Celery Root Shepard’s Pie with Mushrooms
When March rolls into town, I always feel a huge sense of relief that Winter is on its last leg. Continue reading
When March rolls into town, I always feel a huge sense of relief that Winter is on its last leg. Continue reading
I’ve never met anyone who didn’t love brunch. There are no rules, no correct order of things, no schedules to keep to. Lazy mornings blend into hazy afternoons, maybe even a Sunday siesta. Continue reading
Americans have a love affair with sauces and condiments. Unfortunately, these products are usually more like science fair projects than food. Even (especially) when a product promotes itself with qualifiers like “fat-free!” or “low-sodium!”, you can usually just translate that to “sugar-loaded, chemical explosion!”.
As for barbecue sauce, the number one ingredient is almost always High Fructose Corn Syrup (from GMO corn). You’ll then get a good mix of other seemingly innocent ingredients: tomato paste, vinegar, caramel color. That last one may not catch your attention, but despite its wholesome sounding name, it is in fact linked to cancer and its safety is currently being reevaluated by the FDA.