Issue 04: Fall 2015
Photo above by Bernadine Rolnicki Fall is the best season for cooks. It spans both warm and cool…
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Roasted Broccoli, Brussels Sprouts, or Cauliflower
Roasting is a perfect technique for cooking cruciferous vegetables in the fall. It is a surprise for…
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The Butcher/Baker
In 1992, Hans Gottling sold Clark-Foster Liquors to Michael Roper and Louise Molnar. We were their neighbors at…
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Feeding 11
I’ve been working in the food industry for over 35 years now, always on the kitchen side. Needless…
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Marigold Hill Organics
People have no idea what’s in season. At the supermarket, everything is in season all the time and…
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Joe Arena
A year ago I was diagnosed with brain cancer. My name is Joe Arena and I’m 53 years…
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Thai Chicken Coconut Soup
As told by Joe Arena Someday, I will read Jennifer Brennan’s 1981 classic The Original Thai Cookbook…
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Lamb Shawarma
As told by Joe Arena My dear friend recently visited for several glorious days. She seemed to…
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Cod in Mediterranean Broth
As told by Joe Arena Once again I chose wild-caught Alaskan cod—and I’m hooked. Cod is a…
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Roasted Rack of Lamb
There are two buying options for lamb racks in our markets today, lamb from New Zealand and…
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