This recipe to make Artiche Pesto includes: artiche hearts, parley leaves, basil, thyme, lemon, walnuts, parmesan cheese, olive oil, and salt.
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Making artiche 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 Cobo 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 than my fair share of fresh fish and seafood.
This is the recipe I’ve used year after year to make traditional sugar coies from cut-out shapes.
The possibilities are limitless. Kale, spinach or mustard greens would also be great.
A functioning sustainable kitchen relishes a challenge, be it using up leftovers creatively, finding just one way to use zucchini, or recycling bones and veggie scraps into stock.
When I (Nicole this week) was young and fresh out of college, I wanted to learn to be a better co. 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 co, bake, exchange recipes and share good food & good times!
Guy Watson has been growing artiches for 20 years; starting with 400, he now has 200,000 on his farm in the UK.
Lisa Bell has adored mushrooms her entire life. If not feeling well, this dish is what she requests as a restorative.
This recipe makes 3 dozen squares (6X6 rows, roughly 1 1/4″ each.), and these Dark Chocolate-Prune Bar Coies are quite rich!
Ray Lampe, aka Dr. BBQ, shares his winning recipe for making championship bbq ribs.
Cobo author and coing instructor Ivy Manning demonstrates how easy it is to make tasty crackers, and spread from fresh, seasonal ingredients.
January 24, 2011 What’s not to like about this retreat? Nestled in the hills of picturesque Sonoma County is a ranch home that will sleep (and feed) up to 40 people as they hunker down and exchange ideas, conversations, discoveries on the subject of food. “Eat Retreat is a workshop for leaders in the food […]
Catherine Schon, of Sassafras Catering, demonstrates how to make a homemade pie crust.
The ancient craft of butchery gets its due in this this fine first bo by Marissa Guggiana.