We wouldn’t be the first to call The Egg incredible (and edible), or the first to extol the virtues of a runny egg atop literally anything. We know you’re all eating avocado toast with a perfect egg topper, and who among us didn’t order bucatini carbonara at dinner last night? […]
Running Your Own “To-Go” Show
Article by: Brad Barnes, CMC Over the years, all of us have struggled at one time or another with the idea of making our lunch, the kids’ lunches, camp snacks, or even a great picnic. The actual process of creating and producing a lunch on a daily basis that tastes […]
The Lunchbox 2.0—Quick Fixes for Meals on the Go
Article by: Chef Justin Ward When I know I have a busy week coming up, my first thought is to make a hands-off roast or braise, which I’ll then use as many ways as I can in the week ahead. This can mean a pork shoulder roast, a pot roast […]
Preserving the Bounty
In addition to traditional canning (which we do when there are lots of tomatoes!), there are several other ways to make the most of your bounty of produce, including pickling; drying and dehydrating; brining, curing, and smoking; and freezing. Today, we’ll talk about freezing. Freezing tips Here are the steps […]
Zucchini, Zucchini, Zucchini!
Relatively inexpensive, readily available, and exceptionally versatile, zucchini is the most popular of summer squashes. It is most commonly found with a dark green rind, but at certain times of the year, you can find a variety with a striking bright-yellow-to-gold rind, referred to as Gold Bar squash. The gold […]