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It began in the summer of 1992, when Carl Goulet began making cookies to sell at a local farmers market in Windsor, Vermont. Then employed as executive chef at a local hospital, Carl had been a pastry chef and baker for most of his working life. He had a part-time venture on the side, Christopher’s…
Continue reading “TOP PICK OF THE WEEK: Covered Bridge Cookies”
East meets West in these Vietnamese-style steak and lettuce wraps, delicious for lunch, a first dinner course or main course. The recipe comes from The Great Pepper Cookbook, one of our favorite new cookbooks from the produce experts at Melissas.com, available in hardcover, paperback and Kindle editions. This recipe was created by Melissa’s chef Tom…
Continue reading “RECIPE: Asian Lettuce Wraps With Steak”
Today’s tip comes from Bob’s Red Mill, where there’s always something new and delicious to discover. Our recent discovery: millet, a gluten free, ancient whole grain. Easily used as a replacement for rice and bulgur wheat with millet in a salad with dates and pistachio to benefit from the whole grain, gluten free and high…
Continue reading “TIP OF THE DAY: Millet, A Gluten Free Whole Grain”
Sweetened condensed milk is cow’s milk from which the water has been removed; sugar is been added for sweetness. In parts of Asia, it’s the milk used in iced coffee and iced tea. It’s the dairy used to make Key Lime Pie—because before modern refrigeration, there were no cows in the Florida Keys and canned…
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We are fans of panzanella, and this is our fourth recipe of the year. The others: Summer Bread Salad, with tomatoes and basil Summer Panzanella #2, with zucchini, bell peppers, onions and tomatoes Panzanella With Fruit Panzanella is a Tuscan-style bread salad made with a loaf of day-old (or older) bread, cubed into large…
Continue reading “RECIPE: Bread Salad #3, Grilled Chicken Panzanella”
