The National Restaurant Association just released its annual What’s Hot Culinary Forecast. The future looks bright, and it makes me hungry. Read on for my favorite bits…
Are you loving the late spring and early summer bounty of local produce lately? Our CSA baskets are brimming with goodies, and sometimes I can’t even figure out how to cook them all before they start to turn! Pickling is one great way to extend the life of your fresh veggies (and sometimes even fruits!) so you can enjoy them later on in the season or even over fall and winter when those fresh warm-weather veggies are out of season.
It’s easy enough to eat local in spring and summer. Your garden is booming, CSA’s are in full effect, and farmers markets abound! So how can you make that bounty [ … ]
Back in the days before refrigeration, freeze-drying, vacuum-pack processing, aseptic packaging and even canning, savvy cooks invented ways to store food for future use. Salting, smoking, pickling, confiting, canning and [ … ]