WFAEats

WFAEats
12:00 am
Mon December 3, 2012

If You Build It: "Gingerbread Lane" Contest

Ballantyne Hotel & Lodge

Get the gumdrops! Whip up the icing! If you’ve ever been tempted to try your hand at baking and making a gingerbread house, this could be your year to claim a really "sweet" prize. The Ballantyne Hotel & Lodge wants you to submit your creation to its Gingerbread Lane competition.

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WFAEats
12:00 am
Thu November 29, 2012

Meals And Memories: The Power Of Remembering

Joanne Caras

They’re billed as "the most important cookbooks you’ll ever own," and it’s hard to disagree. 

Joanne Caras and her family collected recipes and remembrances from Holocaust survivors around the world, and then performed a series of small wonders. Caras created two elegant books, first, "The Holocaust Survivor Cookbook" and now a new volume, "Miracles and Meals." Both celebrate how human dignity can - and does - flourish under the most horrific circumstances.

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WFAEats
12:00 am
Mon November 26, 2012

"Soup"-er Art

Campbell Soup Company

Got an art lover who’s also a foodie on your holiday shopping list? Here’s a tasteful gift idea: commemorative Andy Warhol cans of Campbell’s tomato soup.

Stay with me here.

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WFAEats
12:00 am
Tue November 20, 2012

You Say 'Roast Turkey,' I Say 'Spatchcock'

Spatchcocking takes the idyllic presentation of the Norman Rockwell-esque turkey and flips it on its... well, you'll see.

"Spatchcocking." If it’s happening around here this Thanksgiving, nobody’s talking about it – yet.

The peculiar term is probably English in origin. It describes an unusual way to prepare a chicken or turkey, and it’s unlike the traditional Norman Rockwell presentation we’re used to. Yes, those rounded mounds of roasted poultry look beautiful. But too often, their crispy skins hide dried-out white meat, still-pink dark meat - or both. It’s difficult to cook something the size of a turkey evenly. Harder still to keep it moist and flavorful.

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WFAEats
12:00 am
Fri November 16, 2012

Oyster Stuffing, Friends A Must For Thanksgiving Swap

Your Thanksgiving table doesn't have to be empty.

Those who dread a lonesome holiday, listen up.

It’s possible to find a friend and trade hosting. Nov. 22 marks the 26th time we’ve swapped hosting.

It can work. Trust me on this.

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WFAEats
12:00 am
Wed November 7, 2012

Marmalade Made Easy

Lemon Marmalade
Pamela Roberts/Spoon Feast

Bitter Orange Marmalade made with Seville Oranges is one of life's truly great pleasures. The intensity of the orange, the bitter-sweet finish that mixes with melted butter on good toast is something that could inspire sonnets.

So humbly, I go into making marmalade from the abundance of lemons in my kitchen. It is worth noticing that some recipes ask for the white pith to be removed, some include the entire lemon, some just peel and lots of interesting versions in between.

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WFAEats
10:18 am
Mon October 29, 2012

A Fund Drive's Secret Ingredient

Bagels
Elizabeth Shaffer

There are many things that go into making a successful fund drive here at WFAE.  Scheduling, selecting messaging, organizing volunteers and practicing what you hear on air are all key parts of each fund drive.

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WFAEats
12:00 am
Fri October 26, 2012

A Focus On Turkish Cuisine

Lamb kebab
Ilke McAliley

Turkish food is addictive. Once you have tried authentic Turkish pilav, kebab, or borek—whether back in your grandma’s kitchen or in a hole-in-the-wall restaurant during your travels—there is no turning back. You keep searching for recipes, trying every restaurant that has a Mediterranean ring to it, or make plans to go back again. You can not get enough of it.

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WFAEats
11:32 am
Thu October 18, 2012

Across The Miles

Florentines
Amy Rogers

The world may be getting smaller but 10,000 miles between friends is still an impossible distance. So when my friends Stephanie and Marc announced last fall they were moving from Charlotte to Australia, I was crushed. They bequeathed to me the entire contents of their pantry and liquor cabinet, but that did little to help.

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WFAEats
12:46 pm
Thu October 11, 2012

If You Can't Beat It, Eat It

Kudzu covering a field and trees.
Credit *Kid*Doc*One*/Flickr

News bulletin: kudzu is a food.

You can fry the leaves, chop it for casseroles and quiches, candy, jelly and more. Just as the folks at May’s Chapel United Methodist Church near Maiden. They’ve celebrated kudzu dishes for years. I dropped by there last month.

Of course most consider kudzu a scourge of the South, a once-welcomed Asian import to cure soil erosion, a monster whose tendrils choke trees, smother shrubs, and turn entire fields and hillsides into snake havens.

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