Home » Back to the Kitchen » Cooking (Page 2)
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2011 Guide to Local and Heritage Turkeys
Nov 4, 2011 11:41
By Analiese Paik The Slate or Blue Slate variety was formally recognized in 1874 by the American Poultry Association and...
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Concierge Foods Offers Farm-to-Door Service with a Twist
Nov 3, 2011 11:05
By Elizabeth Keyser Marc Alvarez is the chef/owner of Concierge Foods and is on a mission to change the way you eat. Photo...
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Eating Clean – A Celebration of Healthy and Sustainable Food & Wine
Oct 12, 2011 18:31
YWCA Greenwich invites you to spend an evening with Terry Walters, a sustainable food advocate, nutritionist and author of...
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Can Now to Eat Slow Food Fast This Winter
Sep 8, 2011 21:19
Barbara Kingsolver advises us in her book Animal, Vegetable, Miracle to make and jar tomato sauce and other “convenience”...
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Mexican Style Lentils with Garden Tomatoes & Chiles
Sep 8, 2011 8:43
Lentils. Do you cook with them? They are one of the least expensive yet easiest ways to add a tasty vegetarian protein to...
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Slow Food Takes Back the Value Meal with The $5 Challenge
Sep 1, 2011 16:11
The biggest complaint I hear about local and organic food is that it’s too expensive. For that reason, I think Slow...
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Our Favorite Thing to Make With Kale: Chips
Aug 25, 2011 12:09
Lacinato kale (Tuscan) growing in my raised beds. Harvest leaves from the bottom up. By Analiese Paik A few years ago I blogged...
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Local Organic Peaches, If You’re Lucky
Aug 21, 2011 20:14
There are only two ways I know of to get an organic peach grown in Fairfield County, Connecticut (or anywhere else in the...
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Meatless Monday Recipe: Tempeh & Peppers
Aug 14, 2011 20:09
Fairfield Green Food Guide readers are invited take the pledge to go meatless one day a week by joining Meatless Monday,...
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No-Cook Ways to Prepare Local Fruits and Vegetables
Jul 29, 2011 20:32
Rose's Berry Farm grows blueberries, raspberries, peaches, nectarines, plums and melons which they sell every Thursday...
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Watch Them Disappear: Zucchini and Ricotta Fritters
Jul 26, 2011 11:28
Season any leftover ricotta and form it into quenelles to top the fritters. Zucchini fritters must be one of the “it...
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Wowed by the West Street Grill
Jul 22, 2011 21:09
By Analiese Paik and Elizabeth Keyser Wine Review by Renee B. Allen The black and white photos in the front dining room are...
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A Dozen Ways to Eat Green
By Analiese Paik The following is a transcript of A Dozen Ways to Eat Green, a talk I was to deliver today at the Gathering...
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Star Chef Andrea Beaman to “Unlock the Taste of Summer” at Whole Foods Market Fairfield
Jun 27, 2011 11:25
VERIA™ TV AND WHOLE FOODS MARKET® PARTNER TO “UNLOCK THE TASTE OF SUMMER” Promotion To Feature Cooking Tour With...