Farm-to-table restaurants are the newer trend. But, for me, it is like Back to the Future.I can remember as a young prep cook (circa 1985), going to the auction block with Chef Arnold. We would buy our produce and chicken from the local farmers. It was not called locally-sourced or ...
For this week鈥檚 Cook This recipe, chef Shereen Pavlides makes sauteed chard with cannellini beans.Sauteed chard with cannellini beans<strong>Serves:</strong> 6 <strong>Prep time:</strong> 12 minutes <strong>Cook ...
For this week's Cook This, chef Shereen Pavlides makes a pumpkin bisque with added honey.PUMPKIN BISQUE WITH HONEY<strong>Serves:</strong> 8 <strong>Prep time:</strong> 18 minutes <strong>Cook time:</strong> 1 ...
I want to say something for which I am going to apologize to my mother in advance: I hate to clean.I specifically hate to do dishes - even though we have a dishwasher. With five people in the house, cleaning dishes seems an unending task.On the weekends, when we do much of our cooking and prep ...
