Koji - what is it? I had never heard of this word until a few years ago. From time to time, I would hear about it from the depths of the kitchen walls as it was quickly tossed into a mix or coated ...
I don’t think there is a season I look forward to more than summer. After a long cold winter, us Midwesterners long for warm weather and sunshine like a dog loves a bone. Without fail, by the time I ...
If you’ve read some of my other blogs, then you know I enjoy preserving summer produce this time of year. All the greatest produce is in season right now, and I feel like I have a duty to can and ...
The first sighting of a robin. The vivid green on the grass after it rains. A redbud tree bursting with blooms. All of these things help remind us that we are in a new season of the year and it makes ...
I think we've all found ourselves in the situation of having random leftover vegetables in the refrigerator, such as one lone piece of zucchini or yellow squash that we don’t have any cooking plans ...
Food waste is a huge issue in our society, and can be a huge issue for your pocketbook. Finding out what to do with those leftover veggies or extra filet of salmon can sometimes be difficult for home ...
I look forward to summer for two reasons – softball and watermelon. Since eating a softball is frowned upon, I’m focusing on a few of the amazing ways you can enjoy watermelon. The first step is ...
One of the beauties of cooking is that even a simplistic dish can be a flavor-filled pleasure. Don’t get me wrong, I certainly enjoy making those dishes which have two million elements to them and ...
It’s hard to believe that we are halfway through the summer already. It seems like only a few weeks ago that that I was planting my herb and vegetable garden and eagerly awaiting the first tasty ...
One of my favorite things about working with food and cooking is that there is always something new to learn. There are so many ingredients, styles and techniques that we have virtually endless ...
