Sherri Brooks Vinton
Sherri Brooks Vinton wants you to have a more delicious life. Her books, talks and hands-on workshops teach fellow eaters how to find, cook and preserve local, seasonal, farm friendly food. To find out more, visit www.sherribrooksvinton.com.
Saving fat isn't just good practice for the frugal cook. Fat is flavor. And it's better to taste it than waste it. Did someone say duck fat fries?
Wine is a terrible thing to waste. Wine, like food, takes significant natural resources to produce. Here's how to savor every last sip.
Looking for a way to upcycle your leftovers? Look no further than savory pies! Up your leftover game with empanadas, calzones, pot pies and more.
Cheddar: that staple of our cheese drawer. But do you know the history of this versatile cheese? Or how to pick the right cheddar? Read on for more!
Many recipes call for the greens of leeks, scallions and green onions to be "reserved for another use." Here are some delicious ideas for how to use 'em up.
You may have never heard of sorghum, but you will soon: this ancient grain is having a moment. From syrup to grain, there's a lot to love about sorghum.
In a produce-driven panic because the season is coming to an end? Never fear: 'fridge jams are here! The best part? No special canning equipment or info needed!
Pecans are more American than apple pie! These buttery, delicious nuts are native to US forests and can be used in both sweet and savory dishes. Yum!
If you're like us, you can't get your fill of juicy sweet corn on the cob when it's in season. But wait! Don't toss those corn husk and cobs!
Native to Japan and China, sweet, crunchy Asian pears have been grown for over 3,000 years. Read on for more fascinating pear facts - plus a tasty slaw recipe.
We can never seem to use up that entire carton of buttermilk! Here, Sherri Brooks Vinton provides pro tips on how to use up every last drop of the tangy stuff.
Once known as peasant food, these relatives of cockroaches are now posh fare at many a fancy restaurant. Here, everything you ever wanted to know about lobster.
Does your crisper drawer runneth over with salad greens? We know ours do! Here: tips, tricks and recipes to use up every last leaf of those beautiful salad greens before they turn to mush!
Did you know that buckwheat isn't a "wheat" at all, nor even a grain? Did you know that you can eat buckwheat leaves? Did you know that buckwheat is a complete protein? Here: all you ever wanted to know about this ancient, delicious grain-that-is-not-a-grain - plus a recipe for Japanese soba noodles!
Like many seafood delicacies, the clam, at first glance, is not something that begs to be eaten. The first person to eat a clam had to be either very hungry or answering to some pre-historic round of truth or dare. Here: everything you've ever wanted to know about clams - plus a comforting classic clam recipe.
Whether you love them or hate them, call them scallions or green onions, this popular vegetable is one of the first flavors of spring in many seasonal markets. Funky as it is, it's fresh, it's green and it's real food right now.