Homemade Creme Fraìche: Sour Cream in French

HOMEMADE CREME FRAÌCHE: SOUR CREAM IN FRENCH

Creme Fraìche makes whatever it touches fancy. It's the cultured French cousin of sour cream, a rich and luscious topping for everything...

Marmalade Cocktails

MARMALADE COCKTAILS

Here's a double dose of marmalade cocktails, just as we promised some weeks ago. The lime marmalade is so good that it bears experimenting...

 
 
 
Dried Persimmon Tea: A Delicious Chai Alternative

DRIED PERSIMMON TEA: A DELICIOUS CHAI ALTERNATIVE

This recipe caught my eye as I paged through the recipes in the book Dandelion and Quince: Exploring the Wide World of Unusual Vegetables,...

BITTERNESS: A TASTE TO CULTIVATE

You may have noticed that in this issue of the journal , the word ‘bitter' has come up more than once. Even the sweetness of carrots...

 
 
 
Garden Notes: Green Shoot and Crown Root - Planting an Asparagus Bed

GARDEN NOTES: GREEN SHOOT AND CROWN ROOT - PLANTING AN ASPARAGUS BED

Asparagus is another crop that spreads by runners, although it is a bit pickier about growing conditions and harvesting than raspberries....

February 2017: Bitter, Better, Best

FEBRUARY 2017: BITTER, BETTER, BEST

IN THIS MONTH'S JOURNAL... Notes From the Garden: Green Shoot and Crown Root, Planting an Asparagus Bed Buttermilk Fried Cardoons Beer...

 
 
 
Call Me In The Morning Marmalade

CALL ME IN THE MORNING MARMALADE

You put the lime in the coconut and drink it all up Put the lime in the coconut and drink it all up You put the lime in the coconut...

Buttermilk Fried Cardoons

BUTTERMILK FRIED CARDOONS

Cardoon, cardoon. Oversized cousin of the artichoke, mysterious thistle, like a fern of sea-fog green that towers among the vegetables,...

 
 
 
Beer Braised Carrots

BEER BRAISED CARROTS

This recipe too comes from the Jennifer McLagans' excellent book, Bitter, The World's Most Dangerous Flavor. We've made whole meals...

Grapefruit Tart

GRAPEFRUIT TART

I adore grapefruit, but even folks who do not share my love gave this tart rave reviews. It's beautiful, for one, and unusual, a real...

 
 
 
Cold Infused Wild Soda: A Toast to the Natural World

COLD INFUSED WILD SODA: A TOAST TO THE NATURAL WORLD

I thought I was a pretty accomplished wild fermenter, before I started following Pascal Baudar; his opus, The New Wildcrafted Cuisine:...

Fire Cider

FIRE CIDER

Ryan brought a jar of homemade Fire Cider to the store the other day, that he'd made with the last harvest of his Cheyenne Cayenne...

 
 
 
September 2016: Husk, Brine, Stew

SEPTEMBER 2016: HUSK, BRINE, STEW

IN THIS MONTH'S JOURNAL... Scarlet Runner Bean Soup with Charred Tomatoes Tomatillo Salsa Recipe for Canning Brine Cracker Recipe Workshops...

October 2016: Strange Fruit

OCTOBER 2016: STRANGE FRUIT

IN THIS MONTH'S JOURNAL... Membrillo: Quince Paste Fermented Winter Squash Chutney Pickled Sugar Pumpkin Ginger, Carrot, Sauerkraut...

 
 
 
Cuke-Chi: Traditions, Updated

CUKE-CHI: TRADITIONS, UPDATED

Directions This recipe can be treated in different ways to create entirely different flavors. It's crisp, salty, spicy and delicious,...

Blackberry Jam: The Taste of Summer

BLACKBERRY JAM: THE TASTE OF SUMMER

Right now blackberries are growing ripe and rampant in the weedy places. Their sweetness is juxtaposed with hooked thorns; no joy is...

 
 
 
Canning BBQ Sauce: Chad's Grill Sauce Recipe

CANNING BBQ SAUCE: CHAD'S GRILL SAUCE RECIPE

This grill sauce is famous, in certain circles. Not only does it lend a fiery, full-flavored note to grilled meats, but a splash of...

Fermented Hot Sauce Recipe

FERMENTED HOT SAUCE RECIPE

Oh, beware. Beware not the fiery bite of the fermented pepper ; no, beware the compulsion that may seize you, once you've tasted this...

 
 
 
Tomatillo Salsa Recipe for Canning

TOMATILLO SALSA RECIPE FOR CANNING

Tomatillos rustle in their papery husks, the thin beige skins concealing a round, pale green orb; some varieties are tinged with a...

Scarlet Runner Bean & Blackened Tomato Stew

SCARLET RUNNER BEAN & BLACKENED TOMATO STEW

This recipe comes to us from the Occidental Arts and Ecology Center Cookbook , which is well-thumbed this time of year. Now our copy...

 
 
 



Cocktail Guide: El Presidente

El Presidente 50ml of Havana Club Añejo 7 Años25ml of white French vermouth15ml of curação triple secSpoonful of GrenadineOrange Rind Twist Stir over ice, 50ml of Havana Club... Read more ...

Montana House committee OKs raw milk bill by 12-11 vote

A bill that would allow the sale of unpasteurized raw milk in Montana is scheduled for a second reading before the state's full House of Representatives today after earning... Read more ...

One Pot Spanish Rice

This One Pot Spanish Rice from Food Lovin' Family is the easiest one pot rice recipes you can make! Throw a few ingredients in a bowl, put it in the oven and boom, a fiesta in... Read more ...

Meet Michael Schlow

Eataly Magazine recently sat down with Michael Schlow, one of the most influential and respected chefs and restaurateurs in America today. Starting as a dishwasher at age 14... Read more ...

What's in Our Glass this February?

One of the most fun things about wandering through Eataly's marketplace is getting to see and hear our team of experts sharing their passion with every one who walks through... Read more ...

A Vodka Of Its Own: Dry Town

The story of Dry Town cannot be told without recognizing the unique history of Fort Collins, Colorado and their citizens. From 1896-1969 Fort Collins was a dry county where... Read more ...

Grasshopper Brownies

These Grasshopper Brownies from Dinner, Dishes, and Desserts are a dessert that every body will love! Rich, fudgy brownies are topped with a minty buttercream frosting and... Read more ...

One Year Later, Canada's Syrian Refugee Welcoming Committee is Cooking Up a...

Food When the Canadian government accepted 25,000 refugees into the country, community groups paired arriving families with domestic hosts to show them the ropes. Here's how... Read more ...

Chef's Cooking Class / Mar 25

Chef's Cooking Class / Italy in Spring / Saturday / March 25, 2017 / 2:00pm Are you ready for Spring?? I know we are! Chef Chris invites you to join him in the kitchen for a... Read more ...

Seeing Red Chef's Dinner / Feb 17

Seeing Red Chef's Dinner / Friday / February 17, 2017 / 6:30pm We're “Seeing Red” at our next Chef's Dinner - Red Wine, that is! Join Chef Chris Franz & Sommelier Maria Papp... Read more ...