Farming for Health Podcast #29: Chef Zane Holmquist
Lasagna and pickled herrings . . . taco night with pickled beets on the side . . . Chef Zane Holmquist has Swedish ancestry on both sides, so he grew up with American meals that had plenty of Scandinavian input. His mom was an “amazing cook” who managed multiple...
Turnips: Plating Techniques
Turnips have an amazing ambidextrous quality and are great in just about every application: blistered, grilled, fermented, poached, seared, steamed—and, especially, raw. Given their high water content, the naturally present sugars caramelize remarkably well, and the...
Root Vegetable Sandwich: Elevate Your Home Cooking with Chef-Inspired Delight
At The Chef’s Garden, we believe in turning ordinary meals into extraordinary culinary experiences. Chef Jamie Simpson, Executive Chef at The Culinary Vegetable Institute, unveils the secret to creating a delectable, nutritious, and easily prepared Root Vegetable...