Insider tips on how to make a perfect date at a farmers’ market

June 6, 2013 by
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It's June - a traditionally a romantic month - so we thought we 'd stray a little from a pure food topic and note this wonderful article, Why Farmers Markets Make the Perfect First Date. Forrest Pritchard, author of Gaining Ground (the story of how he turned around his seventh-generation farm) and owner of Smith Meadows is a seasoned veteran… read more

Mario Batali: Why a successful food blog is like a restaurant menu

June 5, 2013 by
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Atlantic Magazine recently reported on an interesting discussion among Mario Batali (no introduction needed), Deb Perelman (Smitten Kitchen blog), and one of their editors about the digital side of the culinary world. The entire article, How a Restaurant Menu is Like a Website, is well worth reading as the two chefs make several interesting points. Here are three that struck us as… read more

How to write recipes worthy of publishing

June 4, 2013 by
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One of the real pleasures of learning to cook well is the creativity that comes from creating your own recipes. And while sharing those triumphs with family and friends is great, it can also be fun to submit original recipes to cooking contests or food magazines. In an article from the blog Will Write for Food, Kristine Kidd - the… read more

Is DIY turning into FIY (Forage It Yourself)?

June 3, 2013 by
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If there's one kind of a cookbook I can't resist (and goodness knows there's more like a dozen kinds I can't resist),  it's a book about weeds.  Every time I try to put a book about weeds on the Give Away pile, it's like an invisible force tugs my hand back and puts the book back on the shelf.  It's… read more

A refresher course on how to store greens

June 3, 2013 by
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With gardens and farmers' markets in bloom (at least in the North), we thought a short refresher course in how to store greens would be appropriate. With the help of Food52, who explains the details in this article, here are some helpful pointers: Don't wash your greens until you're ready to use them Remove any wilted or slimy leaves right away… read more

A non-blobby way to melt hard-to-melt cheese

June 2, 2013 by
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There are so many great cheeses out there, but many have a problem - they simply do not melt without breaking into greasy oil blobs. So when it comes to making Nachos, or a mac and cheese without first making a cheese (Mornay) sauce, cooks are often limited to a few cheese choices. The secret to making hard-to-melt cheeses was… read more
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