By Wendy Akin
This Fig and Walnut Bread Recipe is a specialty of the Perigord region in France, where walnuts are abundant. I love to serve this bread with a Gorgonzola compound butter. This is not a light, airy bread — it is dense and substantial with fruit and nuts and makes a wonderful ham or turkey sandwich and would be perfect on a charcuterie tray.
Broth is a super-food. The benefits are coming to the fore now. Read on to discover how to make it.
Looking for a fool-proof zucchini bread recipe that most everyone will love? I’ve got you covered.
By Wendy Akin
Filled with tender chunks of apples in a brandy-and-vanilla-flavored jelly, this is an intensely flavored jam with a heavenly aroma. I’ve gone a little to the French style with brandy and much less sugar. It is definitely a more adult jam, but the alcohol rapidly cooks off, so don’t worry about letting the kids have some.
With Beyond Burger from Beyond Meat, you can get the great flavor, taste and nutrition of a burger without ever having to take a bite into beef. Try these two recipes using fresh, local produce.
By Wendy Akin
There’s always a bit of ham leftover from a baked ham. I always save that last bit for future bean pots but sometimes there’s more than needed. That’s when I make up a tub of deviled ham spread. It’s something like the old classic Underwood that comes in the paper-wrapped can, but it’s better, fresher and I know exactly what’s in it.
Try Chef Travis Schuster’s recipe from Ollie Food & Spirits for his mouth-watering Helen’s Chicken, an herbed breadcrumb encrusted, oven roasted chicken. Chicken is perfect for roasting at high temperatures in an outdoor, wood-fired oven.
