Fare Exchange: Make okra without slime; bake chocolate cake for one
Welcome to October Fare, dear readers. Tena Wexler is hoping you can provide recipes for sour cream biscuits and for flourless chocolate peanut butter cookies. Can you?
Fare Exchange: Butterscotch cake, simple shrimp and uses for zukes
Good morning dear readers, and here are some repeat requests: for flatbreads and seafood tacos and seafood quesadillas.
Fare Exchange: Want to empty your fridge? Frittatas are a great choice
Welcome to the conversation, a to-be-continued exchange of food inspiration. Today we are looking for brunch menus and recipes, as well as for Greek yogurt recipes and perhaps shopping information.
Fare Exchange: Diving into a church cookbook, plus muffins with veggies
Welcome to Fare Exchange. You are welcome, as always. This morning our requests are broad-based: Help fatten an up-and-coming cookbook and provide grain-free treats for certain pooches.
Fare Exchange: Making gluten-free granola, black rice dishes and Swedish cookies
Good morning, September friends. Our readerly needs this week encompass two old requests and one new: How to make a power salad and how to cook freekah.
Fare Exchange: Wonders of Kamado cooking, plus rice, cookies, bruschetta
Welcome to Fare Exchange and the good cooking company of each other. This morning, our old friend Yeast of the Ridge is hunting for recipes using black rice, sometimes called forbidden rice. (And why is that?)
Fare Exchange: Drinking and eating — oranges, peanut butter and cheese
A glorious August morning to you all; let's dive into the food together.
Fare Exchange: Got any Green Egg recipes? How about fried goat cheese?
Welcome to Fare Exchange, as always; glad to have you back or glad to have you here for the first time.
Fare Exchange: Traveling from 1969 to Mexico to Europe
Some who read these words were once little, playing mindlessly without camps and projects through a lazy summer that ended after Labor Day.
Fare Exchange: Chicken salad and mayo conversations continue
Good morning, good friends. We've got a request from K.H. of Rising Fawn, Ga., for popovers made in the blender, and from Hostess Anonymous for Mary Fort Roberts' wild rice salad recipe.