• From the Kitchen

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    Cheddar Chive PopoversAdapted from BLT Steak, New York, NYMakes 6 in a popover pan and 12 in a muffin pan Like soufflés, popovers sound scary. That is, until you find a recipe that works and realize how simple popovers are to make. During my private chef days, our clients requested popovers every
  • Community Plates

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    One organization's social media solution to end hunger In Africa, doctors are using mobile apps to stop malaria. In Silicon Valley, scientists are using Google's glucose-measuring contact lenses to beat diabetes. And here in Columbus, everyday people are helping to pioneer another 21st century
  • Riding to Eat

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    When biking leads to good eats, and good eats lead to more biking My family's love of bicycling started in the mid 1980s, when my grandmother's restless spirit drove her to find freedom on a bicycle, after her knees were no longer strong enough to support her love of tennis. My dad started
  • Local and In Season

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    Local & In Season         What to Eat AsparagusBroccoliBreadsCabbageCheesesCilantroCollardsEggsHoneyKaleMaple syrupMeatsMilkMicrogreensMustard greensRadishesRhubarbSpinachStrawberriesSwiss chardTurnip greens What to Plant MarchStarting plants from seed
  • First Fruit

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    Planting, growing and picking Ohio's springtime strawberries For Ohio strawberry fans, nothing beats a bite of the season's first fruit. The taste of the long-anticipated juicy, sweet, red-ripe berries spurs visions of a June-filled bounty of these delicious treats. Sliced over cereal. Spooned
  • The Thymes of Inniswood

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    A local garden where thyme thrives in abundance As you walk through the herb garden at Inniswood Metro Gardens, you will notice that thymes are planted throughout the different rooms of the garden. Thyme has a very long recorded history of culinary and medicinal use, dating back to biblical times.
  • The Budros Way

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    From barbecue to macarons, Jim Budros and family share their love of cooking with Columbus Jim Budros's passion for cooking began as a Boy Scout. While other scouts were scratching their heads over charred franks and beans, Jim meticulously constructed perfect fires, the key to edible campfire
  • The Chickens Come Home to Roost

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    Urban chickens strut their stuff around town Dorothy, Mabel, Pearl and Hilda. Buffy and Ginger. Peggy and Betty and Joan. In the winter, the girls put their heads together to cluck over the latest neighborhood gossip. Come spring, they fly the coop and linger outside, having hen parties. Chickens
  • Good Water Stewards

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    How Ohio's sustainable farmers are innovating clean water solutions On a 1,250 acre farm in Carroll, Ohio, lives David Brandt, one of the nation's leading experts on soil health. David is producing an abundant supply of healthy food through his innovative farming practices while serving as a
  • Fox Hollow Farm

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    How one farm became the center of a growing local food community Fox Hollow Farm is a pretty good place to be a blade of grass. Standard practice on the 280-acre farm near Fredericktown is to move the flock of sheep and herd of cattle, referred to collectively as "the flerd," to a new pasture

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Lorraine Walker, owner of Silver Bridge Coffee, has created a high-quality coffee business from what originally started as a hobby of roasting beans in her kitchen. Lorraine has combined her love of coffee, a dedication to conscientious sourcing and her focus on freshness to create a unique product with a loyal following throughout Central Ohio. Silver Bridge Coffee participates in the Café Femenino program, which helps empower women around the world. Her new Silver Bridge Singles also allow coffee lovers to support local coffee while enjoying the ease of single serve cups that work with all major brewers. Read on to find out more about Lorraine's philosophy and the history behind Silver Bridge Coffee.—Leah Wolf

Leah Wolf: Can you tell us what first drew you to coffee?
Lorraine Walker: I have always loved coffee. My journey with coffee began as a simple need for caffeine while studying in college and grew to my one "luxury" item when I was a mother of young children. Then about 10 years ago my husband became interested in home roasting; he is always interested in learning new things. He ordered green coffee beans online and started roasting coffee in an old popcorn popper he had found at a thrift store. Tasting coffee that was freshly roasted was the truly a game changer for us because it was so much better than anything we were drinking. Soon we were roasting coffee and giving it out to family members and friends and even trying to show other people how to roast coffee at home.


North Market Cookbook: Recipes and Stories from Columbus, Ohio's Historic Public Market

Looking for a new cookbook to bring home? Check out North Market's new cookbook, full of more than 100 delicious recipes that bring to life the tastes and smells of our city's oldest market. The cookbook includes many recipes for foods you'll find in the market, as well as seasonal recipes from local chefs that celebrate the history and tradition of North Market. Below, find an excerpted recipe for Bigos, Polish Hunter's Stew from Hubert's Polish Kitchen, from . —Leah Wolf

Bigos
Polish Hunter's Stew with Horseradish Sour Cream
Makes 6-8 servings
By Hubert Wilamowski


Hubert Wilamowski of Hubert's Polish Kitchen says he cooks dishes that most people can't even pronounce. His native dish (say "bee-ghos") is a savory Polish stew of cabbage and meat. Its name means "to douse," since Bigos is traditionally doused with wine. The centuries-old dish was originally made with wild game, but over time it has become a stew of many domestic meats. As with other stews, Bigos can be refrigerated and then reheated later—its flavor intensifies when reheated.


We wanted to share some Thanksgiving side dish inspiration to help you have an extra special Thanksgiving dinner. 

Thanks to WOSU and All Sides with Ann Fisher for having Tricia Wheeler on the show this morning to talk about holiday cooking!


Columbus' very own Jan Kish has been recognized by Dessert Professional magazine as one of the Top Ten Cake Artists of North America 2013! Jan Kish of La Petite Fleur creates delicious masterpieces of every size and shape imaginable and we are so happy that she has been recognized for all her hard work. We want to share some of her thoughts about this honor, below.

Leah Wolf: What does it mean to you to win this award?
Jan Kish: Actually, it's not an award but rather a recognition of what I do with sugar and cake – fusing the two together to be not only appealing to the palate but also the eye. Since we eat with our eyes first, we want to follow through to be just as good taste-wise. To be recognized on such an international level is incredible! When they called I almost fell out of my chair, for I can think of many other individuals who should be on this list. It's a short list that covers a lot of territory and I was shocked and incredibly honored that my peers and then some would view my work in this light!


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