Archive | November-December 2012

NOVEMBER-DECEMBER 2012 TABLE OF CONTENTS

coverETCnov13FEATURES

IN THE KITCHEN
The Cutting Edge
A discussion about knives with the
area’s sharpest chefs.
By Carol J. Butler

LIQUID ASSETS
The Buzz on Local Coffee
What’s brewing in the metro.
By Nancy Crotti

GIFT IDEAS
Holidays: The Season of Giving
Consider these ideas.

DEPARTMENTS

NEWS & TRENDS
Organic conference, Seward eateries, and more.

EDUCATION
Stop Wasting Food
Is it time to trim your waste?
By Julie Kendricks

NOTABLE EDIBLES
An Inside Job
Area innovators extend the growing season.
By Andy Greder

COOKING FRESH
Winter Squash
Try savory or sweet variations.
By Becky Poss

EDIBLE TRADITIONS
The Breads of Christmas
Baking brings to mind wheat’s ancient past.
By Beth Dooley

DRINKS
In High Spirits
Cocktails for the holidays.
By Chip Walton

RECIPES

Wassail Bowl
Christmas Walnut Bread
Christmas Bread
Squash Puree
Chili Roasted Acorn Squash
Pasta with Butternut Parmesan Sauce
Sublime Squash Soup
Reindeer’s Reward
Morning Star
Peppermint Martini
Warm Cinnamon Cider
Blizzard Blender

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