Sometimes a Sunday calls for heading out for brunch. This past Sunday called for getting messy in the kitchen. We had these chicken breasts that inspired us to get our chicken and biscuit on. But we didn't want just any chicken biscuit. We wanted some inspiration. more ›

You might look at that headline and think, "Canning? Simple? You must be kidding." That's what we thought until we tried it - turns out it's simple, fun and surprisingly rewarding. You don't need expertise, fancy equipment or anything else - just a few hours of free time and some fresh veggies. You barely even need a recipe - trial and error is probably the best approach, with some basic principles. You also get the intense satisfaction of looking at rows of neatly labeled jars sitting in your pantry. We canned cucumbers and carrots - this is the recipe for the cucumbers, but we're glad to provide more! more ›

We've been growing so many radishes in our garden plot, we haven't been able to eat them all! We also made a minor mistake with our lettuce-to-radish ratio, so we have a lot of radishes but no salads to put them in. We had plenty of jars left over from our infusion experiments, so pickling was clearly in order. We plan on showcasing a few different ways of processing and preserving some of the bounty of summer over the next few weeks - this is just the first! more ›

Our Town's better restaurants are constantly adding new dishes to their menus and we found ourselves at Publican staring at some dishes that we hadn't seen before. Saturday night was a good one to fix an organ meat jones and we had a choice between duck heart and beef tongue. We opted for the latter and were faced with an epiphany. more ›