A few weeks ago our Mennonite friends in Kentucky invited us to watch them make sweet sorghum syrup. Sorghum is similar to molasses but has a much earthier taste with a touch of sourness. It can be used cup for cup in any recipe calling for molasses, honey, or corn syrup. Having said all that, in the … Continue reading The Biscuit King
Dear Reader, I’m back! I made ricotta. It was so much easier than I ever imagined. Here’s the crazy part — it takes only three ingredients, milk, salt, and vinegar, and twenty minutes. I might never have tried this had I not been cooking in the kitchen of the non-profit, The Nashville Food Project the morning fellow … Continue reading How to Make Whole Milk Ricotta
Say you have a house full of people over the next week or two and you need to keep the meals rolling out. Or, maybe you have been tasked with bringing part of a meal to someone’s house for a vacation gathering. I’ve made a list of some of my favorites. The Baked Ziti with … Continue reading Holiday Inn: Feeding a Houseful
Every Saturday morning, my husband, the dog and I head over to Richland Farmers Market, a happening and energetic place to shop in Nashville for organic vegetables and locally made food products. I am drawn to this market by both the variety of vegetables offered and the enthusiastic farmers, bakers, butchers, beekeepers, and fromagers who show … Continue reading Roasted Rosemary Sweet Potatoes
