Soft Rye Pretzels are just one of the 155 mouthwatering recipes from favorite brewpubs and breweries featured in The American Craft Beer Cookbook by John Holl. This style of pretzel is soft, dense, and chewy. Best enjoyed fresh and warm right out of the oven, these treats are better than any ballpark variety, and the … Read More

Rise and shine silly bear. Breakfast is ready! Busy Little Hands: Food Play!, from Amy Palanjian the creator of Yummytoddlerfood.com, is packed with activities (like this!) for preschoolers that foster fun in the kitchen and promote healthy eating habits. Read on … Read More

It’s cold, REALLY COLD, here in North Adams, Massachusetts. As we hunker down for our biggest winter storm of the season, we turn to fire cider to warm up. It’s tasty, easy to make—and best of all—it’s an effective remedy for many of the cold, … Read More

Apple is America’s signature pie: not just something we love to eat, but a universal symbol of things we hold dear. Is it any wonder, then, that making an apple pie is one of fall’s enduring rituals? To some degree, whether it is store-bought or … Read More

If you love the flavor adventures found when collaborating with microbes and plants, then you’ll love the juicy, colorful, and scenic trail of fermenting apples. Yeast, bacteria, enzymes, apple varieties, added fruit and/or botanicals, time, and place all influence what you will pour out of … Read More

Why Dry Brine? Merriam-Webster defines the noun brine as “water saturated or strongly impregnated with common salt.” Dry, of course, means that no water is involved, which by the way, is why I prefer a dry brine — but more on that in a second. Read More

The book Fire Cider! was created in part as an attempt to keep the origin story of fire cider alive and well and also to help ensure that traditional herbal formulas, those recipes and remedies that have a long history of … Read More

Nearly every culture around the world has a long history of blending spices together. Common culinary spice combinations — like the simple Seed Blend below — are dynamic and often more palatable than one ingredient alone. That doesn’t mean you can’t use a single spice … Read More

Carrots come in many colors and their sweet, earthy flavor and crisp texture make them a delicious addition to all kinds of dishes, whether roasted, pickled, or straight from the garden. Discover all the ways you can make the most of these long-lasting, nutritious vegetables … Read More

Pestos, pastes, and purées are ancient recipes made around the world with greens and herbs, garlic and spices, seeds and nuts, oils, and other ingredients depending on a country’s agriculture and cuisine. One of the most familiar pestos originated in Genoa, Italy, in the province … Read More