Take advantage of using your strawberries and basil for a moist, nutrition and delicious scone thanks to a recipe by Carol Passmore who taught the hands-on class at a Fustini’s Oils & Vinegars’ School of Cooking in Ann Arbor, Michigan.
Food is an investment into your future and your family’s livelihood. Therefore, you must do all that you can to protect that investment for the long-term. Using a multi-barrier system will ensure that the food is stored in optimal conditions and that the contents inside are protected for the long term.
Transform your farm fresh beets into a delicious Turkish beet yogurt salad with this recipe from Ayse's Turkish Café, located in Ann Arbor, Michigan. Serve as a salad or appetizer dip with wedges of pita bread for dipping.
Think outside the box with this pesto recipe that capitalizes on a bumper crop of arugula and garlic scapes!
Rosemary, thyme, and cilantro are found in many homeowners gardens. Here are three ways to use these wonderful herbs, including using rosemary as a grill seasoning, thyme on salads, and cilantro seeds for coriander.
“Food travel” is hot. And there are few places where you can embark on a culinary journey around the world with chefs and restauranteurs featuring cuisine from the far reaches of the globe, learn the art of cheese making, sip the world’s finest teas, or sample a selection of microbrews made in the brewery on the other side of the bar where it’s served.
Einkorn: Recipes for Nature’s Original Wheat written by Carla Bartolucci is just as much of an interesting read as it is a wonderful guide for cooking and baking with einkorn. To turn its pages inspires you to spend days in the kitchen losing yourself in enjoyment creating the foods that you’ve read about and crossing your fingers that they look like the mouth-watering photos taken by Clay McLachlan.
We know that food does not last forever, but with the right tools, we can certainly prolong its shelf life. Using food sealers is a new way of doing just that.