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Last Tuesday night in Tennessee, bluegrass musicians David and Virginia Blood were busy making sandwiches. In Pittsburgh, real estate agent...

Just about now, you might be tired of cooking and eating what’s in your refrigerator. We are all used to asking what’s for dinner? What are we in...

Spring has arrived in California’s idyllic Napa Valley. The buds emerging from dormant vines signal the beginning of a new vintage. The scene...

ROOT OF ROASTING

3/31/20

Cooking at home more these days? Here’s a primer on a basic technique for creating simple, healthy meals: roasting vegetables.If you love ordering...

Always wanted to learn how to make bechamel? Or understand the difference between champagne and cremant? Now you can. One bright side to socially...

Learning the different cuts of meat

3/23/20

I was a vegetarian for five years, mostly because I didn’t want to support massive feed-lot operations which corral 150,000 cattle or more and can...

Versatile, global, delicious honey

3/23/20

Honey isn’t just honey anymore. At farmers markets, grocery stores and restaurants, there’s a wide assortment of honeys in various colors and...

Snacks inspired by snacks

3/23/20

There is a certain air of public dismissiveness around the types of foods that seem to always be associated with “the munchies.” Movies and...

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