Broccoli Salad 6 slices smoked, thick-cut bacon 2 heads broccoli, cut into ½-inch florets 1 cup cheese, shredded 1 shallot, minced ¼ cup apple cider vinegar 1 tablespoon bacon drippings…
Jenny Tremblay West began her career as a pastry chef and currently teaches cooking in Richmond. Jenny, her husband, and their two young boys live in Church Hill. She has worked in food for more than twenty years and is a kitchen coach and personal chef with Caper.
What’s the first meal you remember regularly fixing for yourself when you were a child? At our house, it was breakfast. On weekends especially, many parents want to sleep in…
We all do it. We rush through our day and at dinnertime, we throw food in the oven and slap dinner on the table – only to hurry through the…
Mexican Wedding Cookies 1 cup (2 sticks) butter, softened ½ cup powdered sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 1 cup pecans, toasted, coarsely ground 1½ cups powdered…
Spinach and Cheddar Cornbread Bites 1 package (8.5 ounces) cornbread/muffin mix 1/2 cup grated Parmesan cheese 1/8 teaspoon garlic powder 2 eggs 1/3 cup milk 3/4 cup shredded sharp cheddar…
Table manners matter at the family table, and we hope our children use those same good manners at the school lunch table with their classmates. It’s our duty as parents…
Reaching into your pantry and grabbing an old jar of dried herbs to top off that special dish you created can quickly muddle your mood. When you opt for fresh…
So you’re not touring Europe, visiting the birthplace of civilization, checking in with our southern neighbors, or traveling to Thailand this summer? To explore the world in a less extravagant…
Skip the Takeout! Whether you live on a farm or in the city, have a gourmet kitchen or a quaint kitchenette, you realize the importance of sitting down together for a…
Pecan Clusters Arrange 48 pecan halves, plus a few broken ones, on a parchment-lined baking sheet. Toast in a 350-degree oven for 8 to 10 minutes. Remove from oven and…
