Learning Opportunity

The end of the week (and the month!) seems like a great time to share some fascinating and fun foodie items I've wandered across this week. You'll be seeking the hottest peppers you can find and heads of garlic for peeling this weekend! Enjoy and see you next week.

Jewish Bacon

If crispy chicken skin is your secret craving, its time to consider its place on your table and at more and more restaurants around the country. What was once considered crazy is now making its way onto the menus of casual eating venues as well as fine dining establishments. Find out more about this growing trend.

Crunchy Comfort

Oven-fried chicken is easy to make and puts a crunchy bit of comfort food on your table. With autumn in full swing, pair it with a simple salad of greens and baked apples or applesauce and welcome the season. An extra benefit? The warmth of the oven and aroma of cooking chicken fill your home!

Dueling Pickles

As gardens and farmers' markets everywhere offer fresh produce and the last of the harvest before winter arrives, pickle-making offers a blend of art and science in a jar. Get the details on two jars of refrigerator pickles that involved the same solid ingredients and two different approaches to brines … and the differences between the results. And, of course, a suggestion for a quick and easy jar of your own!

Falling Salads

September is a great time to take advantage of the last of summer and the beginning of autumn, in terms of produce. That means it's also a great time to enjoy salads, especially ones that combine interesting ingredients and contrasting flavors. To that end, here's Bacon-Apple-Arugula Salad.

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