“Food is the cornerstone of culture; it’s the first way we accept another group. It’s a way to share life and experience with people in a way that math and music do not.” And that’s how my conversation with television personality, chef, food writer, and teacher, Andrew Zimmern, began.
Barrie Cullinan is soft-spoken. But when you bake bread that Bon Appetit magazine singles out as some of the best in the country, you can let your product do the talking.
We’re nearing the end of April and the end of National BLT Month, where each week we’ve taken on a different ingredient in this popular sandwich. And this week, it’s bread.
Aioli is the sexy cousin of mayonnaise, and the ingredients are simple and few: garlic, extra virgin olive oil, egg yolks, iced water, lemon juice and salt. But the result is luxurious.
Guided by a simple philosophy that emphasizes elegant execution and simple ingredients Beth Vlasich Pav owns and publishes a food and video blog entitled www.bethsgoodfood.com.
April is National BLT Month, and all month long we’ve been celebrating the basic ingredients that go into making this iconic sandwich. We’ve covered the namesake elements — bacon, lettuce and tomato — and now we get to an ingredient that some say plays a supporting role, but our guest cook thinks is a star.
Americans eat approximately 18 pounds of bacon a year. That number must surely be higher among enthusiasts who make their own. Find 10 tips for makin’ bacon that will leave you squealing with delight.
April is BLT Month. During this month, Field & Feast will highlight each of the five basic ingredients that make up this iconic sandwich. Last week our show featured growing lettuce and tomatoes. This week, we learn about makin’ bacon.
April is National BLT Month — bacon lettuce and tomato sandwich month. And each week in April, Field & Feast will focus on a different ingredient of this popular comestible. This week: tomatoes and lettuce.
