Emiko's first Big Feast post: sourcing the meats for La Maialata
Today, we're sharing our tips for keeping an organized pantry.
Amanda shows us three ways to tell if a steak is medium rare.
In this week's Small Batch, Lara Ferroni walks us through making yeast doughnuts, filled with a maple meringue.
Let us take a moment to demystify whey and share some great uses for it.
The voting is on in our Your Best Maple contest. While we wait for the votes to come in, here are some facts and figures about everyone's favorite pancake topping.
Today we're sharing our favorite egg-poaching technique, which Amanda lovingly calls "The Control-Freak Method."
In this edition of Small Batch, Marisa McClellan of Food In Jars teaches us a thing or two about rhubarb chutney.
This is the seventh in our biweekly series from Amy Pennington – urban farmer, founder of GoGo Green Garden, and author of Urban Pantry and Apartment Gardening – on how to start growing your own food, no matter how tiny your garden-to-be is. Today: Amy explains how to become a pro at crop rotations and plant families. For the soil health of your garden, for the productivity of your plants, and for an increased harvest, just plan your garden's year with a few simple principles in mind. Now that your beds are prepped, your seeds are started and your soil is being built up, it's time for the best part of urban farming: planting. Before sowing seed and planting small starts in the garden, it's best to have a planting plan. As we discussed in an earlier City Dirt, you should by now have a garden space ready for planting and your garden wish list. Using the wish list and your map, you can begin mapping out and implementing a year-long garden plan. Here are a few key concepts that are helpful to understand before mapping out your beds.
We've shown you what to store on your counter and in your pantry -- now, we're taking you to the refrigerator and freezer.
Do you have a double boiler? We don't.
Skip the multivitamin. Just eat good food. Like this.
We’ve given you Our Weekly Grocery List; now, we’ll show you how to stock your larder. Part of treating ingredients correctly is knowing the best places to store them, and for how long.
Amanda shares a trick you may not want to try at home.
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