Good morning, fare companions. The rest of us are grateful that some of you send recipes Just Because. No request needed; you are simply satisfied with something you cooked or ate and want to pass around the magic.
Good morning and welcome to a challenge for all you outdoor chefs
It's glorious March, but for just a little longer. Before you dig into today's tasty treats, please heed these requests from our friend T. Square, whose sentences often begin with question marks — at least the culinary sentences.
Good morning, Fare companions. We begin with a plea from Anonymous of Oak Ridge, who has "a freezer full of center-cut pork chops, boneless, and I need a recipe for cooking them so they will not be dry."
Good morning and good hunting for recipes that work in your local or regional kitchen.
Welcome to our morning get-together.
Welcome to this week's spread. We've got two requests, the first from the estimable B.L., who saved last week's sausage pinwheels and is hereby asking for more. "My extended family LOVES finger foods — and we'll plan occasions just to serve them — so we're always looking for new recipes."
We arrive together at October's first Wednesday, with colorful cuisine ahead.
Welcome, friends, to September's end.
Good morning, Fare weather friends. As summer rounds the corner and heads toward August's beginnings, I am thinking of summertime mealtime memories ... and wondering about yours.
