The Golden Lamb had been open for three decades or so when Lincoln visited Lebanon, Ohio. Though no records exist that he dined or stayed at what was then a […]
The requirement for hero dinners were simple and called for three things--using a pan or skillet, including a protein, vegetable, and a starch and using ingredients that are natural or minimally processed.
I worked at HoJo’s when I was a teen and as a young girl, when we traveled to New York, Connecticut and along the eastern seaboard, we typically stayed at their lodges. HoJo is Me!
Cleveland Kraut, a relatively new company named by USA Today as one of their top ten best new health foods, sells a variety of sauerkraut in flavors such as Whiskey Dill, Roasted Garlic, Classic Caraway, Curry and Beet Red. Their Gnar Gnar--a spicy mixture of green cabbage, green bell peppers, jalapenos, kosher salt, leeks, Sriracha, garlic and red chili, is similar to kimchi, the fermented Korean condiments which can range in heat from mild to fiery hot.
Michigan's Top 10 Coney Dogs according to USA Today!
Winter or ash melons can weigh up to 70 or so pounds and can be used in Asian dishes. The insides of winter melons turns translucent when it cook and has a delicate slightly sweet taste.
The Preservation of Heirloom Foods without Genetic Modification is the Focus at the 9th Annual National Heirloom Expo in Santa Rosa, CA
For those interested in heirloom foods with genetic modification, this years National Heirloom Expo held in lovely Santa Rosa. The World’s Pure Food Fair (Santa Rosa, Calif.) The National Heirloom Expo is […]
When I first met Jeannee Yermakoff she was writing A Global Garnish: A Traveling Chef Shares Food and Fundamentals, a very pretty and informative blog with wonderful photos and a […]
Fair Food #1 Rule: Calories don't county when you eat at a county or state fair
Looking to fill your Saturday with shopping, wine, and music? Toast to local artisans from Northwest Indiana to Southwest Michigan! Round Barn Estate is hosting The Round Barn Artisan Market on July […]
These last few days of warm weather, sunshine and blue skies is all the incentive that outdoor cooking enthusiast Patti Kenworthy needed to fire up the grill. Kenworthy of […]
The heat of a Yucatan summer day is peaking as we walk stairs carved out of stone to swim in the refreshing waters of Cenote Dzitnup with its magnificent rock […]
Early spring is sweet in Southwest Michigan when the sap rises ready to be harvested and turned into sticky sugary and wonderful maple syrup. Surprisingly, there are many […]
Known for her cookbooks which make Indian cooking easily accessible for home cooks, Anupy Singla says that her mother never taught her to cook. “She didn’t want me […]
We take the concept of heirloom or heritage fruits and vegetables as common place nowadays. But I was reminded how unfamiliar the concept was just several decades ago and […]
Steve Dolinsky has written a user-friendly guide to all things dough, sauce and toppings divided into chapters on pizza categories:: Tavern-Style (Chicago-Style Thin), Thin, Artisan, Neapolitan, By-the-Slice (New York-Style), Deep-Dish and Pan, Stuffed, Sicilian, Roman and Detroit-Style and last, but not least, Overrated.