June 21, 2021


What grows together, goes together: 3 summer herb recipes | Food & Cooking

Herb-growers and chefs alike recommend using fresh herbs in your cooking, and Alex Cardoza, Boise-based chef and owner of Wild Plum Events, couldn’t agree more. Cardoza and his wife/co-owner, Tara Morgan, try to source ingredients locally whenever possible and adapt their Wild Plum menus to include dishes that feature what’s currently growing.

“Think seasonal,” Tara says. “What grows together, goes together.” 

Herbs can be used as an accent — such as in a sauce or as a featured ingredient, like in a chimichurri, salsa verde or pesto. Morgan enjoys caprese salads in the summer, which allow herbs like basil

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This Pasta Is Inspired – The New York Times

We’re still a few months away from returning to the newsroom en masse at The Times, but I’m starting to feel a strange premature nostalgia for these work-from-home days, when at the end of the day I could walk away from my laptop, wander into the kitchen, pour myself a glass of wine (or lately, an amaro: I am currently sipping my way through all the options at our local wine store), and start prepping dinner. Sometimes it was even sort of leisurely!

So with that in mind, I’m paying a little bit more attention to cooking dinner again. Eric

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Recipes for dishes you can grill for Dad today

You can close that web browser marked “gifts for dads.” And throw away the socks you just bought or that hideous tie. (Who even wears ties anymore after a year of working from home?) No, instead of giving Dad a gift he’ll graciously accept, then never use, how about you just grill him a great lunch, yeah?

You can’t go wrong with a good steak, and this recipe involves rubbing steak with taco seasoning for a punch

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Get to Know Community Cook Jenn Tidwell

This California cook describes her style of cooking as Califusion Comfort Cuisine. Jenn likes to cook it all, from nutritious dinners to comfort food, plus decadent desserts! Here, she’s dishing about her unique cooking style.

a woman smiling for the camera: Courtesy Jenn Tidwell

© Provided by Taste of Home
Courtesy Jenn Tidwell

Taste of Home: Tell us a little about you. Where do you live, who’s in your family and what do you do when you’re not cooking?

JT: I live near Sacramento in Fair Oaks, California, with my boyfriend, Steve, and my two girls; Kaia, 15, and Marlee, 8. I don’t think I’m ever not cooking.

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Duluth social services group puts cooking classes online, and recipes on paper

CHOICE, unlimited’s virtual cooking class has been going strong since last summer, with up to three sessions a week. This month, the nonprofit is releasing “Let’s Eat,” a cookbook compiled of 50-plus recipes for salads, dinners and desserts — all made in class.

Nelson recently said more than 170 copies had sold, and they had about 50 extras, available for $12. All proceeds will go toward more classes.

The organization serves people by providing enrichment, health and wellness goals, employment and ongoing support, said Executive Director Kristie Buchman. The cookbook is a fun way to feature the students, and it

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Marcus Samuelsson Shares His Favorite Juneteenth Recipes

Last year, chef Marcus Samuelsson released his seventh book, The Rise. More than just a cookbook, it blended stories of Black creativity from a broad array of figures—both across the arts and activism—with recipes that wove a new story of how food has intersected historically with the cultural output of the African diaspora. In Samuelsson’s eyes, it was equally intended as a celebration of the friendships he’s been able to foster through cooking across generations, from his teenage years as an aspiring cook to his career as one of America’s (and perhaps more importantly for him, Harlem’s) most decorated

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