Lightly smashed and crisped potatoes soak up a jalaleno-anchovy dressing. Get the recipe for Pommes Tapées with Jalapeño Vinaigrette »
Wellington It was a case of juicy Palisade peaches that led friends (and former call center co-workers) Joanna Hunter, Katie Diel, and Sasha Landrigan into the jam-making business. Wellington-based Hunter was looking for a more flexible occupation that would allow her to work from home while caring for her daughter with special needs, so in 2016 she partnered up with Fort Collins residents Diel and Landrigan to sell the rich, sweet-and-spicy peach-habanero spread she’d been making and giving away since she overbought on stone fruit the previous summer. “Friends were saying I should sell my jam,” Hunter says, “and one day I told Katie that I was finally going to do it. A month later, Katie wanted in, and Sasha joined us two months after that.” These days, the trio works together part time, making far more than just that punchy peach jam—flavors now include blackberry, strawberry, raspberry, pineapple, and, in the fall, cranberry, all flavored with habanero chile powder from Savory Spice Fort Collins—and the brand’s website is primed with recipes and ideas for creative ways to use the different varieties. Because friends don’t let friends cook alone.How To Buy: Check out Spicy Jamz’s website to find upcoming market dates or to place an order for an $8 eight-ounce jar for pickup or delivery (Northern Colorado only).
Related Articles Cruizin toward recovery? Sea lion pup found at Oakland airport is ‘active and feisty,’ veterinarians say The Christmas holidays can be dangerous for our pets A porcupine in Danville? One man thinks he has photographic proof Are backyard hummingbird feeders helping or hurting hummers? These hummingbirds don’t need to fly south for the winter “You put them outside, either hanging by a foot or on the ground in your yard.” Joanie says. “The crows will gather around and stare at the bird, sometimes for 10 to 15 minutes. Then, they’ll leave, sometimes for good. You may need to refresh their memory now and then by putting the crow out again.”
This Brazil Nut Fudge recipe from Raw and Radiant is an excellent snack to have when you’re trying to be healthy, and still get your sweet tooth fix. This fudgey treat will beat out any chocolate craving you have, so you can keep on being the best version of yourself.
With only a few weeks remaining until the official start to fall, get out there and embrace summer, from rind to seed, before it’s too late.
NOSH Education is an on-demand, video-based learning tool designed for entrepreneurs and newcomers to the food and beverage industry.
Nothing screams summertime quite like watermelon does. The pink and juicy fruit always seems to make an appearance at backyard barbecues and pool parties. Now, you can get your watermelon fix without the fuss of those summer events, because Taco Bell has turned your favorite warm weather fruit into a tasty frozen drink. To combat the summer heat, grab yourself a limited edition Watermelon Freeze from Taco Bell to cool down. The new frozen beverage is the perfect way to escape the summer sun, and it even has candy watermelon seeds to boot. So, what is Taco Bell’s Watermelon Freeze? Here’s what to know before you order.
Results of a study from 2012 support the more widely held conclusion that a diet rich in olive oil reduces the effects of photoaging on facial skin.
Season the cabbage and beetroot to taste. Use a slotted spoon to transfer to a serving platter or large plate. Hold back the juices. Top with the apple slices and chestnuts. Crumble over the blue cheese.
As per some recently revealed figures, the number of road accidents has gone up to 1885 from last year’s 1855. While the number of deaths too, has surged to 584 from 551, the number of those injured in the accidents has gone down to 1850 from that of 2025 during last year*.
After graduating from Lowell High School in 2004, VanHeulen moved to Grand Rapids, working two to three restaurant jobs at once, figuring it was a good way to pay the bills. “I didn’t know what I was going to do, but I fell in love with this,” said VanHeulen, who at 24 went back to school, enrolling at Secchia Institute of Culinary Education at Grand Rapids Community College while cooking full time at Courtyard by Marriott Grand Rapids Downtown. In 2013, with his fresh culinary associate degree, VanHeulen joined the banquet team at Amway Grand Plaza, where the hotel stages massive events. “You think that you know how to cut up a tomato, cut up a pepper, until you gotta do it for 6,000 people,” VanHeulen said. “It sharpens your basics like none other, and it’s a great learning experience.”
There are only a handful of chefs and restaurants in Paris that function this way, according to Omar. “Bertrand [Grébaut of nearby restaurant Septime] and Taku [Dersou of Dersou] are two more,” he says, “and coincidentally most of these are located in the onzième [11th arrondissement].” It’s a friendly, close-knit chef crew who are all a part of a community WhatsApp group. “We work with the same produce because we demand high quality and high standards, but at the end, what shows up on the plate is completely different.”
Watermelon seeds: What’s the difference between the white and black ones? Notable topics Podcasts Slate Plus Slate homepage Submit search Enter query Slate homepage Open menu Close menu Notable topics Podcasts Slate Plus Slate on Instagram Slate on Twitte | Raw Sunflower Seeds In Shell Related Video:
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