Rebecca Gerendasy came up with the idea to make a hybrid, documentary and how-to that became the barbecue DVD “Inside The World of Championship Barbecue”.
Search Results for: ribs
Ivy Manning demonstrates how to create a wonderful Irish potatoes dish using kale, a winter-time favorite crop.
In this bi-weekly newsletter, a visit to a lavender farm in full bloom, making small batch strawberry jam, strawberry picking, social media and more.
Food.Farmer.Earth newsletter: Distilled Spirits- Veteran bartender David Shenaut demonstrates how to make an Irish Coffee, and a drink he invented, the “Souracher”. We visit a micro-distiller to see what he makes, and why he enjoys making distilled spirits, and a look at the top-10 most viewed videos in 2012 for Cooking Up a Story and Food.Farmer.Earth videos.
4th generation oyster farmer shares his family’s connection to Pacific Northwest oysters. How to Make Oyster Rockefeller.
For some, barbecue season is year-round! the America’s Best Ribs book is for experienced and also beginners who wish to move to the next level.
From the Food.Farmer.Earth series, Belle’s Chicken Noodle Soup Recipe from Lisa Schroeder, owner and chef of Mother’s Bistro and Bar in Portland, Oregon.
3 world class bbq cooks and restaurateur’s share their detailed knowledge for how to create outstanding and authentic barbecue.
Tips on how to cook extraordinary barbecue ribs that come apart with your fingers, and taste incredibly flavorful.
I came across this recipe back in 2007, attached to an article/restaurant review in the NY Times. In that article, Melissa Clark echoed my own skepticism about a raw kale dish; I was no stranger to the winter green staple, but thought of it as coming out of a sauté pan with garlic and butter […]