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.
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.
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.
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 […]