Fare Exchange: Time for tea, chocolate and a crock o’chicken
March has arrived, as always bearing gifts of good food from one of you to many.
Fare Exchange: Here are some suggestions for making several savory sandwiches
Welcome to February's final Exchange and, now that you are here, consider yourself challenged.
Fare Exchange: Great grits and chocolate cake cubed (it’s math)
It's an overcast Wednesday as I write and the world has come to a considerable slowdown from the busy culinary season past.
Fare Exchange: Time for Cherpumple? What the heck is that?
Have a seat at the newsprint table and let's talk food.
Fare Exchange: The best bacon, turnips, soup and lessons on properly using a knife
Wednesday cometh, and always with benefits. Almost always, also, with questions. Today it's Cathy Lovelady, who wants to know where to buy tomatoes canned in jars and this larger question: "I have been hearing that food in aluminum cans is not healthy. What do you think?"
Fare Exchange: Feeding ravenous teenage boys, using leftover ricotta
It's that time again, so we begin with a request from a teenage athlete, filtered through his mother.
Fare Exchange: Cooking pimiento cheese and shrimp (don’t laugh), plus gooey pumpkin cake
So glad you are sitting down here - or standing up, for that matter - to join this conversation about food.
Fare Exchange: Diving in to meatloaf, spicy grits and party fare
Dear January readers, today we begin with requests old and new. Lucy Boyd made a small lasagna and ended up with a great deal of leftover ricotta. She asked, "Do your readers have any recipes for fruity desserts made with ricotta?"
Fare Exchange: Grateful for grits and using your nog’in for bread
Good morning, good day, good year, good friends. A wonderful thing happened at the end of 2016: You all sent a Christmas-plenty of recipes and we will continue to draw from them in the weeks just ahead.
Fare Exchange: Simple cinnamon rolls, Pot Roast Meatloaf are comforting cold-weather food
Welcome to 2016's last Fare Exchange. Let's get right to it.
