For chef Matt Jennings, Providence, Rhode Island, isn’t just home to his restaurant, Farmstead; it’s the best food community in the country. Join him as he toasts the growers and producers behind his success.
Roast this pork shoulder–rolled around an herb paste of sage, rosemary, thyme, lemon, and garlic–slowly on the grill, giving it an extra hit of smoky flavor by tossing in handfuls of applewood chips.
Kate Jennings likes to serve these tender biscuits with honey butter, which she makes by beating 1/4 cup honey and 1/2 teaspoon kosher salt into a stick of softened unsalted butter. The honey plays off the chives and cheddar in an inspired way–but the biscuits are also incredibly delicious unadorned, too.
Late-Summer Herb Vinaigrette is one of Matt Jennings’ go-to dressings for fresh greens and vegetables at Farmstead. This recipe makes enough to generously coat a salad for 8 to 10 people, but you can easily double it as needed.
Chef Matt Jennings calls this appetizer for Herbed Deviled Eggs “Green Eggs & Ham,” because the filling is made with fresh herbs and prosciutto.
