January 22, 2016
When I visited author, gardener and cook, Judy Barrett, at her home in Taylor, Texas, she had just made a batch of Lemon sesame Cookies. She used lemons she'd harvested from her lemon tree the day before.
January 8, 2016
Peace Through Pie is simple as said pastry. Bake a pie -- sweet or savory -- and share it with others over conversation that centers around issues of peace and community as started by Dr. Martin Luther King, Jr.
January 8, 2016
February is National Pie Month, and lucky us--there's an extra day this year to celebrate! In honor of this near perfect food Field & Feast will feature both savory and sweet pies from family and friends as well as radio show listeners and web visitors all month long. The more the merrier--so send your pie recipe for inclusion.
November 27, 2015
Cookbook author and cooking school instructor, Tina Wasserman, believes in cooking from scratch using seasonal ingredients. You can find her recipe for applesauce in Entrée to Judaism for Families: Jewish Cooking & Kitchen Conversations with Children.
June 19, 2015
If you want something delicious and decadent and different -- Knafeh fits the bill.
June 5, 2015
Making jelly is usually one of the first items people new to food preservation undertake. But once you have a pantry full of jellies and jams -- then what? If you're Daniel Gasteiger, author of Yes, You Can! And Freeze and Dry It, Too -- you make cookies.
May 28, 2015
This famous upside-down apple tart starts with caramelized apples, studded with almonds and bits of chewy apricots, and topped with a flaky, buttery crust. Inverted, this dessert makes an impressive—and mouthwatering—presentation.
April 24, 2015
Try this simple and delicious recipe from veteran gardener and talented cook, Judy Barrett, which can be found in her new book from Texas A&M Press: "Recipes From and For the Garden".
March 29, 2015
Anyone who was friend or family of the Nasti clan when my mother and father were still alive got to indulge in the joys of Easter Bread. It is slightly sweet, dense, braided bread, drizzled with a confectioner’s sugar icing.
March 24, 2015
Whether you call them crescents or croissants, the truth of the matter is this buttery, chewy, flaky, eye-rollingly decadent and delicious pastry is easier to make than you might think.