Gloria Vargas demonstrates how to make chile rellenos using Anaheim peppers, which often have a nice ‘kick’ of heat.
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.