I remember reading an interview with Ruth Reichl in which she expressed shock that people changed recipes that they got from Gourmet magazine, seeing as Gourmet personnel had tested and revised their recipes until they were the best they could be. I was shocked that she was shocked. (And Ruth, if it wasn’t you, I […]
foodperson.com
You are what you eat
Pages
Shopping for kitchen items?
Visit my Amazon store for gadgets galore. Amazon does the work, and I earn a commission.Recent Comments
- Loraine: May take more time??? I actually slice with a knife a small slit and poke/prode the pit...
- Donatella: I found real pipicha and also white and red papalo at ecrater the waltons family farm....
- Omar: It’s called Papalo quelite. Native to the state of Puebla.
- LYNDA: THANKS. CAN’T WAIT TO MICROWAVE IT TOMORROW.
- Janet Majure: Glad that works for you!
- DML: I learned to put squash in microwave for 2-3 minutes and it softens the skin enough to allow...
-
Recent Posts
-
-
I use and am happy with Blue Host. If you choose Blue Host from this link, I earn a commission. Thanks! Categories
Tags
apples baking beef cherries chicken CSA desserts eggs family Farmers markets Food for change challenge foodperson.com food politics food preservation foraging free food freezing fruits gardening herbs Kansas Kansas weather Lawrence Farmers Market Local Burger local food meat movies mushrooms Nina Planck pasta potlucks raspberries rBGH Real Food recipes restaurants Rolling Prairie Farmers Alliance Roundup salads soup spring spring produce summer produce tomatoes wheatFavorite links
Archives
-
© 2006–2011 foodperson.com —CLICK HERE TO SIGNUP FOR BLUEHOST.COM— Sitemap — Cutline by Chris Pearson
Array