Crostini Three Ways | Part Three – Caramelized Blood Orange & Montchevré

To kick off your Friday, we are giving you the third and final crostini recipe in hopes that when you have people…

Baked Oysters with Roasted Tomatoes

February 26th, 2015

Crostini Three Ways | Part Two – Pear, Brie, & Sage

February 25th, 2015

Crostini Three Ways | Part One – Radish & Goat Cheese

February 23rd, 2015

Roasted Garlic & Caramelized Onion Grilled Cheese with Creamy Tomato Soup

February 19th, 2015

Vanilla Cake with Vanilla Buttercream Icing

February 18th, 2015

Valentine's Day Dessert: Spiced Dark Chocolate Ganache

February 11th, 2015

Moules-Frites Recipe

February 6th, 2015

Smoked Gouda Fondue

January 31st, 2015

Red Wine & Sausage Bolognese Recipe

January 28th, 2015

The Perfect Hostess: Wine Pairings

January 21st, 2015

Build Your Own Mac and Cheese Recipe

January 20th, 2015

Kale & Caramelized Onion Soup with Garlicky Croutons

January 14th, 2015

Olive Tapenade

January 14th, 2015

Pinot Noir Poached Pears & Burrata Crostini

January 9th, 2015

Date & Walnut Goat Cheese Crostini

December 23rd, 2014

Candied Walnuts – 3 Ways

December 23rd, 2014

Winter Panzanella Recipe

December 22nd, 2014

Easy, Festive Pear Crisp Recipe

December 19th, 2014

FEATURED RECIPE FROM K-J CHEF JUSTIN WANGLER

Seared Scallops with Carrot, Celtuce, Favas and Savory Granola

If you like rich, citrus-flavored white wine, we highly recommend pairing Executive Chef Justin's seared scallop recipe with our Vintner’s Reserve Pinot Gris.