WFAEats

WFAEats
11:22 am
Wed March 14, 2012

Eat Honey, Bee Local

Bees scare me.   I feel foolish that something so small and generally uninterested in my presence would cause me to act in ways that call my sanity into question.  I’ve leapt from my automobile, removed clothing in public, and screamed like a girlie girl (which I am not) in response to an unwelcomed visitor.

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WFAEats
1:39 am
Thu March 8, 2012

Talk Soup

Shrimp Bisque
Credit Island Vittles / Flickr

  It may not be ‘soup’ weather but we’re not letting that stop us from exploring this tasty comfort food. This month's Charlotte Talks’ food show dove in with a full hour on soup – from understanding the process behind the most basic stocks and broths to more complex flavors and combinations.

Recipes for Shrimp Bisque with rice and 5 spice Butternut Squash Soup

Recipes from Jennifer Gallagher, Assistant Professor at Johnson & Wales University Charlotte.

Shrimp Bisque with rice
Yield 2 quarts

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WFAEats
4:40 pm
Wed March 7, 2012

Heritage And Heirloom... Chickens?

When you hear the words “heritage” and “heirloom” what comes to mind? For Chef Steve Pope, it’s chickens.

Pope will be visiting Charlotte’s 7th Street Public Market this Sunday, March 11 from 6:30 – 8:30 pm, for a special tasting, lecture and demonstration event.

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WFAEats
3:50 pm
Tue March 6, 2012

A Pizza For Your Health

Karen's 'Meat on Wheat' Homemade Pizza
Credit Jay Ahuja

  A few years back, I was diagnosed with extremely high cholesterol.  So my wife, Karen, and I came to an understanding.  Despite the fact that I am very well insured and probably worth more dead than alive, I’d get back into an exercise routine by walking our dogs more regularly, start taking two types of prescription medication and fish oil capsules every day.  I even tried adding flax seed to my food for a short period of time, but that was a non-starter.

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WFAEats
2:35 pm
Thu March 1, 2012

Cooking With Quinoa

Republished with permission from Finding Tasty

Quinoa has been around for thousands of years, but is just recently becoming a kitchen staple. It appeals to several different diets: It’s gluten-free, has balanced amino acids therefore being a complete protein (great for vegetarians) and is easily digestible. It looks like couscous, but unlike its North African twin, has a very slight crunch and is not a starch.

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Commentary
12:00 pm
Fri February 25, 2005

Lessons From The Kitchen

This year, the annual observance of "Black History Month" has WFAE commentator Amy Rogers remembering her childhood and one woman who played a very important role in it. 

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