These are a breakfast favorite at Pendle Hill! Ingredients: 1 cup white flour 1 cup cornmeal (sifted) 2 cups whole… Learn More
Chef Albert Sabatini’s recipe is marvelous with butternut squash from the fall harvest. This recipe is among the favorites this… Learn More
This smooth, tangy, and modestly sweet spread was created by Stacy Nagel, Pendle Hill’s Kitchen Intern, and enjoyed in Pendle… Learn More
A family recipe from Lloyd Guindon, Pendle Hill’s groundskeeper for 25 years. It took some of us a long time… Learn More
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