See A&M make one of the finalists for Your Best Meat as a Flavoring.
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WHO: savorthis hails from Denver, Colorado and counts front end web design, marketing, and of course, cooking among her talents.
WHAT: An artichoke stew that's the essence of spring -- and that yields an easy appetizer in the course of cooking.
HOW: Favas and artichokes take a dip in the same onion-spiked broth, which is later used to fortify the stew itself. After steaming, the artichoke leaves become a snack while you process the hearts!
WHY WE LOVE IT: "Stew" sounds wintery. This one is anything but, with just a touch of guanciale to add meatiness to the spring vegetables.
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.