Ian Knauer
Ian Knauer is a chef, cookbook author, TV host, and advocate for seasonal, farm-to-table cooking. After nine years as a recipe developer and food stylist for Gourmet, he returned to his family’s farm in Pennsylvania to revive local food traditions.
His first cookbook, The Farm, showcases 150 recipes drawn from his farm’s harvest and captures the flavor of the seasons. He also created The Farm Cooking School with fellow Gourmet alum Shelley Wiseman, and continues to host cooking classes inspired by his farm life, teaching people how to cook with fresh-picked, hyper-local ingredients.
Ian’s work has appeared in Food & Wine, Bon Appétit, The Wall Street Journal, and more.
Honey "Tree Bark" Biscuits
The trees of Hansel and Gretel's forest surely had bark like this, sparkling with sugar crystals and tasting of sylvan honey. Though the biscuits pair wonderfully with blueberries in gin syrup, they also make an excellent accompaniment to a cheese course—particularly with a nice triple-crème.
Stuffed Pork Tenderloin with Mustard-Caper Sauce
Channel your inner charcuterie artisan with this rolled pork, which is stuffed with garlic, spinach, and bacon and served in thin slices, either cold or at room temperature. The end result is a sort of fancy cold cut that will have the guests at your next picnic raving.
Deviled Chicken Drumsticks
Though they're quite irresistible right out of the oven, these moist and juicy drumsticks (with a slight kick) are perfect picnic food, since they're also terrific cold or at room temperature
Jalapeño Poppers
A double layer of bread crumbs is the key to these extra-crispy homemade bar snacks.
Salt and Pepper Crusted Rib Roast
Rib roast is everything you want in a cut of beef: It is impressively sized and naturally flavorful, and it pretty much takes care of itself (leaving plenty of time for side dishes).
Grilled Marinated Sirloin Flap Steaks
We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly, so it only needs to marinate for as long as it takes to get your grill fired up. In the fall and winter, we pair this steak with maple-sweetened butternut squash. Come summer, it's a natural with a tomato salad and corn on the cob.
Grilled Skirt Steaks with Tomatillos Two Ways
Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruits different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh lime juice sharpens the tomatillos raw brightness.
Top Butt Steak with Whiskey Mustard Sauce
Everyone—not just whiskey fans and pyromaniacs—will love this steak and its rich, tangy sauce. The type of whiskey you use will leave its own imprint on the sauce: Bourbon will make for a sweeter sauce, while rye will add some nice yeasty notes. Scotch will take it in a smokier direction. Do be careful when flambéing: Because this recipe calls for a generous amount of whiskey, the flames may shoot quite high (its a necessary step to take the edge off the alcohol).
Six-Spice Hanger Steak
A Chinese-inspired five-spice blend amps up a simply broiled hanger steak.
