Fun to say and easy to make, shakshuka is a vegetarian dish with complex flavors that is a perfect platform for Baetje Farms’ outstanding Feta.
Read More
I thought it would be fun to make two entirely different styles of dip for these chips. One, a virtuous vegan lentil dip that I paired with the Chesapeake Snacklin and the other? A creamy, decadent, definitely not healthy pimento cheese that I paired with, of course, their Nacho flavor. Both of these dips are very easy and require only a bit of time.
Read More
When I got my hands on one of Shrubwell’s mixer packs, I tasted through each version and was struck by the balance of fruit, botanicals, sweetness and tang. These flavors deserved to shine in the kitchen as well as in cocktails.
Read More
Olive oil is used in baked goods extensively in the Mediterranean, where olives have been a staple of the diet for millennia. If you’ve never baked with olive oil, Olive These Foods’ Bourbon Barrel Olive Oil is an ideal starting point.
Read More
With a commitment to direct-sourcing beans, Natalie ensures that the farmers who grow her coffee are paid a fair price for their product. Her roasting facility is wide-open to the patrons at her cafe, so they can watch the skill and craft it takes to ensure perfectly roasted beans.
Read More
Kelp has been cultivated for centuries in Asia and is widely consumed, but up until recently it hadn't really been cultivated in the States. Most of the seaweed we eat here in the U.S. is imported and has been dehydrated, re-hydrated, treated with dyes ... but there is a growing number of kelp farms on American coasts and when I started reading up on Atlantic Sea Farms, I knew that I wanted to tell their story.
Read More
I have a cabin out in the Ozarks and one evening, I was in the mood for a cocktail, so I opened up a bottle of Iconic's Prickly Pear Sour mix that I had squirreled away in my suitcase after our Phoenix Meet the Makers event. I happened to have a bottle of Missouri-made Pinckney Bend barrel-aged gin and a lime on hand, so I made the Pricky Rickey recipe that's right there on the bottle.
Read More