Fresh + Local: Too hot to handle

Nov 3rd, 2014 | Cook, News

By Carolyn Doyle “I bit into to a burning ring of fire.” Oh…how I wish it had been that simple. When our neighbor came bearing peppers from the garden, that’s exactly what I should have done – bit into one to determine how hot they were. Instead, my fingers did the testing for me. When … more »

Fresh + Local: the challenge of butternut squash

Oct 28th, 2014 | Cook, News

By Carolyn Doyle Call it the butternut backlash. Butternut squash soup – once a trendy option – is now as ubiquitous as the chicken Caesar salad. That doesn’t necessarily make it bad…but it does ensure that a lot more mediocre renditions of the popular soup are out there. I even saw a social media post … more »

Fresh + Local: Head over heels for Indiana apples

Oct 18th, 2014 | Cook, News

By Carolyn Doyle If you’ve got a bunch of delicious Indiana apples on hand, and you’re not a pie baker, don’t despair. Make cake instead. To be honest, I can take or leave pineapple upside-down cake…but I may not be leaving much of this Hoosier apple version for anyone else. Because I like plenty of … more »

Fresh + Local: Taking sweet-and-sour from tacky to terrific

Oct 10th, 2014 | Cook, News

By Carolyn Doyle Sweet-and-sour. Once deemed an exotic treat, today some consider it downright tacky. But sweet-and-sour doesn’t have to be topped with maraschino cherries. It doesn’t have to feature batter-dipped chunks of pork. Heck, it doesn’t need to have meat at all. And if you order it when you think no one’s looking, you … more »

Fresh + Local: Braising brings out best in late-season beans

Oct 4th, 2014 | Cook, News

By Carolyn Doyle Roasted, quickly sautéed or maybe steamed tender-crisp – early-season green beans are easy to prepare. But this time of year, the beans from your garden or at the farm markets are likely to be of the more mature variety.  Braising is the way to get maximum flavor and tenderness out of these … more »

Fresh + Local: Still time to grill

Sep 26th, 2014 | Cook, News

By Carolyn Doyle It may be nearly October, but there are plenty of grilling days left, and plenty of ways to make that grill do double or triple duty. Once it’s fired up, why not take full advantage of the heat your grill is putting out on these increasingly cool evenings? Grilled vegetables are great … more »

The trail mix you can slice

Sep 19th, 2014 | Cook, News

By Carolyn Doyle Crunchy, fruity (and sometimes chocolaty) – there are plenty of reasons why trail mix is a popular snack even outside of the wilderness hiking set. But it’s difficult to serve. And as soon as you’ve dug into a tempting bowl at a party, you’re sure to hear a guest talking about how … more »

My holiday dessert: Easy frozen key lime cheesecake

Jul 5th, 2014 | Cook, Jolene’s Blog, News

So, okay, this isn’t really a cheesecake, and it doesn’t have key lime juice in it. You make the filling with three ingredients — same for the pretzel crust. But it is pretty darn good and a great, super-easy dessert for a holiday weekend. And that’s why I made it last night after the fireworks. … more »

A better breakfast casserole

Jun 8th, 2014 | Cook, Jolene’s Blog, News

I have several breakfast casserole recipes — all variations on the eggs-sausage-cheese theme — but I tried one today that just might become my new favorite. This recipe, adapted from, gets a flavor boost from the sun-dried tomatoes; I think artichokes or mushrooms might be a good addition too. The original recipe calls for … more »
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