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Serious Cheese: Beecher's Handmade in Seattle
Beecher's cheese is delightful. Amazingly enough, you can find it in the deli case at Byerly's in Minneapolis.
Store-Bought Chicken Stocks, Reviewed: Which Are the Best?
I use a pressure cooker to make my chicken soup. Start to finish in less than an hour and you can even use a frozen chicken if you need to. It's great at getting every bit of gelatin-y goodness out of the chicken bones.
Cook the Book: 'Into the Vietnamese Kitchen'
to use up absolutely everything in my pantry
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Recent Comments | Response to Comments
Cook the Book: Eugenia Bone's 'Well-Preserved'
rhubarb jam and apricots
Serious Cheese: Beecher's Handmade in Seattle
Beecher's cheese is delightful. Amazingly enough, you can find it in the deli case at Byerly's in Minneapolis.
Store-Bought Chicken Stocks, Reviewed: Which Are the Best?
I use a pressure cooker to make my chicken soup. Start to finish in less than an hour and you can even use a frozen chicken if you need to. It's great at getting every bit of gelatin-y goodness out of the chicken bones.
Cook the Book: 'Into the Vietnamese Kitchen'
to use up absolutely everything in my pantry
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
Lox, eggs, and onions
A Zingerman's Education: Exclusive Student Care Packages
no question, it's the Chocolate Sourdough bread
Weekend Book Giveaway: 'Hungry for Paris'
Laduree. Definitely Laduree.
Eating for Two: How Do You Love Sardines, Tell Me All the Ways
I really like canned sardines and I always buy them packed in water. They don't taste oily then, just pleasantly moist.
Seriously Delicious Holiday Food Giveaway: Russ & Daughters
lox, eggs and onions with a toasted bagel
Store-Bought Chicken Stocks, Reviewed: Which Are the Best?
everyone see that "top chef" is using swanson stocks for most of teir challanges???
Eating for Two: How Do You Love Sardines, Tell Me All the Ways
Well, it has been a year, but I got one more. I bet even Marvin from Burnt Lumpia doesn't know about this. When I get my hands on some green (unripe) mango (traditional craving for pregnant Filipinas), we get some which start to get soft but still green. We (our family) scrapes it with a fork/chops it very fine and serves it with sardines and tomato sauce and rice. Sometimes we saute it a bit, but mostly we don't bother.
Cook the Book: Eugenia Bone's 'Well-Preserved'
asparagus, green beans, corn, and different jams would be my top choices. I would love to win this! In fact I was thinking of having my husband's grandmother teach me how to can.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Thank you for participating, and congratulations to our winners:
geekbearinggifts
wmoss
syannelovovna
kuromu
hdasio1234
Winners have been notified by email and also appear on our Contest Winners page.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I am trying my hand at vegetable gardening this year, so I'd like to be able to preserve tomatoes, corn, pickles and green beans. I'd also like to preserve fresh local fruits in season.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would like to know how to preserve yellow squash. Like many others on the comments, tomatoes too.
Cook the Book: Eugenia Bone's 'Well-Preserved'
Because of their short growing season in Ontario:
Strawberries, blueberries, raspberries, cherries, peaches.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would like to can more tomatoes in different methods. Often in the summer there are many more than you can use & they can be expensive in the winter. There are so many different ways to use tomatoes!
Cook the Book: Eugenia Bone's 'Well-Preserved'
My mom still cans and I always liked the canned tomatoes she does. That would be number 1. A close second would be dill pickles with both the cucumbers and dill coming from the garden. I love dill in the garden just for the fragrance will weeding.
Cook the Book: Eugenia Bone's 'Well-Preserved'
My family would be happy with peaches
Cook the Book: Eugenia Bone's 'Well-Preserved'
I would love the chance to win, thanks.
erma.hurtt@sbcglobal.net
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd like to can marinara made from scratch with fresh tomatoes from the garden. I tried to make it a couple of times for the freezer, but it didn't work out well. Thanks for the offer!
Cook the Book: Eugenia Bone's 'Well-Preserved'
love to can jams and preserves
Cook the Book: Eugenia Bone's 'Well-Preserved'
pomegranate preserve, that would be great!
Cook the Book: Eugenia Bone's 'Well-Preserved'
I want to be able to can my own spaghetti sauce and salsa.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to learn jellies, plus I get TONS of veggies through a CSA and I would love to figure out something for radishes, daikons plus greens like kale.
Cook the Book: Eugenia Bone's 'Well-Preserved'
A decade ago I canned a cucumber relish that was beyond delicious. I'd love to expand my repetoire, especially now that I live in the country and have plenty of space to grow my own.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to learn to can tomatoes, green beans, strawberries, and raspberries :) *Thanks* for the giveaway!
Cook the Book: Eugenia Bone's 'Well-Preserved'
artichokes, strawberries.
Cook the Book: Eugenia Bone's 'Well-Preserved'
I'd love to put up tomatoes and okra for soups and stews in the winter. Would also love to put up some fresh berries or jams/relishes!
Cook the Book: Eugenia Bone's 'Well-Preserved'
Pickled vegs. and savory jams & jellies
Cook the Book: Eugenia Bone's 'Well-Preserved'
Peaches, pears - any fruit. It tastes so much sweeter than the commercial cans.
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rhubarb jam and apricots