Crispy and colorful, Grilled Flatbread with Hummus and Veggies from The Harvest Baker is a showpiece appetizer that will put regular old hummus and crackers to shame. This recipe makes 2 flatbreads, 3 to 4 servings each. Ingredients Store-bought or homemade flatbread … Read More
Hamburger Sliders with Goat Cheese, Strawberries, and Bacon… Yumm! Whether served for lunch, dinner, or a snack, these little burgers are colorful flavor bombs. Alternative cheeses such as blue cheese, sliced cheddar or American, or crumbled feta are all tasty substitutes. Ingredients 6 … Read More
If you love strawberries, then you will love award-winning cookbook author, cooking teacher, and culinary television producer, Cynthia Graubart's cookbook Strawberry Love, which features 45 sweet and savory recipes including this stunning Strawberry Cream–Filled Chocolate Roll with Chocolate Ganache. Roll up … Read More
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
