Carrie Mashaney, chef de cuisine of Spinasse, in Seattle, Washington, wants to give a shout-out to her hometown. “Yeah! Tell everyone I’m from Carpenter, Iowa,” she exclaims with pride. “The 100…
September 2012
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Okay, there are only four true herbs here — but we count the celery leaves as a fifth because they are so delicate and full of green herbal nuances. This…
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Welcome the first flavors of fall with a traditional dish of Burgundy. Here, Coq au Vin is prepared in a slow-cooker, which allows you to brown the chicken and then cook…
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Zucchini and carrots lend color and flavor to this potato hash, which is shaped into patties and fried until crispy. Top the patties with poached eggs and serve with a…
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The transition between summer and fall is a magical time at the farmers’ market. Peaches and corn are at their ripest and most flavorful just before their season passes, tomatoes…
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When figs are in season, we can’t think of anything better to pair them with than a creamy cheese and caramelized nuts — the flavors of a rich cheese and…
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Knowing how to wield a knife, create beautiful vegetable cuts and keep your knives sharp makes prep work easier and more enjoyable. Fine-tune your knife skills during this weekend’s in-store…
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Brittany Baldwin isn’t your average caterer. The owner of Portland Home Chef creates fresh, healthy meals for her clients using ingredients from her own half-acre farm. Here’s her own description…
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A whole roasted fish not only makes a dramatic presentation — it’s also particularly flavorful because it is roasted on the bone. Fennel lends a sweet, anise-like flavor to this…
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Aida Mollenkamp believes food tastes better when it’s prepared by hand and made with whole ingredients. That kind of cooking requires basic skills and techniques, which can be daunting for…