Like a hungry farmer raised on real Southern smoke-roasted pit barbecue, for the last two years this franchise has a been serving me boiled ribs, and when presented with the real deal, I am gobbling it down.
He's a star on The Chew, a beloved Iron Chef and one of the most passionate carnivorous chefs out there. Chef Symon fills us in on how he's embracing his inner veggie and shares two favorite Meatless Monday recipes -- Swiss Chard Ravioli and Eggplant Dip with Homemade Flatbread.
The magic that happens over shared meals can help preserve the American family, strengthen all of its members and enrich their lives. I'm sure America's Republicans and Democrats both agree that more families should be sitting together at dinner.
Many farmers and agricultural professionals are miffed that the days of "it's-none-of-your-business" farming are over. Once upon a time, consumers cared only about the price and wholesomeness of food and didn't worry about -- or videotape -- its origins and "disassembly."
The fried dough puffs into an amazingly soufflé-light disc and topped with an intense tomato sauce and imported smoked mozzarella di bufala known as provola, and then popped briefly into a volcanically hot oven.
Sondra Bernstein is not an overnight sensation. But a sensation she is, as the proprietor of three of northern California's dining gems; overseer of a farm that grows biodynamic fruits and vegetables, creator of a "branded" line of food products, and "Mamma Cass" to 200 families in the area.
Wine should taste like where it came from, and shouldn't be manipulated into big alcoholic bruisers crammed with "jammy" fruit. Wine expert Gerry Dawes is a fan of old-fashioned wines made the old fashioned way: "Great wine is made in the vineyard, not in the winery."
When you add the ensemble to a combination of satiny acerbic endive and velvety piquant watercress you have perfect balance in flavor, color and texture. The Honey Raspberry Vinaigrette finishes the mating in a harmonious blend.