Celebrating Local Ag and Culture at a Cheese Festival in Switzerland
A trip to the Tête de Moine. festival in Switzerland reaffirms the symbiotic relationship between agriculture and local cultures.
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Adam Centamore
Clandestine Kitchen – roots and growth
“We work with local farms and purveyors in Southeastern Massachusetts every way we can, to give people the best possible quality,” Doyle says. Because there are so many different dietary preferences and concerns today, Clandestine Kitchen lists every single ingredient used in each dish. “People absolutely love that.”
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Award Winning Roasted Tomato & Basil Bisque With Fresh Local Ingredients
Award-winning Roasted Tomato and Basil Bisque with tips from the recipe creator and chef Rosa who recreates it for filming.
Read MoreExploring Arizona’s Amazing Wine Culture
Story and photos by Adam Centamore. Last autumn I received an email from a food writer and sommelier in Arizona. She complimented me on my blog post about pairings, which she had used for a client tasting. Elizabeth Krecker, it...
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Oeufs Au Plat Bressanne (Baked Toast with Cream and Eggs)
One of my favorite ways to enjoy eggs is oeufs au plat Bressanne, baked toast with cream and eggs....
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Egg.Cetera: The history of eggs, hatched for your enjoyment.
The history of eggs, hatched for your enjoyment.
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Strawberry-Prosecco Granita
While I love ice cream, I don’t feel good about that much cream and sugar at the end of a big...
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Boozy Aged Eggnog
by Adam Centamore. I first learned of aging eggnog while watching Alton Brown on Good Eats. The...
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Beer-Braised Mushrooms
A fantastic appetizer (wrapped in maple-cured bacon, perhaps?), and a great side dish as well. A...
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Pumpkin-Infused Bourbon
When the colder weather hits, my beverage focus tends to shift to recipes that will help ward off...
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