Join me for a cooking class next week.
Yay! Tomato Season is officially here! Looking for fun ways to enjoy summer’s best produce? Join me for a demonstration class on August 6 at The Cooking School at Jungle Jim’s. Get the scoop!
Tag: how-to
Strawberry vinegar shrub.
We’ve named this cocktail Another Shrubbery, ’cause it’s made with strawberry shrub (and gin!). Say it with your best Monty Python accent. Here’s how to make a fruit shrub and fantastic cocktails with it.
Potato and thyme focaccia.
A visit to Eataly, the impressive Italian food emporium in Chicago, inspired this recipe for homemade focaccia with potatoes and thyme. Get the recipe.
Caprese salad with homemade ricotta.
We returned from Florida last week, with a stash of vine-ripened farmers’ market tomatoes. I whipped up a batch of homemade ricotta for a caprese salad. Get the recipe.
Love pie? Hate making pie crust?
Join me on March 12 at The Cooking School at Jungle Jim’s — for a class on easy cheats and work-arounds for working with pastry. Pie for people who hate making pie crust!
How to make homemade vegetable stock.
‘Tis soup season, and there’s no simpler, more healthful way to get the job done than by starting with homemade vegetable stock. Here’s how.
Cookbook update: Preorders now available.
At long last, “The Findlay Market Cookbook” heads to the printer this week. Whew! We’re now taking preorders online. Get the scoop.
End-of-the-garden herbed salt.
While your garden herbs have the last bit of life to them this fall, preserve their flavors by making an herb-infused salt. Get the recipe.
How to make homemade butter.
Really good artisan bread demands really good homemade butter. Here’s how to turn 2 cups of whipping cream into the best butter you’ll ever taste. Get the recipe on the blog.
