This recipe to make Artichoke Pesto includes: artichoke hearts, parley leaves, basil, thyme, lemon, walnuts, parmesan cheese, olive oil, and salt.
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Making artichoke pesto provides an interesting twist to pesto flavor. This demonstration with Michele Knaus shows you how easy it is to make.
November 08, 2010 An appropriate post for a Monday – for those of you who follow #meatlessmonday… Chef, journalist, and meat-eater Kim O’Donnel wrote The Meat Lover’s Meatless Cookbook as one way to approach a healthier lifestyle, which also would also lead to less impact upon the environment. According to the review, there is a […]
Catherine Schon, of Sassafras Catering, a recent Portland, Oregon Pie-off winner, offers her home made pie crust recipe.
This recipe calls for Belle’s Chicken Soup as well as the chicken used to make the soup, so it’s like getting two meals for the price of one!
Elizabeth Beekley, of Two Tarts Bakery demonstrates how to bake one of her favorite holiday recipes, Hazelnut Tassies. I can personally vouch, the taste is unbelievable!
One great thing about living in such close proximity to the Atlantic Ocean and having a brother in law who is a fisherman on a scallop boat is that I get more than my fair share of fresh fish and seafood.
This pork braised in milk recipe courtesy of Chris Israel, chef and owner of Gruner in Portland, Oregon.
This is the recipe I’ve used year after year to make traditional sugar cookies from cut-out shapes.
The possibilities are limitless. Kale, spinach or mustard greens would also be great.
This recipe for Pork Rillettes is from Benjamin Meyer, who also teaches culinary classes at the Portland Meat Collective classes.
The first time I had bacon-wrapped dates was in Barcelona, where they were stuffed with cheese. At Toro, we wrap dates in bacon, iron the bacon jackets on, and serve them in a honey sauce that makes a sort of sandwich—so that you get sweetness on both sides of the bacon, along with layers of flavor: acidity from the lemon, and compelling smokiness from the pimentón.
A functioning sustainable kitchen relishes a challenge, be it using up leftovers creatively, finding just one more way to use zucchini, or recycling bones and veggie scraps into stock.
Recipe courtesy of BBQ Champion Larry Mayes of 2 Fat Larry’s and Jack’s Bar-B-Q Rib Shack.
When I (Nicole this week) was young and fresh out of college, I wanted to learn to be a better cook. I turned to recipes as road maps for learning exotic dishes as well as new techniques. Later on, I myself would become a recipe developer, an endeavor I found endlessly creative. I never knew […]
This dutch oven gathering of outdoor enthusiasts gather year-round to cook, bake, exchange recipes and share good food & good times!
Check out the video story: Journey of a Barbecue Champion It’s a long road, and it’s not easy, a personal look at a barbecue world champion. Ingredients 2 Tablespoons raw sugar (Turbinado) 2/3 cup dark brown sugar, packed ¼ cup paprika 2 Tablespoons garlic powder 1 Tablespoon cayenne pepper 1 Tablespoon black pepper 1 Tablespoon […]
Guy Watson has been growing artichokes for 20 years; starting with 400, he now has 200,000 on his farm in the UK.
It begins with artisan mustard, and ends with this recipe from Sister Terry Hall of Monastery Mustard: Hallelujah Jalapeno Pork with Salsa.
Lisa Bell has adored mushrooms her entire life. If not feeling well, this dish is what she requests as a restorative.