Cooking With The Fruit Of Fall
Apples are abundant, but so are pears, pomegranates, persimmons and figs. Our resident chef shares six recipes.
Book Notes: In Mark Bittman's new cookbook, faster is better
“How to Cook Everything Fast: A Better Way to Cook Great Food” By Mark Bittman. Houghton Mifflin Harcourt, New York, 2014. 1056 pages. $35 hardcover.
MIX GRAINS FOR GREAT TASTE, TEXTURE
So you’ve cooked up a batch or two of quinoa. Sprinkled chia seeds on your steel-cut morning oats. Found packages of grains labeled spelt, millet, teff and kaniwa sitting next to the barley and oats at your supermarket. And savored restaurant creations starring grains of many textures, colors and flavors.
Dress Up Your Party for the Holidays
Delicious food, fine wine, friends and family. These are a few of everyone's favorite things during the holiday season.
‘New Family Cookbook’ serves up the classics - Wed, 19 Nov 2014 PST
Quick look: The 10-year anniversary edition of this beast of a cookbook encompasses 888 pages and weighs 6 pounds, 4 ounces – that is, according to the scale in The Spokesman-Review’s mailroom. But don’t let the size scare you. It’s well organized, user-friendly and extremely practical. What’s inside: With 1,356 repeatedly tested recipes – 1,139 new ones and 217 “foolproof” classics – families ...
Farm to Fork tasting event at Rooftop 360
(KPLR)- The holiday eating season is upon us and there’s an event this weekend where food and wine lovers can sample some of the best local seasonal cheeses, meats, produce, wines and beers. Chef Rex Hale from Rooftop 360″ stops by to tell us about the Farm to Fork tasting event. Farm to Fork is […]
Fast & Furious Weeknight Cooking: Butternut Squash and White Bean Salad
This riff on the panzanella theme uses steamed butternut squash, white beans, feta, arugula and toasted bread cubes.
Vail resident Jennie Iverson publishes her second cookbook, ‘Ski Town Apres Ski’
Tamarack sliders with bourbon bacon onion relish paired with a "Mountain Mary" cocktail from Heavenly.
$20 Dinner with Jarrett Stieber
Eat Me Speak Me's chef cooks up a laid-back, local meal on a budget by Stephanie Dazey RECEIPT Shallot: 50¢ Hot peppers: 50¢ Apples: $1 Ground pork: $6 Bok choy: $3 Arugula: $3 Radishes: $3 Young ginger: $1 El Milagro tortillas: $1.79 Total: $19.79 Pantry: canola oil, butter, salt, apple cider vinegar, sugar, honey, garlic… [ Read more ] [ Subscribe to the comments on this story ]
This Honey-Rosemary Cherries & Blue Cheese Crostini appetizer is perfect for the holidays
Kerry Blumberg, Executive Director of Ronald McDonald House Charities, stopped by the studio to share with us her Honey-Rosemary Cherries & Blue Cheese Crostini.
What others are thinking about arugula:
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