Chicago's The Talking Farm is a nonprofit educational venture that teaches and provides experiences in farming for local kids, interns, and us general public types. We attended a TF "Farm Dinner" last evening to check them out and get educated. We came away impressed, edified, and with a new idea about how to help out… Continue reading Farms don’t talk, do they?
"Are those onions...or...shallots?" The 50-something grocery store clerk examined the small vegetable carefully. "Shallots," I said. "Same family as onions, they say." In fact, shallots are a type of onion, according to Wikipedia. This interchange in our local grocery made me think immediately of a story on NPR or the Food Channel some years ago… Continue reading Where do little shallots come from?
Source: Travelin’ Man About to become one of my favorite foodies, Michael Ruhlman has it all: perspective, perspicacity, and panache. Thanks to friend and foodie Adrian Vigliano for the referral. Enjoy.
Recommended by Alice Waters, this video and the people behind it are just a great encouragement that the revolution in how we think about our food and about cooking is happening and well worth our attention. Enjoy! Cook the Farm from Anna Tasca Lanza Cooking School on Vimeo.
We're serious about finding the best chocolate chip cookie recipe, so of course we had to do some basic research. Here's a classic with a video to let you in on the key secrets of getting these favorites just right in YOUR kitchen. Mrs. Fields Chocolate Chip Cookie Recipe and video | POPSUGAR Food
The Best Homemade Chocolate Chip Cookies. Offered by PBS.org. We'll just have to see how they stack up and report back later! Dad
The Queen gave me a great cookbook for Christmas some years ago that was full of the "Best Recipes of 1999," according to someone. About the only thing I've made more than once is a chili recipe, although I've played with it to the point where it's now a classic item in Dad's Recipe Box. You,… Continue reading Dad’s Classic Cook-off Chili!
It's been a long, cold winter here in our town. Since the New Year, really, we just haven't felt much like eating cold food. You know, like fresh fruits and vegetables. Weird thing. Comfort food has tasted that much more comfortable in this weather. But spring will come, eventually, and with it the feeling that a… Continue reading Eat Plants and Prosper: NPR
New Orleans is one of our favorite places. On our first trip there, in the 70s, we visited - through pure luck - two of its greatest restaurants: Antoine's, where we had pompano en papillote (in a paper bag) and Brennan's, for its famous breakfast. We took away two Hurricane glasses and The New Orleans Restaurant Cookbook… Continue reading Yams Richard (ree-shar)
For holiday feasts, that is. I have nothing, exactly, against the standard green bean, mushroom soup, onion things casserole. But unless you make it from scratch, it just doesn't compare, for flavor with this easy and candy-esque treatment for b'sprouts. One of the secrets, of course, is bacon. The other is to cook the heck… Continue reading Brussels sprouts are the new green beans