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  1. Articles
    This past Fall my wife was out and about and had stopped at this little Amish farm that also runs a bakery out of their house. She loves to stop there to pick up their Bacon-Cheese Bread, Pecan Sticky Buns and their soft Pretzels. This day they had a number of boxes of peaches sitting outside...
  2. Articles
    Written by Pam Grant DISCLAIMER: The preparation described below is a raw pack, pressure canning method of preserving meat. The newest versions of The Ball Canning Guide no longer recommend a raw pack method. For safety reasons, they recommend using a method which slightly precooks the meat...
  3. Articles
    A classic way to enjoy figs is as preserves, and chefs throughout coastal South Carolina make them since the area has a prime climate for bumper fig crops. They start turning ripe in July, and the crop continues through August. Pastry Chef Tina Spaltro of the Marina Inn at Grande Dunes in...
  4. Articles
    Noah carried the slabs of meat into the kitchen and cut it into small salting blocks, and Ma patted the course salt in, laid it piece by piece in the kegs, careful that no two pieces touched each other. She laid the slabs like bricks, and pounded salt in the spaces. --John Steinbeck, The Grapes...
  5. Articles
    Some of you put customer comment cards on your tables and ask that guests fill them out and let you know how you're doing.  I could put money on the fact that you receive more complaints on those cards than praise.  Unless someone was given absolutely outstanding service or the food was just...
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