It's that time again, and it's that topic: What to cook and how to cook it. Here is a short list of catch-up requests: Salmon burgers, coconut rice, power salad and what to do with fresh jalapenos bursting from the garden.
A Wednesday welcome to you, readers. Janice Locke of Rock Spring, Ga., gets the conversation going with requests for homemade vanilla ice cream and also for canine delicacies: biscuits for dogs.
Good morning, fellow foodies. Today's challenges are for a variety of squash recipes, for a "Cook's Illustrated" cornbread made with toasted cornmeal and for garlic cheese grits that don't call for a roll of Kraft garlic cheese.
Come join the conversation, readers, as we exchange fare. These words span a long distance from Chattanooga; in a faraway city, a Chattanooga resident tasted a meal ordered from The Blue Apron, an online meal service that provides three adventurous meals a week, measured ingredients delivered to your door with illustrated recipes.
Good morning, dear readers. For fodder today there is a stack of your letters as well as email pointers to recipes on the Web. So I wander through Pinterest and a blog or two for details and clarification.
Dear August readers, it's good to be together across coffee cups, computers and printed pages.
Good morning, good readers. In the week since we last met, good cooks have come to Chattanooga, bearing recipes and questions, and Chattanoogans have ventured out to taste and now to ask. To be more specific:
Welcome to Fare Exchange on this summer morning. July is fleeing fast away, offering us one more Wednesday.
Good morning and welcome to Fare Exchange. An impassioned request begins today's column. It's from Marguerite McCammon.
Good morning, July readers. On this auspicious day every summer, we can expect to be well into homegrown tomato season and to be on the cusp of peach season. Note that the first recipe below calls for fresh or canned peaches - and now you may choose fresh.
