Fare Exchange: Time for pound cake, potatoes and a potent potable
It's May and here we are, full of foodie reasons to give thanks and not quite full of requests.
Fare Exchange: Sweet recipes for nutella, chocolate and cookies
Welcome readers, always-welcome readers. Today we are hoping you can produce some specifics for making the raisin-and-gin arthritis treatment as well as a recipe for peach pound cake, and these repeats: your version of a power salad and your favorite recipes for cooking freekah, farro, quinoa and couscous.
4-20 Fare Exchange: Just beet it — three recipes for the purple veggie
Good morning, readers. It was good this week to get notes from some of you, both for publication and not.
Fare Exchange: Lots of desserts, plus a recipe for hungry athletes
Good morning, good Wednesday company. We've had an impassioned letter from Yeast of the Ridge, and there is a sense of urgency.
Fare Exchange: From pizza to hot pockets to ‘nanner pie
It's lovely April, soon to be followed by lovelier May, and there are certain foods that simply beg to be considered for the months' meals. Lemon-y anything, for one. And so we have a request for a dessert called Lemon Lush, and one for scalloped potatoes and anything with beets.
Fare Exchange: ‘Sinful’ chocolate, cheesy crescents and upside-down ‘taters
Good morning, good company of readers. In the waning week of March there is plenty of food talk. We've got questions about radishes, gin-raisin potions, foods for the gluten sensitive (as opposed to gluten intolerant), kale soup, braised meats, trout dishes and sous-vide methods. What variety, what variety.
Fare Exchange: Crescent roll dough is a versatile ingredient
Welcome to Fare Exchange and today's challenges:
Fare Exchange: How to make green desserts for St. Paddy’s Day
Welcome to spring and the culinary delights thereof. As always, we need a little help in making some of these delights. For instance, we are seeking help with Fehn's clam chowder, with roasting, sugaring and spicing raw almonds, and recipes for anything made with sprouted grains or vegetables.
Fare Exchange: Stuffed chicken breasts, 2 versions of coconut rice
It's good to have you there on the other side of Fare Exchange with only the paper or the screen between us.
Fare Exchange: Time to make cornbread, gin-soaked raisins
Good morning, most-welcome March readers. The readers who requested the following are still waiting for your answers, patiently or not.
