...ends) easily, they are done. Be sure they are thoroughly done so they cut easily and are not chewy, but do not cook them too much or they will have...Read More

...feel free to add more. After several attempts at making garlic fries that fell short, I looked at some packages and determined the secret ingredient to be sugar. Deep frying...Read More

...Foods, New Leaf Market, and The Herb Room. However, we do have an abundance of Mediterranean herbs that grow beautifully in our area and many of our farmers offer herbs...Read More

This is a creamy, dairy-free traditional Greek spread commonly served as a dip with pita triangles or crackers. INGREDIENTS: 8 slices of day-old white bread, crusts removed 4 tablespoons Tarama...Read More

...of all, a galette makes an almost guilt-free dessert. Unlike a pie made with lots more sugar, a thickener, and much more fruit per slice, a slice of a galette...Read More

...herbs, such as peppercorns and bay leaves, since they will strain out more easily than powdered herbs and spices. And don’t forget to save those Parmesan or Pecorino cheese rinds...Read More

...the famous oyster stuffing served during the holidays in the South. If you’re from “up North” in the New England states, you’re probably familiar with Boston or Vermont brown bread,...Read More

The Aptos Farmers Market at Cabrillo College has launched a new Cookbook Exchange program. While the “leave-a-book, take-a-book” concept is nothing new (in fact, philanthropist Andrew Carnegie is credited with...Read More

This recipe is a recipe that I developed for Old Creek Ranch. This dish yields meat that is almost falling off the bone. The flavors can easily be varied, as...Read More

...to set up less than 1 minute. Scatter the green onion or chives over top, if desired. Serve immediately. YIELD: Serves 6. SOURCE: Recipe courtesy the National Honey Board, www.honey.com...Read More