A VIP panel studies school lunch in the trenches, while starry-eyed students ask for their autographs.
Just about anybody can grow it. Get past the garnish phase and use lots of it.
Carla Hall kicks off first in a series of children's cooking and food classes at Imagination Stage in Bethesda.
More shortcuts from Anne Byrn in her new cookbook.
There's good news for healthful school food advocates in House Agriculture Appropriations conference report: $135 million worth to be precise.
Fans put Old Bay on popcorn, pizza, just about everything? What's your favorite?
When it comes to pumpkin, that little peeler just isn't going to cut it.
A re-release of the purple-hued spirit is on the way. Alas, it's not bound for D.C. stores
Tennille rebounded impressively near the end of service, but it was too late.
Downtown D.C. gets another farmers market -- or at least a preview of what's to come next spring.
Local chef Tennille Middleton competes tonight in the "Hell's Kitchen" final four.
Plums and pork are happy together.
The blogosphere debates the closure of Gourmet magazine.
A Canadian goat's-milk cheese takes top honors, and I'm making fromage fort at home.
Conde Nast decides to shut down one of its premier food titles, Gourmet.
The leafy green has a peppery flavor, not bitter or too hot, but agreeably spicy.
October 5, 2009; 7:00 AM ET |
Categories: Groundwork , Recipes | Tags: Adrian Higgins, Green Spring Gardens, Groundwork, beets, kale, mustard greens
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