Fare Exchange: Dressings to start, and salts to finish
For how many years, I wonder, have I quoted the words of a departed sage, that "May is sheer loveliness"?
Fare Exchange: Simple but tasty recipes wanted for beach vacation
Good morning, kitchen companions. We have a request for menus and recipes for a weeklong house party to be held this month.
Fare Exchange: Savory slaws, power salads could beat the bags
April hastens toward its lovely conclusion, and our long-distance correspondent Jewel R. is hunting for recipes for savory slaws and power salads.
Fare Exchange: A variety of favorites are on the recipe board
Two envelopes arrived this week, both handwritten, both from Chattanooga, both anonymous, and both seeking cakes.
Fare Exchange: Olives, Brussels sprouts, avocados star in requests
Good morning friends. We are looking this week for some new things, notably a salad dressing made with olives, a side featuring Brussels sprouts and anything created from avocados.
Fare Exchange: From beef to bun, what are the secrets to a high-quality burger at home?
Good morning, Wednesday companions. Today we have a new topic to broach, an old one to revisit and a perennial memory to stir up.
Fare Exchange: Split pea soup, Russell’s chili and scratching the itch for fresh tomatoes
It is good to sit across from you here at the newsprint (or computer screen) divide, and to speak about nourishing and tasty food.
Fare Exchange: Cookies, poolish and finishing salts on the minds of cooks
It's beginning to feel a little like spring - not unlike the winter just past. We are heading into warmer weather with a request from Janet Pittman for "where to buy Immaculate refrigerator cookies. Publix has stopped carrying them."
Fare Exchange: Food travel from the Southwest to Italy to Georgia
Happy mid-March to you all. Before you sit down to this repast in print, see what you can do about some missing ingredients.
Fare Exchange: Contemplating pepper poppers, multicookers and honey
Good morning faithful readers -- actually, you occasional readers are every bit as welcome.