We’re making bread-and-butter pickles in a small batch without a pressure or steam canner in sight. It’s a recipe from our new book, COLD CANNING. Plus, a one-minute cooking tip about pesky bits of egg shell in a cracked egg. And we’re talking about rhubarb jam and ground pecan brownies.
Read MoreVeteran cookbook authors Bruce Weinstein & Mark Scarbrough talk about three ways to pickle: room-temp lacto-fermentation, short-cut fermentation, and refrigerator pickling. All ways explored in their new book COLD CANNING. Plus, a one-minute cooking tip about soy sauce. And bagels with blackberry conserve!
Read MoreBeef chow fun: a take-out favorite. We’re making it in our kitchen. Join us at the wok for this delicious (and relatively easy) recipe. Plus, we’ve got a one-minute cooking tip about bacon (streaky, please). And we’re talking about pickles, both rhubarb and bread-and-butter. We’re Bruce Weinstein & Mark Scarbrough. Welcome to our kitchen!
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