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Growing Top-Notch Tomatoes

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.

Cold Brew at Home

All chilled coffee is not created equal. Explore the process of cold-brewing a cup of coffee at home, and get adventurous with some new flavor trends.

Grow Your Own Peaches, Cherries and Plums

Thanks to balmy summer heat and refreshing rains, Ozarks summers provide near-perfect conditions for stone fruits. With a few expert tips, you can soon grow your own crop of fruit trees.

Homemade Ice Cream Recipes

Beat the summer heat and treat yourself to one of life’s simplest and most satisfying pleasures—ice cream. These homemade recipes from Edgewood Creamery, Elle's Patisserie and the Keeter Center are a sweet addition to any summertime soiree.

Raising the Rhubarb

If your only familiarity with rhubarb is from A Prairie Home Companion’s fictitious commercials, use the spring season to give the stalks a try in something other than pie.

Make it: Mint Julep

Whether you chug drinks like a thirsty racehorse or sip like a Southern gentleman, the mint julep is the perfect drink to prepare this derby season.

417 Magazine Cooking Class: Zen Dining

Join Ocean Zen chef Johnson Tan as he teaches you how to prepare four luscious dishes at this month’s cooking class.

Inject a Little Flavor

Infusing spirits is a simple way to tailor your liquor cabinet to your personal tastes while taking your bartending game to the next level.

Pasta Like The Pros

Next time you’re craving a hefty pile of pasta, forget the prepackaged stuff and head into the kitchen to make a fresh batch with your own two hands. We talked to three chefs from 417-land’s most popular Italian restaurants, and they shared drool-inducing recipes for pasta carbonara, seafood ravioli and a pasta made with ricotta cheese. Restaurant flavors cooked up by you in your very own home? Now that’s amore.

Cheese 101

Our editorial art coordinator, Vivian Wheeler, heads to Terrell Creek Farm to learn how to make cheese.

March Cooking Class: At Your Service

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.

Here's the Beef

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.

Cooking Class: Buon Appetito

Executive Chef Branden Bentley from Mangia! A Nonna’s Italian Kitchen makes cooking authentic Italian easy at this month’s cooking class.

417 Magazine Cooking Class: A Touch of 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.

Cheese 101

Our editorial art coordinator, Vivian Wheeler, heads to Terrell Creek Farm to learn how to make cheese.

Cooking Up Some Comfort

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.

Broc Your Socks Off

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.

Berry Blast

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.

Cooking Class with Chef Patty Wingo

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.

Blast from the Past

After reminiscing about old recipes, a group of 417-land friends gathered for a throwback casserole party complete with flavors from years past.

You Brew You

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.

Breaking Bread

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.

Grow a Pear

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.

Cooking Class with Level 2 Steakhouse

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.

Cooking with Abuela

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.

You Say Tomato

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.

Patriotic Pies

Use the season’s freshest berries and a little creativity to wow your family and friends with these festive pies.

Keep it Fresh

Two local families are changing the salsa game. This summer, check out their tips for making your own.

Sugar and Spice and Everything Nice

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.

Squash it Real Good

Challenge yourself in this kitchen this summer by finding new and fun ways to use one of summertime’s garden staples: the squash.

Peas and Thank You

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?

Get Rad

Add radishes to your garden and your plate, and you’ll have the tastiest spring yet.

Cooking Class: Missouri-Made with Gilardi’s

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.

In the Kitchen with Cauliflower

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.

A Fresh Take on Salad

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.

Morel Mushrooms

How to spot, store and enjoy one of spring’s most delectable crops: morel mushrooms.

KatieMade Mosbolletjies Bread

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.

417 Cooking Class with The Order

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.

Cooking Class with Crabby’s Seafood Bar & Grill

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.

Spicing Things Up

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.