[vc_row][vc_column width=”1/1″][vc_column_text] Farro has become a trendy grain, but it is actually one of the oldest grains we know. Farro is related to wheat, and it’s origins are most likely in Italy. It is remarkably tasty with a nutty flavor...
We give our guests goodie bags; we make turkey club sandwiches on Black Friday; we make turkey pot pies. And there still seems to be an endless supply of turkey leftovers. Luckily, we have a great supply of turkey leftover recipes. Here we are sharing one of our...
We give our guests goodie bags; we make turkey club sandwiches on Black Friday; we make turkey pot pies. And there still seems to be an endless supply of turkey leftovers. Luckily, we have a great supply of turkey leftover recipes. Here we are sharing...
Simple and delicious – this recipe will impress even the harshest critic of brussel sprouts. 2 pints brussel sprouts 1 ripe pear – Bartlett or Comice. 1 medium shallot 1 tablespoon fresh ginger Remove the brussel sprouts, and put into an ice bath. ...
The History Roux is a thickening agent that combines a starch and a fat, used for sauces and soups. The use of this combination goes back at least three centuries in French cuisine – but this technique has been documented to be used much earlier in other...
This recipe is more like a savory bread pudding than a stuffing – and, in fact, we make this stuffing in large muffin pans for easy and elegant serving, which goes well with our grilled turkey under bricks (click HERE to see the recipe). You can easily adopt...
