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[1] An Oktoberfest pretzel pack gift set from Eastern Standard Provisions (photo © Eastern Standard Provisions). [2] A perfect balance of German malt & hops, our Oktoberfest lager is a beautiful burnt orange and in color (photos #2 and #3 © Wallenpaupack Brewing Co.). [3] Straight from the tap at Wallenpaupack Brewing Co.’s Brewpub. Märzen…
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The recipe is below. But first, a brief history of salad dressing. SALAD DRESSING HISTORY Salad greens were picked and eaten by man, likely from the furthest days of prehistory. But salad dressing came much later. We know from the written record that the Babylonians used oil and vinegar for dressing greens nearly…
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September is National Whole Grains Month, an occasion to revisit some oldies but goodies. Thanks to King Arthur Baking (formerly King Arthur Flour) for this primer on eight* ancient grains. “Ancient grains” is a marketing term used to describe a category of grains and pseudocereals, that are purported to have been minimally changed by selective…
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Savoy cabbage (Brassica oleracea var. sabauda L.) is the prettiest member of the cabbage species (Brassica oleracea). It’s also known as choux de savoie (France), cavolo verza (Italian), and Milan cabbage and Lombardy cabbage (English). Savoy is a loose-headed cabbage with crepe-like, crinkled, frilly leaves and a sweet, earthy flavor. We enjoy it much more…
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The one food prep task we fear is slicing and peeling butternut squash (and all the winter* squashes, but we eat butternut most often). It’s not the easiest thing to slice and peel, given the force needed to cut through the squash. Even with a firm cutting board and a super-sharp knife, we face with…
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