“No time” is no longer an excuse for skipping breakfast. Not with this repertoire of easy ideas from Special Fork (www.specialfork.com), a free mobile recipe cookbook where recipes are geared to people with more taste than time. All workweek long, Special Fork bloggers address the cooking needs of busy home cooks.
My grandma made the best preserves I’ve ever tasted — maybe because she made them from the chokecherry, a bitter berry found only in the most northern parts of the U.S. Grandma lived in Minnesota and I haven’t found that berry anywhere else. Just like Grandma’s, the perfect preserve combines taste and texture. Mitzi Paul, from Pine, has judged the canned food entered into the Northern Gila County Fair for years. “I’ve judged the fair since it was in Pine,” said Paul.
About 100 folks enjoyed a farm dinner at Fossil Creek Creamery Sunday night that benefited the Pine Strawberry Fuel Reduction Inc. All local produce, meat and dairy was used to prepare a four-course dinner, plus a reception and appetizers. Participating in preparing this fabulous feast were Chef Akos Szabo, Top of the Rock in Tempe; Chef Gerardo Moceri, Gerardo’s Firewood Cafe in Payson; Chef Tracy Dempsey, pastry chef from Scottsdale; Chef Tammie Coe, owner of Tammie Coe Cakes; and Chef Michael Dahling of SYSCO food service. Vita-Mart provided produce from its 25 local producers.
Rim Country residents and visitors who want a real taste of the historic Rim Country need to get down to the Northern Gila County Historical Society museum between 1:30 p.m. and 3:30 p.m., Saturday, Sept. 10. The NGCHS is hosting a book signing for Jayne Peace Pyle, author of Git A Rope Publishing’s latest release, “Recipes from Anna Mae’s Kitchen.”
How to cut a mango (And what then?)
Mangos are the most widely consumed fruit in the world, yet some consumers shy away from buying a whole mango because they are unsure how to cut it. Don’t let this cutting mystery stop you. It is as easy as 1, 2, 3!
Forget about delivery pizza — make your own fresh and flavorful creations for a fantastic family pizza night sure to bring everyone together at the table. These recipes use ingredients that let you put your own tasty and creative spin on classic favorites — fresh herbs; a blend of rich Italian cheeses; and high-quality, flavorful Johnsonville Italian sausage, available in mild, sweet or hot varieties.
When it’s your turn to call the plays on game day food, you need recipes that are easy to make, easy to eat, and will feed a crowd of hungry fans. These four recipes from celebrity chefs Pat and Gina Neely are a must for your tailgating playbook — full of satisfying flavor that will score big with football fanatics.
What do you get when the tastes of Africa, France, Spain and the Caribbean meet up with Southern hospitality? You get the big flavors of Lowcountry cooking — and they are something to be savored. The coastal plain that runs from South Carolina into Georgia is known as the Lowcountry, and it’s home to great Southern charm and great Southern cooking.
Making sure kids get balanced and nutritious school lunches and after-school snacks doesn’t have to be hard. In fact, it can be fun. Parents can ensure kids get a lunch that’s good for them and that they’ll eat by making it themselves with products they trust. All Boar’s Head Brand® deli meats and cheeses are gluten free, and there are dozens of lower sodium and heart-healthy options to choose from, as well.
Food tells a story — several in fact. Where did the recipe for that dish originate? Where did the raw ingredients come from and how did they get here? Food’s story and the answers to those questions are found in the Smithsonian Institution traveling exhibition Key Ingredients: America by Food. The Payson Public Library, in cooperation with the Arizona Humanities Council, will host the exhibit from June 25 through Aug. 7. Most of us eat day in and day out without giving a second thought to the wealth of history and culture that shapes our dining habits and taste preferences. Our recipes, menus, ceremonies, etiquette and even our fast food are directly affected by our country’s rich immigrant experience, the history and innovations of food preparation technology and the ever-changing availability of key ingredients.
Enjoy an inspired Easter feast with ham plus seasonal favorites that will impress your guests. The savory flavors of Roasted Ham Saltimbocca showcase ham’s versatility in this succulent centerpiece dish.
Yes, there’s a pot of gold at the end of the rainbow. It’s found in each blade of grass growing in Ireland’s lush pastures.
With a 20 percent drop in demand last month, the St. Vincent de Paul Food Bank of Payson is finally seeing a respite after months of mounting need among Rim Country residents.
Could lasagna help you improve your relationships? It just might, if it helps get people to the dinner table.
Area chefs gather to help library
It is a wonderful way to welcome spring — the annual Taste of Rim Country benefit for the Payson Public Library, presented by the Library Friends of Payson. Some of the area’s best cooks gather together to help those who bring the treasures of books and movies and music and magazines to their friends and neighbors.