No saturated fat (or at least it’s VERY low). No oils. No crap. This is the most delicious and healthy homemade salad dressing I’ve ever had. If you’re like me and spend hours looking at the back of dressing bottles in grocery stores, you know...
If we had a beer for every time Chris Cosentino said “pork fat” at our faces, we’d be schwasted. “I like pork fat. Pork fat’s a good thing,” says the San Francisco-based chef who once worked at beloved DC restaurants Red Sage and Kinkead’s.Raised in Rhode Island,...
There’s something about Marcus Samuelsson that just makes us feel like we could sit down with him, have a few beers, and it would be like we’ve been friends for years. Samuelsson’s approach to life and food is extremely refreshing. He’s positive, optimistic and talks...
by GMF Staff | UPDATED Nov 16, 2018 | PUBLISHED Sep 18, 2014 | Recipes | 2MIN READ
by Jaclyn JechaThe smell of roasting brisket reminds me of Sunday dinners spent with my Grandma Ruth. She was an exceptional cook, bringing her own unique flair to the traditional “comfort” food dishes, including roasts, ham, pies and cookies. Her potatoes couldn’t be...
by Jai Williams | UPDATED Apr 10, 2019 | PUBLISHED Aug 12, 2014 | Recipes | 1MIN READ
As we come into the end of summer, something light and fresh is what I had in mind when I created this dish. Photo credit Jai Williams Grilled Tomatoes With Pesto and Crab Compote IngredientsDirections 1 oz of lump crab1 oz of back fin crab1 jalapeno, stemmed...
by Jackie JechaWhile the petition to make baseball’s opening day a national holiday may not actually result in an extra day off, many people already celebrate the day, including us. We’ve been baseball fans for as long as we can remember. Heck, we even had...
by Jaclyn JechaSo far, we’ve only received two From the Farmer deliveries but they’ve changed the way we eat. Now, our meals are centered around vegetables – which is always a good thing. Especially when there’s cheese involved. (We’re from Wisconsin – it happens. A...
Valentine’s Day is just a blink away. If you haven’t made reservations yet at your favorite restaurant yet, hurry and make them, or consider ordering dinner to-go or cooking at home. Either way, this Red Velvet Cake from Chef David Guas of Bayou Bakery, Coffee Bar...
I don’t buy bottled salad dressing anymore. Most nights, I just need a glob or two, then the rest of the bottle sits in the refrigerator door, forgotten, until I move again. “Honey, how long has this raspberry vinaigrette been in the fridge?” “Since Lance Bass was...
Is chocolate ever not a good idea? Today’s “Chocolate Tub” fondue recipe comes from Pastry Chef Rebecca Clerget at Fairmont, Washington, DC, and we can’t wait to try it. Impress your significant other, win someone’s heart, or make it for yourself and...
