recipe

Iced Is Nice: National Iced Tea Month

Jun 24, 2016
Iced tea, lake, table
Andrij Bulba / Flickr/https://creativecommons.org/licenses/by/2.0/

Picture a tall, cool glass of iced tea, just waiting to be guzzled on this sweltering day. Now try to wrap your poor, parched brain around this: That glass is one of 68 billion that people in the U.S. will drink this year (give or take a few). This alone is reason enough to celebrate National Iced Tea Month, now through the end of June. 

A Birthday Wish With 'Mussel': A Daughter's Tribute

Apr 14, 2016
Courtesy Dan Saul

The “Soup’s on at the Soup Kitchen” blog began in 2010, when my then-75-year-old dad started posting recipes. To date, he’s posted over 2,700 entries. His blog is short on commentary; it’s more of a log of the recipes he has handcrafted for the soup kitchen on Whidbey Island in the Pacific Northwest, where he has volunteered for over a decade. It includes home-cooked meals he made for my Mom, family and friends; including Mom’s garden club and book group members, dinner club friends, neighbors, and his nephew’s Christmas tree farm crew. In January, Whidbey Island’s first Slow Food cooking workshop featured Dad’s Stone Soup recipe.

Oven Fresh / commons.wikimedia.org

While we suffer in the South under piles of pollen, the trees up North are behaving in a much more tasteful fashion. That’s because March is Maple Month, when the sap starts to flow.

Pat Conroy: A Memory

Mar 7, 2016
Amy Rogers

People were in line before the bookstore opened. Hundreds more were arriving to stand on the pavement for hours and wait their turn to enter the cozy shop jammed with easily 100 more. Pat Conroy talked and laughed and reminisced with just about everyone who came to get a book signed.

Pumpkin Perfection: A Showstopper Recipe

Oct 7, 2015
Amanda Clark

Maybe you’re over the “pumpkin craze,” or perhaps it’s a flavor you crave as the temperatures drop and the leaves change color.

My dinner club has a different theme each month. Last month, we each blindly chose a color to be the prominent one in our dish. We even threw in curveballs like white and pink, but I got orange (!) and if there’s one orange ingredient that I associate with this time of year, it’s pumpkin. It’s a favorite of mine, and I quickly got to thinking about all the flavorful possibilities.

Mecklenburg County Center of the N.C. Cooperative Extension

How hot is hummus these days? It’s everywhere from cookouts to cocktail parties. But most of the time, it’s pretty bland and uninspired.

So we were happy to see this recipe for a lively green hummus, courtesy of our friends at the Mecklenburg County branch of N.C. Cooperative Extension agency. It’s perfect for those days when the herb garden goes wild, when you’re drowning in dill, overrun with oregano, buried under all that basil.

Honey Whole Wheat Bread Between Friends

May 19, 2015
bread
Joanne Joy

Homemade bread. It’s one of the great pleasures of life—so simple and satisfying; a marvel of chemistry. I turned against carbs for a short period of time, but missed the good hearty bread I was used to eating. I’m not a fan of the white Sunbeam variety, but prefer mine with as much grain and nutty goodness that you can pack into a loaf and still call it bread. A friend shared a handwritten version of this recipe with me after we had a conversation about her commitment to grinding her own grain.

When Summer Won't Stop

Nov 10, 2014
Mamichan / Flickr/https://creativecommons.org/licenses/by/2.0/

Autumn in the South is a time of extremes: chilly nights, sweltering days, and azaleas abloom for the second time in a year.

It also means that until five minutes ago, I still had tomatoes and basil growing like it was July.

Smart gardeners weeks ago pulled up those spindly stalks, processed their pesto, and moved on to planting winter greens. But I just didn’t have the heart – my little plants were working so hard! – or the time to do it. And as a result, we went a full six months of the stuff.

Recipes From The Bread Revolution

Oct 30, 2014
Cottage Revolution / Flickr/https://creativecommons.org/licenses/by/2.0/

The following recipes come from Charlotte Talk's Bread Revolution guest bakers. 

Mike Pappas's Soppressata, Gruyere, Black Pepper And Honey Loaf

10 oz Arrowhead Mills Organic White Flour

8 oz Arrowhead Mills Organic Stone Ground Whole Wheat Flour

13 oz spring water                              

1 small piece of rind from a piece of hard cheese

1 teaspoon salt

3 tablespoon black peppercorns, course ground  

Elizabeth Community / Facebook

“The best pumpkin pie you ever ate isn’t that much better than the worst,” humorist Garrison Keillor once remarked.

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