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.
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.
Nicole Rees and Lisa Bell, demonstrate how to make authentic, East Coast bagels from basic ingredients. Give this recipe a try, and taste the difference!
Catherine Schon, of Sassafras Catering, demonstrates how to make a homemade pie crust.
Marge Braker, a home economics instructor, shows us how to can crushed tomatoes using a boiling-water canner.
Jeff Stehney, owner of Kansas City’s Oklahoma Joe’s BBQ, demonstrates how to bbq Smoked Squash Rockefeller and Horseradish Bacon-wrapped Grilled Shrimp.
Chef Kathryn Yeomans of The Farmer’s Feast demonstrates how to make a succulent wild and cultivated mushroom dish with fresh salmon to deeply satisfy all earthly pleasures.