Feed your family. Feed your soul.
A good friend shared some home spun wisdom recently. After dinner time clean up, she declares “kitchen closed”. Any requirements for sustenance after that are self administered and limited to fresh fruit, cheese sticks and water.
In an effort to reduce the heat in my kitchen my slow cooker came to the rescue this week when our AC broke down, on the hottest day of the year nonetheless.
With crab season opening in the San Francisco Bay area this week I’ve turned our culinary attention to my favorite ingredient.
We find our COOKGIRL closer to home this week with the adaptation of Stephanie Izard’s Pork and Coconut Soup from her cookbook Girl in the Kitchen.
In an update on our local celebrity status this week, 10th Avenue Tea squeaked past us in the Windy City Live & Peapod’s “next best” contest to take a spot in the final 3, and Old Arthur’s BBQ Sauce were crowned overall winners in the grand finale. Thank you …read more
We’re excited to be growing our business and have recently upgraded our website and blog. You will continue to receive our weekly recipe but please let us know if you have any problems reaching the blog posts. We recommend that you update your bookmarks to …read more
the zen of slow cooking heads East to Turkey this week to champion grains and lentils in a fiber dense, nutrient rich soup.
A traditional Chinese hot pot is a communal dining experience. Each diner selects, dips and cooks individual ingredients in a pot filled with flavored hot broth at the centre of the table. Once braised in the broth the fork full is plunged into a dipping sauce for a second layer of …read more
Mulligatawny Soup, the first in our trio of recipes from the Midwest Palliative & Hospice Care Center cookbook this month, was submitted by Lila Bondy.
“Recently there has been something of a vegetable boom. It started in the fifties with Elizabeth David, who championed vegetables in their own right, not just as adjuncts to meat.” I concur with Jane Grigson’s sentiments in the introduction to the first edition of her Vegetable …read more
Raw isn’t always better. The potency and absorption of antioxidants in fruits and vegetables can be affected by cooking, especially in tomatoes.
We’re floating away this month with a series of light and hearty recipes to satisfy our hunger and nourish our souls during the dark, dank days of Midwinter in the Midwest.
