Articles Tagged “lard”
Cheesy grits and sausage, with raw collards for lift.Read More »
The Piglet competitors are dropping like flies. Today, Saving the Season and Notes from the Larder settle their feud.Read More »
We're knee-deep in competition at the Piglet. Today, Andrea Gentl is overseeing the cookbook showdown.Read More »
5 kitchen resolutions to make you a better home cook, plus a very easy one to keep -- eat more Pot-Roasted Collard Greens.Read More »
Want some good luck in 2014? Make a pot of Hoppin' John.Read More »
Combining raw and cooked ingredients, these wraps give you the best of both worlds.Read More »
Football season without fried food is like the Fourth of July without a barbecue. This year, learn to deep fry with confidence, and serve up some crispy success.Read More »
Today we're taking a nose dive into the salad bowl with a half-dozen varieties of dark leafy greens. These plants come from a few different plant families -- arugula, kale, and collards are Brassicas, spinach and chard are in the Amaranth family, and dandelion is from the family Asteraceae -- but they share certain essential characteristics in the kitchen: all can be enjoyed raw or cooked, and they're all hardier than the fragile salad greens of spring.
Read More »
Gena Hamshaw of the blog Choosing Raw eats a mostly raw, vegan diet without losing time, money, or her sanity. Let her show you how to make "rabbit food" taste delicious and satisfying every other Thursday on FOOD52.
Today: Gena turns the traditional wrap on its head by putting the greens on the outside, with a recipe for Collard Wraps with Herbed Cashew Spread and Roast Peppers.Read More »