In case you missed them, here’s a wrap up of our favorite blog posts of the week. Read, get inspired, and start cooking!
 Winter Vegetable Coconut CurryCoconut milk lends richness and exotic flavor to these creamy braised vegetables. Serve over cooked brown rice for a vegetarian weeknight meal. |
 Ingredient Spotlight: ChardKale was 2013′s hottest vegetable, but we think it’s time for Swiss chard to take a turn in the spotlight. Read on for more tips for choosing and working with chard, plus our best recipes to showcase them. |
 Q&A with Outerlands Owners Dave Muller & Lana PorcelloThis month we are thrilled to partner with the team at Outerlands, a restaurant in San Francisco’s Outer Sunset neighborhood, to celebrate the launch of our new Open Kitchen collection. Here, we ask the owners all about the story behind the restaurant — read on and get inspired. |
 Chicken Fajitas with Savoy Cabbage SlawDelicate savoy cabbage mixed with cilantro and lime juice makes a novel topping for a favorite family dish; fold it into the tortillas with the chicken and onions for this easy dinner. |
 Couples in the Kitchen: Hugh & Sara ForteThis Valentine’s Day, we’re spotlighting a few of our favorite dynamic duos in the food community to learn how real-life couples celebrate the most romantic of holidays. Here, we talk to the couple behind Sprouted Kitchen about their Valentine’s Day memories, favorite ways to celebrate, and finding the balance between work and play. |
 Recipe Roundup: Homemade Valentine’s Day GiftsA homemade treat beats candy hearts any day — celebrate Valentine’s Day with cookies, cupcakes and confections from your own kitchen. |
 Q&A with Outerlands Chef Brett CooperMeet Outerlands’ head chef, who creates rustic, seasonal dishes with the best possible ingredients and a focus on local, sustainable resources. Learn all about his approach to cooking, what inspires him in the kitchen, and his favorite ways to enjoy a meal with friends. |
 Recipe Roundup: Soups & StewsWarm up to winter days with a soothing soup or a hearty stew — these recipes are perfect for a cozy meal at home. |
 Outerlands: The Making of the MealFor the team at Outerlands, food and community converge; meals are a way for people to gather together, relax, and enjoy a shared experience. Read more about their approach and browse through our gorgeous gallery here. |
 Warm Molten Chocolate CakesWhat better way to say “I love you” this week than with chocolate? Plunge a spoon into one of these warm, gooey cakes, and you’ll find chocolate bliss. |
 Q&A with Outerlands Pastry Chef Brooke MosleyHere, we ask Outerlands’ pastry lead all about her approach to cooking, as well as her favorite dishes to make at home and her best tips for entertaining. |
 Weekend Project: Candied Citrus PeelThis weekend project showcases the star of the winter season: citrus! Strips of succulent citrus peel are candied in syrup, then rolled in superfine sugar. Sweet and tangy, they make a perfect gift (after all, Valentine’s Day doesn’t have to be all about chocolate). |
 Q&A with Outerlands Wine Director Dagan MinisteroDagan Ministero builds Outerlands’ wine list, focusing on old-world style wines that complement the rustic, seasonal dishes created by the chefs. Find out about what led him to Outerlands, plus his favorite wines to share with friends. |
 Parmesan PalmiersThese heart-shaped pastries are usually sweet treats, but our savory version is cheesy and peppery, with the special flaky texture characteristic of puff pastry. Make them for a Valentine’s Day party, or wrap them in a tin and give them to someone you love. |
 Outerlands: Chefs at the MarketBefore preparing the menu for our dinner with Outerlands, the team visited a nearby farmers’ market to source ingredients for the meal. The food they started with inspired the bountiful feast they shared — browse the photos to see it all for yourself. |
 Cheese Grits with Bacon & Green OnionsGrits are more than just a plain side dish for eggs. They can be served in a multitude of ways; our favorite version is with bacon, onions and cheese mixed right in. |
1 comment
The cooking class at the Burlington MA store (11:00 AM) was excellent today- Sunday. Class time was filled with hints, ideas, techniques and cutting techniques. Session should have been scheduled for 90 minutes.
An excellent poultry dish was prepared with herbs and lemon. Also, the traditional base for lemon pie ( lemon curd) was made with a sampling.
A festive colorful salad was made with a European flair. The salad was used as a garnish for the main dish. The hostess made effort to impart just the right ingredients with an explanation on substitutes.
All questions of the dozen or so participants-were readily answered.