Amy fries fresh onions in clarified butter to make a caramelized onion dip.
Amy Thielen sautes fresh greens with spiced butter, an Ethiopian tradition.
Amy uses coarse country bread to make stuffing for a fresh roasted chicken.
Amy's raspberry syrup over tart baked rhubarb is an easy company dessert.
As an appetizer, Amy steams edamame to use with fresh dill and pea shoots.
Amy learns tricks for frying ring bologna in cast iron from her Aunt Renee.
Amy oven-roasts pork for sandwiches, skipping right to the leftovers.
Amy visits a friend to make old fashioned sweet and sour Icelandic crepes.
Amy grills skewers of veggies, bacon and bread to use with cheddar fondue.
Amy prepares a fresh trout to grill using butter sauce for a crispy skin.
Amy makes a rub using African spices to grill a butterflied lamb shoulder.
50 States of Desserts