Marisa McClellan, of Food In Jars, shows us how to can marinated red peppers. These red peppers are great in sandwiches, salads, or in an antipasto plate.
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.
What do those labels and third-part certifications on egg cartons really mean? All-natural, cage-free and pasture raised. An expert helps decipher the code.
Farmer Vicki Hertel knows her pumpkins. She offers great information about how to cook them, bake with them and also shares a winter squash recipe.
Gabe Rosen of in Portland, Oregon, demonstrates how to make a Saké Simmered Salmon.
Cut a small opening in the raw chestnut skin, roast, peel, and eat! Chestnut season runs between October and December so you’ll find organic farmer, Chris Foster, busy harvesting and distributing chestnuts from the 350 chestnut trees on his small farm on the outskirts of Portland, Oregon. With ample chestnuts, Foster was kind enough to […]
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.
When Toro first opened, a purveyor brought me an Italian anchovy syrup called colatura, which is basically a fish sauce made in Italy that’s similar to Thai fish sauce. We had some squid ink pasta lying around so for staff meal we made a bastardized version of pad thai with it—using hazelnuts instead of peanuts and the colatura instead of fish sauce, plus chilies, sprouts, and onions. It was so good that we made it again the next day. This is the recipe we perfected.
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.