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2012 Newsletter Archive

December 2012 - Issue 2
Wrap It Up - A Mini Holiday Issue


Small Bites

Whether finishing your list and checking it twice, or gearing up for holiday entertaining, RELAX and ENJOY this special time of year – we’ve got you covered! In this issue we have Gift Ideas, Recipes and Printable Gift Tags!

 

This Issue
  • Helping to Complete Your Holiday Shopping
  • Stocking Stuffer Ideas
  •
Giving the Gift of Experience
  • Printable Gift Tags
  • See Our Archive of Holiday Appetizer Recipes

  • Holiday Inspiration: Pinterest Candy Cane Board
  • Holiday Inspiration: Pinterest Gingerbread House Board
  • and more.....

 

 


December 2012 - Issue 1
Entertaining with Small Bites


Small Bites

‘Tis the season for great get-togethers fueled by fabulous food. We have some great suggestions for what to serve at a moment’s notice, or when the mood strikes.

 

This Issue
  • Celebrating the Holidays with Great Food
  • Featured Items for Gift Giving
  •
Holiday Do-Ahead Ideas
  • Choosing a Menu
  • How to Make Mini Quesadillas
  • Estimating the amount of Wine
  • Estimating the amount of Appetizers
  • Tips for Entertaining a Large Crowd
  • Accessories for Enjoying Wine
  • Pairing Wine with the Appropriate Glass
  • Tips for Keeping Pesto Bright Green

  • Planning Ahead for Impromptu Entertaining
  • Serving Temperature for Wines
  • Accessories for Serving Cheese
  • Cookbook: Wine Bites
  • Recipe: Caramelized Onion and Cheese Squares
  • Recipe: Manchego Quesadillas with Roasted
    Red Peppers and Onions    

  • Recipe: Sun-Dried Tomato and Garlic Palmiers
  • Recipe: Pesto Palmiers
  • Recipe: Almond Cinnamon Palmiers    
  • Recipe: Herbed White Bean Spread

  • and more.....


Pistachio Herb Pesto

Caramelized Onion
and Cheese Squares

Classic Pesto

Manchego Quesadillas with
Roasted Red Peppers and Onions

Classic Pesto

Sun-Dried Tomato
and Garlic Palmiers

Pistachio Herb Pesto

Pesto Palmiers

Pistachio Herb Pesto

Almond Cinnamon Palmiers

Pistachio Herb Pesto

Herbed White Bean Spread

Recipes from Wine Bites by Barbara Scott-Goodman. Published by Chronicle Books, San Francisco, CA. Copyright 2011. Reprinted with permission of the publisher. All rights reserved.

 

November 2012 - Issue 3
Give Gifts From Your Kitchen


Gifts From the Kitchen

Whether you're a novice or expert, display your culinary creativity this holiday season with gifts from your own kitchen. We have six easy, delicious recipes for you to make and give along with packaging ideas.

 

This Issue
  • Giving Gifts from You're Kitchen
  • Featured Items for Gift Giving
  •
What is a Sugarplum?
  • Templates for Make Your Own Gift Boxes
  • Favorite Gifts For Giving Under $25.00
  • Favorite Gifts For Giving Under $50.00
  • Tips for Making each of our Featured Recipes

  • Cookbook: Gourmet Gifts
  • Recipe: Pistachio Sugarplums
  • Recipe: Italian Style Crackers    
  • Recipe: Hazelnut Brittle
  • Recipe: Easy No-Dip Chocolate Truffles
  • Recipe: Spicy Asian Almonds    
  • Recipe: Butter Toffee Pecans
  • and more.....


Pistachio Herb Pesto

Pistachio Sugarplums

Classic Pesto

Italian Style Crackers

Classic Pesto

Hazelnut Brittle

Pistachio Herb Pesto

Easy No-Dip Chocolate Truffles

Pistachio Herb Pesto

Spicy Asian Almonds

Pistachio Herb Pesto

Butter Toffee Pecans

Recipes from Gourmet Gift by Dinah Corley. Published by Harvard Common Press, Boston, MA. Copyright 2011. Reprinted with permission of the publisher. All rights reserved.

 

November 2012 - Issue 2
Cookies for the Season


Cookies

Looking for fast, festive cookies to share this holiday season? We have some sweet options in our latest newsletter.

 

This Issue
  • Celebrating the Season with Cookies
  • Featured Items for Cookie Baking
  •
Strategies for Stress Free Baking
  • Assess your Cookie Recipes for Color, Shape and Variety
  • Tips for softening Butter
  • Baking in Stages
  • Cookie Mixing Essentials
  • Tips for Mixing Successful Batches of Cookie Dough
  • Tips for Baking Successful Consecutive Batches of Cookies
  • How to Care for Cookie Cutters
  • How to Set Up a Cookie Exchange

  • Cookbook: Very Merry Cookie Party
  • Recipe: Glacé Cherry Holiday Slices
  • Recipe: Basic Gingerbread Cookies    
  • Recipe: Finish Almond Logs
  • and more.....


Pistachio Herb Pesto

Glacé Cherry Holiday Slices

Classic Pesto

Classic Gingerbread People

Classic Pesto

Finnish Almond Logs

Recipes from Very Merry Cookie Party by Barbara Grunes & Virginia Van Vynckt. Published by Chronicle Books, San Francisco, CA. Copyright 2010. Reprinted with permission of the publisher. All rights reserved.

 

Novmeber 2012 - Issue 1
Talking Turkey - Thanksgiving


Thanksgiving

Tackle Thanksgiving dinner one bite at a time! We’re talking turkey, side dishes and our favorite tips for the season.

 

This Issue
  • Preparing for the Thanksgiving Meal
  • Featured Items for Holiday Cooking
  •
How to Apply a Turkey Rub
  • Stuffing a Turkey with Onions and Oranges
  • Turkey Do-Ahead Steps
  • How to Carve a Turkey
  • Turkey Essentials
  • Turkey Tips
  • Tips for Terrific Stuffing
  • Stuffing Do-Ahead Steps
  • Sie Dish Do-Ahead Steps
  • Safe Handeling of the Leftovers

  • Cookbook: Seriously Simple Holidays
  • Recipe: Roast Turkey with Maple Balsamic Butter Rub
  • Recipe: Sausage, Dried Fruit and Nut Stuffing    
  • Recipe: Green Beans with Carmelized Red Onion
    & Mushroom Topping

  • and more.....


Classic Pesto

Roast Turkey with
Maple Balsamic Butter Rub

Pistachio Herb Pesto

Sausage, Dried Fruit and Nut Stuffing

Thai Pesto

Green Beans with Carmelized
Red Onion & Mushroom Topping

Recipes from Seriously Simple Holidays by Diane Rossen Worthington. Published by Chronicle Books, San Francisco, CA. Copyright 2007. Reprinted with permission of the publisher. All rights reserved.

 


October 2012 - Issue 2
Season with Salt


Salt

Salt is salt, right? Yes and no. Artisan salt-making from around the globe has exploded onto the culinary scene changing how we think and use salt. The results are a whole new level of delicious!

 

This Issue
  • Exploring Artisan Salts
  • Featured Items for Enjoying Salt
  •
The Sources of Salt
  • Salty - one of the five senses
  • Table Salt vs. Sea Salt vs. Kosher Salt
  • Types of Artisan Salt: Fleur de Sel Salt, Cyprus Black Lava Salt, Sel Gris Salt, Alderwood Salt, Meadow Flake Salt, Hickory Smoked Salt, Cyprus Rosemary Salt, Alaea Red Hawaiian Salt, Celtic Light Grey Salt, Himalayan Pink Salt, Kala Namak Black Sulfer Salt, Murray River Salt
  • Gourmet Salts and Peppers
  • When to use which Salt
  • Salt for Baking
  • Finishing Dishes with Salt
  • "Salt to Taste"
  • Using Salt as a Cooking Vessel
  • Cooking on Salt Blocks
and Slabs
  • Salt and Pepper Servers
  • Cookbook: Salted
  • Recipe: Chévre with Cyprus Black Flake Sea Salt & Cacao Nibs
  • Recipe: Soft Pretzels with Hickory Smoked Salt  
  • Recipe: Fleur de Sel & Smoked Salt Caramels
  • and more.....


Classic Pesto

Chévre with Cyprus Black Flake
Sea Salt & Cacao Nibs

Pistachio Herb Pesto

Soft Pretzels with Hickory Smoked Salt

Thai Pesto

Fleur de Sel & Smoked Salt Caramels

Recipes from Salted by Mark Bitterman. Published by Ten Speed Press, Berkeley, CA. Copyright 2010. Reprinted with permission of the publisher. All rights reserved.

 


October 2012 - Issue 1
Real Biscuits


Biscuits

Bake a batch of fresh biscuits from scratch! It’s easier than you think, and so much better tasting than biscuits from a can. Read about how to bake a better biscuit in our latest newsletter!

 

This Issue
  • Making Biscuits from Scratch
  • Featured Items for Making Biscuits
  •
Tips for Making Flakey Biscuits
  • The Four Basic Ingredients for Biscuits
  • Troubleshooting Biscuit Making
        • Tough Biscuits
        • Dark Biscuits
        • Flat Biscuits
        • Salty Biscuits
  • Types of Butter Servers
  • How to Adapt a Biscuit Recipe for a Food Processor

  • Cookbook: Southern Biscuits
  • Recipe: Baking Powder Biscuits
  • Recipe: Pumpkin Biscuits   
  • Recipe: Pimento Cheese Biscuits
  • and more.....


Classic Pesto

Baking Powder Biscuits

Thai Pesto

Pumpkin Biscuits

Thai Pesto

Pimento Cheese Biscuits

Recipes from Southern Biscuits by Nathalie Dupree and Cynthia Graubart. Published by Gibbs Smith, Layton, UT. Copyright 2011. Reprinted with permission of the publisher. All rights reserved.

 

September 2012 - Issue 2
Braise & Roast


Braise & Roast

Fork tender meats, succulent vegetables, and how to perfectly roast a chicken. Achieve these results with braising and roasting techniques. We show you how in our latest newsletter.

 

This Issue
  • Braising and Roasting Your Fall Meals
  • Featured Items for Braising and Roasting
  •
What is Braising?
  • The Hows and Whys for Braising
  • Braising in a Slow Cooker
  • The Step By Step Process of Braising
  • What is Roasting?
  • Roasting via the Oven or Grill
  • The Two Types of Browning
  • How to Roast Vegetables
  • The Step By Step Process of Roasting
  • Roasting: When to Use High or Low Tempertures

  • Cookbook: Ruhlman's Twenty, The Ideas and Techniques
     That Will Make You a Better Cook

  • Recipe: Red Wine Braised Short Ribs
  • Recipe: Roasted Cauliflower with Brown Butter    
  • Recipe: Perfect Roasted Chicken
  • and more.....


Classic Pesto

Red Wine Braised Short Ribs

Pistachio Herb Pesto

Roasted Cauliflower
with Brown Butter

Thai Pesto

Perfect Roasted Chicken

Recipes from Ruhlman’s Twenty, The Ideas and Techniques That Will Make You a Better Cook by Michael Ruhlman. Published Chronicle Books, San Francisco, CA. Copyright 2011. Reprinted with permission of the publisher. All rights reserved.

 

September 2012 - Issue 1
"A" is for Apple


Apples

The season’s apple harvest inspires the baker in all of us, and homemade is ALWAYS better than purchased. We guide you to some of the best flavors of the season in our latest newsletter.

 

This Issue
  • Apples - A Favorite Fall Fruit
  • Featured Items for Enjoying Apples
  •
The Evolutions of Apple Varieties
  • Apple Pie Making Tips
  • Why You Should PreCook the Apples for Apple Pie
  • Pomology - The Science of Apple Growing
  • Apple Varieties
  • The Components for a Apple Tool Kit
  • Apple Trivia and Facts
  • Rustic Tarts
  • How to Simplify Tart Making with Parchment
  • How to Store Apples
  • How to Stop Apple Browning

  • Why Apples are Waxed
  • Cookbook: The Apple Lover's Cookbook
  • Recipe: Blue Ribbon Deep Dish Apple Pie
  • Recipe: Pork and Apple Pie with Cheddar Sage Crust    
  • Recipe: Free Form Apple Pear Canberry Tart
  • and more.....


Classic Pesto

Blue Ribbon Deep Dish Apple Pie

Pistachio Herb Pesto

Pork and Apple Pie with
Cheddar Sage Crust

Thai Pesto

Free Form Apple Pear Canberry Tart

Recipes from The Apple Lover’s Cookbook by Amy Traverso. Published W. W. Norton & Company, Inc., New York, NY. Copyright 2011. Reprinted with permission of the publisher. All rights reserved.

 

August 2012 - Issue 2
Put Your Pesto On!


Pesto

Pesto adds pizzazz to any dish – pasta, meats, vegetables, and more! Try the four varieties in this issue of our newsletter!

 

This Issue
  • Pesto - A Versatile Sauce for Many Dishes
  • Featured Items for Making Pesto
  •
The Origins of Pesto
  • The Five Basic Ingredients in Pesto
  • Mix and Match your Pesto Herbs & Nuts
  • Suggested Uses for Pesto
  • Pesto Making Tips
  • How to Freeze Pesto
  • How to Toast Nuts for Pesto
  • Pesto Making Tools
  • Cooking with Garlic
  • Choosing Your Head of Garlic
  • How to Remove the Garlic Smell from Your Hands

  • Varieties of Garlic - The Smaller the Stronger the Bigger the Blander
  • Garlic Tools
  • Cookbook: Pestos, Tapenades & Spreads
  • Recipe: Classic Pesto - Orecchiette Pasta and Pesto
  • Recipe: Pistachio-Herb Pesto - New Potatoes & Green Beans
    
Tossed with Pistachio Herb Pesto    

  • Recipe: Thai Pesto - Shrimp & Thai Pesto in Toasted Wonton Cups
  • Recipe: Cilantro Pesto - Cilantro Pesto Topped
    
Grilled Chicken Breasts

  • and more.....


Classic Pesto

Classic Pesto

Pistachio Herb Pesto

Pistachio-Herb Pesto

Thai Pesto

Thai Pesto

Cilantro Pesto

Cilantro Pesto

 

Recipes from Pestos, Tapenades & Spreads by Stacey Printz.
Published Chronicle Books, San Francisco, CA. Copyright 2009.
Reprinted with permission of the publisher. All rights reserved.



 

July 2012 - Issue 1
Fresh Veggies - Stuff 'em


Stuffed Vegetables

Fresh Ways with Veggies! It’s fresh produce season – so much to experience, so little time! You’ll love our ideas for stuffing summer vegetables.

 

This Issue
  • Using Summer's Harvest to Make Delicious Meals
  • Featured Items for Enjoying Fresh Vegetables
  •
Fruits vs Vegetables? Which Determines Which It Is?
  • How Much is a Serving of Vegetables
  • The Health Benefits of Vegetables
  • How to Prepare Quinoa
  • Tips for Roasting Peppers
  • Tips for Cleaning and Storing Vegetables
  • Tools for Cleaning and Prepping Vegetables
  • Tips for Shoping a Farmers Market
  • Choosing a Baking Dishes
  • How to Freeze the Harvest

  • How to Properly Blanch Vegetables
  • Cookbook: Power Foods
  • Recipe: Stuffed Poblanos in Chipotle Sauce
  • Recipe: Baked Plum Tomaotes with Herbed Rice Stuffing
  • Recipe: Stuffed Swiss Chard Rolls
  • and more.....


Poblanos

Stuffed Poblanos in Chipotle Sauce

Stuffed Tomatoes

Baked Plum Tomatoes
with Herbed Rice Stuffing

Swiss Chard Rolls

Stuffed Swiss Chard Rolls

Recipes from Power Foods from the Editors of Whole Living Magazine. Published Clarkson Potter/Publishers, New York, NY. Copyright 2010. Reprinted with permission of the publisher. All rights reserved.

 

July 2012 - Issue 2
Sweet Summer Fruits


Stone Fruits

Pick some peaches and make some incredibly delicious summertime treats!

 

This Issue
  • Stone Fruit Season: Peaches, Nectarines, Plums, Apricots and Cherries
  • Featured Items For Enjoying Summer Fruits
  •
What is a Stone Fruit & Hybridization of Stone Fruits
  • Tips for Making Ice Cream
  • Top Picks for Ice Cream Tools
  • How to Pick and Peel Stone Fruits
  • How to Ripen Stone Fruits
  • Tips for Making Crisps
  • How to Whip Cream
  • Tools for Making Crisps
  • Maceration - How to Macerate Fruit
  • Thickening Fruit Juices
  • Tips for Making Fruit Leathers

  • Food Dehydrators - For Preserving Fruits
  • Cookbook: Peaches and Other Juicy Fruits
  • Recipe: Homemade Peach Ice Cream
  • Recipe: Seasonal Crisp with Mixed Stone Fruits
  • Recipe: Fruit Leather
  • and more.....


Peach Ice Cream

Homemade Peach Ice Cream

Fruit Crisp

Seasonal Crisp with Mixed Stone Fruits

Fruit Leather

Fruit Leather

Recipes from Peaches and Other Juicy Fruits by Olwen Woodier. Published by Storey Publishing, North Adams, MA. Copyright 2004. Reprinted with permission of the publisher. All rights reserved.

 

July 2012 - Issue 1
Summer Salsa-bilities


Summer Salsa

Zesty and bold, fresh summer salsas are loaded with healthy ingredients that make your mouth sing and your taste buds dance! This issue offers three fresh salsa recipes for you to try and more.

 

This Issue
  • Converting the Summer's Harvest into Fresh Salsa
  • Featured Items for Making Salsa
  •
How to Wrangle a Pineapple
  • Pointers for Working with Peppers
  • Measuring a Chiles Heat - The Scoville Scale
  • Maintaining Your Knives
  • Salsa Prep Tools
  • How to Roast Sweet Corn
  • Sweet Corn Prep Tools
  • Choosing the Right Cutting Board
  • Cutting Board Maintenance
  • Salsa Dippers: Baked Tortilla Chips, Pita Chips, Bruschetta,
    Crostini and Vegetable Slices

  • Other Uses for Salsa: Condiment & Salad Dressing
  • Cookbook: Skinny Dips
  • Recipe: Pineapple, Red Pepper & Jalapeno Salsa
  • Recipe: Fiery Black Bean, Roasted Corn & Jicama Salsa
  • Recipe: Salsa Italiana Cherry Tomatoes, Roasted Garlic & Basil
  • Recipe: How to Make Baked Tortilla Chips
  • Recipe: How to Make Baked Pita Chips
  • Recipe: How to Make Crostini and Bruschetta
  • and more.....


Pineapple Salsa

Pineapple, Red Pepper,
and Jalapeño Salsa

Black Bean Salsa

Fiery Black Bean, Roasted Corn,
and Jicama Salsa

Salsa Italiana

Salsa Italiana Cherry Tomatoes,
Roasted Garlic, and Basil

Recipes from Skinny Dips by Diane Morgan. Published by Chronicle Books, San Francisco, CA. Copyright 2010. Reprinted with permission of the publisher. All rights reserved.

 

June 2012 - Issue 2
Stay Hydrated and Healthy


Hydrated and Healthy

Stay hydrated and healthy this summer with homemade soda and juices that renew and refresh! We'll get you started in our latest newsletter!

 

This Issue
  • Ideas for Staying Hydrated
  • Featured Items for Hydration
  •
Carbonation Chemistry
  • Soda or Pop or Coke? Which is Correct?
  • How to Turn Watermelon Soda into Granita and Ice Cubes
  • Home Carbonation Systems
  • The Advantages of Making Soda at Home
  • How to Make Simple Syrup
  • Choosing Sweeteners for Your Beverages
  • Hydration Helpers
  • Joining the Juice Train
  • Colorful Fruit & Vegetable Juice Combination Ideas
  • Choosing Items to Juice
  • Selecting a Juicer
  • Turning Homemade Sodas into Ice Cream Floats
  • Cookbook: Homemade Soda 200 Recipes for Making and Using
  • Recipe: Sparkling Watermelon Soda
  • Recipe: Cantaloupe Clementine Soda
  • Recipe: Strawberry Cream Soda
  • and more.....


Watermelon Soda

Sparkling Watermelon Soda

Cantalope Clementine Soda

Cantalope Clementine Soda

Strawberry Cream Soda

Strawberry Cream Soda

Recipes from Homemade Soda, 200 Recipes for Making and Using by Andrew Schloss. Copyright 2011. Reprinted with permission of the publisher. All rights reserved.

 

June 2012 - Issue 1
Grill Anything


Veggie Salads

Grilling isn’t limited to just meat, you can grill anything – bread, vegetables, fruit, and more! We'll get you started on some new favorites

 

This Issue
  • Grilling Side Dishes
  • Using the Grill for Flatbreads: Naan, Chapati and Pita
  •
How to Get Perfect Grill Marks
  • Using a Pizza Stone on the Grill
  • Grilling Gadgets
  • Grilling Cleaning
  • Techniques & Recipe Ideas for Grilling Vegetables
  • Using Grill Surface Thermometers
  • Grilling Fresh Fruit on the Grill
  • Grilling on Himalayan Pink Salt Slabs
  • Recipe Ideas for Salt Slab Cooking
  • Cookbook: Fire It Up 400 Recipes for Grilling Everything
  • Recipe: Grilled Tomato Chutney
  • Recipe: Grilled Garlic Bread
  • Recipe: Grilled Vegetables
  • Recipe: Tandoori Cauliflower with Mint Chutney
  • Recipe: Roasted Cheese Stuffed Jalapeno Peppers
  • Recipe: Grilled Banana Satay with Sweet Peanut Sauce
  • Recipe: Grill Kissed Pineapple
  • and more.....


Filet

Roasted Stuffed
Jalapeno Peppers

Filet

Cumin Naan with
Grilled Tomato Chutney

Filet

Tandoori Cauliflower
with Mint Chutney

Filet

Grilled Garlic Bread

Filet

Grill Kissed Pineapple

Filet

Grilled Banana Satay

Recipes from Fire It Up, More than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim. Published by Chronicle Books, San Francisco, CA. Reprinted with permission of the publisher. All rights reserved.

 

May 2012 - Issue 2
Very Veggie Salads


Veggie Salads

Carrots, cabbage, and cucumbers – plain and ordinary -- are transformed into delicious and delectable dishes

 

This Issue
  • Simple Vegetable Salads with Variations
  • Featured Products for Veggies
  •
Choosing and Storing Carrots
  • Tips for Prepping Carrots
  • The New Generation of Food Processors
  • Choosing and Storing Cabbage
  • Tips for Prepping Cabbage
  • Our Favorite Slicing and Grating Tools
  • Choosing and Storing Cucumbers
  • Tips for Prepping Cucumbers
  • Cookbook: How to Cook Everything Vegetarian
  • Recipe: Carrot Salad with Cumin - & three variations: Carrot, Currants
    and Quinoa Salad, + Spring Rolls with Spicy Peanut Sauce, + Chopped
    Salad Stacks

  • Recipe: Spicy No-Mayo Coleslaw - & three variations: Garden Wrap, +
    Grilled Shrimp and Coleslaw, + Endive Appetizer

  • Recipe: Cucumber Salad with Sour Cream or Yogurt - & three variations:
    Edamame and Cukes, + Tzatziki Style, + Stuffed Tomatoes

  • and more.....


Filet

Carrot Salad with Cumin -
Variations: Carrot, Currants and Quinoa Salad, + Spring Rolls with Spicy Peanut Sauce, + Chopped Salad Stacks

Pork Chop

Spicy No-Mayo Coleslaw -
Variations: Garden Wrap, + Grilled Shrimp and Coleslaw, + Endive Appetizer

Chicken

Cucumber Salad with
Sour Cream or Yogurt -
Variations: Edamame and Cukes, + Tzatziki Style, + Stuffed Tomatoes

Recipes from How To Cook Everything Vegetarian, Simple Meatless Recipes for Great Food by Mark Bittman. Published by John Wiley & Sons, Inc., Hoboken, NJ. Reprinted with permission of the publisher. All rights reserved.

 

May 2012 - Issue 1
The Best Ribs Ever


Spring Suppers

The secrets to the best BBQ ribs! Find out how you can make tender, succulent ribs at home with our tips & techniques.

 

This Issue
  • Making Succulent and Tender Ribs
  • Featured Grilling Items
  •
Pork Rib Cuts 101 - Baby Back Ribs, Loin Back Ribs, Spare Ribs, St.     
    Louis Style Ribs, Rib Tips and Country Ribs
  • Beef Rib Cuts 101 - Back Ribs, Beef Ribs, Short Ribs and Beef Riblets
  • Rib Etiquette
  • Setting up the Grill for Ribs
  • Rib Grilling Gear
  • Grillmaster's Rib Tips
  • Step By Step Guide for Making Ribs
  • Grilling by Temperature vs. Time
  • Incorporating the Flavor of Smoke
  • Smoking Gear
  • Refresher on Grill Safety
  • Avoiding Cross-Contamination
  • Cookbook: Wicked Good Barbecue
  • Cookbook: Big Green Egg Cookbook
  • Cookbook: Mastering the Grill

  • Recipe: Kitchen Window's Kansas City BBQ Ribs
  • Recipe: Kitchen Window's Memphis Dry-Rubbed Back Ribs
  • and more.....


Filet

Kitchen Window's
Kansas City BBQ Ribs

Pork Chop

Kitchen Window's
Memphis Dry-Rubbed Back Ribs


 

April 2012 - Issue 2
Simple Spring Suppers & Sauces


Spring Suppers

Delicious spring suppers are possible in less than 30 minutes with mouth-watering pan sauces. We show you how in our latest newsletter!

 

This Issue
  • Simple Satisfying Spring Dinner Ideas
  • Featured Items for Creating Pan Sauces
  •
Techniques for Making Pan Sauces
  • Finishing the Pan Sauce
  • The Fond - Maillard Reaction
  • Tools for Pan Sauces
  • Choosing and Using Shallots
  • Stainless Cookware: Characteristics and Care
  • Choosing a Cookware Set
  • Pan Sauce Herbs: Parsley, Tarragon & Thyme
  • Cookbook: The Bonne Femme Cookbook - Simple, Splendid Food
    that Women Cook Every Day

  • Recipe: Chicken Tarragon
  • Recipe: Pork Chops with Mustard Sauce
  • Recipe: Filet with Cherry & Red Wine Sauce
  • and more.....


Filet

Filet with Cherry and
Red Wine Sauce

Pork Chop

Pork Chops
with Mustard Sauce

Chicken

Chicken Tarragon

Recipes from The Bonne Femme Cookbook by Wini Moranville. Published by Harvard Common Press, Boston, MA. Reprinted with permission of the publisher. All rights reserved.

 

April 2012 - Issue 1
Spring Celebration Cakes


Cakes

Spring is full of celebrations! Mark these special moments with a cake made just for the occasion -- recipes and techniques found in our latest newsletter.

 

This Issue
  • Special Cakes for Special Occasions
  • Types of Frosting: Buttercream, Fondant, Ganache, Royal Icing and
    Glazes
  •
Ideas for Leftover Ganache
  • Tips for Making a Perfect Cake
  • Choosing a "Better Pan"
  • Testing for Doneness
  • Key Equipment for Baking Great Cakes
  • Tips for Cutting Layers
  • Tips for Frosting Cakes
  • Key Equipment for Frosting Cakes
  • How to use a Pastry Bag
  • Choosing a Pastry Tip

  • Cookbook: Miette Recipes from San Francisco's Most Charming
    Pastry Shop

  • Recipe: Bittersweet Ganache Cake
  • Recipe: Lemon Debutante Cake
  • Recipe: The Tomboy
  • and more.....


Ganache

Bittersweet Ganache Cake

Lemon Cake

Lemon Debutante Cake

Tomboy Cake

The Tomboy Cake

Recipes from Miette by Meg Ray. Published by Chronicle Books, San Francisco, CA. Copyright 2011. Reprinted with permission of the publisher. All rights reserved.

 

March 2012 - Issue 2
Exploring the Culinary
Side of Spain


Spain

Skip the packing, the airport lines, and customs, plan a trip to Spain by way of your own kitchen! Paella, flamenquines, and albondigas are all part of our culinary journey to Spain in our latest newsletter.

 

This Issue
  • A Trip to Spain Via Your Kitchen
  • Featured Items for Enjoying Tapas and other Spanish Inspirations
  •
The Origination of Paella
  • Characteristics of Bomba Rice
  • Selecting Saffron
  • Paellera - The vessel for making Paella
  • Paella - How to Build the Four Flavor Layers
  • The Socarrat
  • Spain's Regional Cuisines
  • Flamenquin Technique
  • Tips for making Meatballs
  • Cookbook: The New Spanish Table
  • Recipe: Chiringuito Seafood Paella
  • Recipe: Chicken Flamenquin
  • Recipe: Albondigas (Spanish Meatballs)
  • and more.....


Chicken

Chicken Flamenquin

Meatballs

Catalan Meatballs

Paella

Chiringuito Seafood Paella

Excerpted from The New Spanish Table, Copyright 2005 by Anya von Bremzen. Used by permission of Workman Publishing Co., Inc. New York. All rights reserved.

 

March 2012 - Issue 1
Maple Syrup and the
Foods that Love It
!


Maple Syrup

It’s sugaring season – maple tree sap is running! We tap into all that is maple syrup and the foods that love it in our latest newsletter.

 

This Issue
  • Tapping Into Maple Syrup
  • Featured Items for Enjoying More Whole Grains
  •
The Modern Day Methods of Harvesting Maple Sap
  • Tips for Storing Maple Syrup
  • How Maple Syrup is Graded
  • A Refresher on Making Pancakes
  • Creative Pancake Ideas
  • Pancake Tools
  • Waffle Tricks and Techniques
  • Waffle Tools
  • Aebleskiver Turning Techniques
  • Tips for Making Aebleskivers
  • Tips for Making Cooking Dried Beans
  • Maple Syrup Trivia
  • Cookbook: Maple Syrup Cookbook
  • Recipe: Classic Pancakes
  • Recipe: Whole-Wheat Corn Waffles
  • Recipe: Danish Aebleskivers
  • Recipe: Maple Baked Beans
  • and more.....


Aebleskivers

Danish Aebleskivers

Pancakes

Classic Pancakes

Waffles

Whole-Wheat Corn Waffles

Recipes from Maple Syrup Cookbook by Ken Haedrich. Published by Storey Publishing, North Adams, MA. Copyright 2001. Reprinted with permission of the publisher. All rights reserved.

 

February 2012 - Issue 2
Loads of Lemons -
A Harvest of Tart


Lemons

Lemons are in season, and there’s a harvest of tart going on right now! From appetizers to desserts, lemons are the special attraction in our latest newsletter.

 

This Issue
  • Exploring the Versatility of the Lemon
  • Featured Items for Enjoying Citrus
  •
Types of Lemons: Lisbon, Eureka and Meyer Lemons
  • The Anatomy of a Lemon
  • Choosing and Storing Lemons
  • Using Lemon to Brighten Food
  • How to Zest a Lemon
  • How to Juice a Lemon
  • Zesting and Juicing Tools
  • Tips for Preserving Lemons
  • Salad Dressing: Substituting Lemon for Vinegar
  • Tips for Using Capers
  • Six Ways to Use Lemons as Garnishes
  • How to Sweeten Lemons
  • Making and Using Lemon Curd
  • Making Your Own Limoncello
  • Cookbook: Luscious Lemon Desserts
  • Recipe: Chic Chevre
  • Recipe: Avgolemono - Greek Lemon Soup
  • Recipe: Preserved Lemons & Greens with Lemon-Honey Vinaigrette
  • Recipe: Chicken Piccata
  • Recipe: The Perfect Lemon Tart
  • Recipe: Shortbread & Lemon Curd Bars

  • Recipe: Fresh Lemonade
  • and more.....


Chevre

Chic Chevre

Lemon Soup

Avgolemono - Lemon Soup

Chicken

Chicken Piccata

Greens

Preserved Lemons & Greens with Lemon-Honey Vinaigrette

Lemon Tart

The Perfect Lemon Tart

Shortbread

Shortbread and
Lemon Curd Bars

Recipes for the Tart and Shortbread excerpted from Luscious Lemon Desserts by Lori Longbotham. Published by Chronicle Books, San Francisco, CA. Copyright 2001. Reprinted with permission of the publisher. All rights reserved.

 

February 2012 - Issue 1
Making Whoopie . . . Pies!


Whoopie Pies

Ready to treat all your favorite valentines to something special and fun? Check out our latest newsletter filled with recipes and tips for making your own whoopie pies!

 

This Issue
  • Making Whoopie Pies for Your Valentine
  • Featured Items for Your Valentine
  •
The History of the Whoopie Pie
  • The Practicality of the Whoopie Pie
  • Make Ahead Tips for Whoopie Pies
  • Mixing a Better Batter - Stop by Step Tips
  • Tips for Making Consistent Sized & Shaped Whoopie Pies
  • Mixing Tools
  • Red Velvet Cake
  • Making Fabulous Fillings
  • Moon Pies vs. Whoopie Pies
  • How to Make Powdered Sugar
  • Make Your Own Marshmallow Cream
  • Baking Tools
  • Using Freeze-Dried Fruit as a Flavoring
  • Cookbook: Whoopie Pies - Dozens of Mix 'Em, Match 'Em,
    Eat 'Em Up Recipes

  • Recipe: The Classic Whoopie Pie
  • Recipe: For My Valentine Whoopie Pies
  • Recipe: Vanilla Strawberry Whoopie Pies
  • and more.....


Whoopie Pies classic

The Classic Whoopie Pies

Valentine Whoopies

For My Valentine Whoopie Pies

Strawberry Whoopie

Vanilla Strawberry Whoopie Pies

Recipes from Whoopie Pies by Sarah Billingsley and Amy Treadwell. Published by Chronicle Books, San Francisco, CA. Copyright 2010. Reprinted with permission of the publisher. All rights reserved.

 

January 2012 - Issue 2
Great Grilled Cheese -
Classic & New


Grilled Cheese

Oozy, gooey melted cheese, captured in two bread slices, grilled to golden perfection. A grilled cheese sandwich is a favorite lunch or supper. We have some tips and techniques that can take your sandwich to the next level. Try some variations from our latest newsletter.

 

This Issue
  • Taking the Grilled Cheese to the Next Level
  • Featured Items for Enjoying Great Grilled Cheese
  •
How to Make a Better Grilled Cheese
  • The Right Proportions of Bread to Cheese
  • Selecting the Right Cheese
  • Creative Bread Choices for Your Sandwich
  • Tips for Cooking Grilled Cheese
  • Cheese Tips and Tools
  • Aioli & Compound Butters
  • Creative Grilled Cheese Combinations
  • Grilled Cheese Hors d'ouevres
  • Grilling Essentials
  • Cookbook: Grilled Cheese, Please!
  • Recipe: Artichoke Dip Grilled Cheese
  • Recipe: Cream, Cheesy and Smokey Croissant
  • Recipe: Gruyere and Gorgonzola with Hazelnut Butter
  • Recipe: Winter Tomoato Basil Soup
  • Recipe: Tomato and Red Pepper Soup
  • and more.....


Artichoke Grilled Cheese

Artichoke Dip
Grilled Cheese

Croissant Grilled Cheese

Creamy, Cheesy,
and Smoky Croissant

Gruyere

Gruyere and Gorgonzola
with Hazelnut Butter

Recipes from Grilled Cheese, Please! by Laura Werlin. Published by Andrews McMeel Publishing, LLC, Kansas City, MO. Copyright 2011. Reprinted with permission of the publisher. All rights reserved.

 

January 2012 - Issue 1
Start Over Here – Eat More Oats


Oats

We’re doubling down on the healthy grain, oats, in our latest newsletter. Whether cooked in oatmeal or featured in baked goods, they’re good for you!

 

This Issue
  • Resolve To Eat More Oats
  • Featured Items for Enjoying More Whole Grains
  •
The Process of Harvesting Oats & Turning into Rolled Oats
  • The Health Benefits of Oats
  • How To Prepare Oatmeal - Stovetop, Microwave, Crockpot, Refrigerator
    and Oven
  • Homemade vs. Oatmeal Packets
  • Oatmeal Ad-Ins
  • Make Your Own Granola
  • Types of Oats: Steel Cut, Rolled and Instant
  • How to Cook By Weight
  • How to Tare a Scale
  • Cookbook: Flour, Spectacular Recipes from Boston's Flour Bakery
    + Cafe

  • Recipe: Mom's Granola
  • Recipe: Good Morning Muffins
  • Recipe: Oatmeal-Maple Scones
  • and more.....

 


Granola

Mom's Granola

Good Morning Muffins

Good Morning Muffins

Oatmeal-Maple Scones

Oatmeal-Maple Scones

Recipes from Flour by Joanne Chang. Published by Chronicle Books, LLC, San Francisco, CA. Copyright 2010. Reprinted with permission of the publisher. All rights reserved.

 

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