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Tart and unique, wild gooseberry pie is an old Ozark tradition and a labor of love.
Squash blossoms are a delicious delicacy at farm-to-table restaurants, prompting many gardeners to harvest their own.
Whether it’s grilled, chilled or boiled, fresh corn is a favorite at any barbecue or outdoor picnic. Cornhub, a popular 417-land food...
These artichoke-packed recipes from private chef and culinary pro Katie Baker take this humble ingredient far from the dips it’s mostly...
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Plants with longer grow times like carrots are worth the wait, but there’s one veggie to plant now that will provide nearly instant...
After years of eggnog repulsion, 417 Magazine Editorial Director Katie Pollock Estes has a tried-and-true recipe that has turned her entire...
Dig out your oyster shucking knife and try your hand at preparing oysters at home.
Pear season in Missouri is late summer through fall, and chef Craig von Foerster at Harvest has two pear recipes that will have your guests...
This summer, stock up on fresh seasonal berries to make your snack times and baking sprees extra-sweet.
Sarah Kraber of Pino & Tink's offers two recipes for using some lesser known spring greens in the kitchen.
Curtis Millsap of Millsap Farm shares his expertise on using edible flowers in your favorite dishes.
Lydia Shaulis and her family of foodies holds a grilled cheese cook-off every Christmas Eve.
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