Recipe by Kathleen Flinn Forget the stuff in the can. Most of the commercially available cranberry relishes are loaded with high-fructose corn syrup. If you can measure and stir, you can make your own in less than 15 minutes. There's even an easy recipe on the back of the bag of … [Read more...] about Recipe: Cranberry Relish with Port and Orange
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Recipe: Roasted Carrots with Mustard
Recipe by Jess Thomson, from Dishing Up Washington. Photo by Lara Ferroni Nash’s Organic Produce in Sequim, Wash., is known for its sweet, … [Read more...] about Recipe: Roasted Carrots with Mustard
Friday Reads: Roots & Meat
Two exceptional food authors are coming to town for the Chef's Collaborative National Sustainable Food Summit, each armed with an extraordinary new (and hefty) book from the far ends of the food spectrum. I am deeply engrossed in both this week. Diane Morgan, a prolific food … [Read more...] about Friday Reads: Roots & Meat
Paperback goes on sale today!
It's official: the paperback of The Kitchen Counter Cooking School went on sale today. I'm pretty psyched about it being made available in paperback as this opens up the message of the book to a wider audience, plus more book clubs are likely to read it. I've had amazing feedback … [Read more...] about Paperback goes on sale today!
Friday Reads: Why food still matters
If I told you Mark Bittman visited Seattle Wednesday to complain to a packed auditorium about the prevalence of UFOs in America, you'd probably think the food writer had gone batty. But Bittman wasn't bemoaning spaceships or alien invaders. He was talking about unidentifiable … [Read more...] about Friday Reads: Why food still matters
