Food.Farmer.Earth newsletter: Cookies- Pastry chef Mary O’Rourke shows how to make brown sugar pecan macaroon cookies, a favorite of hers from childhood. For those who are not able to eat gluten products, a real treat, a visit to a bakery where they can eat whatever they choose. Coming next week, how to make a holiday soda bread; a visit with a world-class bread baker; and the weekly roundup of curated content on the web.
The bakery was created “ to bring together” those who can’t consume gluten products, and regular eaters into the same communal environment for all its customers.
In North Vancouver, Canada, recently 9 year old Emily held a bake sale to raise funds to help those hit hard by the March 11th earthquake in Japan.
A functioning sustainable kitchen relishes a challenge, be it using up leftovers creatively, finding just one more way to use zucchini, or recycling bones and veggie scraps into stock.
Looking for something different for you holiday cookie cutters? Try this cashew shortbread cookie recipe – easy to make and delicious!
Check out the related video story: The Awesome WhiskThey are found in almost every kitchen, but surprisingly there’s only one U.S. manufacturer. Follow us inside the Best Manufacturers plant for a rare visit to see how a whisk is made.