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grape tomatoes

5

Culinarily Yours: Blistering Heat

Posted on June 13, 2018 by Christa DeMercurio

What do you do with a 2-pound  box of mixed cherry and grape tomatoes? Well, you can eat them raw, or garnish (several) salads with them …or you can cook them in butter! Just like bacon, everything tastes better with… Continue Reading →

Columns, Food, Lead Story, Recipes Cal DeMercurio, Chef Cal DeMercurio, cherry tomatoes, Christa DeMercurio, grape tomatoes, Mise en place

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Green-Tailed Towhee

Posted: September 20, 2026 at 10:14 am

By Dave Bogener

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    In reply to Karen Calanchini. Never done it with cabbage, but sweating cucumbers with salt before making tzatziki makes a big difference. For health & environmental* reasons I now get about 1/3 of my protein from beans. To make dry beans excel, soak them in heavily salted water overnight. Saute some garlic & onions before […]
  • Comment on Asphalt Cowboys’ Community BBQ: A+ for meat, bread, and organization, low marks for beans, coleslaw by Karen Calanchini
    In reply to Doni Chamberlain. I make many coleslaw recipes and I have never drawn out the moisture from the cabbage, never even heard of doing that except with eggplants
  • Comment on Asphalt Cowboys’ Community BBQ: A+ for meat, bread, and organization, low marks for beans, coleslaw by Karen Calanchini
    I buy beans from Rancho Gordo and have several favorites. Just recently, I made a pot of Good Mother Stallard maroon, brown, and cream beans. A creamy interior, and the pot liquor is fantastic. I never soak the beans, but cook them in chicken or beef stock in the slow cooker. The seasonings I use […]
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