Chef Melinda Casady, co-founder of Portland’s Culinary Workshop, demonstrates how to properly hold a 10 inch chef knife for safety and ease of use.
In this video, Marisa McClellan—from her new book Preserving By the Pint— demonstrates how to make a apricot lavender butter using honey instead of sugar. The written recipe is included in the post.
Culinary educator and food activist, Michele Knaus, demonstrates how to make a homemade Sorrel Soup from sorrel gathered from her own backyard garden.
Marge Braker, a retired home economics teacher, demonstrates how to make small batch strawberry jam using fresh strawberries, sugar, and lemon.
Nicole Rees and Lisa Bell, demonstrate how to make authentic, East Coast bagels from basic ingredients. Give this recipe a try, and taste the difference!