canola oil

Chef Jamie Roraback makes a skillet of potato skins with turkey, sweet onions and cheddar cheese.

Chef Jamie Roraback makes butternut squash fritters.

Chef Jamie Roraback makes fried dough with green tomatoes and Parmesan cheese.

Chef Jamie Roraback makes Rhode Island style clam fritters.

Chef Jamie Roraback makes Connecticut country fair fried Oreos.

Chef Jamie Roraback makes a mid-summer pasta salad.

Courtney from Cake by Courtney is back! Today she shows us how to make her Rainbow Sherbet cake, which is guaranteed to cheer anyone up. It’s a tender yellow cake layered with raspberry lime curd and orange buttercream.

Chef Jamie Roraback makes a spring salad with a citrus-honey vinaigrette.

Craig Hutchinson, chef and owner of Olmo, showed us how to make Pork Ragu and Lumache.

Chef Jamie Roraback makes a salad of roasted butternut squash, apples and pickled red onions.

Chef Jamie Roraback makes butternut squash and curried apple bites.

Chef Jamie Roraback makes a creamy brussel sprout gratin.

This recipe makes one 8-inch round fried dough. Ingredients: 113 Grams All Purpose Flour (1 cup) 2 Grams Kosher Salt (1/2 tsp.) 66 Grams Warm Water-120°f (1/4 Cup + 2 tsp.) 2 Grams Instant Yeast (1/2 tsp.) 2 Grams Sugar (1/2 tsp.) As Needed Canola Oil for Greasing bowl and frying As Needed All Purpose Flour to help stretch As…

Secretary of State John Kerry visited the site Monday in Nairobi, Kenya, to honor the victims of the deadly 1998 bombing of a U.S. embassy by al Qaeda.

Chef Jamie Roraback’s recipe for seared tuna with cucumbers, black plums and pickled red onions.