Bockwurst sausage on a cutting board

When many people think of spring they think flowers. While that’s understandable, right now we’re thinking sausage. Bockwurst specifically, a German sausage traditionally served around Lent and Easter. Each spring for a limited time, our butchers recreate Joe Heinen’s original Bockwurst recipe to dish out the tasty sausage made of veal (yes, veal!), pork, spring...
Orange Jam

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com. Heinen’s Zest Fest, a celebration of all things citrus, kicks off this Saturday and things are looking particularly sunny in the Table and Dish kitchen this week! The grand jewel of winter time has got to be the orange so Orange...
Modern Farmette's Christmas Brunch Spread- Eggs, Crepe and Acai Bowl

This recipe and photos were provided by Ben and Miranda Gustafson of The Modern Farmette and were originally published at 365Barrington.com. As the days get colder, the mornings turn crisp and the frost sparkles in the sunrise light. Meanwhile, the Modern Farmette kitchen is bustling as we cook up new holiday recipes for this year’s brunch! Thereʼs something...