a delicious spread of tailgating and watch party fare to ensure stomachs are full when the game’s on the line.
Learn how to turn your backyard into a pumpkin patch, then head to the kitchen to whip up these pumpkin-heavy recipes.
It’s time to put the fear of making homemade stock to rest thanks to two local chefs who share some insider secrets to making the best homemade stock ever. Hint: You’ll be shocked at how easy