This is the latest in an ongoing guest series brought to you by Southborough’s Culinary Underground. This week Chef Lori shares a recipe for an unusual – and sustainable – weeknight meal. Read the full article → from From the Culinary Underground: Chef-inspired fish recipes
This is the latest in an ongoing guest series brought to you by Southborough’s Culinary Underground. This week Chef Lori shares a culinary epiphany along with a wonderful springtime recipe. Read the full article → from From the Culinary Underground: Fresh Peas – Please!
This is the latest in an ongoing guest series brought to you by Southborough’s Culinary Underground. This week Chef Lori takes on a much-maligned springtime ingredient: dandelions. Read the full article → from From the Culinary Underground: Dandelion, a beneficial weed
This post brought the usual groans from the other instructors at CU – a noise that fall on my increasingly deaf and uncaring ears. Why are carnivores so threatened by the idea of giving up meat for even one meal? Read the full article → from From the Culinary Underground: Meatless Monday…or any other day
This is the latest in an ongoing guest series brought to you by Southborough’s Culinary Underground. This week Chef Lori shares a healthy alternative for those of you who love red meat: bison. Read the full article → from From the Culinary Underground: Home on the range
This is the latest in an ongoing guest series brought to you by Southborough’s Culinary Underground. This week Chef Lori shares suggestions on connecting with your kids in the kitchen, along with a recipe to get you started. Read the full article → from From the Culinary Underground: Kids in the Kitchen
This is the latest in an ongoing guest series brought to you by Southborough’s Culinary Underground. This week Chef Lori shares a quick and delicious recipe that features a favorite wintertime fruit. Read the full article → from From the Culinary Underground: Orange You Glad it’s January?
This is the latest in an ongoing guest series brought to you by Southborough’s Culinary Underground. This week Chef Lori takes on one of my favorite ingredients: butter. Read the full article → from From the Culinary Underground: Everything’s better with butter…and bacon
This is the latest in an ongoing guest series brought to you by Southborough’s Culinary Underground. This week Chef Suzanne offers a tasty – and easy – alternative to canned soup. Read the full article → from Notes from the Culinary Underground: Step away from the can opener
Does anyone else get excited when they see the fresh bags of cranberries appear in the produce section? I start lobbing bags of them in freezer for fear of running out before they disappear (sometime around the second week of January). They freeze beautifully, thaw quickly, and are great in both sweet and savory dishes. Plus, they’re local! Read the full article → from Notes from the Culinary Underground: Cranberry madness
Every year, we offer a class called Thanksgiving 101. If you’ve never hosted this annual American meal, it can pretty daunting, especially if you’re not very experienced in the kitchen anyway. Read the full article → from Notes from the Culinary Underground: Thanksgiving for newbies